Do you have reflections on being a Black chef that you’d like to share?
I’ve come to a realization over the past couple years. I was facilitating our BIPOC (Black, Indigenous and people of color) group [at FareStart], and as I’m doing that and working with other leaders doing diversity, equity and inclusion work, I realized how much through the years — unbeknownst to me — I was code-switching to stay part of the game and to move along. I would say to Black chefs or chefs of color going through this: Stay true to who you are, just stay true to your life, your family. Respect and carry that through.
Each of us are born as humans. We should be treated as humans. And we should be allowed to be free within ourselves to walk into any space and feel like it’s safe. And I don’t know that we’re there yet. Got to keep working at it, though. Keep working - Wayne Johnson
Onions may be multilayered, but regrowing them is actually quite simple. Slice the bulb so you have a one-inch sliver of the root end. Let that piece dry for a day or two, until the edges start to curl, then place it in the soil, cut side up. Cover the onion piece with about an inch of dirt and water well. Green shoots will start to appear, which you can harvest like spring onions. You can also allow these to continue growing into new onion bulbs, which will be ready to harvest in 90 to 120 days.
When the boss is young enough to be your kid If you go into your situation with an open mind, work like you are working for your customer, be sensitive to those around you, you will succeed no matter who your boss is.” — Robin, 61
Positively Purging-I welcome your feedbacks in the comments and your likes and passing the real-life wisdom on to others as I embark on this new venture of “positively purging”, as I know each of these pieces represents something…
Use a roll-up dish rack. A roll-up dish drying rack that sits over a portion of your sink won’t take up counter space, plus it can be easily stashed away in a cabinet when not in use.
Positively Purging-I welcome your feedbacks in the comments and your likes and passing the real-life wisdom on to others as I embark on this new venture of “positively purging”, as I know each of these pieces represents something…
“What I cherish is that I have gained weight in places — and for most that is a curse — but for me I feel like the full figure woman that I was meant to be. I have a great head of hair, it is actually healthier and in better shape than it was when I was younger (yes, I still touch up the roots from time to time). Other than an arthritic back, I am blessed to be healthy and to have gotten to this stage in life.” — Lilly, 57
“I love that my body still works for me. It’s not as quick about it as it used to be, but I am still able to do much of what I’ve always done, and I can still get stronger when I make the effort. I learned in my 50s that it’s never too late to get stronger and fitter. I went to the gym most days for almost six years and went from a person who could barely get through a day to that kind of schedule. A health problem made me quit a lot of it. I don’t like that I simply can’t do it all anymore. I can do much of it, though, and I’m going to keep working at it! Here’s the most fabulous thing for me today — I am nearly fearless about life now.” — Kathy, 63
Let your hair down “I’ve spent most of my life coming to terms with certain aspects of my body — chief among them my body’s fat content and my skin’s proclivity to provide just the right acne for any occasion. Each decade gifted me new lessons in acceptance. In my 20s, I began to gray. In my 30s, my facial skin was duller and rougher. In my 40s, everything went haywire: bingo arms, age spots and barnacles everywhere, bifocals, hot flashes, and STILL with the acne. And what the heck happened to my eyebrows? So many of these things are just stuff to tolerate or work around, but I legit love my gray hair. It’s a sassy silver, and now that I’m not coloring it, I can afford a monthly massage and professional help for my poor eyebrows. — Emme, 50
