All-Women Food Collectives You Should Know About
Collectives, communities, and resources created by and for women are here to change the food world.
"When I was living in Washington, D.C., I realized that many of the women working in food who I was meeting didn't know each other," says founder Ariel Pasternak. "I saw a need for building a community to connect us all. Cofounder Atara Bernstein and I joined forces to create a platform for all women to connect around our shared passion for food." Four years later, Pineapple consists of 70,000 female entrepreneurs, chefs, producers, and activists from across the country who meet offline at networking events in D.C., New York City, and San Francisco and online through social media, weekly newsletters, and a podcast called Pineapple Radio. pineapplecollaborative.com
Equity At The Table
Build a longer table, not a higher fence. Cookbook author Julia Turshen (Now & Again, Feed the Resistance) took that progressive credo to heart when she founded this free digital directory of pastry chefs, cheese specialists, and other industry pros featuring only women and nonbinary individuals and focusing primarily on people of color and the LGBTQ community. "It provides a tool for folks in power to hire, feature, or support underrepresented candidates," says Turshen. "It's a response to the need for more resources to help us shift power and also shift our idea of what power means." equityatthetable.com
Every year since 2015, female food pros from all over the world have gathered in a given city (this year, it's Oslo) for this global summit aimed at "improving gastronomy with women's vision." Last year's conference (themed Edible Cities) included bold-faced names and Michelin-starred chefs to tackle topics like food security, distribution systems, and, of course, equality in the industry. Parabere promotes the latter with its online database—a network of more than 5,000 female chefs, sommeliers, and other experts—as well as its free Gourmet City Guide app, which lists women-owned restaurants and bars in cities like Bangkok, New York City, Paris, and Sydney. parabereforum.com
Across Our Kitchen Tables
Though it was founded by a trio of chefs—Jocelyn Ramirez, Claudia Serrato, and Valeria Velazquez Duenas—this event series of meet-ups and workshops focused on women of color extends beyond the food business. "We wanted to make space for the work that isn't usually included in the chef-driven concept of the food industry: food-justice organizations, food photography, academic research, and more," says Ramirez. Topics explored at the collective's "skill shares" range from recipe development to cultural preservation to obtaining the proper licenses and permits to kick-start a food business. acrossourkitchentables.org