Welcome to our “Get to Know” series! Each Tuesday (for the next year), we’re going to introduce you to a creator in the wellness space that we think you NEED to know. The creators we feature are of various backgrounds. Whether they’re an online content creator, coach, or owner of a product-based brand, they each have their own niche in the wellness world and contribute to the space, as a whole, in an incredibly meaningful way. We’re setting this up Q&A-style so that you can learn more about each creator’s why, the content that they’re most proud of, and exactly how you can be a part of and contribute to their journey. We hope you enjoy our conversations with these wonderful people and brands. We know they’re going to enrich your lives!
This week, we’re interviewing Anela Malik of Feed the Malik. Anela said, “I share about a diverse array of perspectives in food, emphasizing makers and creators from marginalized communities and focusing on truly tasty experiences rather than just trends.” Follow along as we learn more about Anela:
Why did you start your business?
Anela: I originally started blogging as a way to push myself to get outside of my comfort zone. I wanted to get off the beaten path, try new things, and go explore new places. At the time I was living abroad and I wanted to push myself to get out of the “expat bubble” and learn new things through food. My business has shifted somewhat as we’ve settled in Washington, DC but I still try to keep that focus to an extent.
What’s your mission/purpose statement?
Anela: I share about a diverse array of perspectives in food, emphasizing makers and creators from marginalized communities and focusing on truly tasty experiences rather than just trends. I aim to educate my community about the plethora of options available to them they may not hear about elsewhere, uplift Black and BIPOC food folks especially, and provide a space for conversations about food that also touch on the very nuanced and important issues connected to food such as race, class, gender, and more.
What 2 (or 3!) pieces of content are you the proudest of?
Anela: I built a directory of Black-owned restaurants and food businesses in DC, MD, and VA that I’m very proud of. It’s a simple concept but it took me hundreds of hours of labor and I published it well before the June boom of 2020 and the attention given to Black-owned restaurants during that time. It’s my love letter to local food businesses that are often ignored and has been used over 150,000 times since I created it. Link: https://www.feedthemalik.com/restaurant-directory
Another piece of content I’m really proud of was a sponsored post that was part of a Taste Of Travel series. The final product for this campaign, and the recipe that accompanies it, really helped me remember some of the things I’ve missed so much during COVID and share that with my community.
Where are you going next? What’s your goal for the next year?
Anela: My goal for the next year is to continue exploring the perspectives of a diverse array of food folks. I just launched a podcast called Fix Your Plate with my cohost and friend KJ Kearney of Black Food Fridays and just a few episodes in some of the conversations we are having are so meaningful and interesting. I can’t wait to see how that plays out. I’m also working on a book on the deep and enduring contributions of Black peoples to American cuisine for National Geographic. That project is incredibly challenging and keeping me very busy over the next year or so.
How can we (and the Fed and Fit community) best support you?
Anela: The best ways to support me are by signing up for my Patreon, which helps fund a lot of the work that I do both on and off social media with small and marginalized business owners. Patreon is also the best way to get to know me on a more personal level. I host happy hours there, debut original writing and content, as well as hold a monthly Ask Me Anything live session for Patreon members. There’s a dedicated portion of the Ask Me Anything session for influencers or bloggers as well and we discuss industry best practices, my tips for working with brands, etc… People can also sign up up for my email newsletter. My newsletters are a quick read but always include a curated selection of some of the most important and interesting topics in the food space covering everything from hot topics in the food industry at the moment to more serious takes on current controversies in the food space.
