Meet sisters and pitmasters, Mary and Deborah Jones. But first, you’ll need to get in line.
These Bar-B-Queens have gone from local celebrities to internationally renowned culinary artists. Their no-frills approach inspired people to make the pilgrimage to Jones Bar-B-Q from places all over the globe, even as far as Australia.
Jones Bar-B-Q is a complete barbecue experience, it boasts an authenticity only found from a humble, family-run joint operating in a roadside parking lot. The sisters’ pit prowess draws a crowd, creating a friendly line of characters as flavorful as the reward for reaching the end of it. If you’re lucky there will be some burnt ends still up for grabs (burnt ends, a Kansas City delicacy, are the crispy point-ends of a smoked brisket). No matter the selection, they’re all delicious and best enjoyed from a patio picnic table watching 18 wheelers and locomotives grunt past.
The ambience is the perfect embodiment of the Jones Sisters, two pitmasters dedicated to sacred old-school practices and family recipe. They’re constantly in motion, operating with the coordination (and head-butting) that only a pair of sisters could possess.
“People always making a big deal about us being women pitmasters, but women have been doing things all along. We just never got credit for it.” -Deborah
The Jones’ family history is full of determination and hard work.
Leavy B. Jones Sr. laid the groundwork for Jones Bar-B-Q decades ago. Growing up during the depression made him resilient and wise. He was a proponent of honest work and honest business. That’s why he poured his soul into stoking the pit.
“When our daddy first opened the restaurant, he used to stand out on the street waving a racing flag at drivers to get them to pull over. He would give them a little taste of the barbecue for free, and that’s how he got customers.” -Deborah
Leavy’s creativity didn’t stop there, in fact you can still taste it today in the Jones Style BBQ Sauce. The sisters began bottling their famous flavors last year—but they’ll still never give up the secret ingredient. You’ll just have to try it for yourself.
There was a brief pause in business following the passing of Jones Sr., but the girls didn’t just inherit his culinary talent, but also his drive and work ethic.
“My daddy always taught us ‘I don’t care how many times you fall down. Get back up and brush yourself off.’” -Deborah
The sisters reopened their doors with a mission to put Deborah’s daughter, Izora, through school, debt free. Since then, they’ve accomplished that and so much more.
“Our motto is freshness, freshness every day. It has to taste that way today, tomorrow, next week…It’s not the ovens. It’s not the holes in the ground, it’s not any of that. It’s actual cooking with wood—the fire, the smoke, the taste.” -Mary
Following the stay-at-home orders issued in March, Deborah and Mary came up with a creative solution to social distancing. The sisters made their very own, temperature controlled barbecue vending machine. Now you can stop by for their famous meats and sauce at any hour.
Crafted in Carhartt was created to amplify the voices of working women to inspire and empower. And now more than ever, it’s pertinent to amplify the voices of working women of color so please read, learn from, and share the following statement from the Jones Sisters.
In the middle of downtown Detroit, just a a few blocks from the city’s lively Eastern Market, sits The Keep Growing Detroit Farm. It’s a hotspot of workshops for growers of all ages and the birthplace of the popular Motown Music garlic seed.
Keep Growing Detroit is a nonprofit devoted to the city’s food sovereignty, helping the community cultivate their own healthy produce in a sustainable way. Their Garden Resource Program, now over 15 years old, has woven a connection across thousands of local gardens, providing resources and tools to the area.
Nikolette Barnes (pictured above), a Detroit native, has been growing food since 2008. For many years, she worked alongside her dad, the farm manager of D-Town Farm. Using the skills her father taught her, she took a summer job supervising kids who were learning how to grow their own food. Nikolette bonded with them deeply and discovered her passion to teach young people about food sovereignty. Her mission is to expose her hometown to the Food Justice Movement. Through that, she hopes to see a shift in how consumers utilize their spending power, making better food choices overall.
“My title is Early Childhood Garden Development and Family Engagement Specialist. I am responsible for all facets–garden and farm to table education–in the early childhood centers. I do everything from training teachers and parents on basic gardening skills to installing garden beds at schools…Our programs provide gardeners with seeds, plants, education, and technical resources to grow and sell sustainable produce in the cities of Detroit, Hamtramck, and Highland Park.
Urban Agriculture institutions like Keep Growing Detroit are vital for communities because of the need for access to tangible resources for growing food. It’s also important that Detroiters living in low-income communities are provided with accessible and affordable options for healthy food. KGD helps to foster an environment for thousands of growers to help fill that need.
The best part of my work is being surrounded by the next generation of food revolutionaries! I absolutely am blessed to be able to teach the babies how to grow, cook, and love the food that they grew for themselves. I also love completely transforming the mindset of someone who didn’t think they could grow food or enjoy fresh vegetables. It’s pretty rewarding.
The most challenging part of my work is dispelling the myths and breaking down the walls that result from misinformation about healthy eating and agriculture. It’s also very difficult to do this work while actively fighting against the system of oppression that creates tangible barriers to families having access to fresh locally grown food.” -Nikolette Barnes of Keep Growing Detroit Molly Hubbell (pictured below) is the Farm Operations Coordinator for Keep Growing Detroit. Her background is in plant and soil science. She’s spent many years farming, working in different positions and various situations. When she’s not at work, she’s on her own farm, in north Detroit.
“I started working in nurseries 16 years ago, and have been a gardener/farmer my whole life. My mom is an avid gardener (Master Gardener), and my father passed on his appreciation for the natural world…Farmers don’t have superpowers, we rely on intuition. That intuition comes with time and patience, and can be learned by anyone willing to put the time in.” -Molly Hubbell of Keep Growing Detroit
Lindsay Pielack is a Co-Director of Keep Growing Detroit. Her background is in Resource Ecology and Management, with a B.S. from University of Michigan. She played an influential role in the Garden Resource Program, helping it grow from 70 gardens to almost 1,500 gardens in just 8 years. Lindsay has lived in Detroit her entire life, and works hard to keep the community links strong.
“On a regular basis, I am supporting residents to start gardens and for those without a green thumb, I always encourage them to start by putting their hands into the soil and grow something! Once they do, the fire will be lit with the excitement of growing their own food and from there, I would say that every year is an opportunity to get better at it! One season at a time!
I would recommend that everyone, young or old, try their hand at growing something. You don’t have to commit to growing all your own food, just get connected to where your food comes from. There are lots of ways to do this, as simply as starting a container of herbs in your window or volunteering at a garden or farm near you.” -Lindsay Pielack of Keep Growing Detroit
Anita Singh (pictured above) is the Youth Programs Coordinator at Keep Growing Detroit.
Drawing from her background as a high school science teacher, she runs the farm education program. Anita has developed youth programs in many different cities, including Cartegena, Columbia.
Imani S. Foster (pictured above) is the Farmers’ Market Coordinator at Keep Growing Detroit. She is a native Detroiter who found her way into farming unexpectedly as a Crew Leader with the Student Conservation Association. Her role has expanded from vacant lot reclamation to Farmers’ Market Coordinator.
“The food a person sustainably grows is so much better than what’s bought in the supermarkets. Placing your hands in the soil is healing. A person can reestablish relations with family and friends by working together…
One of the best parts of my work is helping the small gardener earn capital. Of course, I love that our customer base continues to grow. There is something so exciting about folks coming to the table and sharing how glad they are that we are back for the season. I know that the work I’m doing as the Grown in Detroit Market coordinator is retooling the culture that this is their (the gardeners’) business to grow.” -Imani Foster of Keep Growing Detroit
Lola Kristi Gibson-Berg (pictured below) is the Community Education Coordinator at Keep Growing Detroit. She’s a Detroit native and a proud graduate of The Roeper School in Bloomfield Hills, MI. It was during her senior year at Kalamazoo College she realized her passion for growing food. She graduated from Kalamazoo with a BA in Human Development and Social Relations and then returned to Detroit.
“Farming makes me feel hopeful. It’s a privilege to be connected to a community of people in the city who know how to grow food, enjoy doing so, and are cultivating and growing their communities.” -Lola Kristi Gibson-Berg of Keep Growing Detroit
“As a single mother and female farmer, I struggle with having enough time to spend with my son while also being very active in the urban agriculture community. I hope to pass on the tangible knowledge of how to grow his own food on a small or large scale. Currently he is enrolled in a program called Food Warriors (housed by Detroit Black Community Food Security Network) where he is growing food as well as exploring food justice on a local and global level. We garden at my home and two community gardens. He is in charge of watering the plants at home! I also hope to pass on the importance of being an active and contributing member of the community that you live in. ” -Nikolette Barnes of Keep Growing Detroit
“I wish people knew how therapeutic farming can be. There is so much healing when you put your hands in the soil and grow something that will nourish your body. I also wish people knew how easy it is grow food at your home. People often feel like growing food is something only those with a green thumb can achieve. That is a huge myth, especially as it relates to growing on a small scale. There are so many resources for new gardeners to learn basic gardening skills..
I definitely do not have superpowers when it comes to growing food. I am still learning so much about how to problem solve as it’s related to my crops or soil quality. Farming makes me feel powerful…It’s not a walk in the park or romantic. Sometimes you will experience seasons where nothing grows abundantly or someone steals all of your melons. Stay the course.” -Nikolette Barnes of Keep Growing Detroit
If you’d like to find out more about the work these outstanding women are doing in Detroit, click here.
Dory Fishing Fleet, operating since 1891, was founded before the city of Newport Beach. The location can’t be beat—beachfront, in the sand, at the base of the Newport Pier, once known as the McFadden Wharf. Over 100 years ago, the market was designed to cut out the middleman, selling the daily catch directly to the public. That business model remains untouched to this day. The Market is open Wednesday through Sunday until noon. They offer a vast array of the freshest possible seafood. The stone crab and spot prawn are among their most popular items.
Nico Voyatzis has worked in the fishing industry for 25 years. She’s run the gamete of occupations, from fishing to cleaning tanks and cutting lobster to selling fish at the market. She, along with her husband and his family, work tirelessly to maintain the historical business.
“Families get crazy when working together, a fishing family more so. You have to be on call 24/7. You compromise and take a deep breath knowing that they will be there no matter what, especially when your employee doesn’t show up for work. It has been an interesting 25 years of events. Many fisherman have left the fleet, but thank God there are still a few that are willing to replace the hard work and long hours of their fathers or retired fishermen.” -Nico
“The Dory Fleet is quite a unique piece of history. It was here before the city of Newport, since 1891. I’m lucky enough to have been here a while to hear some of the retired fishermen’s stories, working outdoor by the beach, seeing all the regular costumers and locals for as long as I can remember and the great support from the community.” -Nico
“My husband’s father was looking for a job, coming to America with only $600. Back in 1981, it wasn’t very much at all. He went fishing on the pier and happened to notice a few fishermen down at the fleet. He went and asked them for a job, lucky enough a guy hired him. He was bating lines in the beginning, then started to go fishing with him. After a few years, he saved enough to buy a boat and fishing gear for himself. Marco and his brothers started along side their dad at a very young age. By the time Marco was 16 he was able to go fishing on his own.” -Nico
“My favorite part of the job is being outdoors.” -Nico
Meet Renata Bryant. During the week, she’s a preschool teacher at Launch in Seattle. It’s a nonprofit oriented towards affordable childcare. On the weekends, she works at Farmers’ Markets, selling flowers for Alm Hill Gardens.
“I appreciate the exchange or intermingling of different folks, but also I really love bartering and trading. Markets are absolutely an important fixture in communities. It doesn’t get anymore local than that but in cities like Seattle with so many people moving in on a weekly basis its easy to feel a sense of loss when it comes to community but in a space like the market folk are not only there to do business but to keep the spirit of the city alive in a very provincial way. There’s a lot of ‘Hi, how are ya!’ with the intention of continuing conversation not just in passing or in a weird obligatory way. Folks look out for each other in a way that you don’t see in all of Seattle.” -Renata Bryant
Pike Place Market opened in 1907. Tourists love it due to its photogenic and exciting nature. The booths are lined with gorgeous flower bundles and fresh produce, fish mongers sling fish over the heads of customers, and it sits perched above the shores of Elliot Bay. The cobblestone streets, quaint architecture, and handmade goods almost entirely convince you that you’ve traveled back in time. Pike Place is the oldest continuously operated public Farmers’ Market, after all.
“Alm Hill is a great farm, owned by rad folk, and I recommend everyone stop by a booth at the Pikes, U District, West Seattle, or Ballard Market next season.” -Renata Bryant
If you’d like to spend your weekends as a vendor amidst all the excitement of a Farmers’ Market,
“Go to the ones in your neighborhood and check out what the space looks like. Some markets are in grocery store parking lots and some are on closed off streets, and the environment around the market definitely influences the vibe. While there are always staple vendors (produce, flowers, tamales or food trucks), there are also unique vendors who come in to different markets. Get really comfortable walking shoes.” -Renata Bryant
Meet the women of The Elk, a coffee shop in the West Village of New York. The owner, Claire Chan took over the space four years ago, renovated, and reopened with her grand vision in mind.
“I became, somewhat fanatically, interested in coffee while I worked in fashion. Beyond the fact that it was an integral part of my morning routine/ritual, I wanted to build a community around the appreciation of great coffee. There are so many nuances involved in making coffee, many of which people are not aware of. I wanted to create a space where the coffee was both thoughtful and approachable, and where people felt comfortable and at home.” -Claire Chan, owner of The Elk
Claire, Christine, & Nona
“I’m a very hands-on type of person, so I’ll regularly hop behind the bar to dial-in the espresso or make a few drinks. Being a barista is actually really fun! I like being close to my product – I think it’s my way of ensuring consistency and quality-control.” -Claire Chan, owner of The Elk
“I feel so proud of the all women-run businesses I see popping up, especially right now. At a time where women’s rights and female empowerment is more relevant than ever, it is important to express your ideas and exercise your values so that others will be encouraged to do the same. There’s strength in numbers, and it feels amazing to surround yourself with like-minded and strong women!” -Claire Chan, owner of The Elk
“I love that I’m able to just be so connected to our customers through our coffee. For me, the day to day interactions I get to have with the people who come into the shop to start their day with us and really enjoy the drinks we make for them, is super rewarding.” -Christine of The Elk, a coffee shop in NYC
“My favorite coffee drink is our Bourbon Vanilla Cortado. Its a smaller 6oz sort of ‘mini latte.’ We home-make our syrup with real vanilla beans as well. I love to add a few drops of that to my espresso, it’s delicious!” -Christina
The next time you’re in New York, check out The Elk for yourself.
Ten years ago, Jennie Dundas and Alexis Gallivan, opened Blue Marble Ice Cream in Brooklyn. Their products are entirely organic, made from only high quality ingredients, and absolutely no hormones, antibiotics, harmful pesticides and artificial additives. Manufacturing in New York with ethical and sustainable practices is crucial to this woman-run company.
We got to tag along as Jennie, CEO of Blue Marble Ice Cream, and Susan Jo, Ice Cream Chef, went about their normal routine. Join us this week as we talk ice cream and show you around their facilities in Industry City, a historic industrial complex built in the 1800s.
“We have been committed from the beginning to creating what we call “elemental ice cream” — this is traditional flavors, created with integrity. We believe that if you use the absolute highest quality ingredients, folks will taste the difference — and they do!” Jennie Dundas, CEO of Blue Marble Ice Cream
“After going to art school in LA, I moved to NYC for an internship at an art magazine, hoping for a career in art publishing. I worked some restaurant jobs on the side (front of house), and unknowingly started to fall in love with the food industry culture. The magazine eventually folded, and after a series of unfulfilling admin jobs, I looked back to my love of food and working with my hands for a new path. I enrolled in night courses at the French Culinary Institute (now the International Culinary Center) while working for a fashion company, and after graduation, quit my office job to work in kitchens. I worked at some really great restaurants for some amazing chefs for 6 years. Last year I decided I wanted to take a step back from the hustle of restaurant kitchens for various personal reasons. I saw an ad for a part-time ice cream maker at Blue Marble, and thought it sounded perfect. And it was! My role quickly shifted from ice cream maker to Ice Cream Chef.” -Susan Jo, Ice Cream Chef at Blue Marble Ice Cream
Ever wonder what a day in the life of an Ice Cream Chef is like? Susan Jo gives us a step by step look at her job:
Get changed into work clothes and grab a coffee.
Consult my production list for the day + decide on a music playlist.
Fill out production sheets (includes recipes and quantities that will be produced).
Assemble and sanitize the Emery Thompson (ice cream machine)
Build the (ice cream) tubs, if necessary.
Load up my speed rack with ingredients.
Scale/mix a batch, pour it into the machine. While it’s spinning, get my next round scaled and ready.
Extract the ice cream. Repeat steps 6 – 8 until everything’s finished.
Break down the machine, wash the dishes, clean down my station and the kitchen.
Go up to the office to process the data for the day’s production.
Go home and dream up new flavors!
“For anyone looking to get into not necessarily ice cream, but any type of kitchen work: before you go dropping out of school, or quitting your day job, or enrolling in an expensive culinary school–try it out. Actually go work in a kitchen. Get a stage, or an apprenticeship, and see if it’s really for you. It’s not what a lot of people think it’s going to be, and it’s certainly not for everyone.” -Susan Jo, Ice Cream Chef
“My favorite flavors are in line with our ‘less is more’ philosophy. Give me a great Vanilla, Nitro Cold Brew Coffee, or Green Tea – they need no mix ins because the quality of dairy and lower sweetness level make them as dreamy as a great classic gelato.” -Jennie Dundas, CEO of Blue Marble Ice Cream
Ship Blue Marble Ice Cream straight to your front door here.
Meet Brewer Katarina Martinez. She owns and operates Lineup Brewing, out of Brooklyn.
“I’m from Colorado so an interest in beer kind of came organically. It started with acquiring a taste and quickly evolved into wanting to learn more about the different styles and processes. Eventually I reached a point where I thought, ‘hey, I can make this at home.’” –@katarina_martinez
“It’s always difficult being a woman in a male dominated industry. Will they accept me? Will they take me seriously? The industry and brewers themselves have been great at accepting me for the most part. Consumers are definitely the harder audience.
Leaping is always the hardest part. Leaving a stable career at Adobe in NYC was probably the scariest thing I’ve ever done. Losing that security net is daunting, but freeing at the same time.” -Katarina Martinez
“Learn! Start homebrewing. Take classes. Know more than the men that won’t take you seriously. Give zero reasons for anyone to question your expertise. Women are resilient. We always work harder because we often have to.
It’s not glamorous! So many people hit me up with the dream of owning a brewery but have never even explored homebrewing. Fermentation is not for everyone. I’ve encountered some of the most horribly gross situations along the way.” -Katarina Martinez of Lineup Brewing
“I did an interview where they asked me, ‘As a woman what kind of beer are going to make for your audience?’ And I said I am going to make good beer that both men and women want to drink. They thought I was maybe going to make a pink beer or something. Why does that have to be the thing that gets thrown out there? I can’t escape the fact that I’m a woman and I am going to keep embracing it. If I can make really great beer and be an example of a woman in beer who does that, it will prove everyone wrong and extinguish all the beliefs that that isn’t possible.” -Katarina Martinez
Follow Lineup Brewing for updates on where you can find Katarina’s brews.
Meet Angela, Jackie, and Jacquie, butchers at Avedano’s Meats in San Francisco.
“It’s definitely a little harder trying to become a butcher as a female. People look at you and don’t necessarily think butcher. But you can’t give up. Show them your desire and determination. Keep showing them until they get it. Eventually your perseverance will win. If you want something bad enough, don’t ever stop till you get it. Anybody can do anything.” -Jacquie Smith
“Avedanos is the only shop in the city of San Francisco that does whole animal butchery, for all its animals, on the premises. Everything comes from Northern California. Everything is fully pastured raised. Avedanos knows the farms and farmers. Avedanos knows what the animals are eating! And Avedanos uses every single part of the animal! The chef in me also wanted to learn how to make pates, rillettes, sausages, how to properly smoke meats, cure meats, age meats. Avedanos does everything! I talked them into taking a chance on me. Gave them 200% everyday. A couple years later, they asked me to become a partner!
An ordinary day for us starts around 8am. We start cutting to fill up the case. We start with the chickens, then the pigs, the lambs, and finally the cows. We prepare a bed of crushed ice for our fish delivery. It takes about two hours to fill the case in the morning. We open the doors at 11am. There are usually people waiting to come in. After our first wave of customers, we can usually find time to start projects. We make delicious panini sandwiches and have a steady stream of people all day coming for those. Brine the briskets for pastrami, the brine pig legs for hams, start smoking the chickens, and bacon. There always something to do. We close the doors at 8pm and scrub the place from top to bottom.
We are not just a butcher shop. You can get everything you need to make dinner at Avedanos. We get fresh pasta delivered, from the Pasta Shop in Berkeley. Bread delivered from Crepe and Brioche, in the city. All of our produce is organic, and properly in season.
I love the customers! I love talking to people about the best way to cook each cut. Since we do whole animal butchery, we definitely have cuts nobody has ever heard of. But I will tell exactly what to do for perfect results. People come back and tell me all about their dinner. I love turning people on to new cuts and cooking methods. I enjoy the craft of it, everyday improving my technique” -Jacquie Smith
Romney Steele grew up in the restaurant business. Her grandparents founded the iconic Nepenthe Restaurant on Highway One in Big Sur, California, surrounded by nature and sweeping views of the Pacific Ocean. It’s not just about food for Romney or her family. It’s about gathering around the table, sharing a meal and stories, uniting people with different backgrounds, experiences, and cultures. Where good food is served, magical things happen.
Romney’s upbringing inspired her to open her own restaurant in the historic Swans Market in Old Oakland. The Cook and Her Farmer is a cafe, oyster and wine bar. She runs the business with her partner and farmer, Steven Day, and her children. Her daughter, Nicoya, normally Romney’s right hand at work, is preparing for her first child. But until then you can find her shucking oysters with the crew.
Romney feels a maternal bond with her staff as well. The cafe is community focused, bringing in young people from the area and giving them an opportunity to learn the trade and hopefully much more. DeMaris Sanagu has been a part of the team since day one. She started fresh out of high school as a dishwasher and a second language learner. Now she runs the kitchen during the day time. Proving once again, that where good food is served, people are united, and what once seemed impossible is within reach.
The popular vegetable arugula is also known as rocket salad. You might think it’s because of its spicy taste, but you’d be wrong. It comes from the French word roquette, used to identify an unspecified plant in the Brassicaceae family.
Arugula adds a peppery kick of vitamin C and potassium to any dish (like pizzas, omelets, or salads). It’s a cool season plant that enjoys the full sun and well-drained soil. Get a load of these images of the fast growing plant being planted and harvested in a Park City green house. It may be snowing outside, but there are plenty of green things in here!