How The Prospect KC is Transforming Lives and Building a Stronger Community

Food insecurity is a complex social and economic issue that describes a household or community with limited access to food or healthy food options. In Kansas City, 12.4 percent of the area struggles with food insecurity, including 16 percent of children under the age of 18. However, community organizations across the city, including social enterprise The Prospect KC, are doing their part to ensure families receive adequate food options. The Prospect KC’s top priority is to meet the nutritional needs of underserved Kansas City residents.

The Prospect KC is a whole-person workforce development program, offering five key impactful and community-building initiatives to fight hunger and poverty: Culinary Job Training, a 16-week job training program; Kitchen Confidence, a workshop that offers healthy meal preparation; Real Food for Real People, a nutritional literacy program;  Stir the Pot, a national and political activism program promoting voting and food equity; and Making A Chef, a mentorship program. Each program provides a unique opportunity that combats the effects of food apartheid. The Prospect KC also hosts community food distribution events.

Shanita McAfee-Bryant is the founder of The Prospect KC and an award-winning professional chef. McAfee-Bryant is also the 2013 winner of Cutthroat Kitchen on the Food Network, and her impressive resume establishes her as a community leader. She founded The Prospect KC to elevate Kansas City with a special meaning behind the name.

“When people hear ‘Kansas City,’ they assume that it's not safe, blighted, underdeveloped, or divested. However, when you think about the word prospect from a business perspective, it means the opposite of all those things," McAfee-Bryant said.

“It means infinite possibilities and hope. So, we try to use that word to identify the relationship that we have with our students.”

As a Black woman business-owner, there were challenges that arose in the establishment of The Prospect KC. The Prospect KC started during the pandemic, and the construction on the building, which is a 1,200 square foot space adjacent to Vine Street Brewing Co. and the Warren Harvey Art Gallery, ran 18 months past schedule. According to McAfee-Bryant her project did not receive the same financial support and capital as others. However, this didn’t stop McAfee-Bryant from achieving her goals.

“It's the way that we approached it, remained open to creative possibilities and constantly being in the headspace of pivoting so that it makes that quick and rapid adjustment less jarring,” McAfee-Bryant said.

An upcoming initiative ahead of the Christmas holiday, Operation Meatball, is an annual charity event and dinner program. The Local Pig, a local animal meat market and artisan food shop, donates meatballs to The Prospect KC and they serve them to the community.

Another initiative that The Prospect KC was proud to participate in was LISC Kansas City’s Thrive event, an occasion that celebrated community development leaders and organizations. The Prospect KC catered food at the ceremony. Additionally, in terms of donations, The Prospect KC started The Neighborhood Account initiative, which is a program that allows community members within the city's identified zip codes funds for groceries or a free meal. The funds are provided through generous donations and grants from the Kansas City community.

“We want this to be a beautiful, professional environment and a place where people can take pride in working,” McAfee-Bryant said.

McAfee-Bryant envisions the future of food equity as a time when we no longer see a basic human need as a luxury item. In that future, healthy and affordable food options are easily and readily accessible in urban areas.

“My role in that is to help have the conversation, and I believe the universe meets me right where I'm at. When we put these grand ideas out there, a path always unfolds to make those things a reality,” McAfee Bryant said.

“And so, I'm hoping that with food access and equitability, we will be able to have the same kind of outcome with food.”