My six-year-old son Billy and I recently had the privilege to lend a hand to “raise” a garden at Kennedy High School in Richmond, California. We arrived mid-morning at a southern exposed site nestled near the school’s track. The work area swarmed with students, school staff, parents, and Urban Tilth, the organizing non-profit who produced the day as part of its project, 2 Farms in 2 Days.

Not too little to help

The intention behind this weekend event aims to produce real, productive farms that, according the organization’s website, “grow food that directly changes the food landscape of the families in the schools of Richmond,” where there are too few options for local residents to find fresh produce — a common challenge for many urban and underserved communities.

Doria Robinson, the Executive Director of Urban Tilth, and third-generation resident of Richmond, said that it was, “important that these farms be raised by those who represent the community,” and judging from the dozens of young brown faces present that day, her organization succeeded.

Our party wheel barrowed steaming compost, carefully laid railroad ties, edged raised beds of edible native plants with mulch, and planted several half-gallon pots of the venerable purple collard greens.

Adding to the mix of helpers was a goat trimming the nearby grass and some chickens adding value to the soil. For most of the morning and early afternoon it rained, but the entire group worked steadfast and in good humor, serenaded by the beats of the local hip-hop station. Most present knew this event was merely the beginning. These Kennedy High students will learn how to manage the farm and its produce, earning college credit along the way. And most importantly, lay a foundation for a healthier, sustainable community.

To learn more about Urban Tilth and how you can support their efforts to create sustainable foodways, check out their website!

Watch Video Footage

Take a look at how Detroit teen moms are reclaiming abandoned neighborhoods and creating farms to feed their children in the film, “Grown in Detroit”, by independent Dutch filmmakers Mascha & Manfred Poppenk.

To learn more, visit the film website: http://grownindetroit.tv

Enjoy!

flickr.com/prettywarstl: a nice plate!

Thanksgiving in my family is more than the delicious turkey, pies, and cobblers my sister Delane makes; it is also a celebration of food that preserves the memories and experiences of those who have passed on, symbolized through the remaking of family recipes…Cherrie’s dressing, Ella mae’s Pea Salad…the matriarchs of my family pulled greens from their garden for dinner, they plucked the feathers of fresh foul, and cleaned the fish they caught in local lakes for Friday fish fries.

Our family also has gratitude for the new generation and experiences that nod toward the future by introducing new culinary creations, such as the anticipated “newlywed dish” from Christine and Antoine this year, my next-generation cornbread dressing that has become a family favorite, and Uncle Jerry’s deep fried turkey that produces the juiciest, tastiest bird in record time.

With everyone at the table, sometimes for the first time in months, it’s a perfect time to discuss goals for your family in the coming year and also celebrate the accomplishments.

This year at the table, I hope you will join me in having a discussion with your loved ones about ways to get back in touch with the outdoors. I’ll bet someone at the table, especially an elder, can recall circumstances that mirror Cherrie and Ella mae’s, and remind us at a personal level the intimate and sustainable interaction possible with the outdoors. These shared experiences can connect people more than we imagine, so don’t let your eyes glaze over when the elders are speaking…you’ll miss something important, I assure you.

Flickr.com/Circulating: The Harvest

The point is not to create a complicated or overly-ambitious plan for the outdoors, but to figure out what activities feel comfortable for everyone and commit to do something. Perhaps it’s a short family hike over this holiday weekend; planning more picnics, starting a family garden, taking up bird-watching, or perhaps  polling to see which child (or adult) still needs to learn to swim, and make it a family goal for everyone to learn how before summer.

If you are an outdoorsy family already, then break out the recent trip photos and recall stories to celebrate your activities, keep the excitement around them alive, and inspire new adventure ideas.

I am profoundly thankful Outdoor Afro is here (and growing) to share the diverse experiences of folks of color doing outdoor activities, while inspiring more people to reconnect with outdoor activities that are not as otherworldly as they sometimes appear.

From my family to yours – Have a Happy and Blessed Thanksgiving!

My very best,
Rue

“…ride the mule and ‘cut the fool’ and love begin’ all over…”

Enjoy!

Thanks Obafemi Origunwa for passing on the link!

Outdoor Afro just received a note from Arthur Bronson, President of the International Federation of Black Bass Anglers (IFBBA) to let us know what his organization has been frying up these days. The IFBBA’s members are comprised primarily of people of color and its membership and outreach spans the globe. The organization also targets and mentors urban kids of color to participate in various fishing derbies and clinics.

Arthur Bronson and IFBBA members Ed Hasse and Reynaldo Anderson

Mr. Bronson says that fishing for African Americans is not new, “we have always fished for food first and recreation second. Our families came out of the South where we fished the river, creeks, and lakes for crappie, bass, and catfish.”

Two Toads

He is so right. And for those of us who don’t fish regularly now, most have memories. I recall catching my first crappy at age three in Clear Lake, California, along side my southern Daddy. As legend has it, once I had the fish on my line, I exclaimed, “Look daddy, the fish is laughing!”

Kudos to the IFBBA for doing its part to make fishing a more visible tradition and to create more memories — and delicious fish frys for a new generation!

Please click their logo up top to learn more!

Someone at the family barbecue yesterday made a pitcher of Summer Peach Sangria, which was a big hit with the adults. Here is the recipe:

1 bottle of white wine

½ Bottle of Cointreau or Peach Schnapps

¼ Cup of sugar

½ Liter of ginger ale

2 mixed cups of peaches (fresh or frozen), mango, and orange chuncks

Mix wine, liqueur, and sugar together until sugar dissolves. Chill for 1 hour. Add ginger ale and fruit just before serving over ice.

Please drink responsibly and/or make a tamer Virgin Summer Sangria by substituting the white wine with a pineapple juice and sparkling water mix; the liqueur with orange juice concentrate.

My family had a delightful barbecue this afternoon and I had my fill of succulent salads, yummy drinks, and tender meat. But among the hot links, beef ribs, and chicken, I thought fish would have been a nice addition to the grill, for both waistline preservation, and because it’s just plain delicious when done right.

In between bites, I tried to recall when my late father ever grilled fish on the BBQ, and could not think of a single instance. My Texas father preferred his (cat) fish deep fried to a hard cornmeal crisp, then dotted with Louisiana Hot Sauce before his first bite. While my mom ruled over the kitchen, the outdoor BBQ was dad’s domain. He seemed to take pride in turning over the massive slabs of ribs over smokey oak wood coals. But did a fish ever share the grill with beef? Never. Maybe there is something primal about a man like my dad who loved cooking “the kill” over an open flame. And if this theory is at all true, I humorously imagine that a fish fillet on a grill might represent a weak hunting effort.

Grilled fish came into my life later once I moved to 1990’s San Francisco, where everyone was either obsessed with food, or a worker in some aspect of the culinary world. With my roommates and our friends, we experimented with grilled salmon, trout, and mahi-mahi, using inspired marinades.

I’m looking forward to another outdoor feast on Memorial Day. It’s a potluck, and I’ve just decided to bring a little flair with a salmon recipe I’ve enjoyed before.

Another nice fish for grilling is trout. The following recipe will have your guests singing your praises because the fish tastes great and looks real sassy served out of its cornmeal husk:

Grilled Trout

Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients:
4 trout fillets
4 fresh corn husks
8 strips of bacon (or whole lemon)
1/2 teaspoon black pepper
1/2 teaspoon salt
string or heavy thread

Preparation:
Preheat grill for medium heat. Remove any bones from the fish. Season with salt and pepper. Place two slices of bacon (or substitute lemon slices) in each fillet. Close husks and secure with string. Place corn husks on grill and cook for 15-18 minutes, or until fish is cooked through. Remove from heat and serve.

– Serves 4