Chef Omar Tate shines a light on Black farmers and agricultural inequity at the launch of his Cultivating Community dinner series.
It’s a sunny evening at Oko Farms in Brooklyn, andis listing the many challenges faced by Black farmers. Guests have gathered here tonight for the launch of the Cultivating Community dinner series—a collaboration between Tate and Bombay Bramble gin to spotlight Black farmers and benefit the
. “Most farmers that I know are able to continue their legacy through their children taking over the farm,” Tate tells“That saying ‘take over the farm’ is a real thing. But it’s 2022; farming is not sexy, it’s not [always] profitable, or it’s difficult to make profitable. I think that every farmer suffers from these issues, but Black farmers especially, because of systemic policies that have inhibited them from taking advantage of [certain] programs and other limiting factors of our society.
, serving his refined yet unpretentious cuisine in intimate settings from NYC to Martha’s Vineyard. Alongside his wife,100 Next honoree has expanded Honeysuckle into a network of community spaces, anchored by a forthcoming area in Philadelphia that will feature a supper club and library café. Tonight’s meal, served on long picnic tables decorated with fresh vegetables and flowers, is an ode to traditional African American dishes and the summertime meals Tate grew up on: pickled vegetables; crab, tomato, and cornbread salad; ribs fromin South Carolina, which Tate drove to in order to pick up the meat. A Bramble berry sour and Bramble berry tart are additional highlights of the menu.
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