Martin Luther King Dines

Civil Right to Dine Sufficiently!
Orrin Evans began his concert speaking about the intersection of the musical art form of jazz and Dr. Martin Luther King during a tribute concert at internationally acclaimed, Zanzibar Blue, in Philadelphia. I finished my bowl of gumbo, macaroni and cheese topped with shredded beef, side order of mean collard greens, and let’s not forget the corn bread. As a food writer, I wanted so badly to tell the pianist to add Soul Food to his medley of African-Americana. But I didn’t want to interrupt the dazzling piano playing, beautiful accompaniment, soul-stirring singing, and powerful excerpts from Dr. King. So, let me add for you this little side dish:

“Martin King wasn’t your typical 25 year old African-American man, but on this night, he may have felt typical. Bothered by the pressures of work and family, he returned home late one evening with a hunger. Yes, he needed food, but he needed a message to deliver. Little did he know that he would find both, in the company of a late night snack.” These are the words of novelist Charles Johnson, English Professor at the University of Washington, and author of “Middle Passage“, in his book of essays, “Dr. King’s Refrigerator, and other Bedtime Stories”. His words are not real. He was not in Dr. King’s kitchen. A more accurate depiction of Dr. King’s figurative kitchen might not have even featured his wonderful wife, Coretta. His kitchen, the unheralded kitchen of the civil rights movement, had an almost unheard of and under appreciated head chef, Georgia Gilmore. Georgia had a reputation for “good greasing” around town. Dr. King gave Georgia money for industrial pots and pans, as well as support to set up her home based catering service. In return, the movement got its unofficial executive dining facility. During the movement, the safety of food was a prime issue and I am not talking about safety from salmonella. Georgia’s was the place where people could find comfort at the table.
From the beginning of the foundation of the nation, from Hercules, the “highly accomplished” Chef of the Presidential household of George Washington in Philadelphia, to Georgia Gilmore’s kitchen being the unofficial kitchen of the civil rights movement, to the current up scaling of soul food by B. Smith and others, African-Americans have spread a melody of culinary influences upon the table of American lifestyle.
So, Mr. Evans’ quartet’s tribute to Martin Luther King and my inclination to add the hunger quenching, people gathering, comfort of soul food to the menu should serve notice to all readers that for Black History Month this year, try something different. Join me in preparing a meal that traces the steps of the African-American tradition around the Table: Dr. King, Lyndon B. Johnson, and the Kennedy’s at Georgia’s table. Mine, on this evening, at Zanzibar Blue. And yours, well, I hope yours is not at the table of a fast food restaurant. I hope these recipes encourage, inspire and celebrate the foundation for human relations, the Table!

If you want to integrate health and cultural heritage, take the journey towards true self-actualization of mind, body and soul! http://nutrition.bitwine.com/users/thewellmed

The round table: Great plate in 08!

When I think about all the foods around the world, I imagine each culture has carved out their own niche. When you think about rice, you think Asian. In Spain, Paella is special. Did you know that there is an African connection to many foods and cultures around the world? Rice planting was perfected by Africans and then African-Americans. Paella is only possible because of the rice that was imported by the Moors.

You see, there is so much to learn about the contributions of peoples of the African Diaspora to the culinary tables across the world. And this is the place to find that information out. And when you do, go right into that kitchen of yours and create, entertain and celebrate in 2008!

Let's conversate in the kitchen together!