Join us on Tuesday, October 20, 6 – 7PM EST for
Art + Activism: Appetites to End Mass Incarceration
Join us for the second iteration of the Art + Activism series, moderated by co-founder of the Community Justice Project (CJP) and Director of Global Programs at Movement Law Lab Meena Jagannath, featuring artist, activist, and social entrepreneur Chef Kurt Evans, Executive Director of Exchange for Change (E4C) Kathie Klarreich, and graduate of University of Miami’s School of Law and Board Member of E4C Angel E. Sanchez.
As a continuation of the previous session around the intersection of art and social justice and how art can be used in function of addressing pressing social issues, this conversation centers on mass incarceration, its racial, economic and social consequences and the strategies used to educate the public and push for comprehensive reforms of the prison system. Whether it’s through the culinary arts or through creative writing outlets, artists and activists alike are working with both incarcerated and formerly incarcerated persons to envision a future without mass incarceration.
To whet your appetite for this engaging conversation, we encourage you to join us for an amuse-bouche of Chi Chi with the following recipe developed by Chef Kurt Evans using prison-available ingredients.
To make, combine one bag of cheese puffs (smashed well into fine pieces) with one pack of any flavor ramen noodles (crushed into semi-small pieces). Mix all well, along with the ramen flavor packet and 1 tbs. of mayonnaise, in the empty Cheetos bag. In that bag, add 1 cup of very hot water. Shake up and down a few times to mix. Grab the bag and squeeze out the excess air. Roll into a long log and let it sit 20 – 25 minutes, until it’s the consistency of a tamale. Unroll, and serve at room temperature.
