THE CORBIN HILL FOOD PROJECT INC

Operates a hybrid community market, produce hub, and educational space (Farm Stop) that provides access to fresh, affordable, and culturally rooted food and meals. Distributes fresh produce and grab-and-go meals sourced from Black and small family-operated farms, with sliding-scale pricing and acceptance of EBT, SNAP, and Double Up Bucks at 20 distribution sites across Manhattan, Bronx, Brooklyn, and Queens.

Processes fresh produce into value-added items such as preserves and prepared meals to extend shelf life, reduce waste, and diversify revenue streams at the Farm Stop & Community Gathering Hub.

Submitted policy and implementation recommendations for the New York Health Equity Reform 1115 Amendment in collaboration with Harvard Law School Center for Health Law and Policy Innovation. Testified at the NYC Council Oversight Hearing on Food Insecurity on April 19, 2023, to influence public policy on food access.

Conducts research on an ecosystem of BIPOC-led organizations working to establish a Black Farmer Commons in New York State. Published findings in peer-reviewed outlets including Health Affairs, with articles such as “A Recipe For Successful Food Is Medicine Programs: Food Plus People”.

Pioneered and scaled a farm share model that connects BIPOC growers in upstate New York and small Northeastern family farms with low-income communities in New York City, supporting both farmer economic sustainability and equitable food access.

Hosts convenings and participates in national learning cohorts, such as the inaugural BIPOC PRx Cohort in Chicago, to educate stakeholders, build field knowledge, and advocate for inclusive food system design that centers community leadership.

Provides health and social service referrals to individuals accessing food services at the Farm Stop & Community Gathering Hub, integrating holistic support into food distribution.

Hosts chef-led, hands-on Community Skillshare Workshops that teach nutritional knowledge, ancestral cooking techniques, and culinary skills such as knife safety. Conducts seasonal recipe demonstrations and tastings at the Central Park Farm Stand and facilitates cooking sessions featuring culturally relevant recipes like morro, Dominican pasta, plantain waffles, and come y bebe. Participants create knowledge-based products during programming.

Operates the Youth Supper Club, a youth-led program developed in partnership with Brotherhood Sister Sol, that builds culinary, advocacy, and leadership skills while centering youth voices in food justice. The program includes hands-on cooking, development of actionable solutions to food insecurity, a culminating community event with youth-led skillshares and meal preparation, and production of a short film documenting the experience.

Acts as fiscal sponsor and lead organization for the Fidelity, Equity and Dignity (FED) Collective, enabling operational and financial infrastructure for coalition-based work advancing equity in food systems.

Awarded two USDA Food As Medicine grants to distribute fresh produce, provide nutrition education, and evaluate the health impacts of increased fruit and vegetable consumption on chronic conditions. Secured $1 million in total funding for the Food as Medicine project, including additional funds for innovation and partner engagement.