Rice, Beans and Saffron: Fighting Hunger while Celebrating Community Diversity
This month’s Future of the Business World podcast will get you thinking about the deep connections between food and culture. Massachusetts high school junior Noah Sheldon is the founder of Inclusive Eats, a nonprofit that helps stock local food pantries with staples that people who are food-insecure in his diverse community would find in their home countries. This mission is a true extension of Noah’s passions, including his own Brazilian heritage and cuisine, and his love for entrepreneurship, which he explored during Wharton Global Youth’s Essentials of Entrepreneurship program.
Be sure to click on the arrow above to listen to our conversation! An edited transcript appears below.
Wharton Global Youth Program: Hello and welcome to Future of the Business World. I’m Diana Drake with the Wharton Global Youth Program at the Wharton School, University of Pennsylvania. Our Global Youth podcast features high school students from around the world, all thinking, acting and dreaming entrepreneurially. Talking to them each month gives us a chance to explore the roots and branches of entrepreneurship, while also learning new things about the business world from the power of partnerships to the sources of startup capital. With more than 40 Future of the Business World conversations in the books, I’ve collected enough observational data to draw some conclusions. For example, high school students often discover innovative purpose at the intersection of their passions and the world’s problems.
Today’s guest fits that very profile. Noah Sheldon, who studied with Wharton Global Youth last summer in our Essentials of Entrepreneurship program, is the founder of the nonprofit Inclusive Eats. He’s going to tell us all about his unique approach to fighting food insecurity.
Noah, welcome to Future of the Business World!
Noah Sheldon: Thank you so much for inviting me, Diana. It’s an honor to be here.
Wharton Global Youth: Tell us more about yourself. Where do you go to school? And what is your life like in Massachusetts?
Noah: Of course, so my name is Noah Sheldon. I am a Brazilian American. Brazilian on my mom’s side, American on my dad’s, originally from Kansas. I am an entrepreneur at heart. And I am also currently a junior at Woburn Memorial High School in Massachusetts. And the best way I can describe life in Massachusetts is exciting. That’s because there’s just so many people from so many different backgrounds of life. It’s truly a melting pot of culture. And I’m grateful to be raised around this. I like to say it shows in a lot of the things that I pursue.
Wharton Global Youth: Is your school close to a big city? Are you near Boston?
Noah: About a 15-minute drive? So, pretty close to Boston.
Wharton Global Youth: We’re here to talk today about your nonprofit Inclusive Eats, which provides culturally diverse and familiar ingredients to local food pantries. Your tagline is “Celebrating Cultures. Nourishing Neighbors.” What is your origin story? Why this focus on both culture and feeding those in need?
Noah: For Inclusive Eats, I’d say it all started when I was catering for a local nonprofit, because that’s something I like to do in my free time. I love cooking. I cater authentic Brazilian food for free with nonprofits. After a particular event, I went to go wash up in the restroom. On the way, I passed a food pantry and what I saw frankly shocked me because I saw walls and walls of aluminum cans. And frankly, they didn’t look appetizing. Being a Brazilian, there were not a lot of options that I saw that would be used in my own household. And knowing that my community is incredibly diverse, especially now with a lot of immigrant families coming, I thought to myself, do people actually want to eat this food?
So, from there I started to do more research, and the numbers shocked me. About one in three BIPOC (Black, Indigenous and People of Color) families suffer from food insecurity. And studies show that immigrant families are more likely to need these food services, like SNAP or food pantries. I noticed that not a lot of people were talking about the cultural relevance at food pantries. When I founded Inclusive Eats, I sought to change that by not only partnering with pantries and providing them with these ingredients, but also becoming an advocate for an issue that isn’t talked about enough.
Wharton Global Youth: Really interesting. Let’s get into the operations side for a minute. How do you source culturally relevant foods? And how do you know what food to source? Do you do your market research?
Noah: I’d say the method of sourcing is a mix. First priority, we try to source culturally relevant ingredients at local markets and our community, giving back to those families that are actually running these businesses. From there, we also go to grocery stores. A lot of them are adding cultural aisles with a lot of good options that are easy to access. And lastly, since we are a nonprofit, we have an employee identification number. And with that, we can use that information to sign up for wholesale shopping. I’m not sure if you’re familiar with restaurant depot brands, but we shop wholesale ingredients at the same place where restaurants get their food for cheap prices in bulk, which is great for getting large amounts of ingredients.
In terms of how we know what foods to source, we pride ourselves on our board members, as we are very diverse. I’m Brazilian myself, we have two more Brazilian members, someone from Haiti, someone from the Middle East, another from Eastern Europe. This wide perspective from our board allows us to understand what certain cultures need in terms of ingredients. But we also do market research through a lot of the resources that are already out there. One example is a community food needs assessment. A lot of communities do this through nonprofits and their studies done by cities to assess exactly what residents need in terms of food by looking at certain demographics within the city. So that’s a great way to understand exactly who we’re trying to serve with our mission.
Wharton Global Youth: Is your model completely donation-based? Or do you have to raise money through various means?
Noah: A bit of a mix, for sure. We do do individual donations. But we’ve also received grants through different ways. One is a pitch competition, where we pitched in a contest between other youth groups, and we received a grant in return for doing pretty well there. And we’ve also done cultural bake sales at school to make a quick buck. And we’ve partnered with some local restaurants too. They have one night where 20% of their profits will go back to us. That’s a great way to get some funding, too. So, definitely a mix in terms of funding.
Wharton Global Youth: How do you then distribute to the food pantries? Can you give us an example of one that you work with?
Noah: Before we start distributing to food pantries, we communicate with them directly through partnerships. We meet with them, usually several times, just building close relationships with them and telling them about the work we do and how exactly we’re going to help them. And we distribute to our partner pantries, while keeping in mind the communities they’re serving.
One example of a pantry that we work with is called Bread of Life. They are, I believe, the second largest distributor in the state. They have a very wide network of pantries. And they have been great to us. Having these collaborations to expand our mission is really what it’s all about. It’s just getting people to know about this issue. Because we are a small organization, we don’t have a lot of power. So, it’s good to be an advocate to people who do. I think collaboration is very important in that aspect of distributing.
Wharton Global Youth: What does a culturally relevant food pantry look like? What are some of the ingredients and offerings you might see on those shelves?
Noah: Like I said, there [are] so many cultures, but it really does depend on the type of community the pantry is located in. Our main area has a lot of Latino and especially now Haitian groups. So, pantries around our county would have a lot of rice, [a staple] in so many countries and cultures — jasmine, basmati, a lot of different varieties of [rice]. Also, legumes, beans and lentils. Within our team, we have Middle Eastern, so lentils [are] a good ingredient. And noodles. Just 15 minutes north, you have a community that has a lot more Asian background. So, having different types of noodles can cater to that group as well. And cooking oils are also super important — a wide variety, but ghee is a good one because a lot of cultures use that. And spices and herbs. Some examples because there’s so many [are] turmeric, cumin, curry powders [and] saffron. But also, a lot of different cultures like to use those bouillon cubes, those little chicken-flavored cubes. So that is great. And it’s non-perishable. The list could go on and on. There’s a lot I could cover, but it really does depend on where the pantry is located for it to be culturally relevant.
Wharton Global Youth: Absolutely. Can you share a story that illustrates the hands-on work of your nonprofit? And maybe a time that you were able to meet and speak with the families you’re helping?
Noah: One instance was around Christmas holiday season. A lot of the pantries were busy. And I’m not sure if you’re familiar with the issue, but Boston is a sanctuary city for a lot of migrant families. So, they’re staying at Section Eight housing within hotels. During this time on Christmas Eve, we brought dinners to each family staying there, I think it was around 28 at this one hotel. It was such a great experience. Although there was a language barrier with Spanish, we did actually talk to them in Spanish. I think the No. 1 determinant of our success as an organization were the smiles. Everyone was smiling. And it just really demonstrates our impact on a personal level. It’s what keeps us going.
Wharton Global Youth: That leads to a lot of questions. Where were these families from? What kind of food did you deliver to them and who prepared the food?
Noah: Most of them were Haitian and some of them were Venezuelan, too. And in terms of the food that we gave, we wanted to collect their interest, especially with, you know, a theme around the Christmas season. So, we got each family a Christmas ham that they were so excited to get. And they could just prepare that themselves. They had a kitchenette in their hotel rooms. It was just a great experience overall.
Wharton Global Youth: You weren’t preparing actual meals? You were bringing them prepared [foods]. You didn’t cook? Do you ever cook?
Noah: I’ve run into problems with permits and distribution. And we don’t really have a commercial kitchen. But we actually do have one event coming up this Sunday and this does have a commercial kitchen. It’s a cultural celebration; a community dinner with a lot of the new migrant families — connecting people with changemakers in our community. There’s going to be a bunch of food being made: Haitian food, Brazilian food, and even some American food – a real blend of culture. We do have a permit-certified kitchen for that event.
“Food is more than just something on our plate, it’s a part of our culture. It’s so important to look at it through that lens. Food is a part of people’s identity, and that dignifies them.” –Noah Sheldon, Founder, Inclusive Eats
Wharton Global Youth: Tell me your favorite Brazilian food. You keep mentioning Brazilian food, and I know it’s a part of your heritage. So, what does that look like?
Noah: I think my top choice has to be picanha. It’s within the realm of Brazilian Churrasco, which is Brazilian barbecue. People roast it over coals. And it’s just the best. It brings people together. A lot of different restaurants serve it too. It’s gotta be my favorite. And it’s actually what I do when I cater during the summer, because it’s good to feed a lot of people. It is a classic for sure.
Wharton Global Youth: Since starting your nonprofit, and you mentioned this a minute ago, sanctuary cities like Boston have been flooded with new migrant families coming to the U.S. Inclusive Eats’s mission seems more relevant and powerful than ever. Do you agree? And how has this influenced the work that you’re doing?
Noah: I 100% agree. It does make our mission more relevant than ever. And it really does influence the work that we do, because one of the main determinants we look at is demographics. And with these new people coming, in terms of what they need, demographics are changing. It’s really important to keep that in mind when trying to assess what ingredients pantries are going to need to serve these people. So, it has had a definite influence on our mission.
Wharton Global Youth: Do you plan to expand? And could you potentially serve new markets with growing needs, including towns close to cities like New York and Chicago, some of those hotspots?
Noah: We have one plan underway, which is with a fellow Wharton Global Youth alumnus. He’s one of my great friends I made last year. He is located in Albuquerque, New Mexico. We find that they also have similar needs there too. So, that branch is being developed as of right now, with the launch coming soon. Very excited! But we’re definitely open to having more locations, like New York and Chicago. That would be awesome, too.
Wharton Global Youth: As you mentioned, you participated last summer in Wharton Global Youth’s Essentials of Entrepreneurship program. How did this help to advance your entrepreneurial thinking around Inclusive Eats?
Noah: I would say it was so significant. I learned so much, especially about the passion and what you do in terms of an entrepreneur. And I think you don’t really become an entrepreneur until you’re passionate about the work that you’re doing. I really love how that was emphasized into what we learned there. But No. 1, the best thing I got out of Essentials of Entrepreneurship were the connections that I made, the friendships. I still talk to so many people from this program. Like I said, they’re all like-minded, which is why we have an avenue now to expand our mission. And that’s solely based on the program and the people that I met there. I like to say that I found my tribe. So many people were ambitious and so many people wanted to create change. It was such a great experience.
Wharton Global Youth: What have you learned about people through your experiences with food and culture?
Noah: I’ve learned so much. I was talking to a Woburn resident from my town, one of the people that we were helping at an event, and they told me some words that stuck with me. Food is more than just something on our plate. It’s a part of our culture. It’s so important to look at it through that lens. Food is a part of people’s identity, and that dignifies them. It is a part of their culture and it can bring people together, which is so important.
Wharton Global Youth: All right, let’s end with our lightning round. Please try to answer these questions as quickly as possible.
Something about you that would surprise us?
Noah: I am an identical twin.
Wharton Global Youth: And is your twin involved in Inclusive Eats?
Noah: Yes, yes, he is. He is the chief of operations. Very, very crucial part of the team. Love him.
Wharton Global Youth: What is your favorite food?
Noah: As I said before, Picanha. It’s a Brazilian Churrasco staple and is so good. I recommend anyone to try it. It’s the best.
Wharton Global Youth: Finish this sentence for us: The entrepreneurial mindset is…?
Noah: About taking risks. I think that’s super important.
Wharton Global Youth: A unique food ingredient that you’ve discovered in the past year?
Noah: I think one in Brazilian Feijoada that I found out about is that it used to be slave food and they used the scraps of the pork or the pig. So, hooves, ears, pig tail — and it is still delicious. That’s definitely something unique.
Wharton Global Youth: You are passionate about community diversity because?
Noah: Because I grew up in a diverse community. I know that’s a little [obvious]. But I think that’s why it’s such a central part of what I do day to day.
Wharton Global Youth: What would you be caught binge-watching at midnight?
Noah: That new Avatar show on Netflix. I haven’t finished it yet, but I do want to finish it soon. I am very involved in that.
Wharton Global Youth: You’re starting your own business-themed talk show. Who is your first guest and why?
Noah: Outside the realms of reality, I think someone who displays a lot of courage in what they’ve done with business would be Oskar Schindler. Schindler’s List was a great movie. And to me, he represents how you could use business for good because a lot of people use it for bad. I think that would be my go-to. I know he’s not currently with us, but Oskar Schindler would be my top pick.
Wharton Global Youth: All right. Noah, thank you for joining us on Future of the Business World!
Noah: Thank you so much for having me.
Conversation Starters
What has Noah Sheldon’s research revealed about the importance of culturally relevant food choices for the food insecure?
Do you live in a diverse community? Would Inclusive Eats be an important addition to your local food pantries? What do you appreciate about this approach to addressing food insecurity?
Noah says that the diversity on Inclusive Eats’ board “allows us to understand what certain cultures need in terms of ingredients.” How does this support the concept of diverse boards across business?
“Food is a part of people’s identity, and that dignifies them. It is a part of their culture and it can bring people together.” This quote from Noah Sheldon, the founder of Inclusive Eats, has become one of my favorites as it speaks to my experiences as a first-generation child born in the United States to a family of Bulgarian immigrants.
My family and I live in a community lacking Bulgarian authenticity; however, we still connect to our culture by preparing traditional foods. Food bridges the gap between physical boundaries, such as continents, and even time itself, considering how sharing a culturally significant meal can unite people of different backgrounds and generations. This is the beauty I witness each night around my dinner table, as my family enjoys an abundance of well-prepared Bulgarian dishes. Regardless of our food’s flavor— whether it is the savory taste of the cheese pastry banitsa or the cool, tangy flavor of the soup tarator— each bite is infused with the love of the best cook I have ever met, my grandmother. Food has shaped my cultural identity and appreciation of my heritage; however, this outcome is unattainable with just any ingredients. In the words of Noah Sheldon, the ingredients must be “culturally relevant” to make a true impact.
I support all efforts to bring this enriching experience to any community and, without a doubt, see Sheldon’s contribution to the battle against food insecurity as invaluable. I connect Sheldon’s work to the research of social scientist Priya Fielding-Singh, who analyzes the roots of food insecurity in the United States in her article for The Los Angeles Times, “Why Do Poor Americans Eat So Unhealthfully? Because Junk Food Is the Only Indulgence They Can Afford.” Fielding-Singh argues that food deserts— regions with limited access to healthy, affordable foods— are not entirely to blame for nutritional inequity in the United States. Interestingly, the sentimental value associated with food influences the eating habits of families of a lower socioeconomic status. In short, fast food is often the only affordable meal for these families, and parents determined to both feed their kids and demonstrate their love turn to fast food as a solution. After learning about Noah Sheldon’s impact through Inclusive Eats, I am further intrigued by the significance of food and its potential to improve the eating habits of poorer families. Perhaps as Inclusive Eats continues to grow, other nonprofit organizations will follow, providing authentic, healthy, and affordable meals to food-insecure communities, all the while demonstrating the power of identity in making lasting contributions to society.
Thank you Ina, your comment was very thoughtful and also raises an important point about the scalability of initiatives like Inclusive Eats and their ability to address problems contributing to food insecurity. The potential for a broader impact and sustainability is truly endless. Before we get too ahead of ourselves, we need to acknowledge that combating food insecurity requires addressing systemic issues such as poverty, lack of education, and limited access to affordable, healthy food.
Inclusive Eats serves as an important model, but to create a lasting impact, they would have to employ a multifaceted approach. An example of a similar initiative that has successfully expanded their operation would be the nonprofit organization World Central Kitchen (WCK) founded by Chef José Andrés. WCK has provided millions of meals to those affected by natural disasters or other crises. They have perfectly demonstrated the power of food and how it brings people in the communities together. The organization has now expanded globally and works to address both immediate and long term food security for local communicates in need. (World Central Kitchen, 2023).
All in all, while Inclusive Eats plays a crucial role in preserving cultural heritage and addressing food insecurity, they must be part of a broader strategy to tackle issues at the core. Imagine with the help of local nonprofits, government programs, and partnerships, Inclusive Eats would be a future worth fighting for.
Thank you, Diana Drake, for highlighting Noah Sheldon’s inspiring story and his work with Inclusive Eats. Noah’s mission to provide culturally relevant food to those in need addresses a crucial aspect of food insecurity that is often overlooked. By focusing on the cultural preferences of diverse communities, Inclusive Eats not only helps to nourish bodies but also to preserve cultural identities and dignity.
Noah’s research reveals that many food-insecure families, particularly those from immigrant backgrounds, often find themselves with limited access to familiar and culturally appropriate foods. This lack of familiar ingredients can exacerbate the stress of food insecurity and disrupt cultural practices and traditions. By ensuring that food pantries stock items that these families would use in their home countries, Inclusive Eats enhances the quality of life and well-being for these communities. This approach acknowledges that food is not just sustenance; it is also a key part of cultural expression and identity.
I live in a diverse community, and I can see how a program like Inclusive Eats would be incredibly valuable. Many families in our area come from different cultural backgrounds, and having access to familiar foods would greatly support their nutritional and emotional needs. The initiative could help foster a sense of community and inclusivity, making people feel more at home and respected.
The diversity on the board of Inclusive Eats is a brilliant example of how diverse leadership can enhance understanding and effectiveness in addressing specific needs. By having board members from various cultural backgrounds, the organization can better understand and meet the specific dietary requirements of different communities. This supports the broader concept that diverse boards in any business context bring varied perspectives, leading to more comprehensive and innovative solutions. Diverse leadership can improve decision-making, foster creativity, and ensure that a wide range of stakeholder needs are considered and met.
Noah’s story is a powerful reminder of the importance of culturally relevant solutions to social issues and the impact of diverse and inclusive leadership. Programs like Inclusive Eats demonstrate how entrepreneurship can drive meaningful social change by addressing the specific needs of diverse communities.
Thank you, Noah, for your dedication and for showing us how culturally conscious entrepreneurship can make a real difference in the world.
In every pinch of spice or mouth-watering aroma wafting through a kitchen, lies an intricately woven story, dating back thousands of years to the very first time it was percieved by a taste bud. The term “food” cannot be simply boiled down to ingredients tossed in a frying pan to fill a rumbling stomach. Food is the remembrance of sacred ancestors, the memories made from joyous family gatherings, the silent strength of survival across generations passed down, and the very essence of our unique cultural identities.
Being halfway between a first and second generation immigrant from Shanghai, I grew up surrounded in a safe bubble of Chinese heritage in all aspects – from food to language and mannerisms. Because of this, I am grateful to have never felt disconnected from my own native roots. However, for many families, this is not the case. Studies by the National Library of Medicine show that noncitizens and immigrants have a 95% higher chance of food insecurity compared to American-born citizens. For immigrants battling food insecurity in a new country, they risk losing the only threads connecting them to their homeland. Without culture, what is left of a person?
I believe that movements such as Inclusive Eats could be the key to helping food insecure families maintain their cultural heritage and reconnect with their roots. This will allow them to rebuild their old traditions and infuse it with their discoveries in their new country. After all, the best kind of food is for the soul.
Wow! Thank you for such an article. First, kudos to Noah for the incredible accomplishment with your Inclusive Eats! This fantastic initiative not only addresses cultural heritage and food insecurity but also showcases your leadership and organizational skills. Secondly, thank you to Diana for sharing Noah’s wonderful story. We also can’t forget to appreciate Wharton Global Youth’s Essentials of Entrepreneurship program for inspiring bright-minded students like Noah to actively participate in leadership and to “[take] risks”.
As a high school student of Korean nationality attending an international school in Korea, I truly found Noah’s experience both inspirational and relevant to my own. Noah’s emphasis on providing culturally significant food resonates with me. As a Korean national, food is also an integral part of my daily life. Food such as kimchi, bibimbap, or japchae have deep historical roots, especially from the time when Korea was colonized by Japan between 1910 to 1945. During this period, Japan attempted to suppress Korean culture, including its cuisine, but Koreans fiercely protected their traditions, using food as a symbol of resistance and national pride.
As such, I truly admire your work in increasing the cultural diversity of food in local pantries. By ensuring that the local pantries reflect the cultural diversity of the town, you are not only helping residents reconnect with their cultural foods but also showing respect for their culture and diversity. This effort is particularly notable for immigrant families who may be facing challenges in a new environment. Access to familiar food can provide a sense of relief and belonging in their new community.
In my school, we have an event called “Diversity Day” where students from different nations prepare culturally significant dishes to share with other members of the school community. This event fosters a sense of belonging and respect in our diverse community, ensuring that all members feel valued.
Additionally, I deeply admire your leadership skills. Your commitment to diversity in the board members demonstrates your dedication to an inclusive approach to appreciating diversity. Your belief in the power of a smile truly inspiring.
When reading the article, your statement, “the No. 1 determinant of our success as an organization were the smiles” touched my heart. Conventionally, leaders might measure success through numbers like success rate or the number of cans delivered, etc. However, your focus on smiles as the primary measure of success inspired me to rethink the core of community service.
Your determinant of success teaches us a vital lesson: the true essence and value of community work come from the human connections and happiness we bring to others, rather than mere numbers.
Inspired by your story, I hope to one day create an organization that supports my community and would focus on the connections that it builds rather than numerical measures of success.
Again, I appreciate all of your work. Thank you.
Thank you Noah for sharing your story and connecting with so many readers around the world. I think Inclusive Eats is an innovative, scalable idea to solving the immense problem of global food insecurity.
Similar to Noah, I too have spent countless hours volunteering with nonprofits such as Kids’ Meals and Star of Hope in my local area of Houston. The connections I formed were unique every time, and I am grateful for the insight on day to day struggles of low income and homeless families. However, the food I handed out in return was exactly the same: a turkey and cheese sandwich on wheat bread, an orange, and a mini water bottle packaged neatly into a brown paper bag. This meal in which I have prepared over and over again is “American” yet I, born and raised in Texas, would never eat this. Considering the low income and homeless are already facing a lack of food security, why are we making them eat foods we wouldn’t even want for ourselves? Why are we compromising when it comes to the less fortunate? Sure, maybe we can’t produce quality steak dinners on a massive scale with little funding, but we can do more than providing a bland meal to those who are struggling.
Furthermore, as Noah mentioned, America was built on a melting pot of different cultures and it is what Americans pride themselves the most on today. Several years ago, while serving at Star of Hope, a Muslim woman donning a hijab asked me if we had any sandwiches without meat. Shamefully, we did not. All 20 of us volunteers, from an affluent neighborhood and ranging from ages 5-60 years old, made sandwiches for the lower income and homeless in America. Yet, I had to turn away an American because we only accommodated for stereotypical citizens and completely disregarded the melting pot we praise highly of. Upon reflection, rather than increasing diversity within my community, us volunteers were limiting identities by stuffing traditional American ideals down the throats of diverse citizens. By continuing to claim America is a diverse country but not proving so in our actions, we are doing greater harm to those who are less represented in American culture. Thus, through programs such as Inclusive Eats we can aim to accommodate the diverse low income and homeless and provide cultural quality meals.
For me, the food of my culture wasn’t something that I appreciated. Rather, it made me feel ashamed. My fellow middle school peers would often point at my bibimbap or pinch their nose because of my kimchi fried rice. After a few weeks, I asked my mom to pack me sandwiches instead. I moved backed to South Korea 2 years ago, and began cooking Korean food with my mom. Korean food in one simple word is “Jung”, which is a caring nature a group of people share. This is reflected in the long hours spent preparing the food and the love that goes into it. I spent long hours dicing carrots, cooking noodles, and learning how to perfect rice. The food was then shared with the entire family. While reading this article, I could deeply resonate with Noah’s quote, “Food is more than just something on our plate, it’s a part of our culture… Food is a part of people’s identity, and that dignifies them.” Food is a tradition in my culture and provides a valuable identity to our people.
Furthermore, the Inclusive Eats program advocates for the protection of cultural diversity. Providing culturally diverse ingredients not only provides delicious foods to families but also enriches the community. As stated in the article, BIPOC families suffer from food insecurity. By creating a program that advocates countering these problems, Noah successfully promotes a culturally diverse society. These efforts contribute to creating an inclusive community.
Noah’s reason for creating the nonprofit Inclusive Eats serves as a power reminder that minorities are often challenged by limitations and advocating for the elimination of those challenges is crucial. These challenges can be seen in all types of fields; whether it be childhood eduction, healthcare, or employment. I hope other nonprofit organizations as well as governments recognize the often ignored minorities and work for a more inclusive community. Only by providing to all people can we improve altogether. Thank you Noah for sharing your inspiring story.
Hello Sharon,
Thanks so much for sharing your story!
Reading through both the article and your comment surprised me by showing how important food is to us. Food can divide us, shape us, and bring us together. Despite childhood horror stories from school lunch breaks and chasms formed by cultural differences, I believe food is meant to nourish both our relationships and our cultures.
I love how you included a quote from the article,”Food is more than just something on our plate, it’s a part of our culture…Food is a part of people’s identity, and that dignifies them.” In my eyes, food is an apology for proud tiger moms, a gift for family overseas, and a fossil of my ancestry. Inclusive Eats not only follows a humanitarian trend of providing for underserved minorities, but also reminds us that there are people looking to solve the hardships we face. It’s amazing to see how big of a difference Inclusive Eats can make in the world, and how we can redefine food into something that is meant to be learned and shared instead of a flag for disgrace.
Given common experiences of food insecurities in schools and large organizations, I think it would be a worthwhile initiative to expand Inclusive Eats’ mission of supporting food-insecure families while combatting and acknowledging issues regarding food intolerance. If organizations who prioritize diverse, accessible, and appetizing food options could expand to schools or even companies, we would go a long way towards closing gaps caused by cultural differences and unifying future problem-solvers, team members, and innovators.
In a time where schools often share the same lunch providers as prisons, Inclusive Eats would have an edge in the market and be able to provide healthier, more appetizing and more inclusive food to schools, hospitals, or companies. People would be able to experience the joy and history of various cultures through food, and students wouldn’t have to suffer through experiences similar to yours, where we are looked down upon for what dignifies us, and separated by what we call home.
Noah, how did you live that long without Feijoada? It’s the best Brazilian dish ever (maybe it loses only to “Galinhada”; you should try it if you haven’t).
I’m Brazilian and when I received a scholarship to live in Chicago for almost a month for a summer program, I experienced first-hand missing the (literal) taste of home. The canned food was also definitely a surprise for me as well. It’s obviously incredible to try different food and US food is very good, but after some time it’s frustrating to walk into a grocery store and not be able to buy anything that you grew up eating. Like, after two weeks all I wanted to have for lunch was the classical Brazilian “Prato Feito”, with rice, beans, fried eggs, fries and steak.
So, I couldn’t agree more with Noah when he talks about culturally relevant food choices and how they contribute to a sense of belonging and dignity; that’s exactly how I felt during that month: like I didn’t belong. I can only imagine how immigrant families must feel. In Brazil (and everywhere else in the world), food is a vital part of our culture, and it’s heartening to see Noah addressing food insecurity while celebrating cultural diversity.
Also, I think that the most crucial part of Inclusive Eats and what is going to make it a huge enterprise one day is the diverse board. I can’t stress enough the importance of having diverse perspectives in leadership that can understand and cater to the specific needs of various cultural groups. This concept is crucial in all businesses, as it promotes inclusivity and a better understanding of different markets and communities.
Noah, Inclusive Eats is a brilliant way to make immigrant families feel more at home and valued, while also being a fantastic example of how entrepreneurship can drive social change, by tackling food insecurity. It’s inspiring to see a fellow Brazilian making such a positive impact.
“Isn’t that poop?” was not an appropriate question to ask when I opened my lunch box on the first day of school. Having lived in Korea for ten years, it was a question I never thought I would encounter there. In Korea, Jjajangmyeon (black bean noodles) is incredibly popular among children. I was shocked to learn that outside of my culture, this beloved dish could be mistaken for something as unappetizing as poop.
It was a question I didn’t want to be asked, especially among friends I had just met on my first day at an international school in Singapore. These were the same friends who wanted to win my favor by offering to play soccer after lunch. I couldn’t eat a single spoonful of my lunch that day and closed the lid. Although it has become a funny memory for my family now, I never packed black bean noodles in my lunch again, even after moving to the United States and becoming a high school student. The friend who asked that question eventually became my best friend in Singapore, and we were fantastic soccer partners who got along well. However, until the day I left, I couldn’t bring myself to recommend Jjajangmyeon to him. He wasn’t a racist, and I wasn’t racially discriminated against, but I was hurt, and he hurt me.
As time went by, I realized why I had chosen Jjajangmyeon for my first day at a new school in an unstable environment: it was my favorite comfort food, something familiar to stabilize me in unfamiliar surroundings. That day, it felt like my comfort zone had been insulted. However, that experience taught me never to label any food as something I couldn’t eat. It was a valuable lesson. Sometimes, I imagine that friend eating Jjajangmyeon (black bean noodles) and finding it delicious. I believe that if he had accepted a part of my world, we could have built an even deeper friendship. Unfortunately, I was young and struggling to adapt to a new environment, so I couldn’t create that wonderful and courageous unity. Instead, I tried to hide my hurt and avoid hurting others.
Noah Sheldon, in his article, seems to have carried out his activities with this insight: food is not simply a means of sustenance. Finding comfort in a meal after a hard day is a universal experience. When you try the food of a new culture, you allow a part of that culture into your body. An open mind is demonstrated through an open mouth. It is an active attitude of acceptance. In reality, it is impossible to enjoy a culture while simultaneously hating and rejecting it. Food is one of the ultimate products of a culture. The environment shapes the selection of ingredients, the creation of sauces, and the development of recipes. People who grow up in that environment are, in a way, the culmination of these choices. This article highlights the importance of the harmony of food in bringing people together, and I wholeheartedly agree with that assertion.
What’s interesting is that Jjajangmyeon is originally a Chinese dish, modified by Chinese immigrants in Korea and localized into a Korean style. Although most Chinese people have never seen it before, it is a Chinese dish that has been successfully adapted in Korea. Around the time I left Singapore, a Korean-style Chinese restaurant opened, and its signature dish was, of course, Jjajangmyeon. With 70% of Singaporeans being of Chinese descent, this Korean adaptation not only emerged but became so popular that you had to wait an hour on weekend evenings to get a seat. Humans are not separate entities; we mix, influence each other, and create better harmony. Of course, unfamiliarity can initially lead to unintentional wounds and conflicts that are difficult to heal. However, given time, we can accept, adapt to, and eventually share parts of each other’s cultures, leading to a more positive and accepting outcome. This is what we can expect when we encounter an unfamiliar culture.
If you ever come across a Korean-style Chinese restaurant, I highly recommend boldly trying the most popular item on the menu, Jjajangmyeon, even though it may look strange. Instead of labeling it as purely Korean or Chinese food, give it a try. This dish, which might initially seem unappealing, is so great that no one can try it just once and not want it again. Jjajangmyeon represents the efforts of people who actively adapted to an unfamiliar land and successfully localized their cuisine. You will taste the passion of those who fell in love with this food, spread it to other places, and mixed cultures. Additionally, it embodies the courage of a boy who stepped out of his comfort zone to recommend it to you. Friend, if you remember this anecdote, be sure to try it. I miss you, my friend.
As a person with four different nationalities – Korean, Chinese, American, and Canadian – and cultures, I deeply appreciate what Noah is doing with Inclusive Eats for immigrants like me.
In 2008, my parents moved to the US as young university students searching for a better life. Upon arrival, our family struggled with limited food, money, and opportunities, unable to afford even the most comforting and affordable Korean and Chinese cuisine. It wasn’t the best childhood experience for me either.
Born and raised in Korea, my mom is accustomed to Korean cultural foods such as Tteokbokki, Gimbap, and Kimchi. On the other hand, my dad, born and raised in China, is familiar with Chinese cultural foods such as dumplings and black noodle soup.
Inclusive Eats, a non-profit organization for minorities and people from diverse backgrounds, is helping families like ours in 2008. It aims to expand access to cultural and comfort foods for a larger portion of the population for free. If it had existed back then and served Asian food, it could have literally saved our family. I can easily imagine how much Latin American and Haitian families appreciate its service.
I hope Inclusive Eats expands to school cafeterias, where there are limited food options, especially for immigrants from less-known parts of the world. If Inclusive Eats could extend its coverage to school cafeterias, it would help many students access their own cultural foods daily, providing comfort and inspiring future generations of Americans.
Regardless, Inclusive Eats’ efforts to support the different American minority groups in having access to their own respective cuisines, especially those who often cannot afford such things, have been a tremendous step forward in reaching a better America than yesterday.
Isn’t it amazing how something as simple as food can help bring people together and make them feel welcome? After reading the article, “Rice, Beans and Saffron: Fighting Hunger while Celebrating Community Diversity”, my answer would be an immediate yes as the article beautifully illustrates how food can bridge cultural gaps and encourage a sense of homeliness.
I could relate to Noah Sheldon’s experiences as I, too, have also encountered situations while volunteering at my school’s food pantry, where I’ve had to cater to others amid food insecurities. I’ve also noticed a community predominately made up of minority immigrant individuals at the food pantry and felt compelled to assist those who felt reluctant to accept the food supply and groceries we offered.
During my first experience volunteering at my school’s food pantry and as one of the first people most recipients met, I was eager to converse and brighten their day. Even diminutive things like cracking a smile on people’s faces were more than enough to help provide for others. Though a language barrier had separated us, we were reunited with love, compassion, and sympathy for one another. One person, in particular, left a lasting impact on me. This individual had immigrated from Vietnam in search of a better life. However, they were facing challenges due to the language barrier. While assisting this person, I noticed the difficulty they had speaking English with a heavy Vietnamese accent. Being blessed with a bilingual tongue, I asked the person, “Bác có nói được tiếng Việt không?” meaning “Uncle, can you speak Vietnamese?” and I was relieved to hear them respond with a yes. Fortunately, I was able to communicate with them in Vietnamese and assist in finding the items they needed. It was a meaningful experience as I have two hard-working Vietnamese immigrant parents and I deeply understand the firsthand struggle as a non-native English speaker to communicate with others to get the support you need. I was grateful to have been able to brighten this person’s day.
This eye-opening experience made me realize that simple acts of kindness paired with cultural understanding can impact someone’s experience and sense of belonging. Inspired by this realization, I strived to go beyond my school’s food pantry and engage in broader initiatives to help support refugees and immigrants on a larger scale. As a member of the Human Rights Club at Jefferson High School, I was able to partner with programs such as Communicare+ to fundraise over $12,000 for NGOs that support refugees and cater to their necessities in Oregon. I was able to put myself in these refugees’ shoes as my family is made up of Vietnamese refugees. I recognized how providing these resources such as cultural foods would not only supply necessary resources but would make everyone feel included in our diverse community.
These experiences have taught me that food is more than just a necessity–it can be utilized as a tool to promote community and understanding. By embracing and celebrating cultural diversity through our actions, we can create a more inclusive and supportive environment for everyone.
“What’s that small brown dot on your face?” was a question I used to hear a lot in elementary school. The answer? My beautiful mole on the top left between my mouth and nose. This mole is what made me different, and I was proud of it. Many would also ask what it meant, and honestly, it took me years to find out.
I remember the day back in the summer of 2022 when I learned its meaning. According to an old saying, my mole meant that I would never run out of food to eat. I laughed, but a solid minute later, I thought, “What about the millions who don’t have food?” I zoned out, staring at my computer screen as it slowly turned black. I wished I could do something about this global problem, but at the time, I was too focused on playing tennis.
Fortunately, when school started, we had volunteer days. I chose to volunteer at Martha’s Kitchen, a nonprofit organization that aims to feed the hungry. Every time I volunteered there, I felt a deep joy, knowing I was making an impact. I realized that it wasn’t just about giving meals; it was about being inclusive and respecting people’s backgrounds just like Noah’s mission with Inclusive Eats.
I remember one particular day vividly. We had just finished setting up a grocery market, and I noticed an elderly women hesitating at the counter. I approached her with a smile and asked if she needed help. She spoke to me in Chinese, asking how many items she can take. I replied back to her Chinese, and I knew from her eyes that she was so grateful to have me help her. This day hit me that providing food was more than just about giving; it was about dignity and belonging. Although I only have about 10 hours of volunteering at places like Martha’s Kitchen, I am proud because I know that even the smallest actions can have the biggest impact.
Over time, I became an entrepreneur about another global issue: climate change. However, food insecurity remained on my mind. I’ve also always been interested in women’s rights and wanted to do long-term volunteer work at a women-owned organization. I found one that stood out to me: the Eating Disorder Research Center. I learned that food insecurity is associated with eating disorders, so I thought this would be the perfect opportunity to explore the connection between the two.
I reached out to the organization, and a week later, I got a position as a graphic designer and marketing specialist for TikTok. This role allowed me to use my creativity to raise awareness about the importance of understanding eating disorders. Through my journey, I’ve realized that everyone can make a difference, no matter how small their actions may seem. For me, it all started with a mole and a question.
Reading about Noah’s work with Inclusive Eats, I see a shared commitment to inclusivity and impact in addressing global issues. Both of us are dedicated to making a difference in our communities. As Noah said, “Food is more than just something on our plate; it’s a part of our culture.” This resonated with me deeply because to me, food is truly a different love language that is shared all over the world.
In the future, I hope to pitch a project linking eating disorders to food insecurity to make an even greater impact. Noah’s story inspires me to keep pushing forward, knowing that our efforts, no matter how small, will create change. I know we both will make a big impact, if not already, to the world in the near future.
From first impression, the title opener “Rice, Beans and Saffron” instantly reminded me of the food I was so embarrassed to find as I opened my school lunch in elementary school. Hoping I could finally get a sandwich with “cool” snacks that allowed me to fit in with the rest and not a wave of smell of my culture, caused me to hide my food and even end up wasting it. Food that my mother had worked so hard to afford and make, with her own seasoning, love and identity started to be harder to maintain, we eventually started accepting whatever leftovers my mom’s bosses left after cleaning their homes. What was once something I dreaded, became a source of comfort, a smell of reassurance, after resisting food insecurity.
Initiatives such as Inclusive Eats that are beyond the typical canned food drives (not devaluating such that are also productive nutrition initiatives that have good intentions at heart), and value diversity and cultural appreciation in conscience make it impacting to see from my own perspective. Including Latino, in example Haitian and Venezuelan, orientated seasonings are warming to heart, and touch deeply in just fighting hunger but also create a warm welcoming hand that contrasts the cold reality that immigration can be for families, as I have experienced.
Food is more just than a daily need, but is a way of communicating love, security and care for someone. Doing this as a teenager, Noah inspires me to give back to the cause I reflect on a daily, and hopefully fight back the resentment towards our countries’ local food when in a new environment, something that brings us joy when we less appreciate it, and hopefully will bring joy to those who don’t get to appreciate it.
Growing up in Queens, I was surrounded by an incredible mix of cultures and cuisines. Much like how Noah describes Massachusetts, New York City truly lives up to its reputation as the “Melting Pot” of culture. Being one of the world’s biggest and most popular cities; each borough of this city is a microcosm of global culture, where traditional festivals are celebrated with as much fervor as they are in their countries of origin.
Queen’s busiest street, Main Street, is popular for being packed with a variety of foods from all over the world. Yet, despite this abundance, my family and many others faced food insecurity. Listening to this podcast, I felt shown and absolutely heartwarmed hearing Noah addressing food insecurity while addressing cultural diversity. Growing up, we struggled to afford enough food, and I was often embarrassed to bring cheaper traditional foods my mom made like sushi or dumplings to school because they were seen as an “outcast” at that time.
One summer, my parents enrolled me in the Fresh Air program, where children from low-income families in NYC were sent to live with wealthier families out of state. I ended up in Pennsylvania with a lovely white family, partnered along with a Haitian boy from the Bronx, for two weeks.
Living in Pennsylvania was a real eye-opener. It was so quiet compared to NYC at night – no constant honking horns, no construction noises, no random yelling people, no planes every three minutes, just crickets (literal crickets chirping outside). The silence was so loud it felt like I needed the chaos of the city to quiet me to sleep. Isn’t that ironic? The nearest store was hours away, unlike the two-minute walk I was used to in Queens. The food of the host’s family, while generous, lacked the comforting flavors and ingredients of my mom’s cooking. I quickly realized that I missed the flavors of home and the comfort they brought. Famous Chinese spices and ingredients were easily available in NYC due to its vast Asian diversity, but not in areas lacking the diversity like rural Philadelphia. By the end of the first week, homesickness set in, and I realized how much food connects us to our home.
When you’re far from home, food can be a source of comfort and familiarity as “it can bring people together, which is so important.” Noah’s work on food insecurity can improve the eating habits of immigrant families. Many immigrant families struggle to access familiar and nutritious foods, and efforts like Noah’s can help bridge that gap. Food can sometimes feel alienating when it doesn’t match what we’re used to. Sure, we can all learn from and share each other’s food cultures, but that doesn’t mean we should erase the unique preferences people have based on their cultural backgrounds. That’s where Noah’s Inclusive Eats comes in, ensuring cultural sensitivity in the ingredients provided. Compared to my two-week-long experience of living in a stranger’s house; imagine how difficult it is for immigrants arriving in a new country for decades to come, all by themselves without the familiar taste of their comfort foods. Initiatives like Noah’s Inclusive Eats can make such a significant difference, ensuring that anyone can feel more at home and connected through their cuisine, regardless of where they are — from the most bustling cities to the most peaceful countryside. As Noah says, food is truly “more than just something on our plate; it’s a part of our culture.”
I just want to start off by commemorating Noah’s incredible initiative and the wonderful idea that he has turned into a nonprofit. I knew previously that food insecurity affected mostly POC, however I had never really thought about the impact that makes on their cultural identity and how they might not be able to make food from their culture. Furthermore, I have been fortunate enough to be in a house successful enough to not worry about food and was able to eat many staples from my culture. Pho and other Vietnamese dishes you might be familiar with were common in my household, and I am grateful for being able to retain that bit of my culture. I might not be able to eat many of the food due to allergies, but I can still appreciate the ones I eat. However, this might not be possible for people who have food intolerances and suffer from food insecurity.
According to the Celiac Disease Foundation, 1 out of 100 people suffer from Celiac Disease and that is approximately 3 million Americans and in your state of Massachusetts that is around 69,000 people. Surely there must be a demand for gluten-free products at many food banks, however gluten-free bread is known to cost more than regular white bread by a substantial amount and many people can’t afford that. What my point really is the people who suffer from Celiac disease may not have the luxury of affording food they could eat. But how could we combat this?
I am suggesting that Inclusive eats could maybe start offering options towards celiac disease and make cultural food that are gluten-free. I know that finding gluten-free foods is a hassle and maybe time-consuming, but maybe Inclusive Eats could relieve some of that stress by offering gluten-free alternatives. Perhaps Inclusive Eats could take some cost off the gluten-free items, inform people and spread awareness of Celiac Disease, and provide cultural gluten-free recipes. I think all of this would fit under product development, as you are still serving the same market and would be able to draw more people into a cause like Celiac Disease and other food intolerances.
After reading Noah’s amazing way to initialize his nonprofit, I felt almost a breath of fresh air as many companies tend to prioritize customer revenue instead of serving their respective communities. However, or in the U.S. at least, there are many blends of cultural differences. One cultural item in one part of the U.S. could be completely different in another, which is why I think that by getting the local communities to give feedback on Inclusive Eats could be a better way for serving the diverse populations.
While the current model already benefits from a culturally diverse board and extensive market research, directly engaging with community members on a continuous basis could provide even deeper insights into their evolving needs and preferences. This approach would not only improve the relevance of the food provided but also strengthen the connection between Inclusive Eats and the communities it supports, ensuring that the organization’s offerings remain aligned with the specific cultural needs of its beneficiaries.
To do this, Inclusive Eats can establish a set of activities, such as community surveys, focus groups, and feedback sessions. This activity should be done in collaboration with local community centers, religious organizations, or schools to get wide and representative samples of the population. These surveys might allow for this in the form of capturing all the very detailed specifics on ingredients used by families in their traditional cooking, and also collect data on the struggles they may be facing in accessing these particular ingredients through existing food pantry options. In addition, focus groups might be able to shed light on the nuances within that culture pertaining to subgroups within the community, such as generational differences or rural versus urban populations.
Moreover, with the view of making this feedback system all-inclusive, it would be imperative to have questionnaires and feedback forms in as many languages as possible, in a variety of formats: online, paper-based, and even verbal interviews in cases of those people challenged with literacy. This would also incorporate the possibility of active collaboration with community leaders to help act in the position of cultural liaisons in bridging gaps in communication, thus encouraging greater participation. This would help Inclusive Eats build trust within the community, knowing that it is serving and representing the voices of those otherwise unheard in this process.
Provided with feedback, findings will be integrated into the organization’s operational strategy. It could be anything from updating the inventory of culturally relevant ingredients to new distribution techniques, to even adding new food items specifically requested by the community. For example, if many respondents indicate in a survey that they would appreciate certain spices or oils not in the current inventory, Inclusive Eats could be prepared to source those in future grocery runs. This would ensure that food pantries are always stocked with items that reflect the current needs and preferences of the populations they serve through regular updating based on direct community input.
Through continued refinement of its offerings by directly involving the community, Inclusive Eats will be well on its way to solidifying its role as a leader in culturally relevant food assistance. The approach will not just increase the direct impact of the organization’s work but also contribute to a deeper understanding of cultural sensitivity in dealing with food insecurity. At the very least, this feedback-driven model will ensure Inclusive Eats stays receptive to the needs of its community and goes on to create an all-inclusive system for fighting hunger while appreciating diversity.
Noah Sheldon’s Inclusive Eats is an exemplary initiative that addresses a critical yet often overlooked aspect of food insecurity: cultural relevance. I’ve volunteered at food drives before, but have not given much thought to how recipients feel about the types of foods that are distributed; Noah’s mission to bring a taste of home to a community of migrants is certainly heartwarming. By providing culturally diverse ingredients to food pantries, Inclusive Eats not only nourishes bodies but also nurtures cultural identities and community bonds.
The approach that Inclusive Eats takes to providing culturally relevant ingredients to food pantries is innovative, but there’s potential to amplify its impact through partnerships with local culinary schools and colleges. This collaboration could create a symbiotic relationship benefiting food aid recipients and culinary students.
Culinary students would gain invaluable experience working with diverse ingredients and cuisines, preparing them for an increasingly multicultural food industry. They would develop skills in creating nutritious, cost-effective recipes using pantry staples—a crucial skill in today’s health-conscious and budget-aware culinary landscape. Additionally, interacting with immigrant communities could broaden their cultural understanding, which is an important asset in any kitchen.
For immigrant recipients, particularly the youth, this partnership would go beyond just a means to obtain familiar ingredients. They would also receive recipes and cooking instructions to nutritious meals that resonate with their heritage. This added educational component could help them adapt to local ingredients while maintaining their culinary traditions, easing their transition and promoting a sense of belonging.
By facilitating this exchange of knowledge and skills, Inclusive Eats could transform food pantries into hubs of culinary learning and cultural exchange, further advancing its mission of celebrating cultures while nourishing neighbors.
Noah’s initiative, which materialized with the organization named Inclusive Eats, is both remarkable and innovative. Food insecurity is a social issue, persisting throughout human history. However, with advances in civilization and technology, the challenge of ensuring an adequate food supply still remains unresolved. According to the United Nations, between 691 and 783 million people faced hunger in 2022, an increase of 122 million people compared to 2019. Therefore, Inclusive Eats is making commendable contributions to solving this problem in the US.
However, one area for potential improvement is expanding the organization’s assistance beyond the United States to address global food insecurity. Even though food insecurity does affect some populations in the U.S., this problem is far more severe in other continents such as Southern Asia and Africa. According to the Food and Agriculture Organization of the United Nations, 24% of the Africans and 19.4% of the South Asians are food insecure, while only 0.7% of the North Americans are experiencing this problem.
Additionally, Inclusive Eats could consider inviting experts to communities that need healthy foods. Even though Noah, with the Brazilian background, can contribute to the cooking of some Brazilian traditional dishes, professional chefs or nutritionists who hold some expertise in certain types of traditional dishes can devise and provide nutrition-balanced meals to the people. Furthermore, they could develop step-to-step recipes and provide guidance on planting essential crops, ultimately assisting these dishes to make them self-sufficient.