Today we’d like to introduce you to Nick Speed.
Hi Nick, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
I started Ujima in 2018 because there was so much more work to be done in food and environmental justice as well as supporting the next generation. Ujima is a Swahili word that means, “collective work and responsibility”. We are a collective of passionate individuals that believe in cultivating community through food justice, environmental stewardship, and youth empowerment. Since 2016, I have worked for several local nonprofits and been a part of some amazing projects.
My incredible experiences like teaching professional development skills to high school and colleges students, engaging youth in service learning projects, managing volunteers and field trips on an organic farm, and outdoor education for elementary school students helped prepare me for my current role as Founder of Ujima. We are inspired by organizations like Tricklebee Cafe, Soul Fire Farm, Greenworker Cooperatives and heroes like George Washington Carver, Booker T. Whatley, and Karen Washington.
At the end of 2021, we will be acquiring some land in North St. Louis city to build a community farm. This will allow us to pursue our vision of building systems that empower the next generation in St. Louis while dismantling food apartheid and rebuilding areas impacted by environmental racism.
I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey have been a fairly smooth road?
The road to get to this point was not easy! Our budget was limited in the beginning, it forced us to be resourceful and rely on collaboration and support from the community. I was also working full-time at another nonprofit at that time which limited our capacity. Another significant obstacle was the start of the global pandemic, Spring 2020. It forced us to pivot and changed our trajectory. It also allowed us to take a step back and refocus on our mission. We collected the harvests from the gardens at Clay and Columbia Elementary and donated those fresh vegetables and herbs to families of color. This eventually evolved into a monthly occurrence.
By the end of the year, we donated over 200 pounds of food and medicine to 25 families across the greater St. Louis area. 2021 has presented a new set of challenges. One of the most significant has been our increase in budget. Last August, I quit my job and started working on Ujima full-time. This year I transitioned into the role of Executive Director and receive a salary for the first time. Payroll and employment expenses, in addition to other operational costs, have doubled our budget from 2020. This significant growth has created significant responsibility for us an organization. Fortunately, we have developed partnerships that help support our efforts and allow us to build capacity for the future.
Can you tell our readers more about what you do and what you think sets you apart from others?
My work with youth/young adults is something I’m most proud of professionally. From 2016-2019 I engaged over 500 high school and college students in professional development workshops and community service, led over 50 field trips/service learning experiences at an organic farm, and taught outdoor education to over 200 students in St. Louis Public Schools. This summer Ujima launched an apprenticeship program for high school students. We paid them $20/hour to work with us part time and provided training in urban agriculture, culinary arts, and entrepreneurship.
Do you have any advice for those just starting out?
Don’t settle. Your mission and vision is essential, but collaboration is what will take things to another level. Rest as much as possible. We are not robots and must take time to take care of ourselves.
Contact Info:
- Email: Nick@ujimastl.org
- Website: www.ujimastl.org
- Instagram: www.instagram.com/ujimastl/
- Facebook: www.facebook.com/ujimastl/
- Twitter: www.twitter.com/ujimastl/
Image Credits
PHI GLOBAL Farms
Confluence Farms
MARSH Coop Kitchen
Growing Food Growing People
