How Detroit chefs are working with organizations to help feed those in need

It's been just over a year since Michigan's restaurants were forced to close indoor dining for the first time.

In that time many chefs pivoted from their restaurants to working with nonprofit groups on a new task: feeding their increasingly hungry communities.

The pandemic has exacerbated food insecurity across the country. In Detroit, it was already 39% before the pandemic.

"Once the pandemic hit, of course, that number heightened dramatically," chef Ederique Goudia tells All Things Considered. "Now we have our next door neighbors, our parents, our sisters, our friends who are now food insecure as well."

Goudia was just named one of Detroit's "food fighters" by the Detroit Free Press for making a positive impact on her community. In addition to being the co-owner of Gabriel Hall, an upcoming creole restaurant, bar and music venue, Goudia works with groups promoting food access. ...

Goudia says food insecurity goes hand in hand with food deserts: areas without reliable access to fresh, healthy food.

But she thinks the phrasing is problematic.

"Deserts mean that nothing can grow, sustain life. Detroit has extremely fertile soil and, as a matter of fact, Detroit has over 1,800 farms and gardens all over the city. The proper term is food apartheid."...