Harlem Memories

Grief, anger, disbelief, a feeling of powerlessness ….. the inhumanity towards people of color and then the hope that things are finally going to change. Along with the ongoing pandemic it seems at times to be to much to handle. In our small rural corner of Northwest Connecticut, I have decided the best thing that I can do to create change is to focus my energy on helping with online voter registration for the fall election so we can implement progressive policies that protect our citizens and democracy.

However, it is also essential that we all put in the work to be actively anti-racist and to educate ourselves. Lately, I have been reflecting on my years teaching at Harlem School of the Arts, where I learned from my colleagues about the realities of systemic racism that have always plagued our society. I would often sit with James Bartow, Donald Eaton, and others in our faculty lounge to grab a quick lunch. I would listen as the conversation would sometimes turn to their shared experiences about DWB (Driving While Black). I remember thinking with anger and disbelief; how could any person be treated this way? This was the reality that they faced everyday. Nothing has changed.

During the years that I taught at HSA, I never had time to explore the wonderful community of Harlem. Two years ago I started taking small excursions to Harlem on Saturday mornings. Harlem extends from 155th Street to 110th Street at Central Park North.

On one of my trips I walked around the area of Harlem near Malcolm Douglas Boulevard and 148th Street. In the past number of years Harlem has become gentrified, but I still felt the energy and cohesiveness of the black community. On a quiet side street, a large strikingly colorful mural of an African American woman was painted on the wall.

As I turned the corner onto Malcolm Douglas Boulevard I saw a small Ethiopian Restaurant, Benyam. On this particular day there was no museum or gallery visit first- just straight to the point-a search for good food! The restaurant had just opened 3 months ago and the server was a lovely young Ethiopian man who was very proud to share his love and knowledge about the food, particularly the delicious Indira (fermented bread). He explained how it was made with fermented teff grain and part whole wheat flour.

He was very curious about my background and I mentioned that I was a musician, showed him Hevreh Ensemble’s website and played him a clip of our music. I had my instruments with me and I showed him my Native American flute.He told me about an Ethiopian flute called a Washint! The flutes were traditionally used to pass along the oral Ethiopian history through song. I am happy to say that Benyam is still in business and at the moment is offering curbside takeout!

My delicious platter of Mesir Wot (red lentil stew cooked with onion, berbere and spice) arrived. As I ate, I was surprised to hear the deep sonorous sounds of a Native American Flute filling the space of the restaurant over the speaker system. It was our group playing one of our compositions, “Lost Tribes”!

Large scale change and legislation needs to take place immediately. I have come to the realization that it is the small interactions with each other where we appreciate and respect each other’s cultures and customs; these things can make a huge difference. Small steps, practiced by all can add up to a revolution!

SO HERE WE ARE. Our daily walks help to bring focus and clarity to us and as summer approaches and nature is in full bloom, we have been treated to many small wonders.

Here are a few:

Beautiful patterns of light on the water in a mountain stream………

On a seldom used side trail at Alford Springs Preserve in Alfred MA, I was startled by a bird flying from low growing wild blueberry plants. As I glanced down, I saw a tiny nest with three brilliant blue robin’s eggs…..

At the Trinity Preserve in West Cornwall CT we walked to a marsh. As we stood silently and listened, we were surrounded by a frog and bird symphony. The intricate rhythms of the croaking frogs and perfect and brilliant perfect pitch of the birds created a soundscape that brought tears to my eyes.

That evening as dusk was starting to fall, I glanced out of my window and saw a mother deer come out of the woods, followed by a baby deer that must have just been born. The fawn was barely walking on trembling spindly legs and appeared to be exhausted. It walked right to my window and curled up on the ground. I managed to creep quite close to take a picture. It looked up at me and then and promptly fell soundly asleep! The mother deer off in the distance looked warily at me. I would not recommend doing this with a baby bear!

A bit of drama ensued. A few minutes later, I saw a large tan and gray coyote creep out of the woods stalking slowly towards the baby deer. I went out onto our front porch and shouted at the coyote. It glanced at me and skulked slowly back into the woods. I could see a group of deer watching me. Over the next hour we chased away the coyote a few times, but as dark fell there was little we could do. In the morning the baby deer was gone, with no forensic evidence left on the ground. I like to think that the baby survived the night. Maybe the coyote was an allegoric symbol for the evil in our world!

AND, strawberries are ready for picking!! This morning I picked organic strawberries at Thompson Finch Farm in Acramdale, NY. I arrived early, the air was cool and it felt wonderful to be in the sun. As I picked berries I heard a stream gently gurgling in the woods just off to the side of the field. Intrepid owners Marne and Don Maclean have hired extra staff to help people maintain proper social distance and masks are required for everyone. Taking a rest and enjoying the surroundings, I sat in the straw next to my assigned row of berries and listened to the happy chatter of children and adults. For the moment, it seemed as if all was normal! This afternoon I will make spelt strawberry walnut scones. Here is the recipe.

Strawberry Walnut Spelt Scones ( adapted from Baby Cakes-Vegan & Mostly Gluten-Free and Mostly Sugar Free Recipes by Erin McKenna)

Ingredients:

2 cups whole grain spelt flour ( use any flour you like, I like the nutty flavor of spelt flour)

1 tablespoon baking powder

1 teaspoon salt

1/2 teaspoon cinnamon

1 tablespoon vanilla extract

1/3 cup canola oil

1/4 cup hot water

1/3 cup agave nectar ( The original recipe calls for this, but I use about 2 tablespoons of coconut sugar instead)

6 large strawberries sliced thinly (or use more if you like!)

large handful toasted walnuts broken into medium size pieces

Preheat oven to 375

Line a large baking sheet with parchment paper

Mix dry ingredients together

Add vanilla, oil and hot water - mix just until ingredients are combined

Add strawberries and walnuts

Form into loosely shaped ovals- should be around 8 or 9 scones

Bake about 10-12 minutes until bottom of scones are lightly browned.

Enjoy and Stay Safe!

Judith Dansker 6/ 15/2020