Black History Month Thesis
Black History Month, or National African American History Month, is a period in which we celebrate the achievements and progression of black Americans. In honor of Black History Month and our new intensive focus on food and food systems, we will CONNECT the history, progression, and importance of black farmers to health disparities.
For many years following the end of slavery, black farmers have struggled with acquiring land to independently farm. By the late 1890s, Booker T. Washington emerged as a leading and influential figure in promoting education and farm improvement. He studied and wrote about successful rural communities and supported farming diversification, economic uplift, and land acquisition for black farmers. By 1920, black Americans
owned 14% of farms; however, during the civil rights movement, land retention became a major concern and, in 1971, the Emergency Land Fund was organized to assist black farmers in Mississippi and Alabama with problems they faced in retaining land. Nevertheless, over time, land loss by black farmers continued.
According to the 2012 census, it was estimated that there are 44,629 black farmers in the U.S., representing only 1.4 percent of all farms. The majority of black farmers are part-time and do not consider farming as their primary source of income. Many black farmers are older than the average U.S. farmer and have less farming land than the national average.
“If we want to have a truly sustainable food system...if we want to have land ownership, we want to have food sovereignty over our seeds, from seed to table, then we have to be the ones picking up the pitchfork and we can’t have an exclusive movement representing us,” said Natasha Bowens, author of The Color of Food. “We have to stand up and be heard as people of color and represent ourselves. So to me that is the biggest push for getting young farmers of color.”
The current food system is failing black Americans in the high rates and progression of chronic diseases and health disparities, rapid increase in food deserts, and the constant decline in black farms. There is an undeniable connection between food production, food access, poverty, and health, which needs to be addressed in the process of seeking a sustainable and inclusive food system.
For many years following the end of slavery, black farmers have struggled with acquiring land to independently farm. By the late 1890s, Booker T. Washington emerged as a leading and influential figure in promoting education and farm improvement. He studied and wrote about successful rural communities and supported farming diversification, economic uplift, and land acquisition for black farmers. By 1920, black Americans
owned 14% of farms; however, during the civil rights movement, land retention became a major concern and, in 1971, the Emergency Land Fund was organized to assist black farmers in Mississippi and Alabama with problems they faced in retaining land. Nevertheless, over time, land loss by black farmers continued.
According to the 2012 census, it was estimated that there are 44,629 black farmers in the U.S., representing only 1.4 percent of all farms. The majority of black farmers are part-time and do not consider farming as their primary source of income. Many black farmers are older than the average U.S. farmer and have less farming land than the national average.
“If we want to have a truly sustainable food system...if we want to have land ownership, we want to have food sovereignty over our seeds, from seed to table, then we have to be the ones picking up the pitchfork and we can’t have an exclusive movement representing us,” said Natasha Bowens, author of The Color of Food. “We have to stand up and be heard as people of color and represent ourselves. So to me that is the biggest push for getting young farmers of color.”
The current food system is failing black Americans in the high rates and progression of chronic diseases and health disparities, rapid increase in food deserts, and the constant decline in black farms. There is an undeniable connection between food production, food access, poverty, and health, which needs to be addressed in the process of seeking a sustainable and inclusive food system.