iEat Green - Guest Eric Jackson - 10.31.19

Eric Jackson is an organizer, educator, and filmmaker, humbly serving as the visionary and a co-founder of Black Yield Institute, committed to building a movement toward Black Land and Food Sovereignty in Baltimore. Currently, he and his team, are committed to a 1.25 acre urban agriculture operation and building a cooperatively-owned grocery store in South Baltimore, while also conducting Black-led research, facilitating political education, and organizing an action network.    

 

Eric has nearly a decade of experience working in and with communities operating programming and helping people to build power and address a myriad of issues, including food inequities. A Baltimore native from the Cherry Hill Community, Eric is the recipient of numerous awards and a public speaker who has presented hundreds of addresses and workshops to diverse groups about food sovereignty, building power, and establishing strong organizations to address complex social issues, specific to people of African Descent. He is affirmed in and secured this work through the love of his family and friends, especially the brilliance of his Queen, Diara, and four children, Oryan, Erian, Amir, & Kamau!

 

Lee Jordan (Eric Jackson)

Lee Jordan is an organizer, mentor, and entrepreneur, currently working as a Community Organizer at Black Yield institute in Baltimore. Lee began working in the community early on, as a mentor, starting in middle school. He continued to grow into roles of leadership becoming team captain of successful men's varsity basketball teams at both the high school and collegiate levels. Off the court, he was outspoken towards issues in his community, while spending his summers counseling at a local community center in East Baltimore.

 

Continuing as a mentor, Lee carried his thirst to be involved over to his college platform at St. Mary's College of Maryland, where he worked with surrounding recreation centers and schools of all levels educating them on the benefits of a higher education. After graduating with a Bachelor in Philosophy and a minor in Computer Science, Lee successfully launched his own business, Qualitees (a custom apparel company), while continuing his work in mentoring. In 2018, he joined the movement toward Black Land and Food Sovereignty and the fight against food issues in Baltimore.

 

Pumpkin Muffins with Crumb Topping, 

Vegan & Gluten-Free 

 

Preheat Oven to 350*- Makes 36 muffins

 

• 2 Tbs ground flax seeds, mixed with 2 Tbs. apple cider and 2 Tbs. water
• 2 cups pumpkin pureé
• 1 cup maple syrup
• 1/2 cup organic oil (safflower, canola or coconut oil)
• 1 cup apple sauce
• 1 tsp vanilla extract
• 1 tbs. baking powder
• 2 t. salt
• 2 tbs. baking soda
• 1 t. cinnamon
• 1 t. nutmeg
• 1 t. allspice
• 3 ½ cups gluten-free flour
• 1 cup GF oats, ground
• ½ cup coconut

 

• Crumb Topping:
• 1/4 cup brown sugar
• 1/4 cup GF, Dairy Free flour
• 1/4 cup . GF Oats
• 3 Tbs. organic oil
• ½ tsp cinnamon
• ½  cup pecans

 

Procedure

1. Combine flax seed, apple cider vinegar and water, in small bowl, and set aside
2. In another bowl, combine all dry ingredients.
3. In another bowl, combine all wet ingredients
4. Add the dry ingredients to the wet, and add in the flax mixture. mix together until combined.
5. Prepare muffin tins with cupcake liners. Fill 2/3 full. 
6. Sprinkle with the Crumb topping
7. Bake in a 350* oven for 20 minutes or until a toothpick comes out clean