By day, the cafeteria and kitchen of Christ the King Catholic Church is busy preparing lunch in the service of its adjoining K-8 school. Most nights, it’s pretty quiet—sometimes the facilities are used to host fundraisers or other church-related events. But on a Monday in February, a small gathering coalesced for a different purpose: the intersection of healthy eating practices and African heritage.
This is the mid-term installment of a six-class series on the “A Taste of African Heritage” diet—a nutritional education effort offered in a partnership between the Detroit Food Policy Council (DFPC) and the nonprofit Metropolitan Organization Strategy Enabling Strength (MOSES). “A Taste of African Heritage” is just one of many approaches taken by the DFPC to address inequities in Detroit’s food systems, and retool some of the ways Detroiters deal with their health and wellness through eating.
Studies have shown that African-American populations suffer disproportionately from food-related health conditions, such as obesity, hypertension, and Type II diabetes. The reasons for these disparities are myriad. There’s cultural and social factors, such as an affinity for traditional home cooking that may include lots of salt, animal fats, or sugar. Also the cheapest foods are almost always less healthy than fresh or organic options, and low-income families often have less access to healthier eating alternatives.