A Recipe for Gentrification. Группа авторов
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Part IV, “Growing Resistance,” highlights the work of long-term residents and non-profit organizations that have long served their communities. Brooke Havlik explains how Puerto Ricans in Chicago see food as an important lever for asserting self-sufficiency and cultural autonomy in the face of gentrification. Next, Justine Lindemann documents the work of Cleveland’s African American urban agriculture community, who are navigating the gentrification occurring adjacent to their long divested neighborhood. Last, Analena Hope Hassberg documents the inspiring work of Community Services Unlimited to create “citified sovereignty,” an urbanized form of food sovereignty that positions community control of local foodways as a counter to the potential negative impacts of redevelopment and revitalization.
As a whole, chapters in this volume demonstrate that you cannot talk about gentrification without considering food. Changing food offerings are often the first ingredient of a neighborhood’s redevelopment, and upscale coffee shops, gourmet interpretations of working-class cuisines, and community gardens can symbolize an area’s ripeness for increased investment. Many city governments have officially supported the development of urban agriculture, but farmers and gardeners have seen urban boosters appropriate their spaces as lures for new residents, and often struggle to maintain access to land as property values increase. And yet, a variety of actors are using food to resist development and displacement, or at least to diminish its harshest effects. From urban gardeners to established non-profits to restaurateurs, individuals and communities are working to provide food and claim space in the gentrifying city. Our conclusion builds on the various chapters in these sections to ask how additional forms of policy and practice might support these efforts.
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