From navigating the halls of Congress to shaping food policy and honoring her alma mater’s rich heritage, Kellie Adesina brings heart, leadership, and purpose to everything she touches. In this intimate Q&A, the BGR Group Vice President reflects on her journey from Bethune-Cookman University to Capitol Hill, sharing her passions for advocacy, holiday family traditions, and empowering the next generation of Black leaders in agriculture.
How did you decide to go to Bethune-Cookman University?
- My high school counselor encouraged me to apply. I was given a full scholarship, including room and board, and books…it was a no-brainer for me (even though I had never visited the school before I enrolled).
Mary McLeod Bethune was famous for her land stewardship and using food to fund philanthropy and education by selling her infamous sweet potato pies. How has that legacy influenced you in your personal and professional work?
- Dr. Bethune’s legacy has shaped how I see the world. Bethune-Cookman’s motto is ‘Enter to learn, depart to serve,’ and I’ve tried to live by it since graduation. I look for ways to be a resource to others and to give back some of what I’ve been given. That commitment led my colleagues and me to found Black Professionals in Food and Agriculture, an organization that supports Black policy professionals in the industry and builds a pipeline of future leaders
What do you love about working in the food agriculture policy space?
- I enjoy the depth and breadth of the issues. I also appreciate that, apart from nutrition and conservation policy, most of them divide along regional rather than party lines. On commodities, for example, Midwestern crops like corn and soybeans compete with Southern crops like cotton and peanuts, and with Western specialty crops. It’s common to see Midwestern Republicans and Democrats working together to secure resources for their growers. In today’s partisan environment, the chance to work on issues in a genuinely bipartisan way is especially appealing
What is your go to meal to eat when you go back to Bethune Cookman for homecoming?
- You can just about any alum and 8 out of 10 will probably say wings from Bethune Grill. Bethune Grill is a beloved local restaurant down the street from the University.
The holidays are coming up, what are some of your go to holiday meals? What memories do you have of food and fellowship growing up and how do you incorporate that into your life?
- The torch has officially been passed to me and my cousin, so we are the new generation preparing the Thanksgiving meals. We usually cook all of the staples, including turkey, mac and cheese, candied yams, green beans with smoked turkey, sweet potatoe pies and dressing. My cousin and I have begun hosting the meals at our respective homes, which has been pretty nostalgic. One of my recent, fondest memories is the first Thanksgiving I hosted in my homne. Many of my family members spent the night, so it was literally, a full house!
Whether she is opening doors for aspiring leaders through Black Professionals in Food and Agriculture, hosting warm family holiday gatherings, or championing vital policies, Kellie Adesina exemplifies the spirit of service and community. Her work reminds us that food isn’t just policy—it’s legacy, culture, and connection.
