The Vegan Hood Chefs Offer Authentic Cuisine in San Francisco
- Andee Gosnell
- Sep 11, 2023
- 4 min read
Rheema Calloway and Ronnishia Johnson commemorate their enduring community, culture, friendship, and the significance of being Black vegans.
Assist the Vegan Hood Chefs
Rheema Calloway and Ronnishia Johnson said that their food truck was stolen and then discovered in a damaged condition. They have initiated a Go Fund Me campaign to restore the truck and advance their objective of community engagement and access to nutritious meals.
"Because we excel at the Sucka Free Club."
I was born in San Francisco during the summer of 1994, the same year that rapper Rappin' 4-Tay debuted his song "Playaz Club." This specific song became as an underground anthem and rallying cry for long-term San Francisco residents who seen their neighborhoods and communities eroded by gentrification. Twenty-eight years later, The Vegan Hood Chefs' Sucka-Free Salad — an exquisite combination of impeccably crispy fried oyster mushrooms, juicy avocado, tangy pickled onion, and a creamy garlic and chive aioli — occupies a prominent position on their menu. It serves as a daily reminder for the truck's proprietors, Rheema Calloway and Ronnishia Johnson, of the essence of their city and authentic culinary practices.
Johnson, from Bayview, thinks that the lyric signifies maintaining authenticity and remaining steadfast. "To those unfamiliar with our background, it may appear as nonsensical, yet it constitutes our vernacular and embodies our culture." It signifies to proceed with purpose. Our enterprise transcends mere veganism; we are deliberate in our target audience, the rationale behind our service, the products we create, and the motivations for their creation.
Calloway and Johnson, best friends since ninth grade, embarked on the quest to establish The Vegan Hood Chefs in 2017, prompted by a health concern in college that led Johnson to choose veganism. However, when discussions initially emerged regarding the pair establishing a wholly vegan food enterprise, despite their upbringing in houses centered around soul cuisine—where traditional dishes depended on the umami derived from animal products—they encountered apprehension. Individuals believed they were audacious.
An underlying rationale exists for why this enterprise appeared unexpectedly, despite the longstanding tradition of Black cooking showcasing the various utilization of plants. Numerous individuals associate the term "vegan" with the availability of fresh vegetables, specialist ingredients, and a comprehensive selection of contemporary packaged items found in Whole Foods. A neighborhood comprising over 19,000 residents and possessing merely two large-scale grocery stores across the whole zip code exemplifies a population grappling with limited access to nutritious food options. A locale characterized by food apartheid — a concept difficult to comprehend in San Francisco, one of the cities with the highest living expenses in the United States. Nevertheless, the Bayview-Hunters Point neighborhood exists, and it is the origin of Calloway and Johnson.
We are The Vegan Hood Chefs. "We are not only disrupting the norm but also the community that is being observed," states Calloway. Veganism is perceived as a phenomenon associated with white individuals. However, we assert that it is not. In our culture and community, many individuals consume a plant-based diet. We have had this for generations in our homeland. We can disrupt the system's deliberate obstruction of our access to nutritious food options.
Upon visiting The Vegan Hood Chefs' truck, you are presented with the creamiest Cajun Mac and Cheese, zesty Mango Habanero Jackfruit Wingz, smoky Bourbon BBQ Pulled No Pork, or their acclaimed shatteringly crispy Vegan Chickn, all of which reflect the culinary heritage of Calloway's and Johnson's grandmothers, showcasing their gastronomic journeys from Louisiana to San Francisco—albeit with alternative ingredients.
"Our continued presence in this struggle enables us to enhance and demonstrate the true essence of both the Bay Area culture and the ethos of this industry," asserts Calloway. “You obtain that from our food.” The cultural resiliency. The significance of being a Black vegan from the Bay Area.
In addition to exceptional cuisine, one witnesses two close friends engaging in playful antics, revitalizing a neglected community, and redefining the concept of veganism. The proliferation of vegan eateries and pop-ups in every major urban area suggests that this notion might have originated in any location. San Francisco contributes to the uniqueness of The Vegan Hood Chefs, and conversely, The Vegan Hood Chefs enhance the distinctiveness of San Francisco. You depart from that truck with a sense of being attended to. Upon approaching that window, you integrate into their familial unit. Whether for a swift meal en route to work or a leisurely moment of indulgence, Calloway and Johnson are at your service.
San Francisco has undergone significant changes throughout my 27 years, some advantageous and some less so. One aspect remains unchanged: within this seven-mile by seven-mile steep city, frequently enveloped by Karl the Fog, the narratives within the culinary community persist in shining brightly. Regardless of whether you perceive The Vegan Hood Chefs' truck as a familiar sight, a skeptic's inquiry, or a curious newcomer intrigued by the appealing presentation of the food, you are witnessing my lifelong experience of this city: a dynamic metropolis filled with innovators, caregivers, chefs, and consumers actively engaging in its vibrancy. We are all at the Playaz Club.
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