Written by Phillip Grant, Board of Directors
When I reflect on our current food system, I’m transported back to my roots in a rural Jamaican town, where subsistence farming was a way of life and the foundation of our sustenance. The landscape was dotted with orange and tangerine trees, mango trees, cocoa trees, breadfruit, coffee, bananas, coconuts and a delightful array of tropical fruits like star apples. Our family plot also yielded root crops such as yams, which were staples in our diet. The produce we grew not only fed our family but also provided a modest income when sold at the local market by other family members.
My grandmother, a gifted cook, once earned a living through her culinary skills, before dedicating her time to taking care of our family, including myself and my siblings. I cherish the childhood memory of accompanying her to the local market for just-picked produce and household goods, a chore that instilled in me an appreciation for fresh food and home-grown cooking.
Fast forward to the present, and I find myself deeply involved in New York’s food infrastructure. Calling on my core skill set in engineering, building and development, I’ve spent over a decade contributing to the City’s infrastructure, with our food system being a pivotal part of my portfolio. I’ve had the privilege of working on instrumental projects centered around food, fostering economic development and creating positive impacts in our communities, and I’ve even worked with one of the largest fresh produce markets in the world.
This work has led me to The Sylvia Center, and I’m proud and grateful to serve on the board. My alignment with TSC’s vision–to create healthy communities through the power of cooking–is not coincidental, but rather serendipitous. My role here allows me to remain actively involved in developing our city’s food systems and, like my childhood experiences, the sustainability of our food systems in the future will rely on a collective effort, encompassing local and community farming, and projects like TSC’s culinary education programming.
I’m optimistic about the future of our food system, and the resilience and dedication of the people who work tirelessly within it. Their efforts are the backbone of our society, and I’m excited about the possibilities and innovations on the horizon. The journey from a rural town in Jamaica to the heart of New York’s food infrastructure has been both humbling and inspiring, and I eagerly anticipate what lies ahead.
Until next time, be powerful in the kitchen!
Phillip
