ChiFresh Kitchen - Fresh Food, Living-Wage, Community Solution

bignewsnetwork  |  Owned and operated primarily by Black formerly incarcerated women, ChiFresh prepared healthy, culturally relevant meals with food that is grown or raised at nearby farms. They are 100 percent employee-owned and operated, and all employees are eligible for ownership stake after 18 months on the job, after which they can start paying toward a $2,000 membership share.

Of their first day of operation in May 2020, they made jerk chicken strips and red beans and rice, with onions and peppers, as a practice run for friends and family, and as founding member-owner Edrinna Bryant told NextCity.org that week:

"'We were so excited about the fact we were going to cook our first meal together and people can taste it,' Bryant says. 'That's so exciting to me as a young Black mom who was incarcerated. For my child to know that his mom was in a situation that felt like the end of the world and look at her now Ain't no food going to go wasted here. Each day each of us will pick somewhere on the South Side or West Side and bring some food to people who need it.'"

In addition to providing an alternative food contracting option to local facilities by introducing a locally sourced and prepared food option, they are also providing jobs, agency and ownership stakes to one of the most commonly marginalized groups in the country.

ChiFresh Kitchen is part of a growing BIPOC-led movement, via urban farms, food operators, worker centers, policy advocates and other community organizations in Chicago focused on food sovereignty, racial justice and equitable food access.

While the business planning for ChiFresh began in 2018, the business became operational just prior to the pandemic. They'd initially planned to launch in the summer of 2020, but launched earlier than planned in March 2020 via a contract with the Urban Growers Collective, which had received funding to address pandemic-related food insecurity in their communities. Less than a year into operations they were prepping 500 meals per day.

The demand for what ChiFresh offers has only grown since, and in December of 2020, they bought a 6,000 square-foot building (their current space is about 600 square feet), which they are working to renovate, funded through a series of grants. They plan to move into the new space in the spring of 2022, and expand their capacity so that they are able to prepare 5,000 or more meals per day.

ChiFresh Kitchen founder Camille Kerr-a workplace democracy/worker ownership/solidarity economy consultant-says the project began when a small group of people, herself included, were looking into the ability of worker cooperatives to create a "liberatory, dignified workplace for formerly incarcerated people, and specifically Black women."

April M. Short of the Independent Media Institute spoke with Kerr about ChiFresh Kitchen and future potentials of local, worker-owned food sovereignty projects like this one to bring the food industry up to date with the real, current food needs of communities across the U.S. and beyond.