Chicago Chef Wants to Make Food Deserts Obsolete
James Sanders of Dirty Birds Southern Kitchen specializes in his own version of Nashville hot chicken, yet his brand aims for a higher calling: to nourish underserved communities.
Chef James Sanders and I had been connected on social media for at least a year, but we never really communicated. Every once in a while, I’d like a post of his or he’d like one of mine. And then civil unrest happened across the country after George Floyd was murdered in late May 2020.
Neighborhoods, particularly in Black and brown communities, were in tatters. Businesses, destroyed. On Chicago’s south and west sides, the devastation was particularly dire, and instead of complaining about it on social media, Sanders posted fliers of where people could go to help clean up.
That caught my eye. While many Chicago entrepreneurs were understandably upset about the destruction of businesses citywide, Sanders, who owns Dirty Birds Southern Kitchen and Faze Catering Co. in the Auburn-Gresham neighborhood, looked for ways he could help. He had industrial brooms and he was determined to use them.
During his episode on my LIVE! Culinary Series, Sanders discusses additional ways he’s doing his part to help his community. From partnering with new Bears quarterback Nick Foles and his foundation with Progressive Baptist Church to feed Auburn-Gresham residents three days a week to providing 6,000 weekly meals for the Haymarket substance abuse center, he is indeed a busy man.
He also gives us exclusive details of his brand-new vegan hot “chicken” sandwich and his plan to open more locations of Dirty Birds Southern Kitchen. Watch our interview above.
Another fantastic interview!