Posted on 02/21/2018 4:48:38 PM PST by sparklite2
New York University served up a “Black History Month” meal at one of its dining halls — complete with watermelon-flavored water and collard greens — and had to apologize when students called the school out for playing into racist stereotypes.
“We were shocked to learn of the drink and food choices that our food service provider — Aramark — offered at the Weinstein dining hall,” the statement read. “We are grateful to the students who brought this to the attention of the University.”
Aramark suspended the director of the dining hall, said it was investigating how the incident happened and will be putting sensitivity training in place for its staff.
(Excerpt) Read more at nypost.com ...
Sounds like a rerun. Several years back, there was a big stink, I think in Arizona, about a high school that served a lunchroom meal of barbecued ribs, sweet potatoes and collard greens to recognize MLK day.
I just wished I had a plate of it.
Love Mama Dip! Have her cookbook and make one of her cakes.
I make awesome collards, good enough that my black housekeeper would be very disappointed if I didn’t have a nice leftover container’s worth for her to take home. And while I’m not big on watermelon drink, I do have a two-pack of mini round watermelons from Costco in the kitchen. Great cut into chunks with some goat cheese and a little balsamic reduction.
I guess my tastebuds are racist? What!?
This nonsense has to stop.
I guess most folks know there is a tremendous overlap between soul food and plain old southern cooking.
Yes, and a lot of low-income white folk do too.
Did you ever eat at the Elite?
I didn’t realize water was racist. Or collards. I’d hate to see the reaction to peach water.
Collards were cultivated by Greeks and Romans and Portuguese. English colonists brought collards to America and Spanish and Portuguese brought them to South America. Collards are big in Ethiopia, too. With the right weather, two crops of Vt A, C and iron-rich green goodness can be grown. Dinosaurs probably enjoyed them.
The original African watermelon was bitter and hard. They were placed in King Tut’s tomb for him to smash for water for his journey to the afterlife. Greeks and Israelis perfected watermelon to the red, sweet, cooling juciness that millions of children of all colors in many nations enjoy.
everybody, everywhere, ate collards and watermelon. They weren’t grown just to feed certain populations in one tiny area of the world.
Well, I’m not exactly ‘low income’; but I’m usually jonesin’ for a Seven Eleven Big Bite hot dog, on Saturday morning -
- or one of those over-done, crispy, neon-yellow Spicy Caribbean Meat Pies.
(jeez...it’s only Wednesday...)
There’s always been a great overlap between the two cultures in general, in the South.
35 years ago on the banks of the Hudson River, my 2nd semester plebe roommate was African-American. When we got back from the memorial dinner in honor of West Point’s first black graduate (Henry O. Flipper), I asked for his opinion on the menu of fried chicken, collard greens, etc. His response at least was classy if delivered with some metaphorical eye-rolling.
Menu??
A lot of the Africans who came here brought plants, traditions, recipes, ways of doing things, with them - and added them to our Southern culture.
“Corn bread and pinto beans. Yum!”
Now that’s a meal!
Add homemade butter and you have heaven on earth.
If the Good Lord made anythin bettah, he kept it fo hisself!
What next? Rage over serving Pizza and pasta on Italian Night.
Discomfort serving Schnitzel on German night?
Wow, we suffer from First World problems.
Another microagression! Somebody’s feewings got hewt!
And collard greens - polk salad? Elvis Presley - Polk Salad Annie Search domain www.youtube.com https://www.youtube.com/watch?v=u4csFnpZXek
Poke Sallet
The real ‘beauty’ here is if the school DIDN’T serve a ‘black’ inspired meal, everyones shorts would be in an uproar for not ‘remembering’ them.
F’em ALL
Getting so sick and tired of the BS....
I shall be dining on West African Gumbo, with a fine chardonnay.
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