culturally competent culinary conversations

Mau and the Moors! A Chinese New Year tale.

2011-02-18T08:12:00.000-08:00

Most historians agree, grains are the staples of life. They are so important in the world’s diet that, “it’s almost impossible to imagine human existence without them”, as quoted in a 1999 Special Issue of Cooking Light Magazine. This might be news to people who maintain membership in the low-carb movement. Many human bonds have been forged along the fibers of grains. In the Biblical “Last Supper”, they appropriately broke bread; Spain’s famous dish, Paella, owes its existence to the rice that was imported into that country by the Moors. Italians, Mexicans, countless other peoples of the world have survived on a multitude of grains. Hostile invasion and peaceful resolution is not necessary for cultures to meet at the table over the complex grains of rice.

“Hell, we spend 45 million dollars on Chinese food a year! That’s enough money to fund anything! How much money did those people spend on soul food in our neighborhood?” The commentator was angry. He was commenting on a national radio broadcast that merchants from many communities come into the African-American community, setting up shop, extract resources from the community but give nothing back. I thought about those comments when a guest insisted on dinner at an Asian restaurant. As I cautiously scanned the menu, I saw a dish that intrigued my taste buds.

As I sat waiting for my meal to arrive, I thought about the fact that contrary to popular belief, Asians do not have a monopoly on rice farming. So while dinner is prepared, let me tell you about a story about two cultures, and two places, and give you something to think about the next time you sit down to dine over grains of rice from your favorite Asian restaurant.

* * *

W
here Mau meets the Moors!

Flo Oy Wong, an Asian-American artist, used rice as the vehicle to express her spiritual and creative essences. As an American woman and artist of Chinese descent, this primary staple of her life expressed certain meanings and metaphors. In an essay about Wong’s work, Author Terri Cohn stated, “Wong’s Asian Rice Sack Series is an ongoing body of hand sewn work in which she has used rice and rice sacks as fundamental media with which to discover and express her personal, collective and cultural narratives and concerns.”

One narrative described in the Asian Rice Sack Series, called the Baby Jack Rice Story, was an ever-changing display of rice sacks, photo-silk screened with images of two households: one, the Chinese American family of her husband, Edward K. Wong; and the other, the African American household of Cut and Bikini Caddie, childhood friends of her husband. While this may seem to be a strange homogenization, don’t underestimate the power of a tiny grain of rice connecting peoples of the world in a melting pot of humanity.

* * *

While researching his book, Slaves in the Family, Edward Ball came to Sierra Leone and visited Bunce Island, the British slave castle. It was there that his ancestor, a South Carolina planter, purchased a little girl he called, "Priscilla”, from a slave ship. Edward found a link to Priscilla from her modern day descendants, an African-American family living in Charleston, South Carolina. Amazingly, Edward was able to trace slaves taken from Sierra Leone to a particular place in the American South. This lead to a homecoming of community leaders from slave decendent communities in the South back to their ancestral homes in Sierra Leone. And this was all made possible by the fabric that held artist Flo Oy Wong’s exhibit together, tiny grains of rice!

* * *

Rice was South Carolina and Georgia’s staple crop in the 18th Century, and rice planters in the low country region of those colonies were willing to pay high prices for Africans brought from the "Rice Coast”, the traditional rice-growing area stretching from what is now Senegal and Gambia down to Sierra Leone and Liberia. Rice planting in the Southern colonies was labor-intensive and demanded specialized knowledge. Low country planters even knew about “Bance Island”, as it was called then. And slaves knew more about the business of the rice than their owners for generations. Indigo, cotton, forest products and manufacturing never came close to matching the riches that planters drew from slave-based rice production.

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Social Network

2010-08-16T12:23:00.000-07:00

Social Network

Going Underground to get on the road to good health!

2010-08-11T15:24:00.000-07:00

Annually, the Heritage and Health Foundation, the non-profit arm of the Wellness Medicine, conducts its Health Mission. We go out into the community, with the goal of educating, empowering and motivating interested members of our society in general, and African-Americans specifically, in the message of the components of a healthful lifestyle. This year, we will continue our journey along the historic Underground Railroad, as we “go underground to get on the road to good health”! I will be riding portions of the Ohio leg of the Underground Railroad, mostly using the route planned by the Adventure Cycling Association. If you are interested in following the journey, sign our guestbook at www.thewellmed.com, whereby you opt in to the Grapevine Telegraph, a biweekly ezine summarizing health and wellness news and topics of importance. It is edited by a Registered and Licensed Dietitian, Certified in Adult and Child and Adolescent Weight Management! You can support us with a donation, or purchasing a two-year subscription to The ESPN magazine, for $40. Just visit http://store.thewellmed.com and click new on the left.

As a special gift for your support, you will receive a copy of the 2006 Health Mission, “Rode Down the River”, my trip alone Natchez Trace in Mississippi. See you on the e-road to good health! And by the way, the year is more than half over, you have reached “Halftime”. How are you doing with your health and wellness goals? It’s never too late to start.

It is still alive:)

2009-11-29T12:39:00.000-08:00

The last post declared that dinnertime is still alive and I am so happy. The holidays usually bring about an increase of family dining, and let's keep it going into the new year!

The Associated Press: AP poll: Family dinnertime in America still alive

2009-11-28T04:28:00.000-08:00

The Associated Press: AP poll: Family dinnertime in America still alive

Stirring up Memories!

2009-08-18T05:39:00.000-07:00

This has been a special summer. I have been spending a lot of time, stirring up memories with my children. I am writing a book about how our fellowship at the table has helped establish this great relationship we have. We stirred up many memories this year. We learned how to ride a bike. We went on a train trip to the nation's Capital and went on a tour of the Capital Building. We tried many different foods, and got so much exercise, even I needed a break. We even earned new bikes!

Part of having a culinary conversation is to have something to talk about and I can not think of a more stimulating topic than the fellowship between a parent and children, especially in today's multimedia communication environment. Share some table time, and it is OK to eat with your hands!

Cycle Friendly

2009-06-18T15:32:00.000-07:00

I just returned from a 10.6 mile walk in Chicago, while waiting for my train to leave. While I was out, I saw another food truck, BQ Afro Root Cuisine, Nigerian Food (see previous post).

I also saw hundreds of people using bicycles for commuting. Really. I have heard it was bike friendly, but to see it was amazing. There were signs to tell drivers to yield to cyclist. And they did.

When I return tomorrow, my kids and I will be on our bikes and I hope everyone joins us in some form of exercise of moderate intensity.

Keep on Truckin'

2009-06-17T14:48:00.000-07:00

As I hurried to the bus station to begin my journey back home from Kansas City, I passed a row of food trucks of different cuisines--gyros, mexican and Lutfi's Fried Fish. It must be good, there was a long line!

Ironically, I recently read an article in the Wall Street Journal, titled, "Food Truck Nation". It chronicled the new boom of food trucks across the nation, in cities of all sizes. In DC, there are the organically themed, "On the Fly" trucks. The "Green Truck", serving fish tacos in vegetable oil fueled vehicles. And Kogi BBQ, serving Korean-styled tacos in LA, and powered by 28,000 followers on twitter, using bankrupt Chrysler subsidiary Global Electric Motorcars! And make sure you follow metwitter.com/culinaryconverse!).

As you can see, these are not your traditional roach-coaches. This is often high end fare that cost more than a hot dog but less than the same food in a sit down traditional restaurant.

The street food movement is not a new phenomenon. Pepper Pot street vendors in Philadelphia in the 19th century popularized food for people on the move!

All of this reminds me of food trucks in my locale, "Wilsons Hot Tamales", Mississippi Delta-style cornmeal tamales. They are great and recently I ate them with a glass of Riesling wine. You have to try this. they will keep you truckin'!

Generational grubbing gems

2009-06-17T12:08:00.000-07:00

I am returning to St. Louis to visit my 97 year old grandmother. She has been a picture of health for all of her life. The she fell and life is getting complicated.
I stayed with my Aunt Liz and she worked as a professional cook, so I got to taste some of her simple yet tasteful and healthful offerings. In a short period of time, all while talking to my father and I, she made her meat loaf, macaroni and cheese and smothered cabbage. She cut the cabbage, and peppers,placing them in a pot of hot oil. She the reduced to heat and allowed the vegetables to simmer. The process will allow its own juice to be produced. Seasoned to taste, this dish really set off our dinner. Then we had a culturally competent culinary conversation. . .

The Ides of March

2009-02-28T09:35:00.000-08:00

The Ides of March were sighted in Shakespeare's, Julius Cesar, where bad things can happen. The calender moving from February to March could not be bad for a Midwesterner. The snow is pretty, but dangerous to commute in. So I look forward to the milder weather. I do still love what February has to offer. We are into the Lenten season, for those who celebrate such a season. Valentines day has passed and I hope everyone tried to out serve their mate by preparing a wonderful meal as a token of ones affection for one another.
We move on to March, National Nutrition Month, and check in to find many offerings that benefit the body in the upcoming days.

Historical Inauguration

2009-01-20T13:22:00.000-08:00

Today, Barack H. Obama was sworn in as the 44Th President of the United States. This Culinary Conversationalist, a former U. S. Army Medic, American of African Descent, and male gendered father, is especially proud today. There are some aspects of President Obama that you can emulate from the table as well. Mr. Obama has a routine where he makes meals for his daughters. His specialties are tuna sandwiches and cheese toast. Whole wheat bread would make those wonderful choices for growing children. He personally loves fiber rich chili, broccoli, spinach and good ole H20! This president stays fit by playing basketball and working out, so while everyone is so excited about his Presidency, how about following his lead by working out and choosing healthy foods during this new administration and beyond!

A lot going on!

2008-10-18T13:12:00.000-07:00

Well, hello again! A lot has happened since my last post, which I apologize for the lack of frequency. On May 31, 2008, the 5 year term of my licence to practice Dietetics ended. I have to organize my continuing education, 75 hours, and turn them in. I probably completed double the requirement, I just had to pull it all together. Needless to say, it was not easy. So that knocked me out the box until the first of June, which is when I go on a summer long vacation with my kids.

In September, I signed up for the Urbanathlon. I stay in fairly good condition, how can I bug you to do so if I don't! I just completed the marathon, about 11 miles, plus urban obstacles: Jumping over taxis, monkey bars, stair climbing in Soldiers Field, low crawling, jumping over barricades, etc. This was tough. But in order to be an example, one must set an example. And that is what I did and will continue to do.

Please follow me as I lead you along the path of better health and wellness!

A little dessert: Podcast Pie!

2008-04-08T18:23:00.000-07:00

When you sit at my table, all the tools you need for an educated, enjoyable meal will be present. So, savor this offering and be filled with its spirits!

The Economics of Eating

2008-04-08T16:59:00.000-07:00

The April 15Th tax deadline is quickly approaching. Besides the added stress that the deadline can bring, especially to those of us who owe the government, this year may have an additional slice of humble pie to offer: With the price of almost everything in our society going up, this is a time to think about the "Economics of Eating". Think about how you spend dollars on food and what is the result of your spending. Are you making choices that cause an even greater economic impact than the food selection itself? Are you overeating, spending too much on a daily basis on food, dollars that could be diverted to other financial obligations? Or are you using your food budget to actually save money and even become more healthy? Stay tuned, I will save a chair for you at the table. This is one of those culturally competent conversations every dietitian has to have with their family, the big talk!

Invest in yourself

2008-03-08T06:14:00.000-08:00

March is National Nutrition Month! Although it started as National Nutrition Week, it has blossomed into a month long celebration, with a theme this year, "Nutrition: It's a Matter of Fact". If you look at the facts, you would see why you should follow the advice of the theme from the inaugural celebration, "Invest in yourself, buy Nutrition!"

Martin Luther King Dines

2008-01-26T05:32:00.000-08:00

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!

2008-01-02T16:06:00.000-08:00

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!

Fasting

2007-09-22T17:12:00.001-07:00

I have not posted to the blog for a while, because I have been very busy preparing for an East coast trip at the end of the Month of September. I am going to NYC, Philadelphia to attend the Annual Meeting of the American Dietetic Association, and to Washington, DC. I will not be fasting from the blog, or in real life, as in this region are some of the great restaurants in the Country. You are invited to the table. End your fast with me!

The true story

2007-08-22T10:33:00.000-07:00

I heard a radio show that had an author purporting some special diet that would cleanse the body of toxins and lead to the elimination of many health problems. It bothers me, as a Nutrition Therapist and a food writer, because these claims confuse a public already struggling with the literacy of basic nutrition, which is calories in versus calories expended. The claim about toxins is so widely exaggerated and unbalanced with the fact that the life expectancy is the highest it has ever been, health care is as great as it has ever been, we are eating more foods than we have ever eaten (because of imports, etc). I would like to see people eat at a table and not in the seat of a car, not walking around, and quite frankly, not in a restaurant. And then get up and move their bodies. The main toxin is the brains and pocketbooks of the deceptive marketer!

Let it rain!

2007-08-20T10:26:00.000-07:00

It has been raining here on the North coast for the last few days. While I do not like rain, sorry Seattle, I like that it forces us to stop and smell the "coffee". One way to take advantage of the slow down in life is to cook a dish, meal, etc., from scratch. I made bread and barley stew. There is something therapeutic about scratch cooking. Prove me wrong.

Stirring up memories!

2007-08-18T09:39:00.000-07:00

Back in the day, you wouldn't give it much consideration. Kids always played in the kitchen, learning the task of cooking and home management. Boy, how things have changed. The kitchen is not the focal point of the home. And, it is not necessarily the mother who is doing the cooking. I am one of, as I see it, many single fathers who stir up memories with their children, in the kitchen! My four and five year old children assist, and happily so, in all of our meals, most of which are cooked from scratch! So, pizza, biscuits, pancakes, waffles, fries, etc, all are cooked under controlled conditions. And they are good for the child and adult alike, with the grumbellies! Get back into the kitchen and share these moments!

Facinating info

2007-08-14T01:59:00.000-07:00

I have been reading an article about Carolina Gold Rice. There is some fascinating information in the article. People eat for different reasons, depending on what you situation in life is. If you are hungry, your concept of food changes dramatically. When I get broke, those cans of corn and kidney beans become more appetizing. Think about it.

Where cultures meet!

2007-08-11T09:51:00.000-07:00

I just finished an essay on the intersection of African-American and Asian cultures. I had dinner at a Thai restaurant and the food was good. I had mango fried rice and much to the chagrin of most people, Asians are not the only specialist in rice land. Africans and African Americans are very prominent rice cultivators. On that note, I am off to burn off some of the whole grain brown rice I had for lunch!

Anticipation

2007-08-10T07:48:00.000-07:00

After an invigorating, 1 hour workout, I had a bowl of cereal. This is my only off day, so I am off taking care of business. But I am anticipating coming home and making dinner and finishing it off with a sweet potato pie, all from scratch, just like they used to do it. I am old school, but you dont have to be. Let me know what you are having for dinner and don't give in!

Let's eat with our fingers!

2007-08-09T14:44:00.000-07:00

Hello. I just finished dinner, french toast with homemade bread, thickly sliced, using butter pecan syrup. If I didnt tell you I ride 30 miles per day on my bike, you would accuse me of being a fat dietitian. I am the culturally competent culinary conversationalist. Talk to me about dining, specifically African-American dining experiences. I'll tell you what I am up to, including my podcast, newsletter, etc.