Chef Rohani Foulkes of Folk Detroit has created June’s Poutine for the People. It is based on Australian hot chips (fries) which are typically eaten with gravy, sour cream and chili sauce. The poutine features a sweet and spicy chili crema, crispy fried shallots, and scallions.

At the intersection of sustainability and culinary creativity stands a Waiben-Australian founder and operator whose journey from Cairns to Detroit has shaped a career rooted in ethical hospitality, sustainability, and community impact. Since 2016, Rohani has launched nationally recognized, mission-driven establishments—including the award-winning, James Beard–nominated Folk café—prioritizing fair labor, biodynamic provisions, and minimal-waste practices. Beyond Folk, her ventures include Neighbor, a modern sundry and event space located at The Station at Michigan Central — together we continue to redefine excellence through equity, craft, and care.

June’s Poutine for the People is going benefiting Corktown Health. Corktown Health Center is the first medical home focused on serving the LGBTQ community in Southeastern Michigan. We offer primary care, behavioral health services, comprehensive HIV care and treatment, cancer screening, health insurance navigation and more. We are a collaborative work-in-progress and are continuing to grow and expand in order to offer more services that meet the needs of our community.

BSL’s co founder and owner chef Jason Yates has created May’s Poutine for the People. It features braised lamb on top of fries, cheese curds and beef gravy, and topped with a mint yogurt sauce, pickled red onion and mustard seeds. Jason is so talented at balancing flavours, acidity and umami, this poutine is a perfect example of that.

May’s poutine is raising money for Freedom House Detroit. For over 40 years, they have provided shelter, legal aid, and compassionate support to survivors of persecution who come from all over the world, seeking safety. They have a number of amazing programs that provide housing, legal aid, job training, medical and mental health care, and more.

Chef Ederique Goudia turned her signature gumbo into a poutine! It will be benefiting the Eastside Community Network. We can’t wait!

Ederique “Chef E” Goudia is not just a chef; she’s a connector, weaving the rich tapestry of Detroit’s food scene with a deep commitment to equity, culture, and community. Her work is rooted in the belief that food is more than sustenance—it’s a vessel for preserving history, addressing systemic inequities, and building connections across diverse communities. 

As the manager and business coach for the Shed 5 Incubator Kitchen at Eastern Market, Chef E collaborates with local organizations like TechTown Detroit, Michigan Good Food Fund, and Make Food Not Waste to uplift underrepresented voices in the food industry. Her advocacy spans critical issues such as child nutrition, food security, food waste reduction, fair wages, and mental health support within hospitality—areas that are often overlooked but essential to creating a more just food system. 

Chef E’s impact resonates far beyond Detroit. Her work has been highlighted by National Geographic, Bon Appétit, Food & Wine, Eater, Edible WOW, and NPR. She has shared her culinary expertise on Fox 2 Detroit and contributed recipes to publications like the James Beard Foundation’s A Plate at the Table, Hour Detroit, and Eating Well. Through her agency In the Business of Food (IBF Detroit), she empowers minority-owned and under-resourced food businesses with tools and resources to thrive.

For 40 years the Eastside Community Network (formerly Warren Conner Development Coalition) has worked tirelessly to develop programs and resources that center the needs of east side residents and amplify their voices with respect to the development of their communities.