(Current) Chapter for Radical Food Geographies Book Project

(2021-present) Naya is currently writing a chapter on embodied pedagogies for the Radical Food Geographies Book Project, a project facilitated and edited by Colleen Hammelman, Kristin Reynolds, and Charles Levkoe. The chapter reflects on teaching the Race, Somatics, and Food Pedagogies course at the University of California Santa Cruz and builds on Naya’s previous work about critical and embodied food pedagogies. Throughout the course, students analyze race and racism in the food system while considering implications for their personal and collective (un)learning about food. For updates, join the occasional e-letter.

(Archives) Eating while Young and Black

In cities throughout the United States, Black youth are facing gentrification and displacement. From 2012-2016, Eating While Young and Black (EWYB) explored how Black youth navigate food in their gentrifying neighborhoods through participatory filmmaking, interviews, and oral histories. African-American and Afro-Latinx teens shared their stories. Most academic research and policymaking focuses on what Black youth are eating. Grounded in black geographies and critical food studies, EWYB approaches food critically and socially with attention to the effects of racism on health, racial identities and food, food networks, and Black food knowledge.

Related publications

[Article] Jones, N. 2018. "It Tastes Like Heaven": Critical and Embodied Food Pedagogies with Black Youth in the Anthropocene. In Policy Futures in Education.

[Book chapter] Jones, N. (Re)Visiting the Corner Store: Black Youth, Gentrification, and Food Sovereignty. In Race in the Marketplace: Crossing Critical Boundaries.