Home DR. VIBE SHOW™ TAKES The Dr. Vibe Show™: Celebrating The 150th Anniversary Of Juneteenth

The Dr. Vibe Show™: Celebrating The 150th Anniversary Of Juneteenth

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Juneteenth

V. Sheree Williams
V. Sheree Williams
Zella Palmer
Zella Palmer
Chef Kevin Mitchell
Chef Kevin Mitchell
Stephen Sterling
Stephen Sterling

Juneteenth is the oldest nationally celebrated commemoration of the ending of slavery in the United States.

From its Galveston, Texas origin in 1865, the observance of June 19th as the African American Emancipation Day has spread across the United States and beyond.

Today, Juneteenth commemorates African American freedom and emphasizes education and achievement. It is a day, a week, and in some areas a month marked with celebrations, guest speakers, picnics and family gatherings. It is a time for reflection and rejoicing. It is a time for assessment, self-improvement and for planning the future. Its growing popularity signifies a level of maturity and dignity in America long over due. In cities across the country, people of all races, nationalities and religions are joining hands to truthfully acknowledge a period in our history that shaped and continues to influence our society today. Sensitized to the conditions and experiences of others, only then can we make significant and lasting improvements in our society.

Dr. Vibe and V. Sheree Williams, publisher of Cuisine Noir magazine hosted a discussion about Juneteenth and its 150th anniversary. The guests for the conversation were:

Zella Palmer (New Orleans, Louisiana)

Zella Palmer received her Bachelor’s Degree in Bilingual/Bi-cultural Education and History from Northeastern Illinois University and a Master’s Degree in Museum Studies from the University of Toronto. She was also an exchange student at the University of Havana and finished a year of courses in International Studies at DePaul University. Palmer speaks both English and Spanish fluently. Palmer is a culinary scholar, author, curator, filmmaker, cook and mom.

Palmer is the Director of the Dillard University Ray Charles Program in African-American Material Culture in New Orleans, Louisiana which recently launched their inaugural conference this past April 2015, The Story of New Orleans Creole Cooking: The Black Hand in the Pot at Dillard University with keynote speaker Michael Twitty and a culinary workshop with the Whitney Plantation, a museum dedicated to the history of slavery in Edgard, Louisiana. Currently Palmer’s research is focused on the culinary history of Dillard University and working with select Dillard students on a full documentary about the Story of New Orleans Creole Cooking: The Black Hand in the Pot.

Chef Kevin Mitchell – Charleston, South Carolina

Chef Kevin Mitchell is the first African-American instructor at Trident Technical College’s cooking and hospitality school in Charleston, South Carolina. Kevin grew up in a single-parent home in Rahway, N.J., about 15 miles southwest of Manhattan with three brothers and a mom who sometimes worked three jobs and a grandmother who kept family life running smoothly. He completed his culinary education at the Culinary Institute of American in Hyde Park, NY and went to run numerous kitchens around the country before taking his current position. This past April, he was selected by professor David Shields to channel the role of slave turned one of Charleston’s premier caterers and the city’s first mixologist on record, Nat Fuller, to recreate the feast Fuller did in 1865 that brought Blacks and Whites together to dine.

Stephen Sterling – Point Richmond, California

The Sterling Family has been making wine for several generations. As California farmers with over 30 years of experience, they have carefully selected each of their vineyards. Unique to Esterlina Vineyards is their 253-acre Cole Ranch appellation – the smallest appellation in America. There, they grow Riesling, Pinot Noir, Cabernet Sauvignon and Merlot grapes. Their vineyard is the sole vineyard in this unique appellation. Stephen is the V.P. of Sales and Marketing for Esterlina Vineyards.

During the conversation:

– Steven talked about his family and their vine business
– Misconceptions about Blacks in the vine industry and what can be done to change these misconceptions were discussed
– Kevin talked about dinner that he hosted in honor of Nat Fuller born a slave who became one of Charleston’s most noted chefs and restaurateurs of the mid-19th century.
– Zella shared about on how the Ray Charles program at Dillard University came into being
– How the history of African American chefs can be brought into the spotlight
– The panel discussed on how to get young Blacks involved in the vine industry
– Each of the panelists gave a defining in their culinary journey

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God bless, peace, be well and keep the faith,
Dr. Vibe
info@blackcanadianman.com
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