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CheFarmer Matthew Raiford

@chefarmermatthew

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Chef 🧑🏿‍🍳Farmer🧑🏿‍🌾 Cookbook Author 🥘

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It’s TODAY! African American Farmers from rice-growing regions in Africa are the foundation of this country’s rice industry. Carolina Gold sums it up. And then there was cotton, oranges, sugar cane, tobacco and . . . Be food secure-start a garden, support urban farms, local farmers markets, and THANK A FARMER!
#thankafarmer #urbanfarm #urbanfarmcollective #comercropsyouthfarm #gilliardfarms

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A recap of the JBF Bootcamp on Policy and Change. It was a beautiful experience thar I will cherish forever! Thank you to @beardfoundation for putting this program together. I cannot wait to implement all that I learned back home. Im so grateful for all the mew friends made and know many collabs are in store. Until then hrom suo ma🙏🏽

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Yesterday I got home from an amazing week in NY. I was honored to be a participant in the @beardfoundation chef bootcamp for policy and change. It was highly motivating and gave me tons of perspective on the impact we can have on our communities. Additionally I met some amazing and insightful chefs that really have changed my outlook on how to pursue my career going forward.

After bootcamp, I wondered around the city for a few days and had some great meals but more importantly wondered neighborhoods and saw how so many people from different walks of life can coexist. It was an incredibly impactful trip and as much as I don’t want the let the mysticism of a great trip fade, I’m excited to get back to work making our restaurant better, our community better, and myself a better person, leader, partner, and dad.

Cheers and don’t forget to vote in the midterms. Change starts at all levels with using the voices you have.

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What an amazing last few days it has been.
Being inducted into the 31st cohort of the @beardfoundation Bootcamp for Policy & Change alongside so many incredible chefs and peers, who I now proudly call family has been an experience I’ll never forget.
These past few days challenged us, pushed us, and gave us the tools to become stronger advocate leaders within our communities, businesses, and the food industry as a whole.
But beyond the lessons and conversations, it was the connections that meant the most. The bonds we built over food, honest conversations, fellowship, laughter, and unforgettable moments are something I’ll carry with me long after this Bootcamp. Can’t wait to connect with them again soon. I’m leaving inspired, grateful, and even more committed to using my voice and my work to create meaningful change. Thank you to the @beardfoundation, our incredible instructors, and my fellow cohort members for an experience that will stay with me forever. Here’s to the work ahead!

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Some experiences remind you why you chose food in the first place.
The James Beard Foundation Chef Bootcamp for Policy & Change was one of those experiences.
I’m incredibly grateful to have been part of this week—not only for everything I learned about advocacy, policy, and the power and responsibility! we have as food professionals, but even more for the people I met along the way.
Being surrounded by so many inspiring chefs who care deeply about their communities and the future of our food system was truly special.
And to the James Beard Foundation team and everyone at Glynwood Farm: thank you for creating such a welcoming, supportive, and inspiring space. Your kindness made this experience even more meaningful.
I’m leaving with new ideas, new questions, and, most importantly, a community of people who reminded me that food can be a powerful tool for change.
Feeling grateful, inspired, and excited to take what I learned back to my own kitchen, my catering company, and my community.

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It was a pleasure to catch up with Matthew Raiford on the Start In Your Own Backyard podcast for a conversation about local food, agriculture, and what it means to bring farming back into the heart of community life.

A chef, farmer, author, and educator, Matthew runs Gilliard Farms, his family’s sixth-generation farm in Brunswick, Georgia. His life’s work focuses on the connections between food, land, culture, community, preserving agricultural traditions, and creating a more resilient food future.

Listen to the full conversation wherever you get your podcasts.

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@deedanielsmedia and I have been cooking up the Mindfull Eating podcast for a while now, and it finally debuts Sept. 24. You can find it wherever you listen or go to https://www.amypaigecondon.com/mindfull-eating-podcast and sign up for the Tasty Bits newsletter, which has photos, recipes, and takeaways.

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🚨🔥 **TOMORROW.**

The date behind **Fahrenheit 922.**
The birthday behind the celebration.
And the man behind the bass.
Tomorrow we celebrate **DOUG WIMBISH.**
And we’re planning to make a little noise.
🎸🔥🌶️
**Meet us here tomorrow.**
#922Day #DougWimbish #Fahrenheit922 #BasslineBurn

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Congratulations to CheFarmers Matthew and Tia Raiford of Gilliard Farms in Brunswick, GA on being featurd on “On the Road” with Bryan Roof, highlighting their coastal Georgia paella 🍽️ Click the link in our bio to watch the rest of this incredible piece!

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🔥 **CHOOSE YOUR FIGHTER.**
💃 Flamenco Slap
🚀 Funkanova Fire
😏 HeadFake Heat
🌡️ Fahrenheit 922
You can only keep ONE bottle.
Which one survives?
Choose carefully. 👇😂
#BasslineBurn #ChooseYourHeat #RoadTo922

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