Land. Access. History. Equity. Ownership. Safety. Food.
The Regional Grain Economy has Changed…it is more inequitable than ever
Across the United States in 1910, there were 6,361,502 farms owned and led by white persons. There were 920,883 farms owned and led by black persons at that time. By 2017, for many reasons including changes in technology, land usage, and government policy, the white farming population had been cut to 3,399,834. There are only 45,508 farms owned and led by black persons left in the US.
Farming:
According to the USDA, there were 72,651 farms in the State of Illinois in 2017. 72,299 of them were owned and managed by white families or farmers. 156 were owned and managed by black families and farmers.
Land Ownership:
Of the 26,947,524 acres owned in Illinois, less than 1/10th of 1% was owned by black persons.
Food Production:
In the State of Wisconsin there were 109,456 food producers that were either black or white. 73 of these producers were black.
For both the Chicago and Metropolitan markets in Wisconsin, there are ZERO black-owned farms currently supplying the major economic markets
The Regional Grain Economy (RGE) lacks racial equity and diversity—there are few black and brown farmers, though there are many who work for white farmers. It lacks the inclusion of racial minorities—black and brown persons do not have sufficient inroads to contracting, land ownership, political stakeholder representation, or visibility at RGE decision tables. It lacks an understanding of, or commitment to, true equity: discussions about the growth of the RGE rarely account for land and access which has been divested from black and brown farmers or persons within the RGE through policy, violence, or subversive practices. The opportunities surrounding inclusive economic growth, cross-racial understanding and collaborations, and environmental stewardship abound…yet there is no single organization working to change this dynamic.
Introducing the Chicago Bread Club
The Chicago Bread Club is a platform that engages stakeholders of the Chicagoland Regional Grain Economy (RGE) to identify, engage, and call in practices that are rooted in anti-racism and which serve to increase the inclusivity of black and brown persons into the grain economy. Through the deliberate practice of convening RGE stakeholders at monthly bread club meetings, holding educational and networking events, and strategic communications and advocacy about the RGE and opportunities to increase the inclusion and equity of/for communities of color, Chicago Bread Club stands as a platform for representation, resource-sharing, and community activation. CBC sees its role as both an accountability agent, and a model for anti-racist and inclusive practices as it seeks to build a RGE that best supports and amplifies the voices and ambitions of those people of color who have been and are generationally excluded from the grain economy
Our Vision for the Regional Grain Economy
The Chicago Bread Club envisions a regional grain economy that represents the foodways of Black and brown culinary professionals, provides capital and equity for freedom farmers, and is a platform for joy, unity, and creativity around grain and grain foods in the community.
What is our Mission within the Regional Grain Economy?
Chicago Bread Club has four goals, with differentiated work within each goal to support our overall mission.
Goal 1: Racial and Cultural Equity: Changing outcomes for black and brown RGE-involved individuals in the next 10 years
1. Developing a network of freedom farmers, and black culinary professionals that represent the many foodways of people of color
2. Using bread club meetings to organize, educate, and support the growth of resources and meeting of RGE needs of our members
3. Using our volunteers and advocacy efforts to grow an understanding in white farming and RGE communities about the history, and present reality of divestment and barrier creation that stymies the access and growth of black and brown RGE communities
Goal 2: Inclusive Economic Growth: Changing the economics of the RGE
1. Building transparency in how the economic traditions of the RGE work, and actively working to reduce barriers to economic entry and growth for Bread Club Members and their communities
2. Using our communications capacity to change the narrative of why there are so few black and brown farmers and culinary industry leaders
3. Increasing opportunities to manage and grow cash flow opportunities for black and brown farmers, including lending opportunities through partnerships with financial institutions
4. Collaboratively setting economic standards that are for the greater good of the entire RGE
5. Increasing dollar turnover rates within the black and brown RGE so that money is regenerative and not extracted from the community
Goal 3: Regenerative Human Practices: Humans benefiting from the RGE
1. Focusing on the quality and qualities of food that is produced in the RGE for human consumption, in addition to the quantity
2. Changing the understanding of, frameworks for, and practices that connect people to food by working to educate on the relationship between people and food within a decolonized framework—this includes fighting against stereotypes about “clean” food and reducing stigma around grain and the segregation of types of grain foods, under the banner of “all foods fit”
Goal 4: Development of Environmentally-Aware Persons: Changing how the RGE impacts and benefits the natural environment
1. Regenerating historic, native crop varieties back into production that haven’t been grown in decades (includes crop rotations)
2. Stewarding relationships with, and elevating the voices of local food knowledge-keepers, particularly indigenous communities
3. Land remediation to remove heavy metals and other toxins
4. Land and community beautification projects to increase property values
Challenges People and Communities of Color Face in the RGE
It is increasingly evident that safety, barriers to economic entry and sustainability, the pervasiveness of a focus on white persons’ and families’ growth, and a lack of a defined network for black and brown culinary professionals limits the opportunities and growth of our members and communities.
Where are our Core Geographic Areas within the RGE?
The Chicago Bread Club defines the geographical boundaries of the “Region” of our Regional Grain Economy as the central Upper Midwest region. This includes Wisconsin, Illinois, Michigan, and Indiana. In particular, our focus is within a 350-mile radius of Chicago. The majority of our efforts are within the Cook County area of Chicagoland.
Who Does the Chicago Bread Club Work With? The People of the RGE
Volunteers: Chicago Bread Club defines volunteers as persons who are providing cost-free services to CBC. They are people who are educated on our mission, vision, and values. Volunteers support bread club meetings as well as provide invaluable assistance with data collection, advocacy, and communications. CBC values volunteers because they add value to our work and community through their enthusiasm and ability to extend our services.
Farmers and Millers: Chicago Bread Club defines farmers as anyone who is growing food-grade grain/staple crops. Farmers are integral to CBC because they allow for the public to have staple crops and seed that are grown in the regional area. They are the suppliers of our restaurant partners, valued partners in expanding equity opportunities and partnerships throughout the RGE, and support bread club meetings with fresh food and ideas. There are currently nine farms/millers throughout the Chicagoland region supplying the Chicago market, all of whom are white. We are looking to support the freedom farmers in the region, the black and brown farmers who are looking to step outside of colonized, racist practices in farming, particularly in the diversification of their crops with grain.
Restaurant and Food Service Professionals (RFSP): Chicago Bread Club defines Restaurant and Food Service Professionals as persons or institutions who transform food ingredients into finished food products and dishes in professional settings. Currently, there is a disconnect in the network of Black and brown RFSP, a lack of mentorship, and a lack of representation in the public eye. Black and brown RFSP are integral to CBC because they are skilled and knowledgeable about cooking and baking and can share that knowledge, while also connecting CBC farmers, suppliers, and advocacy partners to the mission of expanding inclusion opportunities within the RGE.
Nonprofit Partners: Chicago Bread Club defines nonprofit partners as nonprofits who align their own anti-racism lens to their work, and share in the broad mission to improve the quality of life and access to economic opportunities for black and brown people. Nonprofit Partners are integral to CBC because, with our combined spheres of influence, we can expand our ability to advance our shared goals, our individual missions, and our ability to pursue certain funding. We do this by collaborating on fundraising and promotional events and working together on similar goals and projects. We also join them in the growing population of nonprofits committed to anti-racism work, ensuring the intersectional needs and ambitions of people of color (across geographies, vocations, and more) are met and protected.
Bread Club Members: Chicago Bread Club members are persons who join our bread club meetings, work intentionally with us to further our mission, and form the core public-facing constituency for our work. They include freedom farmers, the current grain farmers, home chefs and bakers, home brewers/distillers, professional chefs and bakers, people looking for food and food-preparing education, and eaters.
The Work Ahead
The Chicago Bread Club has launched as an informal collective of member farmers, culinary professionals, nonprofit partners, and volunteers who are working to develop an organized base of people with an organized message to engage the RGE. To support the work of growing this base and creating the first centralized space for black and brown people in the RGE, as well as launch our racial advocacy, economic equity, and educational goals we are seeking to grow a $225,000 seed fund to hire two persons, fund travel and bread club meeting expenses, and further advance our mission. Through the support of individuals, foundations, and other catalytic believers, the Chicago Bread Club will be the first co-created community for black and brown people currently in, and seeking to enter, the Regional Grain Economy.
For more information or interested in supporting this work financially, sponsorship, partnerships, and grant opportunities, contact Fresh Roberson at fresh@chicagobreadclub.org