“The problem [of gentrification] is outrageous. I thought I'd come up with an equally outrageous plan to fix it.” Over the past several years, NOLA-based chef Tunde Wey has been engaged in a hybrid of political action, performance art, revolutionary rhetoric, impish provocation, and other assorted acts of public intellectualism, all built around a critique of the way we eat in America today. Read about his bold endeavors at the link in bio, from the March issue of GQ. (?@edmundfountain)
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