John W. Boyd, Jr. is first and foremost a farmer. He is the founding president of the National Black Farmers Association, a group working to address the legacies of racial discrimination in U.S. agriculture.
This Fall 2016 semester, the Yale Sustainable Food Program is honored to co-sponsor Chewing the Fat with the Yale Center for the Study of Race, Indigeneity, and Transnational Migration (RITM) and our collaborators. This year’s theme meets at the intersection of “Racial Justice & Food,” and centers the voices of those working at this critical nexus — professionally, academically, and otherwise — to address and amend the histories of racism, dispossession, and discrimination on which food systems are founded, and their present-day residues. Chewing the Fat is made possible by the Lazarus Fund for Food and Agriculture at Yale.