Chella Bluth-Rosenberg

Hey there! I’m Marcella Bluth, but everyone calls me Chella. I graduated from Wayne State University in 2020 with a degree in Communication Studies. I’ve always loved hearing people’s stories and using those experiences to improve the world, so picking communication studies was a no-brainer for me. To me, communication is all about connecting with others. It’s the heart of being human—it's how we bring people together or sometimes push them apart. Communication is the defining component for all relationships, organizations, environments, and how we grow hope.

​

One of the most powerful means of communication is through food.  There's that saying that the best way to someone's heart is through their stomach. Growing up in Brooklyn, New York, heavily influenced my taste buds and attitudes towards trying new foods. I was fortunate to be exposed to many diverse cultures from an early age and saw how pivotal food was for the foundation of all aspects of our lives.  Food is a universal language that serves as a touchpoint for our evolving identity, community, and feeling of home. 

​

As food is my passion, I am aware of the unjust food system that is rooted in systemic oppression and white supremacy.  Food insecurity, defined as the lack of consistent access to healthy and affordable food, affects millions daily. Living in Detroit, I am all too familiar with this problem. While diving deeper into my Detroit community by volunteering at local organizations, urban farms, and nonprofits, I recognized the importance of setting aside my preconceived notions of why I should help, instead, I focused on actively learning the most effective ways how to help. My husband and I started a nonprofit organization called, Mezuzah, to bring amenities to our neighborhood. We are working with our local community development organization to build a small-scale market and coffee shop in our neighborhood. 

 

Currently, I serve as the Snack Time Explorers Program Coordinator at Pilot Light while pursuing my Master’s in Food and Gastronomy from Boston University.