Body Politic

Upcoming Events

Our diverse event programming takes the form of workshops and panel discussions where participants can deep-dive into critical wellness issues, signature “BODY TALK” storytelling nights, and meet-ups where attendees mingle and build community. 


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BODY CARE: on finding nourishment and self-care through food

  • Museum of Food and Drink (MOFAD) 62 Bayard Street Brooklyn, NY, 11222 United States (map)

Join MOFAD x Body Politic for a panel discussion interrogating the connection between food and self-care. We’ll be exploring community-building and nourishment, and examining how the concept of “wellness” intersects with food. We’ll discuss why wellness language is often used to police the way women, queer folks, and other marginalized populations engage with food; how we can reconcile interests in food and self-care with the urgent need to dismantle diet culture and prescriptive wellness; and the barriers the food and wellness industries face toward inclusivity and accessibility.

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ANNOUNCING OUR PANELISTS…

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Liz Alpern is the creator of Queer Soup Night, a global event series highlighting the talent of queer chefs and raising funds for locally-based social justice organizations. She is co-author of The Gefilte Manifesto: New Recipes for Old World Jewish Foods(Flatiron Books, 2016) and co-owner of The Gefilteria, a food venture that’s been reimagining Old World Jewish Foods since 2012. Liz received her MBA from Baruch College’s Zicklin School of Business and is on the faculty of the International Culinary Center's Entrepreneurship program. Her passion for food extends to the world of food systems, and she serves a consultant for national non-profit organization, Fair Food Network. Liz has been featured on the Forbes 30 Under 30 List and was selected for The Cherry Bombe 100 in 2018.

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Gabriela Álvarez is a chef and entrepreneur. Her work around food justice and wellness began while she was a student of Community Health at Brown University. She went on to study the culinary and healing arts at the Natural Gourmet Institute in NYC. Gabriela cooks in spaces of self-determination, healing, community celebration, and cultural preservation. Her menus and projects reflect her own identity as a DiaspoRican and the communities with whom she collaborates. In 2014 Gabriela founded Liberation Cuisine with the intention of nourishing movements for social change with sustainable ingredients and practices.

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Ora Wise is a chef and consultant whose work centers food justice and community empowerment. She consults with food businesses and nonprofits looking to both talk the talk, and walk the walk— developing programs, projects and systems based on equity, sustainability and solidarity. Her work includes founding The Dream Cafe, an experimental pop-up restaurant in collaboration with chefs and farmers of color in Detroit; producing the I Collective’s first Thanksgiving pop up which offered an alternative narrative focused on the resilience, history, and foods of indigenous peoples; serving on the board of El Departamento de la Comida, working to rebuild Puerto Rico’s local food system sustainably; and serving as Culinary Curator of Queer Anga, a queer & trans wellness collective. Ora’s work is grounded in the belief that investing in community controlled and regenerative food systems strengthens liberation movements.

We’re so excited to announce that Woldy Reyes will be performing a cooking demo at the beginning of our BODY CARE event, and providing tastings for all our guests!

Woldy Reyes , a college graduate decided to move to New York City to pursue a career in fashion. Reyes worked in the editorial departments of Elle and Nylon magazines and for designer Phillip Lim. After six years in the fashion industry, he longed to make a career change to pursue his passion as a chef dedicating himself in the ethos of local and seasonal eating. Starting small, Woldy catered for his fellow fashion colleagues, which led to starting Woldy Kusina, a boutique catering company that has been featured in  goop  and  New York Magazine  as one of New York top caterers.  Most recently, he’s been exploring and modernizing his approach to Filipino cuisine which has been featured in the  New York Times  and the  TODAY  show. As the son of two Filipino immigrants Woldy learned and was inspirited by his family, especially his Lola (grandmother) and father. Woldy’s father taught him the importance of foraging, bringing him to local farms, to find the freshest Californian ingredients. While his grandmother, Dominga imparted on him the love of preparing a dish and the narrative in all Filipino cuisine. He has shared his new approach of Filipino food at a community lunch at Pioneer Works and hopes to continue to share his food culture.

Woldy Reyes, a college graduate decided to move to New York City to pursue a career in fashion. Reyes worked in the editorial departments of Elle and Nylon magazines and for designer Phillip Lim. After six years in the fashion industry, he longed to make a career change to pursue his passion as a chef dedicating himself in the ethos of local and seasonal eating. Starting small, Woldy catered for his fellow fashion colleagues, which led to starting Woldy Kusina, a boutique catering company that has been featured in goop and New York Magazine as one of New York top caterers.

Most recently, he’s been exploring and modernizing his approach to Filipino cuisine which has been featured in the New York Times and the TODAY show. As the son of two Filipino immigrants Woldy learned and was inspirited by his family, especially his Lola (grandmother) and father. Woldy’s father taught him the importance of foraging, bringing him to local farms, to find the freshest Californian ingredients. While his grandmother, Dominga imparted on him the love of preparing a dish and the narrative in all Filipino cuisine. He has shared his new approach of Filipino food at a community lunch at Pioneer Works and hopes to continue to share his food culture.

Earlier Event: July 21
BEATING BURNOUT: summer edition