Mavis-Jay Sanders is a social and racial equity activist who works to enact change in the food industry.
Decorated chef, 2022 James Beard Leadership Award recipient, and mentor to the James Beard Foundation’s Fellowship Program, Sanders has worked with many nonprofit organizations to offer a free hospitality training program to formerly incarcerated youth. She offered direct student training, enabling them to begin a career in an industry she finds so special. Sanders acknowledges the barrier to entry that is found in the industry, and she hopes that, through giving back, she can enable others to succeed.
“One of my favorite things about being in [educational] spaces is advocating for better placement for young people,” Sanders explained when discussing two organizations she worked with that helped train formerly incarcerated youths. “Larger food corporations have more resources and it’s easier to funnel young professionals into those places; however, when working with smaller, independently owned establishments where the chef or owner is there on a daily basis, you can actually make sure this [young professional] is getting the attention they need.”
Satisfaction also comes when Sanders reconnects with former students and they excitedly discuss their growth in the industry from back server to manager, or their progress within a position, she said.
Sanders was also co-founder of the Queer Food Foundation, an organization that serves as “a resource and platform for queer folks in food; and secondarily promotes, protects, and funds the queer food space.” Currently, she consults, provides resources, and works on select projects with the team.
From a young age, Sanders recognized that food and community go hand in hand. She learned to cook by baking with her grandmother, who was recognized as the “cake lady” at her local church, where she would make cakes and piess for the community.
Sanders’ family, too, stresses the importance of sharing a meal.
“When you’re walking into my family’s house and someone inside is eating, the first thing you’ll hear is ‘have some,’ Sanders said. “It’s the sharing, it’s the giving, it’s like, ‘I’m partaking in something that is nourishing me. I would love to share it with you.’”
Currently, Sanders is taking an active role in changing the food system through legislation. Twice this year, she has been to Washington D.C. to lobby for the Science-based Equitable Aquaculture Food Act and the Conservation Opportunity and Voluntary Environment Resilience Act in the Farm Bill.
Sanders’ work on the SEAfood Act was focused on getting more champions to push it forward in legislation and is focused on providing an equitable and inclusive seafood economy while incorporating data and science insights. The COVER Act seeks to relieve risk for farmers by providing a $5/acre crop insurance for farmers who plant cover crops that maximize soil health and add crop resilience.
Sanders’ dream: to one day cultivate an education space for Black and queer farmers that runs on the profits of an adjoining distillery.
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