Tunde Wey
Tunde Wey has run multiple food based projects that engage publics around questions of disparity, power and privilege. Among some of Wey's work are his food stall SAARTJ explored racial wealth disparity by offering race based pricing, and his pop up dinner HOT CHICKEN SHIT raised money for affordable housing in Nashville by selling hot chicken. Wey has also started a condiment brand critiquing multinational corporate interests in indigenous food systems. Tunde’s work has been covered in the New York Times, The Washington Post, NPR, Vogue, and GQ. His own writing has been featured in the Boston Globe, Oxford American, CityLab, and the San Francisco Chronicle. He is a TIME Magazine 2019 Next Generation Leader and among the NYTimes’ 16 Black Chefs Changing Food in America 2019. Wey is currently working on a memoir slated for a 2022 publish date from MCD (a division of Farrar, Straus & Giroux). Along with his partners, he is producing a docu-series about the socioeconomic consequences of food production and consumption for release on public television in 2021.