International Institute of Cleangreens
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The home page greets visitors with a vibrant display of collard greens and a warm invitation to explore our institute's offerings. We highlight our mission, values, and the transformative impact of urban gardening in promoting healthy lifestyles and fostering community connections.
Collard Green Cook Off
Detroit is Different Community Group Announces Return of the 3rd Annual Collard Green Cook-Off | Saturday, July 26, 2025 | 2 PM – 6 PM | Chandler Park, Detroit, MI
Detroit, MI — Detroit is Different Community Group announces the return of the 3rd Annual Collard Green Cook-Off, a soul-filled celebration of Black culinary heritage, taking place Saturday, July 26, 2025, from 2 – 6 p.m. at Chandler Park 12831 Frankfort St, Detroit, MI 48213.
This Year's Contestants:
Chef Bee of Sisters on a Roll (Vegan)
Kenyatta Brown (Smoked Turkey)
Chef Moe Vito of A Thoughtful Plate LLC (Vegan)
Yosmine Evans (Smoked Turkey)
Lavon Jones (Smoked Turkey)
Ms. Kisha's Kitchen (Smoked Turkey)
Trendy Celebrations (Smoked Turkey)
“This isn’t just about food,” says Khary Frazier, Founder, Detroit is Different. “This is about honoring legacy, building community, and reclaiming joy. Collard greens connect generations, neighborhoods, and histories. Through this event, we’re using food as a bridge.”
How The Collard Green Cook-Off Tickets Work
• Tickets are $2.00 each (You are given a Complimentary FREE tasting ticket for joining us)
• For every 3 tickets you buy, you’ll get a corn muffin
•There are 8 chefs in the competition, so to get a sample of ALL of the entries, that will be 14 dollars.
Next – you will get a “voting chip” for every ticket you buy. You may
give ALL of your chips to your favorite, or spread the love.
YOUR CHOICE!
ENJOY!!!
Supporting the Collard Green Cook are our dedicated Detroit-based Collard Green Growers: Latrina Conaway, Donald Jones, Mama Jerry, Willie Patmon, and Romondo Woods II. Adding to the excitement, this year’s judges include Orlando Bailey of Outlier Media, comedians Howie Bell and Coco, Ederique Goudia of In the Business of Food, and Mikiah Glynn of Brix Wine. The title of Collard Green Cook-Off Champion will be determined by a 50/50 vote split between the audience and our panel of judges, making community engagement central to the celebration.
Over 400 pounds of greens are sourced from five to seven Black urban growers, each paid $5 per pound. “Supporting Black farmers is crucial,” says Frazier. “We’re building wealth and visibility for the people growing our food right here in Detroit. It’s an economy of care and culture.”
The Cook-Off is a true intergenerational gathering. “Elders bring the soul food wisdom. Young chefs bring innovation. Together, they keep culture alive,” Frazier emphasizes. “This is how we pass on legacy—through flavor, memory, and love.”
