Food systems touch every aspect of our lives. It is ecologically and anthropologically essential for us to be aware of how, why, and where we are being fed. Kitchen Resistance is a project committed to decolonizing the status quo of food service.

We strive to step away from the profit models that create nourishment gaps in both local and the worldwide communities. Instead, we aim to find balance and diversity in funding this intention. In most cases this means payment by sliding scale, in other cases it might mean pro-bono work, and sometimes we can charge the full price of what our service is worth in order to cover the costs of those who can’t pay. This model allows us to break down  income barriers which often restrict access to organic, local, and seasonal faire. 

Everyone deserves to be inspired and educated as they gather to fill their bellies, not just those with money and resources. When we engage with the full spectrum of acknowledgment, grief, and gratitude, we are able to access the joy of meal sharing. When our nourishment is not built off the exploitation of others we resist the colonial project that starves us through empty excess. This is a kitchen that serves each according to their need and each according to their ability.