In our work and in our living, we must recognize that difference is a reason for celebration and growth, rather than a reason for destruction
Audre Lorde, Black Women Writers at Work
I recently celebrated a pretty huge birthday milestone. I won’t name numbers but let’s just say it was a big one. I’ve been incredibly fortunate to have lived a life full of adventure, color, a loving family, good friends, and an eternal supply of learnings and experiences along the way. This year alone I have learned how to properly keep my sourdough starter, Coriander, alive while also thoroughly immersing myself in anti-racism literature and discourse. Yes, I’ve lived up to the 2020 cliche of “baking bread to abolishing racist systems.” If I can master fermentation and take steps towards ending racial oppression, I. Am. Here. For. It. Insert clapping emoji here.
My therapist told me that in between my manic bouts of stress-baking and my self-made anti-racism 101 course, I should also make space for self-care. I’ve never been great at it but I’ve been trying my best. These days that comes in the form of daily walks around the neighborhood, an afternoon pack of chips, brainstorming how I might infuse Filipino ingredients and flavors into my baking, minimizing work commitments, and the forever cuddles with Marshmallow and Lambchop on the couch. These continue to soothe my soul.
JULY THEME
This month we celebrate and honor Soul Food and/or African food. I don’t know about you but I still have so many dishes from the Black South, Ethiopia, Kenya, and more to try. Have you ever had injera, the fermented flatbread usually made with Teff flour? Or, ham hocks with collard greens? Cornbread with a good slathering of butter? Hoecakes and hushpuppies? Jowl and black-eyed peas? If not, we’re checking these off our respective wishlists and bucket lists.
Whether you want to cook these dishes from scratch or support black-owned businesses (here) in the Bay Area, let’s honor and celebrate Black cuisine and culture with this month’s Supper Club. I’ve been looking through the list and between jerk chicken & oxtails served with rice, beans, and fried plantains from Back A Yard and the curried shrimp from Coconuts, I’m at a loss. A good problem to mull over. Tell me, what’s looking good to you?
AUGUST MENU
Blackened catfish, cornbread two ways, collard greens, green beans and garlic for Elisa from CreoLa, San Carlos
Chicken jambalaya and rice for Matt from CreoLa, San Carlos
BBQ platter of ribs, links, brisket with sides of mashed potatoes and brussel sprouts for Janet from Smokin Woods BBQ, Oakland
Ackee and saltfish, beef oxtail stew, jerk chicken with sides of rice, beans, and plantains and a Jamaican sorrel hibiscus drink for Aaron from Reggae Pot, Los Gatos
CONNECTING DETAILS
When: Saturday, July 25 at 1pm PST
We are practicing social distancing and isolation by hosting this event virtually.
