Boston Caterering Company Introduces Healthy Soul Food To The Boston Area

8/17/17

Jamaica Plain based catering is working through partnerships with community non-profits to educate underserved and minority communities about nutrition and healthy eating.

The star of the menu is fried chicken cooked with zero oil, zero salt, and 100% whole wheat.  The chicken is loved by everyone it meets.  It’s golden and crispy.  When you take your first bite, you’ll find that it’s juicy rather than greasy.  With spicy and garlic tones, the flavor nuances outshine what could be accomplished using salt.  All of the positive components are there, with none of the negative qualities.  During taste tests, people have expressed shock when discovering how healthy the chicken is.  And it goes beyond fried chicken.  The entire Soul Plates Catering menu is intended to give diners a genuine soul food experience, while eliminating the unhealthy elements of traditional soul food.  The entire menu is cooked from scratched using fresh ingredients.  Salt is never added.  Nothing on the menu is fried in oil.  Refined flour and sugar are never used.  Two thirds of the menu is vegetarian, including many vegan options, such as macaroni and cheese. 

Additionally, the company is committed to utilizing fresh and locally grown produce, birthing a relationship with Boston’s Urban Farming Institute.  The UFI has farms in Dorchester, Roxbury, and Mattapan and is currently in the process of adding a teaching kitchen.  Shalonda, Chef Owner of Soul Plates Catering, will be volunteering in this kitchen teaching neighborhood children, adults, and families to cook healthy meals.  Soul Plates Catering has already partnered with Making Opportunities Visualizing Empowerment, Inc. (MOVE) and Black Girls Nutrition, teaching an interactive cooking demonstration at their She B.O.S.S. boot camp for young female future entrepreneurs.  A partnership with Boys and Girls Club of Boston is also in the works.

“I very excited about what we are doing here.  The unhealthy traditions of soul food have plagued the African American community for centuries, leading to disproportionally high rates of obesity, diabetes, and heart disease.  We are working to catalyze intergenerational change in the African American diet without abandoning tradition.  Further, in the modern food market, diners of all ethnicities are increasingly open to experiencing food from other cultures.  We want soul food to be welcoming and enjoyable for everyone…guilt free.”

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