By Madelaine Church | Special to The OBSERVER
How about a plate of vegan shrimp and sausage, paired with five-cheese-blend Italian pasta? That was one of many healthy soul food creations served up at the Sacramento Juneteenth Black Chefs Collaborative’s healthy soul food cooking demonstration and tasting Nov. 16 at City Church in Oak Park.
The collaborative is a component of Sacramento Juneteenth Inc. Executive Director Gary Simon was moved to start it when he noticed a lack of diversity in soliciting chefs for the annual Farm-to-Fork Festival.
The Black Chefs Collaborative’s mission is to showcase a coalition of Sacramento’s finest creations by Black culinary professionals creating healthy cuisine. The free cooking demonstration and tasting was designed to inspire attendees to experience healthier versions of traditional soul food and offered comforting, delicious and nutritious alternative dishes. Soul food is often considered unhealthy due to its high level of sugar, fat and sodium levels.
“We wanted to address the disparities in our health care,” Simon said. “It feels good we’re here. We needed this, and it feels good we’re paying attention.”
Nicole Williams, popularly known as the Vegan Soul Lady, demonstrated her signature plant-based and vegan twist on her Cajun shrimp and chicken pasta. Williams’ recipe included vegan shrimp and sausage, paired with the aforementioned pasta. As Williams expertly demonstrated the preparation for her dish, the mouthwatering scent of fresh grated parmesan and sizzling sausage wafted through the church. The audience watched as Williams demonstrated each step, captivated by her culinary skills and the promise of a delicious meal.
Williams’ culinary journey began following a life-changing diagnosis of Type-2 diabetes. She experienced diabetic seizures, and her doctor issued a grave warning: Without significant progress toward recovery, her driver license could be revoked. The moment inspired Williams to transform her lifestyle while embracing plant-based and vegan cooking.
“I want to inspire others through my personal struggles,” Williams said. “I took the love from my story and started to put it into my cooking.”
At the cooking demo’s close, the lively crowd formed a bustling line, all excited to savor the tantalizing pasta dish. Among them was Alissa Carr, a devoted fan of Williams. Traveling from Plumas Lake, Carr came to learn creative vegan and plant-based meals as she transitioned her diet. Her motivation runs deeper; she’s determined to learn these recipes to support her husband, who is facing health challenges.
“Her food was delicious, you wouldn’t even think it’s vegan,” Carr said. “I want to hire her as my personal chef, that’s how good she is.”
As awareness grows about healthier dietary choices, Black communities commonly lack access to healthy food and are more likely to experience food insecurity. Oak Park, unfortunately, is classified as a food desert. With grocery prices increasing, many residents resort to nearby discount stores or one of the neighborhood’s 17 liquor stores. These stores mainly provide inexpensive items that are poor in nutrients. According to the American Disability Association, African Americans have a 77% higher chance of developing diabetes than non-Hispanic white Americans.
Lack of access to fresh produce often results in residents shopping outside the neighborhood for affordable healthy options. Community members and leaders recognize the problem and are working tirelessly to resolve it. One initiative was creation of the Oak Park Farmer’s Market in 2010, which gave neighborhood residents easier access to healthy food.
The Sacramento Juneteenth Black Chef’s Collaborative aims to hold more cooking demonstrations and forge partnerships with other community programs to spread awareness about healthier food options.