Adrian Lipscombe

Adrian Lipscombe, a proud native Texan, embarked on her career in city planning upon earning her Masters in Architecture from the University of Texas at San Antonio. She made a significant impact working with the private sector and municipal governments in Austin and San Antonio on community-focused projects.

With a heritage deeply rooted in Central Texas for six generations. She is also a fourth generation pitmaster. Lipscombe possesses extensive knowledge in African American heritage in the U.S. She advocates passionately for fostering connections between local farmers and ranchers with chefs, promoting opportunities for everyone.

In 2016, Lipscombe took her talents to La Crosse, Wisconsin, where she established Uptowne Café, a cherished haven for the Northside community. Through her restaurant, she skillfully weaves her Southern upbringing, Midwest ingredients, and African American culinary heritage, creating a unique culinary experience. She created a theory that restaurants can become community impact spaces can drive changes of revitalizations within communities.

As one of the few Black restaurant owners in the area, Lipscombe's vision gave birth to the 40 Acres Project, aimed at preserving the legacy of Black agriculture and foodways by acquiring Black-owned land. She is ardently advocating for food sovereignty within all communities. She is also a Culinary Diplomat to the White House and State Department.

Additionally, she plays a pivotal role as a founding member of the Muloma Heritage Center, a non-profit organization dedicated to exploring the African Atlantic influences in American culture and their contributions to American cuisines. Lipscombe also serves on the board of the Edna Lewis Foundation, further highlighting her commitment to preserving culinary heritage.

Lipscombe is currently a PhD candidate in Urban and Regional Planning at the University of Texas at Austin. In her return to Austin, Lipscombe looks forward to continuing to showcase the African American influences on food culture today and to feed friends, family and the community. As a mother of four, she takes pride in creating stepping stones and a legacy for the future.