Anything possible.Keep thinking

One of the many white Americans who expressed his interest in the artistic achievements of black Americans during the Harlem Renaissance of the 1920's, was Caucasion real estate developer, William E. Harmon (1862-1928). In 1922 he established the Harmon Foundation in New York City to recognize African American achievements, not only in the fine arts but also in business, education, farming, literature, music, race relations, religious service and science.
In 1944 the Harmon Foundation, then under the direction of Mary Beattie Brady, organized an exhibition "Portraits of Outstanding Americans of Negro Origin," with the express goal of reversing racial intolerance, ignorance and bigotry by illustrating the accomplishments of contemporary African Americans. Including twenty-three portraits createdEverybody has a voice, but not everyone is heard by both a black and a white artist--Laura Wheeler Waring (1887-1948) and Betsy Graves Reyneau (1888-1964)--the exhibition premiered at the Smithsonian Institution on May 2 and then travelled around the United States for the next ten years. Other portraits were added to the tour during that time.
Following the Supreme Court's 1954 ruling abolishing legal segregation, the tour was discontinued on the Harmon Foundation's assumption that racial tolerance and understanding had been successfully attained. Although it is evident today that the foundation's exhibition did not eradicate racial fears and tension in America, it did successfully expose and improve the perception and recognition of African Americans' contribution to this nation.
In 1967, forty-one of the original fifty portraits in the original 1944 exhibition at the Smithsonian Institution were given to the National Portrait Gallery by the Harmon Foundation. This exhibition is drawn from that gift. To provide a sense of historical context, the portraits that were dispalyed in the original exhibition include excerpts from their original labels. As the majority of these unique testimonial labels were written by socially and politically admired personalities, they were used by the foundation to further enhance the audience's admiration of the sitters.I,sammy when i read my bible, i never see in the bible our God created black or white or yellow.The bible say God created man in his own image.I look at you,i see a white or yellow human ,but you look at me you see a black human.But you and i we have the same blood,what color our blood is red.When i see you,i saw God image,when you see me you see the same God image.Let put ourselve together to bring new air in this planet.
Everybody has a voice, but not everyone is heard.
Breaking Cultural Barriers through Food .
There is a market in Mozambique, Africa, where, during the summer months, vendors fill the streets with crates of fresh pineapples, plump mangoes, young coconuts and ripe bananas. Locals amble around purchasing ingredients for their daily meals, choosing between rustic breads, exotic fruits and grilled chicken or goat meat.
While grocery stores are scarce in some areas of the world and food markets like this one in Mozambique are what people rely on, the United States has a food culture largely based on convenience. There is a variety of fast food drive-thrus and on-the-go meal options.
The culture shock of food abroad For many, preparing a meal at home has come to mean popping a two-minute frozen dinner in the microwave or throwing together some boxed macaroni and cheese.dominican,haitian,bahamain,french.etc
Imagine having to leave this culture, where Chinese takeout is available at 3 a.m. and grocery stores cater to you 24 hours a day, to being submerged into an atmosphere with different dining habits and a completely new cuisine.
For adventurous globetrotters and study abroad students, this is the reality of their experiences. From their time abroad, they say they have found dining is not just about the physical food but an important part of cultural traditions and social interactions.
Eating as a foreigner will always make the cultural implications of food jump out at you,” said Carrie Lorig, a UW-Madison alumni teaching English in South Korea. “You become hyperaware of how everything you put in your mouth affects your (suddenly disoriented) comfort zone and everyone elses.
Lorig, a vegan, said she had to adapt her eating habits in order to fit into the social culture surrounding food in South Korea.
Lorig said South Korea offers an abundance of vegetarian-friendly options including fresh, local vegetables and fruits as well as stir-fries with rice and tofu prepared in creative and delectable ways. Although she enjoys indulging in South Korea’s fresh vegetarian fare, including her favorite meal, song pyon, a rice cake roasted in pine needles and filled with chestnut meat, she found it difficult to remain vegan in the social culture. Lorig said the Koreans kindly welcomed her and wanted to show their hospitality through food.
Adapting to a new diet “They firmly believe the way to gaining your friendship is straight through your gut,” Lorig said. Lorig said her enthusiasm for Korean cuisine was a direct reaction to the people of Korea and their country as a whole.
If the idea of vegetarianism is difficult to grasp for the coworkers and students I interact with everyday, veganism is unfathomable,” she said.
As a result, Lorig has become more of a flexitarian, consuming fish and dairy products.
“Especially with the limitations of language barriers, sharing food is not just about taste, but is more directly rooted in building community and relationships,” Lorig said.
Compared to seaweed, pickled cabbage and sushi, it might be hard to complain about getting used to London’s fish and chips and afternoon high tea sweets.
Emily Richter, a UW-Madison senior who studied in London, had little trouble adjusting to British cuisine, but encountered a few dining difficulties when traveling throughout Spain for her spring break. Not only was it difficult to order in another language, Richter said, but meal times also shifted later.
When my friends and I got sick of the fried, meaty Spanish cuisine, we found relief by hitting up local grocery stores and fruit markets for quick meals, or we’d prepare them in our hostel kitchens,” Richter said.
Richter added it is important to experience prepared food cuisine of other countries, but there are also other options besides eating out all the time.
A more challenging transition Tamara Drossart, a UW-Madison senior who studied in Cape Town, South Africa, loved the fresh fruits and vegetables found in markets or grocery stores in Cape Town and said commercial produce found in the United States cannot compare.
While one can find an array of foods available in large African cities, Drossart said, there is “just a lot less of the ready-made and two-minute-meal pre-packaged items you can find in the U.S.” She added if you want good pasta sauce or macaroni and cheese, it all has to be made from scratch.
Barbeques and a common traditional food called maize meal are staples in the African diet. Maize meal, added Drossart, is “a white gritty coagulation of corn maize flour that looks like mashed potatoes and tastes like nothing, or possibly cardboard.” It is served with almost every meal, usually with a sauce and some meat.
According to Drossart, if you are traveling around Africa, plan ahead and stock up on what you like because you never know what foods will be available in the next city.
Andrea Muilenberg, a UW-Madison study abroad advisor, lived in Honduras for four years working with the Peace Corps. She said adjusting to a different diet takes longer for some to adapt to.
Often students may be eating things that they’ve never been exposed to before,” Muilenberg said. “We often hear how students love to get care packages from home filled with some foods that remind them of home—peanut butter, candy, even mac and cheese.
Muilenberg added University of Wisconsin study abroad programs try to provide some information about the food culture of the region they have chosen to study abroad in during their orientation.
Whether it’s eating rice and beans three times a day in Honduras, scouring fruit markets in Africa or ordering Spanish paella, living and eating abroad not only toughens our gut, but it also increases our understanding of other societies and individuals. After developing friendships with her coworkers and students, Lorig sees this cross-cultural understanding everyday.
We’ve built that springboard, through the exchange of food, to get beyond the formality of customs and get to know each other as individuals.
I think when you and i recognize who we are,we will have a better world.Dr Sammy