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GREENWOOD / BLACK WALL STREET WILMINGTON 1898 LITTLE ROCK NINE TUSKEGEE STUDY ROSEWOOD 1923 THE TUSKEGEE AIRMEN SENECA VILLAGE BLACK TOWNS GREENWOOD / BLACK WALL STREET WILMINGTON 1898 LITTLE ROCK NINE TUSKEGEE STUDY ROSEWOOD 1923 THE TUSKEGEE AIRMEN SENECA VILLAGE BLACK TOWNS
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THE JOURNEY THROUGH TIME
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Events

Moments that changed communities, movements, institutions and the nation.

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MY'STORY

The MOVE Fire

This is a personal recollection on the Move fire on May 13, 1985 Philadelphia police fired thousands of rounds at the MOVE house, city officials approved dropping an explosive device on the roof, the resulting fire was allowed to burn, 11 people—including five children—died, and 61 homes were destroyed. Philadelphia City Council later called it a “brutal attack carried out by the City of Philadelphia on its own citizens” and acknowledged that no individual faced criminal consequences for the bombing. One timeline correction worth preserving for the BHP record: the major previous MOVE-police confrontation was August 8, 1978, about seven years before the bombing, not a year or two earlier. Officer James Ramp was killed, other police and firefighters were wounded, nine MOVE members were later convicted, and television cameras recorded police beating Delbert Africa during his arrest. The 1985 MOVE Commission later specifically criticized city planners for failing to adequately use lessons from that 1978 confrontation. And that actually strengthens the point you’re making: 1985 did not happen without precedent or institutional memory. There had already been a deadly confrontation with MOVE, years of conflict, negotiations and police involvement before Osage Avenue.

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BLACK FACTS
The Truths They Never Taught You...

The Violence That Helped Spark the NAACP

In August 1908, a white mob attacked Springfield, Illinois’s Black community, destroying homes and businesses and lynching two Black men. National outrage over the violence helped spur the movement that created the NAACP the following year.

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Wikipedia

Makassar cuisine

Coto Makassar

Makassarese cuisine is the cuisine of Makassarese people of Makassar in the South Sulawesi province of Indonesia.

Dishes

[edit]
  • Coto makassar, a stew made from the mixture of nuts, spices, and selected offal which may include beef brain, tongue and intestine.
  • Pallubasa, a similar dish to Coto Makassar, but with the addition of coconut.
  • Konro, a rib dish.
  • Burasa or Ketupat, a glutinous rice cake, usually eaten with Coto Makassar and Konro.
  • Ayam goreng sulawesi (Celebes fried chicken); the chicken is marinated with a traditional soy sauce recipe for up to 24 hours before being fried to a golden colour. The dish is usually served with chicken broth, rice and special sambal (chilli sauce).
  • Mie kering, a type of dried noodle served with thick gravy and sliced chicken, shrimp, mushrooms, liver, and squid.
  • Ikan bolu bakar, grilled milkfish.
  • Ikan bakar parape, Makassan styled grilled fish.
  • Ayam paleko, a spicy chicken stew dish
  • Songkolo Bagadang, a savory rice cake dish.
  • Sop saudara, a spicy beef or buffalo soup.
  • Kapurung, a sago starch soup
  • Jalangkote, fried dumpling filled with rice vermicelli noodles and various kind of vegatables
  • Gogos, a cylinder-shaped savory rice cake dish.

Sweets

[edit]
  • Barongko, a banana mashed with egg, coconut milk, sugar, and salt. It is wrapped in the banana leaf and then steamed.[1]
  • Kue Sikaporo, a sweet rice cake dessert made with combining coconut milk, rice flour and gelatine.
  • Pallu butung, iced sweet dessert made from ripe green bananas, shredded ice, condensed milk and syrup. Often consumed as iftar to break the fast during Ramadhan.
  • Pisang epe (pressed banana), a banana which is pressed, grilled, and covered with palm sugar sauce and sometimes eaten with Durian. Many street vendors sell Pisang Epe, especially around the area of Losari beach.
  • Pisang ijo (green banana). a banana covered with green-colored flours, coconut milk, and syrup. Pisang Ijo is sometimes served iced, also often consumed as iftar to break the fast during Ramadhan.
[edit]

References

[edit]
  1. ^ Lyliana, Lea. "Resep Barongko Pisang". kompas.com (in Indonesian). Retrieved 21 April 2022.

Source: Wikipedia. Article content is retrieved live through the MediaWiki API.

Wikipedia

Makassar cuisine

Makassarese cuisine is the cuisine of Makassarese people of Makassar in the South Sulawesi province of Indonesia.

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Wikipedia

Coto makassar

Coto Makassar or Coto Mangkasara (Makassarese), is an Indonesian traditional soup originating from Makassar, South Sulawesi. It is a variant of soto, traditionally made with beef, offal stew with seasoned broth made from ground peanuts and spices. The main ingredient of this soup is beef, and it can be mixed with innards, such as intestine, liver, lungs, heart, tripe, or cow brain. The spices are used both for flavouring, and to balance the richness of the meat. The soup originates in the 16th-century in the Sultanate of Gowa, and was originally cooked for royal servants and soldiers. While it is now eaten regularly as a breakfast food in the region, it retains an association with weddings and religious celebrations. Coto Makassar is usually served with Burasa or Ketupat rice cakes and Tauco sauce, a savoury fermented soybean paste. The use of Tauco indicates that the dish is influenced by Chinese Indonesian cuisine, and the use of Indian curry spices, imported peanuts and halal meat point to the cultural diversity of Makassar during the Gowa period.

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Wikipedia

Minahasan cuisine

Minahasan cuisine or Manado cuisine is the cooking tradition of the Minahasan people of North Sulawesi, Indonesia. It is popularly known as "Manadonese cuisine" after Manado, the capital of the province, although other cities in Northern Sulawesi, such as Bitung, Tomohon and Tondano, are also known as Minahasan culinary hotspots. Manadonese cuisine is known for its rich variations in seafood, generous amount of spices, extra-hot condiments, exotic meats, and European-influenced cakes and pastries. Popular Manadonese dishes include tinutuan (Manado-style vegetable and rice congee), cakalang fufu (smoked skipjack tuna), cakalang noodle, paniki (spiced fruit bat), chicken or various fish and seafood spiced in rica-rica or woku spices, chicken tuturuga, and brenebon. Although not as popular and widely distributed as Padang food and Sundanese cuisine, there is increasing awareness of Manadonese cuisine in the Indonesian cuisine scene. Numbers of Manadonese restaurants are growing in Indonesian cities such as Jakarta, Bandung, Medan, Surabaya and Makassar.

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Wikipedia

Mie kering

Mie Kering or Makassar Dried Noodle is a Chinese Indonesian cuisine, a type of dried noodle served with thick gravy and sliced chicken, shrimp, mushrooms, liver, and squid. It is somewhat similar to Chinese I fu mie, only the noodle is thinner. The recipe was devised by a Chinese descent, Ang Kho Tjao. He opened his noodle shop to sell his dried noodle and it gaining popularity in Makassar since early 1970s. Ang Kho Tjao passed his knowledge of the recipe to his three children namely Hengky, Awa', and Titi. After Ang Kho Tjao died, dried noodle shop business was continued by his three children who separately opened their own shop. Titi's are the most popular in Makassar, hence the name of "Mie Titi" become synonymous with Makassar dried noodle. Mie Kering is one of the most famous Makassar dishes, the others are Coto Makassar and Konro.

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TOPIC OF THE DAY

Greenwood / Black Wall Street

Before the 1921 destruction of Tulsa’s Greenwood District, Black residents had created a remarkable center of business and community life. The district included stores, professional offices, entertainment venues and homes owned by Black citizens. Understanding Greenwood means learning what was built—not only what was burned.

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TRIVIA QUESTION OF THE DAY

Who was the first African-American woman millionaire in the United States?

Madam C.J. Walker