Oakland International Airport (OAK) this week begins its celebration of Black History Month by sponsoring the fourth annual Oakland Black Food & Wine Experience.
Created by Aminah “Chef Mimi” Robinson, the Black Food & Wine Experience at the shared used space Impact Hub in Oakland positions the city on the national food scene in a way that is inclusive to both the chefs and attendees.
OAK is doing its part to support those efforts not only with this sponsorship, but also by bringing city favorites such as District, Brown Sugar Kitchen and Tay Ho to the airport going forward.
“We are pleased to begin this year’s recognition of Black History Month in support of Oakland’s Black Food & Wine Experience,” says Bryant Francis, Port of Oakland director of aviation. “Food and travel have such an important nexus, and with the upgrades underway to OAK’s Food and Beverage program, now is a perfect time to elevate the visibility of the exciting happenings both at the airport and in our local community.”
