From left: the New York-based activist Gaïana Joseph — a co-founder of Fuel the People, a nonprofit that serves foods at demonstrations — her mother, Louisena Dufleurant Joseph, and the writer Klancy Miller created their ideal meal of the resistance for T, including, from left, a vanilla-rose cake from the Williamsburg bakery Luckybird, Dufleurant Joseph’s Creole chicken with pikliz (pickled cabbage slaw), beef and lentil sambusas from the West Harlem Ethiopian restaurant Massawa, Dufleurant Joseph’s Haitian-style braised oxtail with pikliz and Miller’s jalapeño-watermelon salad alongside her vegan pesto-and-tomato pizza.
Credit : Photographs by Joshua Kissi. Prop styling by Beth Pakradooni. Digital tech: Faisal Mohammed. Photo assistant: Fela Raymond
Today’s Chefs Are Honoring a Vital Tradition: Feeding the Revolution
As Americans have taken to the streets demanding racial justice, restaurants and nonprofits have provided meals for them, building upon a long legacy of food as resistance.
