CHEFS 4 THE PLANET

THE GLOBAL INFORMATION AND SOLUTIONS NETWORK FOR SUSTAINABLE GASTRONOMY

THE GLOBAL INFORMATION AND SOLUTIONS NETWORK FOR SUSTAINABLE GASTRONOMY

Two Chefs Moved to Rural Minnesota to Expand on Their Mission of Racial Justice

Mateo Mackbee and Erin Lucas left Minneapolis for a small central Minnesota community, where they are using their restaurant, bakery and farm to promote diversity and teach children about food.

ST. JOSEPH, Minn. — Krewe, a restaurant in this small central-Minnesota city, is a tribute to Mary Mackbee, a former high school principal who raised four children in a Twin Cities suburb on the cooking of her native New Orleans.

“More than anything, gumbo is the smell I remember,” said Mateo Mackbee, one of those children and the chef and co-owner of Krewe. “That’s one you would get outside the front door.”

Mr. Mackbee was in the dining room of Krewe, a window-lined restaurant in a new low-rise building in downtown St. Joseph, a community of 7,000 about 70 miles northwest of Minneapolis. His mother was there, too, sharing stories about her life and overseeing the jambalaya that Mr. Mackbee’s 21-year-old son, Makel, was cooking for takeout service later that day.

Krewe’s sign reads “est. 1944,” Ms. Mackbee’s birth year, even though it opened in late May, four days after George Floyd was killed while in the custody of the Minneapolis police.

Mr. Mackbee, 47, and Erin Lucas, 27, his girlfriend and business partner, moved to central Minnesota from Minneapolis two years ago. They were driven by a shared desire to bring awareness of racial inequities to rural communities, and to find an alternative to the limited career options available to them in Minneapolis and St. Paul.

Read the rest here: https://www.nytimes.com/2020/07/07/dining/krewe-restaurant-mateo-mackbee-erin-lucas.html?referringSource=articleShare

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