The food industry is having a moment of reckoning. As Black food writers and chefs continue speak out against racist treatment in the culinary field, activists are highlighting the potential that food and farming have to be acts of resistance and cultural healing. ASHLEY GRIPPER, an environmental epidemiology PhD candidate at Harvard, joins to discuss how Black-led farming is creating healthier communities. She is joined by KHALIAH PITTS, a culinary artist and co-founder of Philadelphia non-profit Our Mothers’ Kitchens, to discuss the food justice movement.