








“It’s important that a younger generation understand the strength and determination that their forebears had to persevere through what we now consider normal day-to-day living. Despite the indignities of the era, black Americans found a way through resourcefulness as well as resolve.”
— Patrick Coleman
Source: Ebony, Fox Detroit
Larry & Jereline Bethune:
“Let’s learn how to read. Let’s learn how to vote. Let’s go after our own rights so we never have to be treated in a way that we’re not equal to again.”
— Donetta Bethune
Granddaughter of Larry & Jereline Bethune
Source: AL.com
Zephyr Wright:
“I’m not going to do it…I’m not allowed to go to the bathroom…we can’t go into restaurants…Not until there’s change.”
— Zephyr Wright
Source: New York Times
Serves 8
Ingredients
1 butternut squash, peel, cut ½”
2 T olive oil
s&p
10 c tuscan kale, chopped
½ dried cranberries, coarsely chopped
½ c pumpkin seeds, toasted
½ c feta cheese, small crumbles
¾ c vinaigrette (balsamic or champagne)
Procedure
1. Preheat oven to 400 °F
2. Toss squash, olive oil, s&p. Roast 20 mins, cool
3. Mix kale with 2 T vinaigrette, marinate for 20 mins
4. Toss chopped kale, squash, cranberries, pumpkin seeds, more vinaigrette
Originally featured in “Flat & Green” – February 2015