Welcome all! We will get started in a few minutes

Questions in the chat please

Thank you for joining us today. Please put any questions you have in the chat!

Gastrodevelopment ** - thank you for naming this concept! Would you be able to give examples of what public food system planners who want to promote equitable and healthful community food systems can do to avoid gastrodevelopment (driving the urban growth machine)?

Please put any questions you have in the chat

In your data, what metrics do you use to distinguish “gentrified” from “eligible for gentrification”?

How are food entrepreneurs and residents of these neighborhoods responding to this cycle of food apartheid, gentrification and displacement? Are their community-led visions and demands for how to transform this system?

I am wondering what the effects of covid had on restaurants in the areas that were considered eligible to be gentrified - did affluent white people stay in their own neighborhoods for take out food for instance?

I feel like I understand other cultures best through enjoying and sharing food, you mentioned policies and high-level solutions, but I’m curious how as a white eater/ individual consumer can I partake in food without advancing some of these practices of settler colonialism.

+ Nichole

How can the individual eater responsibly support food entrepeneurs without driving gentrification? Is this a thing that can be solved through individual action, or not really?

You have talked a lot about the negatives of foodies "discovering" ethnic foodscapes. I think of food as a mode of communication that has the power to expose people to different cultures, thus I was wondering has this mixing of people through food in these San Diego neighborhoods had any positive outcomes in the communities?

whoops, ditto Nicole^

+ Brown House and Nichole

Have you noticed that this idea of "authenticity" has restricted ethnic entrepreneurs from working on ideas outside of what is considered their domain?

Has the fragilities of ethnic foodscapes been considered, specifically how this deprived communities will survive when and if there is no desire for the exotic or cultural foods? This information seems to highlights human nature to “follow the wave” or join bandwagons. I see many parallels between the mass fascination/attraction to these ethnic foodscapes and a recent trend to “support black business” or “buy black” during the initial periods of the pandemic. And that momentum has effectively subsided.

What is the delineation between food/culture appreciation vs appropriation in marketing/business?

Apologies for the long thought.

How do residents of these neighborhoods feel about the use of the term "ethnic food?" Is this language impressed upon them without consent? Are there different sentiments among people whom are first generation immigrants vs. those who have spent their whole lives in the US,?

(Please disregard if too tangential!) Would you be able to talk a bit about the impact of "ethnic" foods appearing in decontextualized ways in cosmopolitan city spaces, i.e. through "bowls" that present ethnic food stripped of their contexts'?

We have seen individuals benefit from mobile food distribution greatly, especially during a global pandemic…have you sensed more urgency around the presence of mobile food distribution opportunities in San Diego when talking about elevating food apartheids?

The transcript, audio podcast, and video of last week’s presentation, “Rethinking the future of housing worldwide: favelas as a sustainable model” from Theresa Williamson is now available: https://www.shareable.net/rethinking-housing-favelas-as-a-sustainable-model/

Today’s talk will be available next Tuesday!

All the video recordings will also be available at https://www.citiesattufts.com/fall-colloquium-2021

THANK you for making these insightful presentations so accessible!!

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Thank you!