About the Event
BIPOC communities facing health/mental health injustices hold expertise as to the flaws and harms of the Western biomedical model onto our mind-bodies and lives. This workshop will highlight the intersection between food justice, physical and mental wellbeing through group activities and discussion. Join food justice organizer Ana Morán, urban farmer and educator Sheryll Durant, and community chef Sia Pickett to explore how we can use food as leverage towards community liberation and healing. The event will invite active participation from the audience to learn and share.
There is a suggested $10 donation for this event, but no one will be turned away. This event is open to all humans, including peers, clinicians, people with lived experience of trauma and oppression, educators, and helpers of all kinds.
Register in advance via Eventbrite to join. After registering, you will receive a confirmation email containing information about how to join. Automated closed captioning will be provided, and the event will be recorded and shared with all registrants.
Please note: IDHA is a small organization that strives to meet the accessibility needs of our community to the best of our ability. Our events are by suggested donation to ensure we can provide closed captions on our events and other programs, though we strive to never turn anyone away. We appreciate donations of any size for those who have capacity to give. If you have any questions about access, please email us at contact@idha-nyc.org.
Facilitators
Ana Moran currently works as the Community Food Coordinator for Community Access, assisting tenants and staff in supportive housing to expand opportunities to grow and eat fresh produce, and engage in food-related entrepreneurial initiatives. Originally from Guatemala, Ana is an incredibly passionate food justice organizer who has worked at various points along the food chain, including being a food vendor, restaurant worker, farmer and entrepreneur. She has also worked in various communities engaging in urban farming projects. Ana is deeply connected to the intersections between food, immigration, and culture.
Sheryll Durrant is an urban farmer, educator, and food justice advocate. She has been the Resident Garden Manager at Kelly Street Garden since 2016, and is also the Food and Nutrition Coordinator for New Roots Community Farm, managed by International Rescue Committee (IRC). Her work has included developing community-based urban agriculture projects, providing expertise and technical assistance for gardens within supportive housing developments, and she currently serves as Board President for Just Food. Sheryll has led workshops and spoken on issues related to urban agriculture and food justice for many key organizations, and was part of the 2019-2020 HEAL School of Political Leadership cohort. As a former Design Trust fellow for the Farming Concrete project, she is now responsible for communications and outreach for the data collection platform that helps urban farmers and gardeners measure their impact. Prior to her work in urban agriculture, Sheryll spent over 20 years in corporate and institutional marketing.
Sia Pickett, affectionately known in her community as Chef Sia, started with Just Food as a Community Chef in 2011, eventually moving into the treasurer role through her commitment and dedication to the organization’s mission. Sia brings 30+ years of experience in fiscal oversight as a business owner, culinary/nutrition instructor, wellness coach, facilitator, management and mentoring, curriculum development, project/event coordination, marketing, business technology application, business consultation, and business development. She has worked in operational and sales management for various fortune 500 companies, spent 12 years working in personal banking with US Bank, and has held positions with several nonprofits. Sia currently serves as project coordinator for Business Outreach Center Network (BOC), and has worked as a project manager for the American Association for the Advancement of Science (AAAS). In addition to her community work, Chef Sia owns Malata Cuisine, a “Natural Foods'' personal chef service and culinary nutrition education company in Brooklyn, NY.