Mixed Race Studies

‘Black & Jewish Talk Series’ starts with ‘A Conversation’

The Harvard Gazette
2021-02-18

Manisha Aggarwal-Schifellite, Harvard Staff Writer

Exploring their identities through culture, politics, and religion

The Center for Jewish Studies and the Hutchins Center for African & African American Research debut Monday “Black & Jewish: A Conversation,” the first installment of a new joint venture to shed light on the multifaceted nature of Black and Jewish identities in North America.

“Black & Jewish” is the first of three scheduled events this semester in the “Black & Jewish Talk Series,” focused on culture, politics, and religion.

“There is a lot of focus on the relationship between Black communities and Jewish communities in the U.S., but Black and Jewish identity hasn’t received very much scholarly attention,” said Sara Feldman, a preceptor of Yiddish in the Department of Near Eastern Languages and Civilizations and a co-organizer of the series. “There are many people in the United States who identify as both Black and Jewish. It’s time that their voices are amplified here at Harvard.”

“Black and Jewish: A Conversation,” takes place with vocalist and composer Anthony Russell and Rebecca Pierce, a writer and filmmaker. The discussion will be moderated by Katya Gibel Mevorach, Professor of Anthropology and American Studies at Grinnell College, and will focus on how Jewish diversity is discussed in public life and how it can and should change…

Read the entire article here.

Dear Grandpa Massa: An Open Letter to my White Ancestor for Confederate Memorial Day

Afroculinaria: Exploring Culinary Traditions of Africa, African America and the African Diaspora
2018-04-23

Michael W. Twitty, African American-Jewish Culinary Historian and Author

To: Captain Richard Henry Bellamy—
From: Your Descendant, Mr. Michael W. Twitty, a published author
Date: 4/23/2018, Confederate Memorial Day
Subject: Times Have Changed

You are my third great grandfather. You are white. Because of you and several others I am Viking, I am Celt, I am a melting pot of western, northern, southern and eastern Europe. But I am still Black, your society made those rules, not mine, but its okay because I’m proud to be Black no matter how you intended it to work against my favor. And despite you, I am Asante, Serer, Fula, Mandinka, Yoruba, Igbo, Kongo and Malagasy.

You and your father William held in bondage my great great great grandmother Arrye and her sons—one of her sons married your daughter a girl child born to a teenage girl you took advantage of from the nearby Chadwick plantation.

You were a deadbeat dad; what’s worse is that there were thousands like you that led to millions like me. Thanks to the miracle of DNA research, oral history has been confirmed sans Maury–you are the father…

Read the entire letter here.

This Historian Wants You To Know The Real Story Of Southern Food

The Salt: What’s On Your Plate
Weekend Edition Saturday
National Public Radio
2016-10-01

Erika Beras

Michael Twitty wants credit given to the enslaved African-Americans who were part of Southern cuisine’s creation. Here he is in period costume at Monticello, Thomas Jefferson’s Virginia estate. Erika Beras for NPR

Michael Twitty wants you to know where Southern food really comes from. And he wants the enslaved African-Americans who were part of its creation to get credit. That’s why Twitty goes to places like Monticello, Thomas Jefferson’s grand estate in Charlottesville, Va. — to cook meals that slaves would have eaten and put their stories back into American history.

On a recent September morning, Twitty is standing behind a wooden table at Monticello’s Mulberry Row, which was once a sort of main street just below the plantation. It’s where hundreds of Jefferson’s slaves once lived and worked. Dozens of people watch as Twitty prepares to grill a rabbit over an open fire.

“Look – it’s better than chicken,” he tells the audience…

…Twitty is black, Jewish and gay. He writes about all those things on his blog Afroculinaria and increasingly, in mainstream media publications. His mission is to explain where American food traditions come from, and to shed light on African-Americans’ contributions to those traditions – which most historical accounts have long ignored. He says little is documented about what slaves ate. It’s just a line here and a line there.

“There was no sense of their personal stories, no sense of their familial ties, no sense of their personal likes or dislikes,” he says. “It was just straight up a very bland, neutral version of history.”…

Read the entire story here. Download the story here.

‘Kiss me, I’m Irish’ took on a new meaning when DNA proved that I was

The Guardian
2015-03-17

Michael W. Twitty

New tests confirmed what my family had long known: our ancestors were children of their Irish-American slaveholders

Like many African Americans, I was excited by the possibility of using DNA tests to learn about my cultural roots before they were severed by centuries of slavery, obfuscation and the destruction of records. Today, I’m proud to say that multiple tests have confirmed my roots among ethnic groups living Ghana, Sierra Leone and other countries in West and Central Africa.

But the tests also confirmed the legacy of slavery in quite another way: my family, like most black American families, has not one but several white ancestors – men who took advantage of their access to young enslaved women and, in the process, increased the number of human beings they called property.

“Kiss Me, I’m Irish” took on a whole new meaning for me, when I discovered that I was…

Read the entire article here.