Sita Kuratomi Bhaumik is an artist, chef, writer, and educator who tells the stories of our migration through food. Raised in Los Angeles and based in Oakland, she is Indian and Japanese Colombian American. Sita holds a B.A. in Studio Art from Scripps College, an M.F.A. in interdisciplinary art and an M.A. in Visual and Critical Studies from California College of the Arts (CCA). Sita has worked with institutions such as the Smithsonian APA Center, Yerba Buena Center for the Arts, The Asian Art Museum of San Francisco, The San Jose Museum of Art, SomArts, 826 Valencia, Southern Exposure, Stanford University, Shankhill Castle in Ireland, and the Future Food House in Holland. She has taught at Rayko Photo Center, University of California at Merced, and CCA. Committed to diversity in the arts, Sita has been the art features editor for Hyphen magazine and is a Programming Advisor for Kearny Street Workshop. sitabhaumik.com

Jocelyn Jackson’s passion for seasonal food, social justice, creativity, and community is rooted in a childhood spent on the Kansas plains. Her family would sing a song before sharing a soulful meal. Since then, Jocelyn has practiced law, taught environmental science and ethics, become a yoga instructor, and created performance and visual art. Her inspiring international experiences include serving in the Peace Corps in West Africa and teaching in an ecovillage in Southern India. Jocelyn has presented on the principles of community nourishment at Court Bouillon in Southern France and back home in Oakland for the Fusion of Food and Yoga series at Anasa Yoga. She enjoys collaborating with a wide range of wonderful people and organizations including People’s Community Market, BALLE, Bryant Terry, Life is Living, Impact HUB Oakland, MOAD, Kitchen Table Advisors, NUMI Tea, YES!, and Late Nite Art. She is beginning her fourth year of full hearted cooking. Jocelyn founded JUSTUS KITCHEN to continue to create food experiences that inspire people to reconnect with themselves, the earth, and one another. And she still begins every meal with a song. justuskitchen.com

Saqib Keval learned the importance of food from his grandmother's hands. Today, he is a chef and community organizer who imagines and supports new food systems. With revolutionary love from the kitchen to the streets, Saqib’s experience is rooted in social justice movement building and political education. Saqib started the People's Kitchen in 2007 as a grassroots organizing project and alternative restaurant model to fine-dining restaurant culture. He trained as a chef in Aix-en-Provence, France and has helped open and manage restaurants throughout California. Saqib is a community organizer with a long history of intersectional grassroots organizing. Working deeply in the food justice field, Saqib spent three years with groundbreaking food justice organization People’s Grocery. He developed and managed the social enterprise incubator program and food justice fellowship. Most recently, Saqib worked with The Restaurant Opportunities Center as the national manager of the COLORS restaurants located in Detroit and NYC. Focused on decolonization through food, he has presented his work at Stanford University, The University of Oregon, UC Davis and UC Berkeley, and York University in Toronto.  saqibkeval.com

PKC Co-Founders Saqib Keval, Jocelyn Jackson and Sita Bhaumik at Montalvo Arts Center. Photo: Tina Case Photography