 | | | "Tell me and I forget. Show me and I remember.
Involve me and I understand." | | By Myrna Marofsky
Last weekend the community theatre group I sit on the board of gave a performance. Before the production, a multicultural dinner was held featuring foods representing the various cultures portrayed on stage. There was enthusiasm for all the dishes served, particularly the succotash from a popular neighborhood "soul food" restaurant.
With a plateful, I sat down to dine with some of my African American guests and naively asked them whether they liked the "soul food." One woman looked down at her montage of epicurean delights and asked, "Which is the soul food?" I said, "the succotash—you know, the mixture of corn and beans with a creamy sauce." She replied, "Oh, is that what it is? It's good," and then turned to her husband and others asking, "Guys, did you know that this is soul food? It's called succotash." They looked at their plates with blank stares for a second, replying, "Never heard of it before, but it tastes good."
We laughed at our newfound food, which sparked a discussion about what each of us ate growing up. Everyone had a colorful story. The more we talked and shared, the more we discovered how similar our experiences were in many respects, despite our diverse backgrounds. We became so engaged in the conversation, it was hard to break it up when the announcement came that the performance was about to begin.
So what does this have to do with planning History and Heritage Months in our workplaces and schools? Three things:
First, it's a good reminder that making connections and engaging in authentic conversation should be the benchmark from which all events are planned and success is measured. Far too often, "doing diversity" during diversity history and heritage months is simply "show 'n tell"—not "show 'n talk." While well intentioned, just putting up posters and displays or adding "Taco Tuesdays" or other cultural foods to the cafeteria menu fall short in encouraging the kind of dialogue that truly bridges differences and makes a positive difference. When "show 'n talk" opportunities are provided, however, our diversity activities will stimulate the kind of honest interaction and sharing that can positively impact how we treat co-workers and customers.
Second, while months such as African American History or American Indian Heritage Month celebrated this month, among others, are designed to spotlight forgotten histories and rich cultures, it's important to involve everyone in their celebration. This could be as simple as inviting a diverse group to plan the event or positioning the month in a way that generates learning not only about our differences, but similarities. Remember, true learning takes place because of an individual's personal connection to the event, not just because the event was held.
Third, as my pre-theatre dining experience underscored, one food, like succotash, does not represent an entire group. Significant variations exist within all groups and cultures. That's why ProGroup is working to have Celebrate Diversity Month recognized by Congress as an official History and Heritage month.
Our goal is that everyone sets aside time in their workplaces, schools and communities to enhance greater understanding of each other by sharing stories of their diverse traditions and histories as well as learning about commonalities. | | | Chef Eric Austin of Big E's Soul Food Restaurant in Minneapolis, MN shared the following recipe for succotash along with some history and heritage about the dish:
Virtually all the native people the colonists met in America made some version of succotash, a stew of corn and usually lima beans. The name itself comes from the Algonquin word for boiled corn kernels "msickquatash." Many slave groups in turn contributed their ingredients and transformed this basic corn mixture into many different versions of the dish.
Big E's Succotash
Grill over an open flame as many ears of shucked fresh corn as you wish (one ear=one serving). As corn starts to char (top of kernels turn black), rotate until whole ear is charred. Let cool and remove kernels from cob by standing cob upright on table and running your knife along until cob is bare of kernels. In a large bowl add julienne red onions, julienne bell peppers (red and green), and I like to add some blanched green beans or butter beans. Mix well, and when ready to serve sauté in pan of olive oil (about 1 tablespoon per serving) until vegetables are just hot (like stir fry). Do not overcook. Add salt, pepper and chopped parsley. Plate and enjoy! |
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