Drawing on years of global culinary experience, Micheal Sparks blends food education and cultural tradition to promote healthier eating within the African American community. As CEO of The Underground Kitchen (UGK) and founder of its nonprofit arm, Underground Kitchen Community First (UGK-CF), Sparks is on a mission to reintroduce nutritious, flavorful cooking rooted in traditional African American recipes and heritage. 

“Our diet is the result of how we ate during slavery,” Sparks said. “A lot of us are still eating that stuff. We need to reeducate our relationship with food to stay healthy and add days to our lives.” 

When Sparks and his partner arrived in Richmond in 2009, they began hosting dinner parties for neighbors. These gatherings, which soon became highly anticipated, laid the foundation for UGK in 2012. 

However, when the pandemic disrupted in-person dining experiences, Sparks recognized a pressing need for nutritious, unprocessed meals in underserved areas. He founded UGK-CF, an initiative that goes beyond traditional food assistance programs. 

At least one in five households in the Richmond area is experiencing food insecurity, according to the Capital Area Food Bank. The City of Richmond released numbers last month showing that the number of SNAP recipients has climbed to over 54,000 city residents. However, many food-insecure households do not qualify for SNAP or other federal assistance, resulting in greater demands at food pantries, according to Feeding America. 

“This is a crisis,” Sparks said. 

“We have a population of people who need emergency help, and they are falling through the cracks.” 

UGK-CF programs support food-insecure children, families and seniors by providing nutritious, healthy and tasty meals. Sparks and his staff educate the community on combating food challenges, providing food preparation classes, a food pantry, nutritious meals for child care centers and resources, including health screenings. 

“We are the gateway to the access we’re creating,” Sparks said. “Good food is not just for rich people. We are meeting with other nonprofits to get a pipeline of clean food, healthy fruits and veggies, whole grains and green veggies with recipes.” 

Providing food and nutrition education is only part of Sparks’ equation to make the community healthier. Through his partnerships with health providers, he has learned that nutrition can play a role in combating cancer, diabetes, heart disease and obesity. Sparks hopes to provide a nutritional foundation to help patients at VCU Massey Comprehensive Cancer Center achieve health goals and experience faster recovery. 

Sparks’ commitment to his community doesn’t end with the UGK-CF programs he’s created. His nonprofit partners with Reynolds Community College, the City of Richmond and Virginia Career Works on a workforce development program. Under the guidance of UGK-CF culinary director Steve Glenn, program participants gain experience in culinary arts and business administration. 

“We hire from the communities we serve to foster financial independence and strengthen Richmond’s economy,” Sparks said. 

Where do you live?

Manchester. 

Tell us about your family.

Richard is my partner of 20 years. I have four siblings, including a twin brother. 

What is Underground Kitchen? 

It’s an experiential event company telling stories about the history and culture of Black folks. 

When did you start UGK Community First?

It was born from [the pandemic] because we couldn’t get together for UGK. It turned into a movement because we saw people with food and nutritional disparities. We promote a healthier way of life while still celebrating our way of life. 

What is UGK Community First?

We are a local nonprofit established in 2020 to support food-insecure children, families and older adults through community-based feeding and educational programs. 

What is UGK Community First’s mission?

Our mission is to provide food and nutritional security and to educate and heal through healthy eating to improve outcomes for those experiencing cancer, diabetes, heart disease and obesity. We also want to connect and strengthen community partnerships to support the local economy and provide workforce development. 

What kind of programs does UGK Community First offer?

There’s Future Foodies, where we partner with the USDA and local child care programs to provide flavorful, nutritious meals to Richmond youth. For families, seniors and individuals with disabilities, we have UGK-CF From Scratch, where we provide fresh, tailored meals. Smart Soul Food is our weekly class that provides health screenings and a food bundle with pre-portioned ingredients to recreate the dishes attendees learn in class. And there’s UGK-CF Nourish Provision Pantry, providing no-cost, culturally relevant and healthy foods. 

What are some of the local organizations you’re partnering with?

We partner with VCU Health, Feed More, the City of Richmond, the USDA, Richmond Public Schools, Shalom Farms, Reynolds Community College, Boys & Girls Clubs of Metro Richmond, Virginia Career Works and F.T. Valley Farm at Mont Medi in Rappahannock County. 

How have you seen UGK Community First make a difference?

We’ve served over 750,000 meals through our Future Foodies program; 30,000 meals this year through our From Scratch program; reached over 250 families in our Smart Soul Food program, and we expect 1,000 families per week in our Nourish program. 

How do you start the day?

I listen to classical music at 5:30 a.m. [with a] cup of coffee. 

Who is your dream dinner party guest?

Nina Simone because she was a movement, and I want to know her story. 

What is a quote that inspires you?

My mother and grandmother used to say, “If you can’t eat cake, eat cornbread.” 

Who has influenced you the most in your life?

My mom. 

What is a book that has influenced you?

“Thurgood Marshall: American Revolutionary,” by Juan Williams. I read it over and over because his story is about struggle, and it lets me know that struggle is not that bad. 

What are you currently reading? 

Lately, I’ve been consumed with reading medical journals to find data on food disparities and nutrition. It’s consumed me. 

What are the top three songs on your playlist?

I just got a new turntable as a birthday present, and I’m listening to “To Love Again,” by Diana Ross, “Hotter than July,” by Stevie Wonder and Whitney Houston’s self-titled album. 

What’s your favorite restaurant?

The Roosevelt. 

What’s your favorite food?

Right now, it’s oxtails from Earth’s Echo Farm in Fredericksburg. 

What’s next?

To become accredited and certified as the only kitchen in Central Virginia supporting VCU Massey’s Food is Medicine program.