by Elizabeth Turnbull
Following the murder of George Floyd and Breonna Taylor and the ensuing protests that rose up in Seattle, Jude Watson, a local chef who has worked at Stateside and FareStart, searched their metaphorical pantry to see how they could help organizations fighting for Black lives and equity.
Watson had been laid off and reached out to other chefs who they knew were out of work to see if, together, they could translate their skills into money for King County Equity Now (KCEN), a coalition of 60 Black-led community-based organizations working toward racial equity.
“It’s called the service industry for a reason, you know, we’re all used to being useful, and we’re used to being incredibly active, and I don’t think any of us are very good at sitting still,” Watson told the Emerald. “So I think this project felt like, in a lot of ways, a really natural outpouring of what we do in restaurants, even though you don’t necessarily, in restaurants, always get a chance to do work specifically for social justice.”
Continue reading Cooks for BLM Serves Up New Recipe for Effective Fundraising