A Conversation With Chef and Writer Tunde Wey | Ann Arbor District Library

  • Published on Apr 27, 2018
  • Nigerian-born chef and writer Tunde Wey opened a restaurant in Detroit in 2013. A year later, realizing that the influx of capital to the city was not contributing to an inclusive revival but to the profit of those already "fluent in the language of privilege," Tunde left the restaurant and moved to New Orleans.
    He now travels around the country holding dinners, using food as a medium to have conversations about race, equity, and cultural values. Recently, the has received national press for Saarti, his lunch counter in New Orleans where white patrons were asked to pay $30 per plate and people of color were charged $12 per plate as a way to call attention to racial wealth disparity. Participants of color could “opt-in” to receive the profit redistribution.
    Artist and Stamps School Professor Rebekah Modrak moderated this conversation with Tunde on April 20, about his work as a chef, his decision to use food as provocation, the possibility of transforming consumptive acts through dinners and pop-up restaurants, discriminatory development, racial wealth disparity, and the importance of self-determination in affecting the outcomes of your life and community.

Comments • 1

  • spaceman with raygun
    spaceman with raygun 7 months ago

    Just read an article about this douche bag, my people came here long
    after slavery from Denmark I would have to pay more? Fuck your cuisine
    it looks like shit. Fucking racist.