Fayetteville Chef J’Kwan Fulmore Helping Tackle Food Insecurity with Er’Body Eatz
Er’Body Eatz is a Fayetteville-based nonprofit organization committed to ensuring food accessibility for all community members, operating under the motto “we only win when everyone has a seat at the table”. The organization’s work aligns with Fayetteville’s broader tradition of Southern hospitality and community food service, contributing to the city’s reputation for bringing people together through food and shared meals. The organization is led by Chef J’Kwan Fulmore, who I was so honored to speak with about his exciting project and his vision for the future
Tell me about you, are you a Fayetteville native?
I am! I grew up between Fayetteville and Hope Mills, and
graduated from Southview Highschool.
What is your background with food?
I graduated from Le Cordon bleu, College of culinary arts in
Orlando in 2017, and I’ve been working in restaurants, diners, and food
trucks since I was 16.
Do you have any mentors that have guided you along this journey?
I’ve had so many along the way. I’ve lived in 8 states in the
last 10 years, and with every move, came networking and building
connections with people that taught me not only things that have
helped me in the culinary world, but life as well. I moved out and
started my journey at 17, and had many older influences in my life
alongside my parents that shaped me into the man I am today.
What is food insecurity and how is it affecting our community?
Food insecurity is when a person or family has no idea when or
where their next nutritious meal is coming from… That doesn’t mean
takeout or pizza, or cold cuts in your fridge, it pertains to nutrient
dense ingredients to nourish the body.
Where did the idea for Er’Body Eatz come from?
Honestly, I came up with the name in 2020 when working on a
business plan during the pandemic. But the transition to what it is
now as a nonprofit came after I lived in Buffalo, NY shortly after the
Tops supermarket mass shooting in East Buffalo… Meeting community
members who were not only grieving, but working and talking about how
to make a difference really affected me at a really deep level. I
decided I want to do my part, so I came home to Fayetteville to start
in my own backyard.
How has it been, getting it off the ground?
Oh man, I can’t even explain how much of a blessing it feels to
see the momentum we’re moving at! I filed the nonprofit on February
29th THIS YEAR, and we were approved as a 501c(3) in April. We had our
inaugural community cookout at the Crown Coliseum in June, and in the
same month, catered a Juneteenth brunch for Senator Val Applewhite. In
July we were asked to speak at the Essence Food and Wine Festival in
New Orleans, which was an amazing opportunity. Through these things,
attention has been brought to the organization, but more importantly,
the issue we are fighting. So, I am grateful for every opportunity.
What is your vision for Er’Body Eatz?
Ultimately, my vision is to have the community KNOW where our
food is coming from, and have a relationship with our local farmers,
butchers, and resources that we dont get to interact with on a daily
basis, as well as how to cook simple, nutrient dense meals for
ourselves and our families. But my Magnum Opus, will be the “From
TrapHouse to GreenHouse” initiative. Turning abandoned and foreclosed
homes into green spaces, and inciting neighborhood restoration in
lower income communities will be the legacy that this organization
leaves behind.
How has the reception been?
Overall, the reception has been fantastic. Everyone seems to be
on board with the idea, but I fully understand that there will need to
be action in place before people can see the full potential of this
initiative. So that’s what we’re working on now.
How can the community lend a hand?
We will be working through the winter with the city to
get everything in place to get started with labor after the last
frost. Anyone who has the ability to donate towards the budget or any
donations such as (seeds, soil, compost bins, used buckets, used tote
containers, raised beds, old dressers, pallets, old tires, milk
crates, rakes, hoes, etc.. sheets/tarps, gloves, donated plants, and
of course, monetary donations as well.) will be pivotal in
establishing the pace we are able to work at, especially during the
winter.
For more information on Er’body Eats click here
