A fledgling movement towards Black-owned farms seeks to address the the lack of land ownership and fresh food in many communities of color

Malcolm Shabazz Hoover is rattling off his vegetable varieties to two potential customers from a local restaurant.

“It’s called Brassica juncea, a west African mustard green,” Hoover says to Marissa Lorette and Ian Watson, co-owners of BeesWing, a local restaurant looking to work with Black businesses. He picks some from the ground and offers it to them. “Taste it.”

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