My featured image is one I took from a car as I was about to board an airplane from Los Angeles International Airport. At one time, the Mid-century structure was used as a restaurant and remains a symbol of the airport. I like the “Atomic Age” design, which the light poles further establish.
My topic today explores a framework that we can employ in our learning processes of one another. National Geographic Society uses this framework to help people understand the concepts of geographical inquiry. The Society calls it a, “Learning Framework.” I adapted NGS’s framework for teaching self-awareness, which greatly improves how we interact with those who we see different than ourselves. I call it, “A Learner’s Mindset for Understanding Self and Others.”
Did you know there are people who do not recognize that they have a culture? This continues to be a heavy subject in my teaching. Teaching cultural awareness required that I create/adapt this framework. Usually, I present this in a table for easy usage. Here, I present the framework in narrative form. The framework focuses on three elements: Attitudes, Skills, and Knowledge each with three subheadings.
A Learner’s Mindset for Understanding Self and Others
Curiosity: Engage in an on-going process of learning about yourself, about others around you, and about the environments (spaces) you and they inhabit.
Responsibility: Have concern and care for the well-being of other people, their journeys, and their experiences.
Empowerment: Understand your unique lived experience. Developing shared experiences builds self-confidence in social interactions. Empower others by internalizing that “different” is not bad or threatening. State your opinions and listen to others.
Observation: Create a framework for knowing through the “mental” gathering of data, which informs our daily behavior and interactions. Are you able to observe without judgement?
Communication: Use language and media that speaks to truth, historical uses of words, and implications of wording in spoken language, writing, visual, and audio media. Apply this mindset to advancing learning about self and others.
Relationships: Collaborate across disciplines to advance understanding. Listen to re-state the main points and to find common ground. Above all, build and value your relationships, which dissolve the lines of difference.
Understand the Human Journey: No two humans have the same journey. Share the story of your journey. Listen to the story of another person’s journey. All humans develop their preferences, their ways of knowing, and their observations of others depending on their journeys. Do some humans have an advantage over others based on their journeys?
Understand the Interconnected Human Systems and their Dynamic Forces: Seek and internalize frameworks of information to discern between truth and convenience. Discern the quantities, patterns, rhythms, and symmetry in human systems. How are they unique, and how are they related? How do they change over time?
Acknowledge and Celebrate Human Difference: The social construction of hierarchies, class, and race historically benefit some groups and put others at a disadvantage. We can build relationships across these social barriers to see one another as individually contributing to the social fabric of humanity. Celebrate this.
This may not be the answer to every little thing in human interactions, but I do believe that it can be a start in our interpersonal relationships with those from cultures different than you own. Yes! Every human has a culture! Simply put, our cultures come from our knowledge and beliefs systems. Culture comes from our patterns of behavior learned from childhood, our language, our symbols and institutions. Culture is created, learned, and shared. Thrown together, the definition of “culture” seems to challenge people. To some, “culture” might seem an abstract concept mostly because some do not think about what constitutes “culture”
Sit down and think about your own patterns of behavior. Where did they originate? Human difference is a marvel. Celebrate it.
As COVID restrictions begin to ease a bit, we appear to be interacting more often and frequently, without masks. I hope we are not being premature in our ease. I read a quick headline today that said that our isolation for the past 20 months may have taken a toll on our cognitive functions. I think we shall see more on that as we continue to examine the far reaching effects of a pandemic in contemporary times.
I must admit that I have ramped up my interactions across the dining table, both at home and with friends. One of the great opportunities of working at a university gives me the privilege of working with students from a variety of backgrounds, countries, geographies, and traditions.
My “featured image” demonstrates the diversity of my interactions that include dining. Enoch, a city planner, and Elfadil, a soil scientist, hail from Africa: Ghana and Sudan, respectively. These two brilliant young men prepared a feast for hubby and me. Each dish featured chicken, and one dish feature the addition of goat.
When Enoch comes to our house for dinner, he often treats us to Jollof Rice. He gets the spice blend from his home country, blended by women who specialize. He shared a nice pint sized jar with me. The best I can do is taste and try to decide what’s in it.
I taste the seasoning mix, and then write down what I think: crushed chicken bouillon, garlic powder, onion powder, ginger, onion flakes, chili flakes, black pepper, nutmeg, and thyme. While I am certain that the “spices” contain other ingredients, this is what I think I know, for now.
Let me tell you about the stews, which our hosts served with rice, which they prepared with cardamom pods floating in the water during the cooking process. First the gentlemen offered a simple salad of lettuce, tomatoes, and a cucumber served without dressing. I forget that a salad does not need any type of dressing to be satisfying. Then the stews…
First of all, I love that they offered hot tea with the meal in small glasses. It made the evening so elegant yet simple. We ate around the coffee table in the small, student apartment, which was a celebration of its own.
Both Enoch and Elfadil shared their recipes:
Enoch’s goat and chicken stew:
Brown goat chunks and chicken thighs in garlic, ginger, hot pepper, onion, tomatoes, black pepper and Jollof rice spices. Blend vegetables. Sauté the vegetables, then blend them. Add water. Simmer for the afternoon preceding dinner time. Serve with fragrant rice.
Elfadil’s chicken stew:
Fry onion, add salt, turmeric, black pepper, cinnamon, cardamom, ginger, curry, mix all together. Add garlic. Add cut chicken to mix. Put lid on and simmer. “Wait for the magic to happen!” (My quote, not Elfadil’s) After cooked, add tomato sauce and let cook for 5 minutes and add garlic. Replace lid for 5-10 minutes before serving. It simmers into a rich thick stew.
Enoch’s goat and chicken, pictured above, is the redder sauce of the two. Both stews tasted warmly rich with the combination of spices most aromatic to the senses. We ate heartily!
I had a geography student live with us five years ago while she gathered data. We lived in another part of the state at the time, and I worked for the same university in another research position. Anyway, when the student returned to campus, and I had to be there, she cooked for me in her tiny, student apartment. She was from China. ” Kathy Su” prepared a feast of meats: beef, chicken, and lamb. She roasted all the meats separately in her tiny oven. She flavored the meats with ginger, soy sauce, and sesame oils. Each meat added its own flavor profile to the similar ingredients. Kathy chopped the meats and then put them back in the oven to finish cooking to tender morsels with crispy edges. She served a big dish of steamed rice, and we enjoyed the meats, which were “finished” with chopped green onions! I wish I had pictures, but I didn’t think I would be writing about it. Once again, simple ingredients for a sublime dining experience.
Next time, more flavors from the kitchen. Thank you for reading me!
This week I am part of a conference called, Cambio de Colores, Change of Colors. The conference focuses on the Latinx diaspora. I presented on topics of adaptive and culturally relevant practices theory and youth development identity. My focus for my workshops in this conference was on Indigenous peoples in the Native diaspora of the United States. The topic idea of this blog came from one of the plenary speakers, Dr. Maribel Alvarez, whose topic was food ways of, mostly, Latinx peoples, but I thought it certainly generalized to me and my Native identity, as it does to other identities. The speaker said, “We [often] use food as a tool to find common ground.” She added, “Sharing food is one of our greatest secular rituals.” Brilliant! That has been my practice since I began my active life in the Kitchen.
My work in the garden this week gave me much to write after having spent much time in the kitchen this week. My featured image today shows the six-lined racerunner (lizard) running through the vegetable and herb garden. It proved to be nice company. Now, I back up to two weeks ago when my neighbor shared oyster mushrooms. She, apparently, enjoys the bounties of a friend who grows these beautiful fungi, so she shares her abundance with me! I so love the umami that edible fungi add to food dishes, so I prepare something immediately when my neighbor shares, and there remains some to preserve for future use.
For the rice noodle soup, I began by chopping the lovely mushrooms, and adding onions, garlic, celery to sauté in butter and sesame oil. When all was fragrant, I added peas and carrots. While I cooked the mushrooms and veggies, I soaked the rice noodles in warm water. Once all the veggies were smelling most fragrant, I added two cups of vegetable broth. (You can use any type of broth. I just happened to have the vegetable broth in the freezer that I prepared from a windfall of veggies. I let the veggies and broth come to a simmer, and then I added the softened rice noodles. I added soy sauce and let it simmer for one minute, or so. It made a lovely evening meal. To finish my preparation with the mushrooms, I sautéed the remaining mushrooms in butter and put them in the freezer so that I have them for the next meal that calls for mushrooms, such as marinara sauce or in macaroni and cheese, or what ever dish calls for mushrooms.
Well, I wonder if your garden is beginning to produce herbs and vegetables. I am not sure why, but I seem to over plant basil. This year I have giant basil. I took a trip to a community garden plot that went in the ground about two weeks before I planted the one in my yard. This garden, planted by colleagues as a learning opportunity for urban students, is crazy with herbs, squash, and peppers. I picked basil, spearmint, cilantro, and parsley along with a few strawberries (eaten on site!) and three zucchini.
Basil and mint come from the same family of square-stemmed plants. Others in the mint family include thyme, lavender, lemon balm, oregano, and marjoram, to name a few. I began preparations with the mint. I made mint pesto. I thought it would pair well with lamb. Think of preparing the traditional basil pesto.
I took five big hands full of mint. For recipes like this, I rarely measure or weigh the ingredients, so these are estimates for Mint Pesto:
Three packed hands full of fresh mint, parmesan cheese, salt, pepper, harissa (combination of peppers), garlic, olive oil, small amount of lemon juice, and two small hands full of mixed, raw nuts (almond, walnut, hazelnut, pistachio, and cashew). Be sure to omit any nut if you have a concern about allergens. I like using raw pumpkin (pepitas) seeds for pesto. Use what ever you have on hand. Blend until smooth and aromatic.
The pesto blended into a beautiful sauce easily frozen to later thaw in the vibrant color it had before freezing.
With the abundance of cilantro and parsley, I made chimichurri sauce, popular in Uruguay and Argentina. The delightfully green sauce pairs well with grilled meats. I like it on fish and shrimp tacos. Actually, it’s so fragrant as I blend it, I can’t help but take a spoon full just like that! I have changed the recipe a bit from what I hear is the authentic recipe from Argentinian ingredients:
1/2 cup olive oil
2 Tablespoons red wine vinegar (I like to substitute with sherry vinegar)
1/2 cup finely chopped parsley (In addition to the parsley, I also added about the same in cilantro)
3-5 cloves of garlic (for this batch, I used a combination of onion sprouts and wild garlic, pictured below)
2 small red chilies (I was out of red chilies, so I used 1/2 teaspoon of harissa, which combines chilies with peppers)
3/4 teaspoon dried oregano
1 teaspoon salt
Black pepper (That is in my harissa)
Now, after I made my Chimichurri, I learned that one does not process in a blender. Oops! I did! Instead, I should have chopped everything and let it sit in the oil and vinegar for a few hours to bring out the flavors. I will do that next time. Here is my finished product, though I will do it “right” the next time. I am told that those in Argentina use it for basting, rather than marinating, as the meat is on the grill. It can be used to finish the meat just before serving. Again, I like it on fish or shrimp tacos. Chimichurri freezes very well and retains its bright green color when thawed. Thaw it in the refrigerator about three hours ahead of intended use.
Farmers markets offer great variety in seasonal vegetables and fruits, if you do not have your own garden. The asparagus in my garden was planted last year, so I did not get any sort of a crop this year. Hopefully next year. Our farmers’ market yielded great asparagus this year. I’ve been playing with it in my pasta recipes. As I play around with different iterations of a recipe for asparagus-based pasta, perhaps this may interest you.
Chop onions, garlic, flowering chives, mushrooms (thawed from the frozen oyster mushrooms previously prepared), a tiny zucchini, for this recipe. I think one can be quite creative in making this.
I start with chopped bacon or ham as my base for flavor. Then I add the veggies. Then I add seasonings including my prepared pesto. Once all the veggies are added and have cooked for a short while, I add a half cup of white wine and cover for a short simmer. Then I added parmesan cheese and cream. Allow to thicken, then serve. It goes well with a crisp Sauvignon Blanc. I served the sauce with rotini, this time.
Finally, I leave you with one more of my dishes from the bounty of the garden, already over flowing with basil. Caprese salad appears in a few iterations. Its simplicity makes it a lovely, fresh salad. I like mine ever better when I make the cheese myself. With temperatures hovering in the high 90s (Fahrenheit), I opted not to stand over a steaming kettle of whey and cheese solids. The grocery maintains a nice stock of fresh mozzarella. Large tomatoes are not setting in the garden, either, so this comes from the produce section.
Simple ingredients: Sliced tomato, sliced mozzarella, and fresh basil leaves. Look at the size of my basil leaves!
After I arrange my three ingredients (cheese, tomato, and basil leaves) on the plate. I mix a dressing of my prepared pesto with some balsamic vinegar and salt and pepper. Then, I drizzle the dressing over the salad. I find it to be a heavy salad when eaten prior to a meat-based dish. I tend to have a caprese salad with a lighter or vegetarian pasta-based main course. The gigantic size of my basil leaves hides the other two slices of tomato and cheese.
I hope we found common ground with one another through sharing recipes. My next entry will focus more on sharing such meals with friends and family.
I work at a university with a leadership studies college. The school invites varying faculty, staff, and administration to talk about personal priorities and interests. As I always say, the more we know about one another, the more that the lines of separation fade. I love this notion of inviting people to talk about themselves. It becomes the living libraries favored by many communities. Here is one of my stories.
My father used to tell me, “Know something about everything and everything about something, and you will always be able to find common ground with another person.” I have a penchant for music, literature, geography, history, art, language, biology, architecture, travel, navigation in air travel, and people. Curiosity was the most important thing to my father. He taught me to be curious, always! Actually, I think my varied interests greatly inform my work in intercultural development, or helping humans find common ground with one another. It’s what I live. It’s what I love. I like to begin my classes, workshops, and presentations with a land acknowledgment:
My homeland is the Uncompahgre Valley in Western Colorado, from where colonial settlers displaced my father’s people (Ute).
In Kansas, I live and work on the ancestral territory of many Indigenous Nations, including the Kaw, the Osage, and the Pawnee. Kansas is currently home to the Prairie Band Potawatomi, the Kickapoo, the Iowa, and the Sac and Fox Nations.
I am grateful to these Nations.
Please remember these truths.
It can be quite enlightening to research and discover what Indigenous Nation occupied the land on which you live, work, and play. We can think about:
Who granted the land?
Who held the land previously?
What was the U.S. Homestead Act of May 1862? Who was given land, and who was removed from said land?
So, I begin all my teaching with this acknowledgment. I am honored and obligated to my ancestors to do it.
Next in my processes of teaching, I acknowledge myself and my identities. Here are a few of the things with which I identify:
•Native (Ohkay Owingeh/Diné/ Uncompahgré) •Human Ecologist/Geographer •National Geographic Society Explorer •Social Researcher •Banjo player •Mother, daughter, friend, spouse, aunt, grandmother, motorcycle rider, writer… •King Alfonso X enthusiast, the original pluralist! •Blogger •Craftsperson •Nature enthusiast.
I could also say, I’m a mother, daughter, friend, spouse, aunt, grandmother, motorcycle rider, and writer.
Embedded in each of these identities that I share with you denotes aspects of my of my culture. However, the most challenging part of working to educate students, especially those from a dominant identity (Anglo-European descent) about culture is that they possess a culture. Many of my students tell me, “I don’t really have a culture. I’m just an American.” That just tells me that they have not thought about their identities.
Each of us, if we think about it, has several identifying factors that contributes to our cultural identity. You have the same sets of identities – each with sets of verbiage, practices, and thought processes that are part of your culture.
Certainly, our environments influence our patterns of behavior, our ways of knowing, our ways of living. I grew up in a mountain environment, as pictured here. We learn certain behaviors to thrive in mountain valleys, which can be different than the tallgrass prairie where I live now. In humans’ cultural practices, we learn, adapt, and adopt, often maintaining our foundational family and community systems.
Prairie or mountains: both are beautiful, and we adapt and adopt the cultural aspects of each geography.
Speaking of geography, I grew up in a household where National Geographic magazine was honored as much as the family bible. My father read them from cover to cover. My brothers saw them as anatomy lessons. I vowed to visit all the places imaginable. My work with National Geographic Society, as an explorer, put me in company with the likes of Maria Mitchell, noted astronomer in the 19th Century, Munazza Alam, 21st century astrophysicist searching for Earth’s twin, Harriet Chalmers Adams, journalists in the French trenches of World War 1, and notably, traveled to Africa to see Haile Selassie’s coronation as emperor of Ethiopia. Of course, everyone knows the names of Edmund Hillary, Jacques Couteau, and Alexander Graham Bell as NGS explorers, but I encourage you to seek out the females who made great strides in the name of discovery. Being a NGS explorer is the greatest way I can honor my father’s love of knowledge.
Two of the great products of my NGS funding was developing introductory course in geography for females of color, now in its fifth year, also thanks to our Center for Engagement and Community Development’s incentive grants, I was able to study the women in the African diaspora in rural SW Kansas, which became a chapter in a book recently published. Here’s a picture of the book. My chapter covers the women of the African Diaspora now settled in Southwest Kansas. It tells of the brave women, displaced from their countries by war, worked in the beef packing plants while raising families and navigating health care, educational, and faith systems.
If you have read previous blog entries of mine, you would know that I greatly esteem George Washington Carver, the great genius in botany, invention, music, art, and philosophy.
Carver had a small homestead in Beeler, Kansas. As a child, his slave owners near Diamond, Missouri actually saw his genius in plant pathology. He came to Kansas, finished high school, and applied and was accepted into Highland college until he showed up. Carver was denied a college education in Kansas, because of teh color of his skin.
He found his academic home, first at Simpson College in Indianola, Iowa. Only being allowed to study the fine arts, his art teacher took great interest in his botanical illustration. She connected Carver to her biologist husband who was teaching at what is now Iowa State University. Carver received is Master’s degree there where his brilliance was duly noted by Henry Ford, who had invited him to work since Carver had created rubber out of golden rod. Thomas Edison tried to recruit him as an inventor since Carver was noted as a great inventor, having patents on wood stains made from peanuts and sweet potatoes. Alas, he went to work at Tuskegee “Normal” Institute at the invitation of Booker T. Washington, because it was there that he’d “do the most good.” Carver taught chemistry, botany, and other biology at Tuskegee until his death. I found this picture on the internet with Carver’s rules to live by: “Education is the key to unlock the golden doors of freedom.”
Once a year, I pay homage to King Alfonso X, who ruled Castile-Leon (now Spain) in the 13th Century. Here are a few facts about the “Learned King.”
He ruled from1252 – 1284 13th C. Medieval – Father of Castilian language, which we now call Spanish. During his time, his language was Galician-Portuguese, also called “Romance”
420 songs, poems, and commissioned 3 dimensional pieces as a way to teach morality to his subjects.
He had just missed being crowned the Holy Roman Emperor because he was “too learned!” according to the Pope of the Catholic Church at the time. I wrote a blog better examining the King last November. No doubt, I will write another about the king in the coming fall.
I like learning about different species in the animal world. I was a volunteer teacher at a zoo in Southwest Kansas. If you want to learn more about a subject, teach it! I was able to handle lots of cool animals. Here I am with a goshawk.
Finally, exploring my Indigenous roots remains an important part of my identity. I still practice the food, the songs, and the rituals of my grandmothers. The fire featured as my main image illustrates one of those practices of cleansing with smoke. I am born for the Ohkay Owingeh and the Dine and born to the Uncompahgre Ute. I have DNA ties to the Athabascan, Alaskan Native. My people, called the San Juan Pueblo by Spanish colonizers of what is now New Mexico. Spaniard plopped right on the Village at the confluence of the Chama and the Rio Grande Rivers. Our villages straddled the rivers, so there was much struggle to keep our culture, our food ways, and our identities as The People of the Strong Land. You can see a stature of our great leader, Popay, in the rotunda of the U.S. Capitol. Despite the push toward erasure, we are still here!
My family remains the most important, my children, grandchildren, spouse, parents, siblings, and extended family, natural and adopted, as I call my dear friends. Find what makes you happy, and develop curiosity about an array of subjects. For me, I can only think knowledge is the best brain food.
I took the “featured image” as “The Guys” began an evening fishing trip on Chautauqua Lake in Western New York, not far from Lake Erie. My memories of floating in that lake on my back with my head submerged just enough to shut out the sounds of the world with only my breathing noticeable, is one of my most healing experiences – ever. This photo, taken with my cell phone, illustrates the colors of peace and serenity at a time that I needed it most, having lost our daughter six months earlier that year, 2016.
Here we live in 2020 during a pandemic. We continue to stay connected with friends and family through calls, virtual meetings, and occasional visits to the back deck. I admit, my usual practice was to invite large gatherings for food, stories, drinks, music, and such. I love to be around people!
Sorry about the random pictures! I’m trying to get used to the “new” format of WordPress! Not sure I like it.
As we navigate the new way of being in community, with others, the onus falls on each of us to practice safe distances. Rather than abandon my social life, I continue to look for ways to engage with my friends, families, and others by opting for outdoor interactions with no more than two to three people. We can be at a safe distance on my back deck or my front patio that way.
Serving food can be a challenge. How can I assure the visitors to my deck for patio that I am practicing safe hygiene practices in my kitchen? I wash my hands, a lot!, and wear a mask when preparing food to share. Also, I use plates fresh from the dishwasher! Instead of my usual cloth napkins, I use paper napkins.
I went to a birthday party last June. My friend staged the party on her concrete driveway. Each of us provided our own chairs, dinner services, drink, snacks, and glasses or cups. The friend provided cakes from a professional caterer. It was a great time for people who were feeling isolated. Look at the cakes.
I thought the distancing for the party demonstrated a rather safe way to interact. There were face masks worn, though the picture shows none. Notice the chalk markings to indicate six feet!
In the meantime, we must be creative to keep our connections with one another without exposing ourselves and others to the COVID-19 virus.
So, what have I cooked lately?
Experimenting in the kitchen, especially during this pandemic, gives me great pleasure. Sure, we like to eat, and we have to find ways to make our meals fun, even if we change places where we take our meal. We like the patio in the front of the house for breakfast. We sit with our hibiscus with our morning eggs and coffee (or whatever else we’re having that morning!). In the evening, we sit on the back deck. We enjoy watching the birds, listening to the sounds of the evening: birds chirping, cicadas making that familiar crackling known as crepitation, and dogs barking. Interestingly, if you listen closely, you hear the hum of car engines, children emoting, and leaves rustling. What a better way to take a meal.
The experiments in the kitchen still surprise me. Nine times out of 10, they are tasty and fun. We have a great Thai food restaurant. My favorite dish is basil fried rice. It’s almost too hot with Thai chilies, even when I order “mild.” I have made the rice at home. The one thing that I’ve not done well is topping the fried rice with the egg that’s been “poached” in about three inches of hot oil. The egg white comes out crispy crunchy while the yolk stays runny and creamy!
Based on my tasting and listing what I think are the ingredients:
1 big bunch of fresh basil, one quarter of an onion, two cloves fresh garlic, one or two Thai or other hot chilies, one-half red pepper, all sauteed in sesame oil on medium high heat. Once the vegetables have properly sweated, add a bit of fish sauce and frozen green beans or peas and carrots. Now add the rice and fry some more with added soy sauce. Top it with a poached egg or fry it in butter, over-easy. The extra flavor from the restaurant comes from “poaching” (actually deep fat frying) the egg in hot oil. The egg should only be in the hot, deep oil less than one minute. The egg pictured here was steamed in butter, and I let it get a little crispy on the bottom.
I work at a university as a teacher of intercultural learning and development. That means I work with students to learn about their own cultures so that they are better prepared to understand other cultures. You see, we want to graduate students who are globally marketable and are able to think past their own identities.
I have developed many workshops over the years to address such learning outcomes. One of the developmental workshops/classes is called Safe Zone. It was developed by Anthropologist, Dr. Susan Allen, among others, originally to address sexual minorities, and then began to include intersectional identities deemed, “Not in the mainstream.” That was back in the 1970s, and we continue this important work of building allies today.
With the recent focus on inequities across all social constructs, there remains a focus to help institutions build community, foster a sense of belonging for all, and address emotional well-being. As I continue to say, it’s a life-long journey. When one asks me, “How long with this take?” My favorite answer is, “A life time.”
I have a class called, History of Exclusion, Implicit Bias, Aggression, and Language. I present this here as a way for us to think about the environments that we build in order to exclude, which is the opposite of building community. Here is a quick primer:
As with any intercultural learning processes, all students , no matter who you are, must understand and internalize the benefits of being globally aware, confident and competent. This learning is not a “check box,” nor is it a “once and done” process.
The goal is for a us to move toward “allyship,” with historically excluded groups with “Authentic Allyship.” For example:
“Performance Allyship,” i.e. extrinsically motivated and tends not to be sustainable. Rather is tends to be “a means to an end.”
“Authentic Allyship,” intrinsically motivated and tends to promote positive and sustainable change in systemic exclusion.
If we are asking ourselves and teaching our children to function in a global society, we must model that same “self and other” awareness. Here’s a way to begin:
Learn about your own identity and the characteristics that make up your culture.
Learn about the identities of others and what about those identities that make up their cultures.
Internalize how this understanding contributes to cohesion and the equitable representation of multiple identities in the class (room), in community, and in societal settings.
Intended Outcomes: Participants in this practice internalize their personal journey in Authentic Allyship with persons who identify with populations not part of a dominant. Practitioners of allyship understand how their own stories influence how they view the “other.” Practitioners of allyship find common ground to learn the stories of “others” and build relationships. Ultimately, practitioners of allyship advance the concepts of “Community, Belonging, and Emotional Well-being” for all.
As you look for readings, look for key words in the following topics.
History of the exclusionary acts that contribute to racism and other “-ism” constructs
Understanding Implicit biases and its effects in building relationships
Understanding different types of aggressions: how do they affect the relationship between the aggressor and their “targets,” including:
Understanding the language that further “minoritizes” and separates one group from another.
Again, we promote: “Community, Belonging, and Emotional Well-being”
I hope you like my featured photo. I took it on my way home from Nebraska in 2017. We had traveled there to witness the total solar eclipse. Of course it was incredible, and luckily, the sun set that day with a spectacular view in Western Kansas.
I have a list of topics on which to write in my series of blog posts. One thing I thought of was the joy of camping. My Father used to take us camping when we were young. Of the seven children, all of us continue to enjoy nature and all it has to offer us. My best memories of camping with my father and siblings were the nature lessons on edible plants, astronomy, mushroom hunting, and fishing. Cooking what we caught and gathered was the best part, and eating all of the food we prepared was the bonus. My father used to sing to us while he cooked our camp meals. Today, our camp sites are a place for gathering (Pre-Corona Virus times), conversing, and enjoying each detail of the natural world around us.
My Father’s favorite and best meal was, “Sheepherder’s Delight.” Basically, it is a one-pan meal, and was cooked over an open fire. It was a favorite of Dad’s for camping trips since it was a staple meal for sheep herders who lived in the mountains of Colorado with during the summers, as was my Father’s life as a young boy. Today, when my family goes camping, we prepare the meal the way Dad did, but when we make it at home, we change it a bit. Here’s my Father’s recipe for Sheepherder’s Delight prepared in one large cast iron skillet or Dutch oven:
1 pound (0.45 kg) of bacon. Cook until crisp. Remove cooked bacon, and set aside. Cube two to four potatoes, depending on the number people that you will feed. Figure about one small potato per person or two people for a large potato. Place the potatoes in the hot bacon grease, and fry until soft with crisp edges.
Next, open a can of prepared baked beans, pork and beans, or beans in tomato sauce. Pour the beans over the potatoes, and add the cooked bacon. I don’t have a picture of it, but it’s best served after a hard day of hiking, fishing, mushroom hunting, or what ever you do to enjoy nature. We have a slightly different take on Sheepherder’s Delight when we’re at home. We change up the ingredients:
1 pound of ground beef (453.592g) I’m sorry if my metric measurements are not quite right. I look them up on the web for the conversions. Cook the ground beef with some diced onions, salt, and pepper.
Prepare the potatoes for oven baking. I cut mine into strips, and toss them with salt, pepper, some oil, and some malt vinegar. Bake the potatoes in an oven set at ~365 degrees Farenheit (185C). Bake until brown and crispy at the edges.
While the potatoes are baking, finish cooking the ground beef. Drain of any extra fat. Then you’re ready to add the canned baked beans, pork and beans, or with what you’re familiar. It should look like this.
Now, to assemble this wonderful comfort food, bring the potatoes out of the oven. Arrange some of the potatoes on your plate. Then serve the bean-meat mixture over the potatoes. We make this for camping trips. We use one pan by cooking the potatoes first. Set them aside while you cook the meat. Add the beans, and serve over the potatoes. I forgot to take a picture of the finished product until I had but one bit remaining.
Another thing we do to enjoy nature is hike up to my Father’s fire circle. It’s in the same mountains of his childhood and that of his children, grandchildren, and the “Old Ones,” our ancestors. The Fire Circle is a place to drum and sing our songs, and honor our beloved ancestors. The hike to our sacred fire circle is about two miles from the main forest service road. We pass stands of quaking aspen trees, scrub oak, pinon pine, and Ponderosa pine trees. The fire circle overlooks a canyon where my people hid when the U.S. government was removing them from their ancestral lands to reservations in the 1800s. It is a very sad time in American history, that is not taught in the schools today. Here’s a glimpse of those lands. Our grandson enjoys his time there.
Speaking of “Indian Removal,” there is the reality that the people were moved away from their hunting and gathering grounds, so there was no way to raise their food. So the government provided commodities, food surpluses, which included white flour, powdered milk, lard, and a variety of canned meats and vegetables. The food was highly processed, and we can trace obesity and diabetes back to this down turn in our physical health and food sovereignty. Having only white flour, dry milk powder, and lard, fry-bread was born, out of necessity. Though it is a symbol of a bad time for my ancestors, we use it today to symbolize that we are resourceful, and we are still here! Here I am frying bread at my Father’s fire circle. My grand nephew was learning how to roll out the dough. It’s never too early to teach the “younguns” as my brother would say. He was the one hauling the cast iron Dutch oven up to the circle. The elevation is ~8,000-plus feet above sea level. The beauty contributes to the meditative state in which we find ourselves when we visit this place.
It was a good day to be alive and a good day to honor our ancestors while celebrating the children.
For a Native American with a long history of Indigenous ancestry, the holiday of Thanksgiving offers a mixed bag of emotions. United States history would have you believe Thanksgiving was a time when Pilgrims (colonists) had a meal where they fed the Indigenous souls who inhabited what is now the United States. Of course, my ancestors were treated as “hostile” because we fought when having our lands taken away from us by laws that excluded us from owning the lands on which we hunted and gathered our food, raised our families, and build our habitats. Be that as it may, we Natives continue to celebrate a National Day of Mourning to acknowledge an era that would change our lives for ever.
My family celebrated and continues to celebrate a Thanksgiving meal with thoughts that turned to what our ancestors’ experiences and when their lives changed after colonization. Because of the time of the year, we also used it as a time to honor our Creator for the bounty of food given to us from the land, from the seas, and from all the elements that made life possible. So I continue that tradition today.
Let’s discuss what was on my table on “Thanksgiving Day.” A thwarted trip to my home state (Colorado) because of heavy snows, a rock slide on one of the mountain passes, and sloppy driving conditions gave the green light for us to “stay put.” We decided to stay home, cook the big meal, and find someone to feed. I learned from my Mother’s holiday meals that they had to be vast, take a long time to cook, and had to have a variety of offerings on the table. Here’s my menu:
Aperitif: Sweet Vermouth
Sauteed, Buttered Brussels Sprouts with Sliced Almonds
Squash “Boats” (recipe follows)
The Ubiquitous Two-layered Jello Salad
Cranberry Apple Orange Spice (CAOS) Jam
Cava (Sparkling Wine from Spain)
Pumpkin Pie with Whipped Cream for Dessert
I began my own tradition of making my “signature” Cranberry Apple Orange Spice jam, also known as “CAOS” (pronounced, Chaos) because I loved the taste of the combined fruits with the added Chinese 5 Spice, and I didn’t like the store-bought cranberry in a can that came out like a lump! I love the aroma of my CAOS even more! Next time you create your “Cheese Board” or your “Charcuterie Board”, I highly recommend pairing CAOS with brie, fried Mexican panela, or with goat cheese. The flavors come together quite nicely. Also, I make a Fig Apple jam that goes nicely with cheeses. I had spoken of CAOS in one of my previous posts. Let me know if you want the recipe.
Here’s the recipe for my “squash boats”.
Wash and slice two acorn squash. Clean out seeds. Assemble on a baking pan. You should have four “boats” into which you add this mixture:
Two apples: Cored and diced with skins. I like honey crisp.
Two oranges: Diced with peels
3/4 cup (96g) raisins
3/4 cup (96g) Walnuts
2/3 cup (85g) salted butter
2/3 cup (85g) brown sugar
3/4 cup (96g) brandy
Preheat your oven to 365 degrees (185 Celsius).
Add ingredients (#2 to #8) in a bowl. Mix well and spoon into prepared squash.
Put an additional pat of butter on each boat before you put into oven. Bake until the squash is soft and the fruits are bubbly. Serve whole boats on table.
I knew I wanted to cook a large meal, but most people we knew had plans, and we’ve only lived in this town since last May. I called one set of our best friends who live a little more than two hours away. Their daughters would not be joining them for Thanksgiving, so I said, “Come spend a few days with us, and eat Thanksgiving!” They agreed, and we had a marvelous time! I am so grateful for friends. I miss our children and grandchildren, and my family, and I am so fortunate to have friends. I see them as “adopted” family, certainly.
Our lovely day, filled with warmth and laughter, ended with turkey sandwiches and more laughter.
Too much time has passed since my recent blog dating back to September when I paid tribute to our deceased daughter. Since that time, I visited by home town, as the featured photo shows, and I’v had a life-changing event: a new job!
Now, I have been on my new job, which was a move from one department to another at the university where I work for nearly one month. I have gone from social researcher and community educator to another exciting job that works to ensure the success of multicultural students. Now remember, “multicultural” means all cultures! One thing that I’ve realized in my work with the many cultures, ethnicities, and dominant populations these past 25 years is that many think the word, “multicultural” means anyone who is not White and middle-class (in the United States). That means finding common definition or understanding to assure that 1) Every human is from a culture, 2) Everyone has an ethnicity (belonging to a social group that has a common national or cultural traditions), and 3) Every human can find common ground from which to build a relationship. As you can see, I have my work cut out for me.
One thing I didn’t report, here, is that my former work was at an agricultural experiment station in SW Kansas. Now I am on the campus, which is 4.5 hours away. That means sell a house and buy a house. Wish me luck.
So, in terms of friendships that change because they have become long-distance, I have wonderfully close friends in my former town. I will see them often, for now, because I go “home” on the weekends. I am making new friends, too. I will return to my soon-to-be former home this weekend to eat, drink, and be merry with my friends. I love them dearly. I have gone to a few dinner gatherings since being in the town of my new position. Since many of our readers like food, I will share a newly-created appetizer that I took to one of the gatherings.
It’s a fruit, cheese, and nut medley, and I’ve named it, “Fall Colors”.
1 bag of fresh cranberries
1/2 cup (64g) coconut sugar
2 teaspoons (8.5g) Chinese 5 spice
One “log” of goat cheese
1 cup (28g) shelled walnuts
Brandy or vanilla is optional (brandy would be added during cooking and vanilla added when removed from the heat)
To make the compote, chop the oranges (peeling and all) and combine with the other ingredients in a saucepan to cook gently until the liquid comes out of the cranberries and oranges and the compote is thickened. Remove from the heat. If you use vanilla, add it now.
After the compote has cooled, place the goat cheese on a plate, and arrange the compote around the cheese, and top with the walnuts.
When you scoop it up, make sure you have a nice distribution of the cheese, compote and the nuts so that you have the advantage of all the flavors. It goes well with nut crackers, and enhances the taste of red wine. I call it “Fall Colors”, because cranberries and oranges are fresh at this time in the Northern Hemisphere.
First of all, I should tell you about my featured photo, which has little to do with my story today. The community in which I live hosts a wide cross-section of refugees and other immigrants, so I like to visit their markets. Keep in mind that my county is 40,000 people, and the city where I live has about 26,000 inhabitants. Today, I visited the Burmese, the African (I’ve told you about their delicious tea-making), and the El Salvador markets. From each store, I purchase a variety of cooking ingredients.
Pictured here is the betel nut, which comes from the areca palm (Areca catechu). The nuts are known their stimulant properties much like coffee and tobacco. In fact, those who make a regular practice of chewing these nuts expose themselves to a variety of ill-health conditions such as rotting teeth and mouth cancers. I purchased the half nut that you see here. I like the patterns. The convolutions remind me of the brain.
I really want to talk about cooking with wild game today. I am a deer hunter, because I love the taste of venison. I hunt white tailed deer. They are a beautiful animal: graceful and lithe. Part of me rather mourns before I take the shot, and even more when the animal goes down. I always thank the creature for giving his or her life so that I have a bountiful table.
Today, I made a wonderful marinara sauce for topping a plate of pasta. My ingredient list:
I pound (.45 kg) of ground venison
5 cloves smashed garlic
1/2 yellow onion
1 large bunch fresh basil (chopped)
1 spoonful of OGB (my mixture of olive oil, garlic, and basil). Venison is super lean and needs some oil
4 Tablespoons (56.7 g) tomato paste (I like to purchase large jars of tomato paste at the African Store. It comes from Instanbul)
1/2 Cup (113.4 g) red wine
Salt and pepper to taste
Usually, I add mushrooms, but in the absence of the tasty fungi, I used my dehydrated mix of onions, mushrooms, and celery.
Let simmer on stove top until all ingredients are blended. I like to prepare my sauce in the morning. Then I place it in the refrigerator. At noon, we come home and prepare the pasta and re-heat the marinara. Here’s my sauce:
If I would have remembered to take the picture of sauce on the pasta, it would have made more sense.
When cooking with wild game, the flesh often takes on the flavors of what the animal eats. In Colorado, where I grew up, the high snowfall hinders access to grains, leaves, and other browse. Consumers of that meat will say, “That’s really gamey!” My grandmothers used juniper berries to neutralize the strong flavors, which worked beautifully. It works wonders for mutton, too. My grandmothers fed us mutton all my years growing up, and I never noticed the strong flavors, thanks to juniper berries (Rocky Mountain or Utah junipers).
In Kansas, where I live and hunt, the deer enjoy farm fields of sorghum and corn, much to the chagrin of local crop producers. Kansas venison tastes quite delicious! I hope you get to try it sometime.
Last summer, my friend Bob, when rabbit hunting. When he returned, he called to ask if I would/could make something out of rabbit. I said, how about rabbit cacciatore, hunter’s style rabbit? I use passata (rich, strained tomatoes), garlic, fresh rosemary and basil, mushrooms, and white wine. I cut the rabbit in pieces as one would with chicken. Simmer until all ingredients are well blended and the liquids are thickened. Serve with pasta, white wine, and lots of crusty bread to sop up the rich juices. Here I am with a skinned rabbit. My friend, Adrian, is married to the rabbit hunter, Bob.
Hopefully, I have frightened you with this talk of eating beasts, large and small.