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We left the party

To kiss under the stars

But they'd all gone out.

So we sat

By the lake

To await the sunrise

Unsure if

It was coming

Or the world

Had already

Ended.

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Square Buttermilk Biscuits

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Slice and Bake Chocolate Orange Shortbread Cookies

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Understory - Oakland, CA

Back in the 1800's, Old Oakland was the place to be. Hotels, fine dining, and fine homes bustled next to each other in the neighborhood that shares a border with Oakland’s Chinatown and what we’ve come to know as the Jack London area and waterfront. Hop forward to the 50’s and 60’s and you would see your Abuela catching up with your Nai Nai while they waited for your Gramma Minnie as she bought the fixings for her famous smothered pork chops at Housewives Market. So much has changed over the years, but much has thankfully remained the same.

Today at Swan’s Market, the complex that encompasses the old markets, folks who know what's up can now grab oysters and the definition of the freshest of California Cuisine at The Cook and Her Farmer. Folks hang out on the patio of Miss Ollies enjoying the soulful Caribbean food served up by chef Sarah Kirnon -- where we always split an order of fried chicken, but get our own side of plantains. It saves arguments at the table. Local office workers grab selections of some of the most addictive cupcakes at Cupcakin' Bakeshop to take back to their offices (you DO NOT want to sleep on their Key Lime Pie cupcake!!) or stroll down Washington Street to arguably the best of local old style delis at third-generation-run Ratto's. Old Oakland was intersectional before it was even a *thing*, so it's no wonder that Understory feels like such a good fit for the neighborhood.

Just down 8th Street from Xingones - a gem of a place located inside Fort Green Bar which has some of the best pozole and chicken and waffles, sits one of Oakland’s many new parklet outdoor eating spaces. Facing away from the folks cuing up for their Vietnamese Coffee ice cream across the street from Cookiebar Creamery is the worker led restaurant, bar, and commissary kitchen.

The menu rotates between food from Filipino, Moroccan, and Mexican origins. Don't be surprised if a guest chef takes over the kitchen serving up their unique take on street market and home inspired dishes.

The menu changes every couple of weeks -- vegan Mexican is currently featured. When we stopped by, the menu leaned more Moroccan.

We ordered a number of dishes, but there were a couple I would happily revisit the next time they are on the menu. The mussels that came in a Chermoula broth that we literally sopped up with every bit of bread we could find, were balanced and not too briny. Shoestring Fries came with the mussels which we happily gobbled down, because what is brunch without some form of potatoes, right?

The Shakshuka, a perfect sharing dish, had the depth of flavor of the best abuela-made enchilada sauce. A dark thick sauce with a gentle punch of flavor and heat that allowed the Kefta and eggs to nestle inside and not be subsumed.

Every one of the small staff were friendly, welcoming, and on their game. They made us feel as if we had been guests many times before. The portions were well sized and two or three selections were easy to share. My favorite item was something I didn't notice on the menu. Our server gifted our table a bread pudding with fresh ginger and seasonal peaches -- a delicious surprise. The freshness of the peaches and those surprise zaps of ginger were really what sunny-day brunch desserts are all about. Old Oakland may not be my neighborhood, but Understory gives me one more reason to hang out there.

#swseats #understory #oldoakland #oaklandloveit #oaklandeats

#SWSEats #Understory #Oakland #Old Oakland

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Pizza 💕 Now that things are starting to open up, and West Coast weather is changing for the better, it is good to get out (still masked of course) and enjoy food with friends. . . I've been hearing things about the pizza at Square Pie Guys in Old Oakland, so it seemed like a great opportunity to try something new in this new "environment" that we all find ourselves in. I'm a firm believer that things are never going to get back to "normal". And I'm actually okay with that on so many levels. . . Masks, no masks. New administration transferring from the old. This is an opportunity to create something new. Something better. And I can think of few ways to start it all off than with a good meal, good friends, and great conversation. Now go out there and do something amazing for yourself and those around you - knowing that may just mean hanging out and sharing a good time. (at Square Pie Guys) https://www.instagram.com/p/CPWuT8tBlFn/?utm_medium=tumblr

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I have developed a real affinity for leftovers. Back in the day I didn't get what others saw in the dribs and drabs of a previous night's meal. For me, reheated remnants of dishes past never lived up to their origins. --- Perhaps it was growing up in a family of seven where the possibility of any leftovers was pretty much non existent. Aside from the occasional meatloaf sandwich or Thanksgiving dressing we generally polished off whatever was prepared for us in one sitting. --- Once I was living on my own, I tended to eat out a lot. Restaurant leftovers just ended up going off in my fridge, so I stopped bothering. When my spouse and I first got together, he was baffled at how readily I eschewed any hint at leftovers. All meals had to be fresh or I just couldn’t be bothered. This was the least of my food foibles he had to endure and he accommodated me like a champ. My long suffering husband is a pretty good egg. --- With age comes wisdom. Through job changes, tighter budgets, and boys who eat their weight in food on the daily, I have changed my thinking. I now approach leftovers as ways to use pre-cooked ingredients to create something new. Less muss and fuss than going strictly from scratch for everything. Leftovers give you your own homemade convenience foods. --- Soup really lends itself to this. Start with a base like a Pasta e Fagioli, Add some leafy veg like chard or red collards and you’ve got a whole new thing. Next day add a protein like chicken or andouille and BAM -- meal number three. Leftovers, like many things in life are all about perspective. Change your outlook and an entire world of opportunity opens up to you. That is a lesson I think we all can use inside of the kitchen and out in the world. #SWSEats #Leftovers #Soup #SoupLove #PastaeFagioli  (at Oakland, California) https://www.instagram.com/p/CKDgeS_BDhA/?igshid=1wt8psj542tb7

#swseats #leftovers #soup #souplove #pastaefagioli

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ECLECTICLE 10/28

It’s Been a minute 2.0

A summer working with the US Census helped me discover why this every-ten-year event is so important.

We, as a black community, live in a continual state of the past, the present and the future existing in the same frequency, at the same time. The past that haunts and informs us, the present that we are defiantly joyful in, and our speculative futures. Our joy is loud and clanging because we know it is tenuous.  

- George McCalman

This summer was full and busy. Somehow the time has managed to fly by. The warm long days are giving way to the shorter, cooler, and dry days of fall. I’m looking forward to sweater weather, but I'm going to miss those later sunsets.

The past four-ish months I’ve spent my time working for the 2020 US Census. As a Census Field Supervisor I found the experience both rewarding and incredibly challenging. Mandated by the US Constitution, the Decennial (every 10 year) Census sets about the task of counting each person living in the United States. What that meant for me was that at any given time I had a team of 15-30 enumerators knocking on doors and trying to count our community’s population. But that was not our only task. We were also responsible for verifying self reported information, confirming submitted address info, and then doing a whole range of internal quality control processes.

Census data is key to apportionment of federal and civic dollars for everything from school lunch programs, healthcare clinics, and municipal rec centers to governmental representation on the federal, state, and local levels. When a non-profit is applying for federal or state grant money for a local project, census data can be used. A newspaper analysis showing the effects of the Coronavirus on poorer communities - census data figures in. 

For me, the census has taken on more than just dollars or local and federal governance.  When recently I was gifted the opportunity to work with a genealogist to trace my family's history, some of the interesting points of my family history were revealed by historic census records. 

The census is a snapshot of history as it is happening in the moment. It can be a link between who and where we are now, and who and where our future relatives will be in generations to come. That is an exciting prospect. In the far distant future individuals in my family line will be able to trace their heritage back to a distant relative who lived through political upheaval, a moral awakening, and at least two pandemics that decimated far too many people. I can only hope that my part of their history will give them a connection to the past and show them how far they have come.

In a world that is increasingly divisive the ability to create human connection through food will always remain. We can begin to bridge these connections right at home in our own kitchens. 

- Khamini Harinarain Fennelly

WHAT I’M EATING

FRESH PICO DE GALLO

With tomato season coming to a close, my friends and I have been trying to use up as many fresh tomatoes as we can. And one of the simplest ways is homemade Pico de Gallo or Salsa Fresca. Around our house we just call it  “Salsa”. From what I was able to discover, the origins of Salsa Fresca can be traced back to Inca, Mayan, and even Aztec cultures -- along with the domestication of the chili pepper and the tomato. In modern times the number of recipes abounds across the internet, but one thing they all have in common is how fresh, uncomplicated, and quick it can be to pull together this spicy condiment. In our house, “Salsa”  finds its way onto everything from chips and rice to pork loin and pizza. I encourage everyone to find a recipe and give making it a try!

WHAT I’M READING

I was introduced to the captivating work of photographer Ming Smith through this ID article on her work. Ming Smith's Life In Photos by Ryan White

Alicia Kennedy always poses interesting and thought provoking questions. This read is no exception. The article encourages us to eat, think, and write more globally. “Why Aren’t We Translating Food Media?” by Alicia Kennedy

There is a good deal to be said of being more mindful and intentional about where our food comes from. Whether the provenance of that supermarket chicken or the aromatic red spice that berbere adds to a dish. Khamini Harinarain Fennelly gives us some suggestions on things to consider when preparing a dish from a culture that may be different than our own. I truly believe that deeper understanding will make your dish just that much more enjoyable. Alison Roman, ‘The Stew’ and the Need for Mindful Global Cooking by Khamini Harinarain Fennelly

WHAT I’M LISTENING TO

Interesting, informative, and entertaining, John Leguizamo is one of my favorite performers. I don't think I have ever left one of his shows without learning something or thinking a lot. In this podcast from Mother Jones he talks about life, career, current events and more. John Leguizamo on Trump, Dirty Jokes, and Whitewashing Latinx History.

It may be Jacob Colliers incredible vocal range which settles into an upper baritone and floats in each direction up and down his vocal range. This one is kind of gentle and ethereal with a sweet bass grounding and tight harmonies. On of Jacob Collier’s early pieces from his 2016 album ‘In My Room’ #heavyrotation

Artist: Jacob Collier

Song: Hideaway

Album: In My Room, 2016

WHAT I’M WATCHING

An interesting short from VICE around some of the ateliers that keep fashion houses like Chanel going. A generation of artisans doing inspiring work of the kind that has been happening for decades.

I-d Future Now Atelier from VICE and i-D

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SYRNIKI

In observance of my monthly love affair with St. Pancake’s day, I present to you SYRNIKI!

A part of Latvian, Serbian, Ukrainian, Belarusian, and Russian cuisine, these delicious Eastern Slavic pancakes are not complicated to make and come out quite deliciously. Using farmer’s cheese (or quark), the simple pancakes can be more savory than sweet or more sweet than savory. You can dress them up or devour them as they are. Syrniki are unpretentious yet indulgent at the same time.

Our version of Syrniki came out somewhere between a traditional US pancake and a well made potato pancake. The edges came out crispy and the interior is moist and creamy. The pancakes were the perfect vehicle for a bit of sour cream and warm homemade applesauce.

This is one of the first times I have enjoyed a pancake just the way it was. I wouldn’t want any of the variations that add dried fruit or more sugar. One of the charms of this version is that they are just different enough from a more straight ahead pancake to make them deliciously unique.

It has been said that “there are many ways to do a thing right”. We actually did a couple of things that are most likely (not strictly) “correct”. But Isn’t that the great thing about creating in the kitchen? You can tailor things to be specific to you and your family. #familyrecipe

#SWSEATS #stpancakesday #pancakes #syrniki #breakfast #breakfastasafoodgroup #brunch #familyrecipes

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ECLECTICLE 7/19

Eating My Feelings

I hope you might hold space for the truth that all your body wants from you is for you to live in it, and that your body is working every day to make that happen.

- Ijeoma Oluo

At this point 2020 is just half over and it has been a roller coaster ride of emotions. My family downsized from our home of almost 15 years to a new neighborhood and a much smaller existence. There have been uprisings, reckonings, and increased attention around racial inequity spurred by the killings of George Floyd, Breonna Taylor, and a list of black and brown bodies that seems to keep growing. All of this during a raging pandemic that has many struggling with choices of how to keep themselves, their families and their community safe. Daily, folks are trying to keep themselves housed and fed. We're seeing beloved parts of our community shuttering for good as we grapple with this “new normal”. I have been having a lot of emotions to deal with.

If I were eating my feelings, this would be a meal that has me bloated and full to bursting. It would be a wretched meal that neither sustains nor nourishes -- leaving a sour taste in my mouth like milk having just gone off. A pitiful meal indeed. 

Canapés of fear. Antipasti of anxiety that I continue to pick at throughout the meal. Depression soup, helplessness salad, and finishing off with a deflated soufflé of exhaustion for dessert. 

But I have not been eating my feelings. I've been feeling them. Sometimes collectively while at other times they tumble over each other, one right after the other --  nonstop.  I have been taking them in and trying to transmute them into hope and action. Hope for what may be and the action to hold people and systems accountable for their words and allyship. Hope that this long-term struggle for change is making a difference. Action to continue to push so that the world is more accepting, equitable, supportive and loving. I am seeing the beginnings of a positive step forward in this country’s history and it is whetting my appetite for the potential of things to come.

“Do not get lost in a sea of despair. Be hopeful, be optimistic. Our struggle is not the struggle of a day, a week, a month, or a year, it is the struggle of a lifetime. Never, ever be afraid to make some noise and get in good trouble, necessary trouble.”

— John Lewis

What I’m Eating:

Belgian Style Cinnamon Waffles

I have NO idea why it didn’t occur to us to add cinnamon to waffles, but now that we have I’m not sure if I will be able to go back. This batch of Belgian Style waffles came up crispy golden on the outside and deliciously fluffy on the inside. And the hint of cinnamon made us want to throw together another batch to top with ice cream and chocolate sauce for dessert.

What I’m Reading:

A restaurateur and his partner in rural Minnesota find opportunity for their business and a chance to pass along his mother's legacy of making a difference. (NYT Paywall?)Two Chefs Moved to Rural Minnesota to Expand on Their Mission of Racial Justice

After a brief California update, this  article from the NY Times (paywall?) talks about a universal basic income pilot in Stockton CA. This may be a good indicator of how the program might work in other municipalities across the state. California Today: Should Californians Get Guaranteed Income?

Writing about what red palm oil is and what it represents Yewande Komolafe brings us a broader discussion about who is talking about food systems and how. The Problems With Palm Oil Don’t Start With My Recipes 

What I’m Listening To:

Podcast: East Bay Yesterday Episode 60 "We were being erased” The woman who saved California’s Black history   Liam O'Donoghue introduces us to Delilah Beasley Author of the book “The Negro Trailblazers of California.”  With little education or means, Beasley spent nearly a decade interviewing African American elders and digging through crumbling archives to compile a book that rescued dozens of notable Black figures from historical oblivion.

This was a really interesting talk given by local award winning social entrepreneur Jamie Facciola. Jamie’s work on developing local solutions to circular economy challenges has been covered in BBC News, Fast Company, GreenBiz and on the KQED podcast Rightnowish, which profiles the "movers and shakers that shape the place we call home."Sustainability Essentials Webinar - Circularity in Furnishings With Jamie Facciola

What I’m Watching:

This made my week! 

Dancing and music are one way this couple are using to improve their mental well being.

Chinese Village Couple's ‘Rural-Style Shuffle Dance’ Goes Viral

#SWSEATS #Eclecticle #what I'm reading #what i'm eating #what i'm listening to #what I'm watching #blackfoodwriter #blackfoodblogger #Food Writing

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It's What's for Breakfast. So I thought today was #StPancakesDay, but I was wrong (it's next week 😉) It's just as well because these Cinnamon Waffles aren't really pancakes. 🤷🏿‍♂️ #pancakeadjacent. The delicious smell of the cinnamon when these bad boys were cooking was a nice thing to roll outta bed to. A bit more "bready" than we're used to, I'm thinking these would make a great dessert base. Bring on the #icecream or #chocolatesauce🍫 😀. #SWSEats #breakfast #waffles #breakfastasafoodgroup https://www.instagram.com/p/CCzLLm9hiHg/?igshid=n9jud4scb7hn

#stpancakesday #pancakeadjacent #icecream #chocolatesauce🍫 #swseats #breakfast #waffles #breakfastasafoodgroup

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COMPOTE Had some stone fruit that was about two days from going. Decided I would throw together a fruit compote. Traditionally a compote is pieces of fruit cooked down in its own juices with an assortment of spices. Traditionally, compotes are much thinner than jam or jelly. For me, they live somewhere between a relish and a sauce. The great thing about a compote is how simple it is to make. A little bit of prep time and you're good to go. I think I took, Maybe 30-45 min prep to finish. To the stone fruit I added some apple, cardamom, brown sugar, white sugar, honey, nutmeg, ground ginger, and cinnamon. It smells absolutely amazing! Juice of an orange and a hit of lemon juice helped round out the overall flavor. This is like the world's best peach and apple pie, but without the crust! Can't wait to dig into this tomorrow morning!! #apples #peach #compote #morningtoast #vibrationalcooking (at Oakland, California) https://www.instagram.com/p/CCDBB1ohcks/?igshid=11usjrrpfjr0o

#apples #peach #compote #morningtoast #vibrationalcooking

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Khachapuri I love cheese and bread. Either or both of those figure heavily in my category of comfort foods. This Georgian cheese bread reminded me of a cheese stromboli on steroids and without the red sauce. Ever since I first heard about these, I knew I wanted to give them a try. The recipe we made had four different cheeses, cheese folded into the crust, and the obligatory egg on top. The result was the perfect gooey cheese to chewy bread ratio. The runny egg added a bright yellow creaminess to it all. Pairing that with a carrot soup and we had a perfect meal. I was looking forward to leftovers, but nope. That didn't happen. 😆 Definitely making this again! #SWSEats #khachapuri #cheese #bread #tasteslikemore (at Oakland, California) https://www.instagram.com/p/CBptUkUBW9i/?igshid=fko4i8zpqvg3

#swseats #khachapuri #cheese #bread #tasteslikemore

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ECLECTICLE 6/18

You Protest Your Way...

“We must always take sides. Neutrality helps the oppressor, never the victim. Silence encourages the tormentor, never the tormented.” ― Elie Wiesel

I have come to  realize that for some of us, just existing can be a political act in itself. The simple act of showing up -- being in those spaces where the default is heteronormative and white -- could make a difference. I think of it as my subtle way of disrupting the status quo. The intention is to be visible. To be seen. I want to chip away at the perception of Black people as a monolith. The number of seminars and workshops and mixers I’ve gone to, fully knowing that there would be few if any of “us” there, is legion. I go partially for the education and interaction, but also to be a presence that says “We’re here too and we deserve to be here”. A kind of normalizing, as it were, of seeing Black faces in these largely white environments. 

Perhaps being present has made a difference. Maybe it has broadened someone’s horizon, or challenged their perceptions of who Black people are. Perhaps not. It is difficult to tell. But one thing I do know for sure is that it’s not been enough. It is time to do more than just put my feet on the floor in the morning and walk out my front door.

“To spend one's life being angry, and in the process doing nothing to change it, is to me ridiculous. I could be mad all day long, but if I'm not doing a damn thing, what difference does it make?”

― Charles Fuller

I’m not one for public demonstrations and protests. Maybe it’s the crowds, but that’s not my jam. I choose to protest in other ways. First of all I vote. Supporting those candidates with platforms that center on equity and changing the systems of supremacy that keep so many of our country’s ills in place. I can also vote with my dollars, shopping responsibly and supporting small local businesses where I can. I also seek to amplify voices and causes that should be heard more often. Especially Black voices. I want to diversify the conversation and add to the richness of the dialogues we have day to day. And when I can, donate financial support to groups doing important work in the community. 

Now, more than ever, it is time to use what privilege and voice I may have to actively create the world that I want my children to live in. A world that is fair, just, and equitable. A world that looks at itself, with open eyes, seeking to learn from the atrocities of the past, while holding fast to the promise of the future. 

Equity and equality are two strategies we can use in an effort to produce fairness. Equity is giving everyone what they need to be successful. Equality is treating everyone the same. Equality aims to promote fairness, but it can only work if everyone starts from the same place and needs the same help. 

-- Amy Sun

What I’m Eating:

SOFRITO

To quote food writer Illyanna Maisonet (1st Puerto Rican food columnist in the country and 2019 IACP Award Winner), “Nearly every savory Puerto Rican dish begins with the soulful application of this aromatic paste”. As I’ve experienced more and more Puerto Rican cuisine I’ve fallen in love with the flavor and versatility of sofrito. Around my household this punchy flavor bomb -- composed of tomato, onion, garlic, cilantro, and jalapeno (my family’s fave combo) --  has managed to find its way into everything from eggs and omelettes, to burritos, to quick pasta bowls and more. It’s wonderfully simple to make and we always have some on hand to spice up all kinds of dishes. Here is a link to Illyanna Maisonet’s Sofrito Recipe. It’s simple and delicious. You’ll want to use it again and again!

What I’m Reading:

Atlas Obscura is always full of fascinating yet oddball bits of information. For instance, who knew the prolific Black French author Alexandre Dumas had written a hefty tome on cooking? Now to keep my eye out for a copy! Alexandre Dumas’s Magnum Opus Was a Massive Cookbook

"You have a community out there who are willing to hold you and hold space for you." - Iresha Picot GirlTrek Uses Black Women's History To Encourage Walking As A Healing Tradition

A long but interesting read that helps us recenter conversations and actions on black and brown health and wellness.  “‘So, what we’re not going to do is …’: Respectability politics and white supremacist logic during…” by Lisa Betty 

What I’m Listening To:

From Okorie "Okcelo" Johnson's 2018 Album Resolve, this track ( "Zoot Suit") embodies all the things I love about the cello. A traditional instrument taken into a modern, mellow, and melodic direction. This was my #SundayMorningSoundtrack for sure. Artist: Okorie Johnson Cut: Zoot Suit

Why does it not surprise me that space suits have not been redesigned to accommodate more women astronauts in “lo these many years”. And that's not all.  Big Picture Science Skeptic Check: Data Bias - Racial and gender disparity.

What’s Doing?: 

The Town Kitchen

I really can’t say enough good things about the folks at The Town Kitchen and what they are doing in the Bay Area. The Town Kitchen is a local community-driven food company that employs and trains our youth by delivering chef-crafted meals and supplies to corporate and home clients.

With every $100 spent with The Town Kitchen Provisions, 3 hours of employment and apprenticeship for under served youth in the Bay Area is created.

If you're looking for a business lunch, wanting to switch things up at home, or need to fill in on some of those pantry items, consider ordering from The Town Kitchen. It’s good food and a good way to make a difference in the community.

#SWSEATS #sofrito #what i'm eating #what I'm reading #what i'm listening to #blackfoodwriter #blackfoodblogger #Food Writing #Eclecticle

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ECLETICLE 6/11

Fighting The Status Quo

The last couple of weeks have felt like a non-stop roller coaster. From the ridiculous, to the delightful, to the inspirational my emotions have been whip-lashing back and forth. But one thing that has become clear is that it can no longer be business as usual. It’s time to put actions to our words.

One of my early jobs in the food world was with a small local food business. One of the two business owners threw regular temper tantrums. For well over two years I was gaslit into believing this was somehow normal. Complaints to his business partner fell on deaf ears. And yet, none of us quit. None of us left the abusive relationship. Everyone knew what was going on, but none of us did anything about it.

“You have to act as if it were possible to radically transform the world. And you have to do it all the time.”

– Angela Davis

Two weeks before my final day, the boss was bullying a new employee. His words were flying around the shop like an exploded pressure cooker full of poached chicken -- scalding everything it touched. At that moment I had a revelation. If I continued to sit idly by and take no action, I was complicit in his behavior. By saying nothing I was co-signing his abuse and harassment. It took me less than an hour to draft my resignation. I could no longer support the status quo.

At some point, we all get the opportunity to decide whether to stay with things as they are, or find a way to make change happen. And sometimes, that means leaving a bad situation behind so that we can move forward. I am choosing to believe that for communities across our country, the time is now. I would like to think that we are in the midst of a movement that is quitting the existing structures of injustice and racism. We have the opportunity to build new, more equitable systems that work for us all. This is our moment. Let’s take advantage and make it happen.

What I’m eating:

APPLE PIE

I have needed to find ways to distract myself from all stuff swirling around in my head lately. We also have an excess of apples that need using. Taking a page from Nancie McDermott (who regularly motivates me to just get in the kitchen and “do it”), I decided to make my first pie at the new place. A Rum Apple Pie to be exact. I used Organic Pink Lady and Granny Smith apples from our Farm Fresh To You CSA Box. I love to combine different apples in a pie. To the apples I tossed in some cinnamon, allspice, nutmeg, sugar, and flour. I Still have a few tweaks to make, but overall the result was not bad. 

What I’m reading:

#Andnowyouknow  The difference between a chocolatier and a chocolate maker. "And really, what’s more fun at a mixer than a group of chocolatiers?”

I cannot decide if I should rush out to get Rachel Vorona Cote's Too Much: How Victorian Constraints Still Bind Women Today, or Beverly Cleary's Ramona Quimby Books. Cote's article, How Ramona Quimby Taught a Generation of Girls to Embrace Brashness makes a good case for young girls to embrace their right to be "Too Much". Perhaps this is something we can all learn.

Javier Cabral's article Why Did It Take a White Chef to Pique My Interest in My Own Mexican Culture? is self revelatory and relatable for many of us. Interesting thoughts on why it took him so long to come around to the food of his heritage.

What I'm listening to:

This song by Andra Day is as beautiful as it is moving and soul stirring. I think it qualifies as an anthem for our times. Andra Day “Rise Up”

What I’m watching:

This TEDx talk by Scott Woods, Life in a Razor-Shaped City | TEDxColumbus is as relevant today as it was when it was created.

Actress and singer Jill Scott has been part of the soundtrack of my life for at least twenty years. Her voice, lyrics, and styling are incomparable.I needed this break today.  And don't think I missed the fact that her back up singers are all men. Go 'head Ms. Scott. Go 'head.  “Do You Remember” & “Is It The Way” | NAACP Image Awards

#SWSEATS #SWSBakes #what I'm reading #what i'm listening to #what I'm watching #blackblogger #blackfoodblogger #blackfoodwriter #food #Eclecticle #pie