Recipe

Recent Articles

Share your heritage — cook with your children

Whenever I hear my pre-adolescent daughter say, “Mom, I’m hungry!” I’m reminded of how much things have changed since I was her age. At the risk of sounding like I grew up on Little House on the Prairie, I would like to add that at her age I could cook, clean, and otherwise run an entire household; my mother made sure I had been thoroughly prepared for womanhood. So, given that it is now my role to help prepare others for womanhood, Tuesdays have become “family cooking night” at my home — the children (females and males) engage in family meal preparation — from menu planning to shopping, chopping, cooking, table-setting and dishwashing, everyone plays a part. As they have been learning more and more about African American history and heritage, my daughters have begun to take a deeper interest in African cuisines and dishes unique to peoples of the African Diaspora. On a Tuesday night within the last 12 days of Christmas, my daughters decided that they wanted to cook Jolof rice from West Africa, candied yams, and collard greens. Continue Reading →

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Betty Ellison-Harpole: Teaching beyond the recipe, living outside the box

By Alleen Brown

Contributing Writer

 

Betty Ellison-Harpole moved to the Midwest in the 1950s from segregated Memphis, Tennessee. For 37 years she taught kindergarten through third grade, as one of few African American teachers in Minneapolis schools. She piloted the city’s first all-day kindergarten class at Bethune school in the early 1980s. Although she’s retired now, Ellison-Harpole is still active in education circles, and age has not diminished her personality. If you give her the opportunity, she will talk to you for hours about early education, Minneapolis politics, and growing up poor and African American in the South. Continue Reading →

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