Culinary Arts Archives - Create Birmingham

We Stand in Solidarity

Post published:June 4, 2020

We want to be clear. Create Birmingham is an anti-racism organization. We strive, entrepreneur by entrepreneur, to build an inclusive and just economy in which Black business ownership is equitably resourced and purposefully nurtured. We intentionally spotlight and celebrate Black thought, contribution, and achievement in the arts and all creative work, and we will continue to seek out ways to amplify Black voices. We believe that all humans are born with a spirit of creativity…

Virtual Conversations with Creatives: Adeeba Khan

Post published:May 8, 2020

Adeeba Khan is the co-owner of Shu Shop, known for its array of sakes and Japanese whiskeys, artfully delicious menu offerings, and clandestine ambiance. Shu Shop -- and Adeeba -- were already beloved downtown mainstays pre-pandemic, but it's her resourcefulness, adaptability, and dedication to staff and community that has made this nightspot shine brightest during dark times. https://youtu.be/xxisS_0PqF8

CARES ACT Includes Critical Support for the Creative Economy

Post published:March 30, 2020

Last week, the Coronavirus Aid, Relief, and Economic Security Act (CARES ACT), was signed into law. The $2 trillion emergency stimulus package includes direct support for both nonprofit cultural organizations and state and local arts and humanities agencies, as well as economic relief provisions for independent contractors, "gig economy" workers and artists, entrepreneurs, and small businesses working in the creative economy. The nation's arts and culture industry is experiencing devastating economic losses with closed venues and…

Photo by: Ambre Amari

A COVID-19 Update

Post published:March 15, 2020

What is Create Birmingham doing in response to the COVID-19 pandemic?

Photo by: Ambre Amari

I Create Birmingham: Chris Hastings

Post published:December 12, 2019

"I was just a kid and didn’t know what my career would be, but in hindsight, [my summers around Pawley's Island] was teaching me how to be a chef — how to think about where food comes from, the hope of that food — gathering it, cooking it, and sitting at a table with my family to eat it."