From Vanderbilt Professor, award-winning songwriter, novelist, and author Alice Randall comes a lyrical account of the unrecognized group of Black musicians known as First Family of Black Country alongside an unflinching and deeply personal self-examination.
"In the black-owned-and-operated Kirkwood Hospital, Joseph 'Ziggy' Johnson reflects on his life. From the Great Depression through the post-World War II years, Ziggy had been the pulse of Detroit's famous Black Bottom. A celebrated gossip columnist for the city's African-American newspaper, the Michigan Chronicle, he was also the emcee of one of the hottest night clubs, where he rubbed elbows with the legendary black artists of the era. In his hospital bed, Ziggy curates his own list of Black Bottom's venerable '52 Saints', local heroes whose unstoppable ambition, love of style, and faith in community made this black Midwestern neighborhood the rival of New York City's Harlem"-- Provided by publisher
This practical guide, an updated edition of Growing Your Own Vegetables, draws on the experience and knowledge of the RBGE's Edible Gardening team to provide simple and concise instructions that will have you eating your own crops all year round.
A mother-daughter duo reclaims and redefines soul food by mining the traditions of four generations of black women and creating 80 healthy recipes to help everyone live longer and stronger. NAACP IMAGE AWARD WINNER • “Soul Food Love has preserved our traditions but reinvented how they’re prepared. Its focus on health is a godsend.”—Viola Davis “This beautifully written compendium is literary history, cookbook, family album, motherwit, daughter-grace, and the gospel truth. I’ll be cooking from this book for years to come.”—Elizabeth Alexander, poet and professor After bestselling author Alice Randall penned an op-ed in the New York Times titled “Black Women and Fat,” chronicling her quest to be “the last fat black woman” in her family, she turned to her daughter, Caroline Randall Williams, for help. Together they overhauled the way they cook and eat, translating recipes and traditions handed down by generations of black women into easy, affordable, and healthful—yet still indulgent—dishes, such as Peanut Chicken Stew, Red Bean and Brown Rice Creole Salad, Fiery Green Beans, and Sinless Sweet Potato Pie. Soul Food Love relates the authors’ fascinating family history, which mirrors that of much of black America in the twentieth century, explores the often-fraught relationship African American women have had with food, and forges a powerful new way forward that honors their cultural and culinary heritage.