Southern Restaurants for Racial Justice (SRRJ) Grants

Southern Restaurants for Racial Justice (SRRJ) Grants is sponsored by Southern Restaurants for Racial Justice (SRRJ). The Southern Restaurants for Racial Justice (SRRJ) has previously awarded $20,000 grants to Black-owned small businesses in the food industry operating in the South. Businesses should check their website for current updates.

Heinz Black Kitchen Initiative (Copy) — The LEE Initiative For a fourth year, we've teamed up with Kraft Heinz and Southern Restaurants for Racial Justice to give out grants to food business owners across the country. This year’s grants will be awarded in the amount of $20,000.

It's more important than ever to support those who are preserving and sharing Black culinary traditions nationwide, and we're grateful for the opportunity to continue this work. Applications Closed 9/15/24 Heinz Black Kitchen Initiative The Heinz Black Kitchen Initiative began in 2020, with the mission to celebrate and preserve the legacy of Black food.

The Black Kitchen Initiative seeks to break down the barriers that keep Black voices and cooking out of the American culinary pantheon with programs that approach the issues of the industry from a variety of creative angles.

The program operates in partnership with The LEE Initiative and the Southern Restaurants for Racial Justice coalition to provide resources to businesses that are contributing to the legacy of Black voices in the American culinary landscape. Southern Restaurants for Racial Justice “ We are grateful to Heinz to be able to support heritage chefs, bakers and restaurants and continue to uplift communities all across the country.

” — Cheryl Day, Southern Restaurants for Racial Justice Founder In 2020, Southern Restaurants for Racial Justice (SRRJ) began as a coalition of bakers, chefs, makers and restaurant owners with a shared goal of raising funds to benefit Black communities in the South - specifically Black-owned restaurants - during the Covid-19 pandemic.

In 2021, the founders began a successful collaboration with The LEE Initiative that would help change the course of their fundraising strategy and goals for the future of the organization.

Under the LEE Initiative umbrella, SRRJ has raised over $4 million dollars through corporate funding and created an annual grant for program for restaurants and food businesses that includes start-up costs, improvement and sustainability funding, and grants specifically built to protect legacy restaurants across the United States.

While we have expanded beyond our Southern region and our small locally-driven bake sales, our mission has remained and strengthened: to raise and provide financial resources to protect Black businesses in our industry while also amplifying Black leadership, messaging, and progress.

Anne Quatrano has helped steer the trajectory of Atlanta’s dining scene for more than two decades by pioneering a simple principle—she was one of the city’s first chefs to showcase local ingredients prepared with precision and presented artfully. Sarah O’Brien has owned and operated Little Tart Bakeshop in Atlanta’s Grant Park neighborhood for over a decade.

What started as a farmers market table has grown into a business with three locations, multiple market tables, and a sister soft-serve shop, Big Softie. Lisa Donovan is a James Beard award-winning writer who has redefined what it means to be a "Southern baker" as the pastry chef to some of the South's most influential chefs.

Cheryl Day is a celebrated heritage baker, New York Times bestselling cookbook author, and two-time James Beard Award nominee.

As a dynamic entrepreneur and captivating on-air personality, Cheryl’s charm shines through on popular TV shows like Christopher Kimball’s Milkstreet and My Family Recipe, Netflix’s High on the Hog, as well as on numerous podcasts, where she shares her profound expertise in southern heritage scratch baking with her trademark approachable homespun style. BJ Chester-Tamayo grew up in Meridian, MS. With her parents H. S.

& Alcenia Chester. She grew up in a home filled with love and a lot of family bonding over many meals. After High School, she moved to Memphis with her military husband whom she later divorced.

As a single mother, with a one son, she went back to school and graduated. BJ received a Bachelor of Business Administration Degree in May 1996 from LeMoyne-Owen College. Ashley Hardesty Armstrong is a 34 year old resident of Winston Salem, North Carolina.

She received a Bachelor of Science in Fashion Textile Management and Brand Management in 2013 from North Carolina State University, in Raleigh NC. Virginia is a graduate of East Carteret High School in Beaufort, North Carolina. She received a Bachelor of Arts degree in Mathematics Education from North Carolina A&T State University in 1979.

She graduated third in her class and first in the Mathematics Department. In her collegiate years she served as Teacher's Assistant, Math Tutor, President of Alpha Chi Mathematics Honor Society, and played Volleyball. Debra Freeman is an award-winning podcaster and writer with a focus on Black foodways throughout America, particularly in Virginia and the greater South.

She is host and creator of Setting the Table, which was named podcast of the year by IACP in 2023. She is the food editor for Style Weekly in Richmond, Virginia, and the executive producer and host of the upcoming documentary Finding Edna Lewis. Adrian Lipscombe, a proud native Texan, embarked on her career in city planning upon earning her Masters in Architecture from the University of Texas at San Antonio.

She made a significant impact working with the private sector and municipal governments in Austin and San Antonio on community-focused projects. Jackie is co-founder of K & M Technologies – a technology and innovation scouting firm that connects entrepreneurs and start-ups with established corporations.

She is also the founder and President of Khensani Business Advisors – an organizational management and training firm that helps organizations unlock their potential and be better versions of themselves. Karen Blouin-Clay, an award-winning strategic communications leader, is known for guiding executives to develop their unique voice, fostering deeper connections with stakeholders.

Currently serving as the National Director of Executive Communications for Boys & Girls Clubs of America, Karen crafts compelling narratives as chief speechwriter for the CEO. Chef Deborah VanTrece is one of the South’s most high-profile culinary personalities.

In addition to penning the best-selling Twisted Soul Cookbook, running two award-winning restaurants, a catering company and curating the menu for American Express Atlanta Centurion Lounge, she has been recognized by the James Beard Foundation, The Michelin Guide and Yelp’s Best New Restaurants… all in the last year alone.

Anela Malik is the founder of Feed The Malik, a food blog, digital marketing, and advocacy business that focuses on telling complex, diverse stories through food. Adrian received an A. B in International Relations from Stanford University in 1991, and a J.

D. from the Georgetown University Law Center in 1995. From 1999 to 2001, Adrian served as a special assistant to President Bill Clinton with his Initiative for One America – the first free-standing office in the White House to address issues of racial, religious and ethnic reconciliation.

Mashama Bailey is the James Beard award-winning executive chef of the critically acclaimed The Grey, set in a former Greyhound bus terminal in Savannah, GA, as well as all-day counterpart The Grey Market. Heinz Black Kitchen Initiative Podcast Heinz Black Kitchen Instagram