Dear Whoopi

“Thank you Kimberly Seals Allers, for writing this eloquent retort to Whoopi Goldberg.  Her ignorant comment on the View, lost her major cool points with me.  Your words were the exact sentiment I felt, after watching the clip of her.  She should definitely be ashamed of herself!”

The below words are from the website of Kimberly Seals Allers’: http://mochamanual.com/
This website is awesome!  Make sure all of you (especially moms!) get a chance to peruse the site:

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DEAR WHOOPI GOLDBERG: PLEASE STICK TO BLACKFACE NOT BREASTFEEDING. AND STOP OBSTRUCTING “THE VIEW” FOR WOMEN WITH MISTRUTHS.

Dear Whoopi Goldberg,

It’s time to get your (sister) act together.

As an African American woman, my association with you is already tenuous given how I am still healing, or perhaps reeling, from the infamous incident of you dressing your then-boyfriend Ted Danson in black face for a roast and then later admitting to helping him write the racist script.  This of course, is after you adopted a Jewish name to get ahead but yet pick up the African American mantle when it’s convenient.

But your recent rants on The View which can only be categorized as anti-breastfeeding and anti-truth don’t help any women at all, instead they only fuel the misplaced anger and hostility that unfortunately already cloud an important public health issue-an issue that could save millions of infant lives and bolster the health of millions of mothers.

Most importantly, you have a powerful and influential position yet you show negligent disrespect for that with your utter disregard for the facts before one of your riffs. Now, I strongly believe and agree that a mother should choose which first food is best for her and her baby. But supporting breastfeeding is not about removing choice, it’s about leveling the playing field which has, for decades, been tilted in favor of the big pharmaceutical companies that produce infant formula and then make back-door deals with hospitals and fund pediatricians, and undermine women in the process.

To make matters worse, it is very hard for women to actually “choose” when they are inundated with false information masquerading as facts. Particularly when those mistruths are being promulgated by movie stars masquerading as news agents. And as a seasoned journalist, that really gets my goat.

So, to the facts, Ms. Goldberg.

Whoopi Lie #1: In late April, when you told NYC Mayor Michael Bloomberg to “back off” with “his initiative” called Baby Friendly Hospitals, you couldn’t have been more wrong.

The Truth:  The Baby Friendly Hospital initiative (BFHI), is an international effort, launched in 1991 by UNICEF and the World Health Organization, and is NOT of Mayor Bloomberg’s doing. Perhaps your producers could have Googled that to spare you the embarrassment. The Baby-Friendly Hospital Initiative works to ensure that all maternity wards provide evidence-based breastfeeding support.

FYI, support is not pressure.

There are over 19,000 baby-friendly hospitals in the world, and 140 in America. BFHI works to prevent thousands of infants in the United States from suffering from the ill effects suboptimal feeding practices. Breastfed babies have a decreased risk of diarrhea, respiratory and ear infections, and allergic skin disorders.  Do you really have a problem with that?

And BTW, ASKING FOR FORMULA IF YOU WANT IT, AND BEING GIVEN IT FOR FREE WHETHER YOU WANT IT OR NOT ARE TWO DIFFERENT THINGS. ONE IS A MOTHER’S CHOICE THE OTHER IS THE END RESULT OF HOSPITALS BECOMING THE MARKETING VEHICLES FOR INFANT FORMULA COMPANIES.

Considering the health benefits of breast milk, and the cost of thousands of ER visits by infants suffering from diarrhea and ear infections, infant health IS the mayor’s business.

In fact, New York City currently only has one Baby Friendly hospital—Harlem Hospital, which is very good news because, while you have been singing Motown tunes in Nun costumes and talking to Ghosts, black babies have been dying at twice the rate of white babies—a health disparity that could be significantly reduced by more breastfeeding among black mothers, according to the CDC.  Meanwhile, black women have significantly lagged in breastfeeding initiation and duration for over 40 years. Yet a recent report shows that racial disparity narrows at Baby Friendly hospitals.

Whoopi Lie #2: “Not everybody can breastfeed…If 90% of women could breastfeed, they probably would.”

Truth: Well, actually over 90% of women CAN breastfeed. In fact, there are very few conditions where a mother and her child are truly unable to breastfeed. Estimates on how many women actually can’t breastfeed vary from 1-5%, depending on how this is defined, but that means that more than 90% of women can breastfeed if they want to.

I find this mistruth particularly troubling coming from you because I’m sure that if someone said a young black girl from the projects, daughter of a teenage mother, who became one herself at 18-years-old, a former drug addict who decided to take on a Jewish name to pursue her acting dream in Hollywood, CAN’T become a success, I assume you would be very upset. If someone said a black woman who doesn’t play the “beauty” game CAN’T be a blockbuster movie star you would whip out the long line of expletives in a heartbeat. And rightly so.

Yet, with all the “Can’t” that you have overcome in your life, you seem so quick to surmise what most women can’t do. And be wrong and strong about it. Shame on you.

All of that leads me to believe that there is something more personal going on with your ardent fervor against supporting women who want to breastfeed and making sure that decision isn’t clouded by commercial interests. Because, is that really so wrong?

Did something painful happen to you during your birth experience as an 18-year-old mother? Because your “my daughter was born with a tooth” story just doesn’t cut it—if you have gone through childbirth you know that enduring some temporary discomfort for the sake of your child is often par for the course of motherhood. And womanhood, for that matter. Some of us would choose short-term discomfort (when done correctly breastfeeding doesn’t hurt) for the sake of our baby’s health and my baby cut teeth at four months and continued to breastfeed until he was one year.

Perhaps some of the same racial and cultural mistruths and barriers to breastfeeding that have kept black women from breastfeeding for the past 40 years have affected (or infected) your thinking too. Perhaps you are not as progressive and empowered as you think you are but just responding to years of media stereotypes and aggressive formula marketing, and“Booby Traps ™”,  and generations of disconnect from our African American breastfeeding heritage.

Or your Jewish one.

Either way, it’s time for you to get your View corrected because black babies, in particular, need more breastfeeding mothers to reduce infant mortality and improve infant health and make sure more black infants make it to their first birthday. So if you want to damage the black community please stick to encouraging racist stereotypes like minstrel-like blackface, because our babies deserve better.

Perhaps you could also adjust your signature glasses just slightly above the bridge of your nose for a change, to clearly see the capitalist machine and misguided culture that has sold women the marketing line that infant formula meant empowerment and freedom (much like they sold us on shiny new appliances in the 1950′s and called us professional housewives), and then brainwashed us to believe that something made in a factory is just as good as what nature provides. But until then, your blinders and inaccuracies make you unqualified to offer any sort of “view” at all.

Sincerely,

Kimberly Seals Allers

P.S.. I did love you in The Color Purple

“Until you do right by me, everything you even think about gonna fail!”–Celie

Moving & Shaking, Day 1

Moving

Today’s workout–Amazing Abs, 12 min

• http:// www.bodyrock.tv/2011/05/31/amazing-abs-workout/

Shaking

Morning Smoothie (I thought this was going to be gross, but it actually turned out really well!)

• 1 fennel bulb
• 2 oranges (or tangelos in my case)
• 1 medium banana
• 3 cups spinach
• 2 cups water
• 2 tbs lemon juice
• 1 tbs vanilla extract
• ice

from: likeblackbutterflies.wordpress.com

Thursday Gourmet Food Night

Living in New Orleans, there is no shortage in the amount and types of food to eat, and much of it quite affordable. Today was an impromptu eat-out-food-day. After a day of doing work and going to class, my afternoon began with a vegan popsicle in the French Quarter at a place called Meltdown–it was strawberry cardamom flavored. It was a little lacking in cardamom flavor, but it was still great nonetheless. The aim of the afternoon was to go see the Naval ships (it’s fleet week), but after standing in line for a half hour in the hot sun and going nowhere, we decided to get out of line and go find a beer.

We went to some bar (I don’t even know which one) but they had $1 tacos, which were somewhat reminiscent of taco days in the middle school cafeteria–you know with the slightly stale shell?

Then one of our friends had a craving for raw oysters, and after a bit of prompting, and an offer to pay for them, we made our way to Bourbon House. I’ve probably passed by this place a dozen times walking down Bourbon street after midnight, but I never noticed it. The street definitely looks different during the day.

Anyway, we got a dozen raw oysters, and I got to have my first real raw oyster experience: squeeze of lemon juice, smear of horseradish and/or cocktail sauce, dash of tabasco sauce, and—-*ssssslurrrppp.* They were definitely on point. I thought the texture would bother me but I could go for another dozen as we speak. We washed it down with bourbon milk punch, which was the best new drink that I have tried in a while, simultaneously filling my craving for a cold, alcoholic beverage, and a desert. I will promptly be making a pitcher of it in the upcoming weeks.

Overall, I’d say that whatever kind of an ‘eh’ day I was having earlier was definitely bettered by eating great food in the presence of great company. Between today’s food excursions and yesterday’s (BBQ at the Joint in the Bywater–a MUST), I feel a new trend of food dates in my future at as many places as I can get to–and that are in my broke grad student budget.

Bourbon Milk Punch Recipe:

• 2 oz good bourbon
• 1 tsp superfine sugar or honey or some other sweetener
• 1/2 tsp vanilla extract
• 3 oz whole milk or half-n-half or some combination
• 1/4 tsp nutmeg

Directions

• fill shaker with ice
• combine bourbon, vanilla extract, milk, and sugar
• shake vigorously until frothy
• strain into a frosted glass
• garnish with nutmeg
• OR combine all those ingredients with ice and blend

From: likeblackbutterflies.wordpress.com

Tragedy — this needs attention and action {waiting for justice}.

This hits so close to home,

We will post about this, until there is justice.  There are so many (too many) young people within our community, whose lives are being taken from them.

I have a platform and I’m going to use it.

WAITING FOR JUSTICE.

Favorite *cocktail* ingredient of 2012 {so far}

Cotton Candy!

• 1 1/2 oz Pinnacle Cotton Candy Vodka
• 1/2 oz X Rated Fusion Liquor {or other flavored cognac}
• 1 oz Cranberry juice (100% pure)
• A nice size handful of cotton candy
• Sugar for rimming the glass.

Mix it all up, pour and put the yummy cotton candy inside the glass:)

For variations on the above theme, substitute flavored cognac for another type of liqueur, depending on the flavor of cotton candy.

Here is a pic of Maple Cotton candy, made by our friends at Creative Edge catering:

This stuff was amazing!  For a cotton candy martini made with maple cotton candy, I would do the following:

• 1 1/2 oz Pinnacle Cotton Candy Vodka OR Pinnacle Whipped
• 1/2 oz Frangelico
• 1/2 oz Amaretto
• A nice size handful of maple cotton candy

The End {new cocktail — to finish the year right!}

This won’t be the typical year end recap blog post.  Just a plain ol’ drink recipe, for those of us, keeping it low key this evening.
Ingredients:
1 part: Stoli Raz
1/2 part: peach schnapps
1/2 part: apple puckers
1 part: fruit punch concentrate {minute maid is best}

Instructions:
With Ice, blend all ingredients on high.  Pour and serve — float fresh lemon {and lemon to garnish}.

Cheers.

To everyone else going out — be safe.

See you all next year!

Pizza Pouches

Makes 6 | 15 minutes active time | 35 minutes total

Ingredients:

1-2 pizza dough’s, purchased fresh from your local pizzeria, {or  (1) one 16-ounce bag store bought pizza dough}
6 tablespoons fresh or jarred marinara sauce
6 store-bought turkey meatballs (trader joe’s has good ones!)
6 tablespoons shredded mozzarella
1 tablespoon grated Parmesan
1 egg
1 teaspoon milk (any fat content)

Directions:

1.  Preheat oven 375F.
2.  Roll the dough out about 1/4 inch thick.  Cut it into eighths (2 will be left over).
3.  Grease a 6-cup muffin tin.  Line each cup with a piece of dough, letting the excess hang over the sides.
4.  Fill each with 1 tablespoon of sauce and 1 meatball.  Divide the cheeses equally among the cups.
5.  Gather each bit of excess dough up around the filling, pinching it together at the top.
6.  Whisk the egg with the milk to make a wash.  Brush it onto each pouch.
7.  Back until golden, 15 to 20 minutes.

Potato-Chip Frittatas

Makes 6 | 15 minutes active time | 30 minutes total

Ingredients:

5 Eggs
1-1/2 tablespoons milk (any fat content)
Salt & Peper
1 tablespoon olive oil
1 leek, sliced (about 1/2 cup)
1/2 onion, sliced (about 1/2 cup)
1 carrot, shredded (about 1/2 cup)
4 tablespoons shredded cheese (such as cheddar, smoked provolone, etc)
Potato Chips

Directions:

1.  Preheat oven to 325F
2.  Whisk together the eggs, milk, salt, and pepper; set aside.
3.  Heat the oil in a skillet over medium heat.  Add the leek and onion with a pinch of salt.  Cook until tender, about 5 minutes.
4.  Add the carrot; cook for 1 minute more.  Remove from heat.
5.  Grease a 6-cup muffin tin.  Divide the cheese among the cups, then the vegetables.
6.  Pour in the egg mixture until each cup is three-quarters full.  Add a few potato chips to each.
7.  Bake until cooked through, 12-15 minutes.  Run a knife around the edges to loosen; serve.

Gorditas

Makes 6 | 15 minutes active time | 45 minutes total

Ingredients

(1) one 8.25 ounce can creamed corn
1/2 teaspoon salk
2/3 cup cornmeal
1 tablespoon unsalted butter
1/2 cup queso añejo (or Jack cheese)
Fillings of your choice: Shredded rotisserie chicken (or cooked pork), beans, shredded lettuce, extra cheese, chopped tomatoes, sliced radish, sour cream, guacamole

Directions:

1. Preheat oven 400F.
2. In a saucepan over medium heat, combine the corn, salt, and 1/2 cup water.  Whisk in the cornmeal and cook, stirring constantly, until the liquid is absorbed, about 5 minutes.
3.  Add the butter and cheese, stirring to combine.  Remove from heat.
4.  Grease a 6-cup muffin tin.  Divide the corn mixture evenly among the cups, pressing it into the bottom and up the sides to create cups.
5.  Bake until crisp, 20 to 25 minutes.  Let cool for 5 minutes, then turn the corn cups out of the tin.
6.  Stuff them with the fillings of your choice and serve.

Wine diaries, v.1 {Zinfandel, Robert Parker}

This evening I am having the privilege of trying a really scrumptious Zinfandel.  When choosing a new wine to try, I usually steer away from anything rated by the Wine Spectator.  I just haven’t had much success in finding wines that I truly enjoy, that they’ve ranked high.  In my opinion, it is partly due to their somewhat biased {pay to play} ranking system.  That may seem harsh, but you have to understand I come from a past of reading the Wine Advocate by Robert Parker.  Robert just gave a description of the wines he tasted.  He didn’t accept any payment or advertising dollars from any vineyards.  Or even really try to convince you to purchase the wine…More on Robert Parker below.

The Zinfandel I am enjoying (as I write this) is from Sonoma’s Seghesio vineyard.  Wine Spectator gave this a 90.  And I am shocked to reveal, I wholeheartedly agree.  Although after I tried it, and upon further investigation — I learned Robert Parker also gave it a 90.  Again, more on him later.

I am huge fan of full bodied red wines.  This one does not disappoint!  The nose is a true road map, to what you’ll taste upon the 2nd sip.  I suggest after your first sip, delve into the aroma a bit further — take a moment and really breathe in the aroma… THEN go for the 2nd sip.  As you allow it swish around, you’ll understand why I initially stated “…the nose is a true road map, to what you’ll taste…”    This wine also is seemingly more complex with each sip.  I enjoy that the depth of flavor continues to provide interesting play… more so, as I continue to drink it.  I’m still only one my first glass, but as most of you who also enjoy trying wines know — each sip is like reading a chapter of a book.  And this is a great book!

Tip on tasting wine {I learned this from Robert Parker about 10yrs ago}: Use an appropriately cleaned wine glass only!

This may seem like simple logic, but not all glasses are created equal, and not all cleaning methods are good for tasting wine.  I prefer to taste a new wine in a crystal glass.  In fact, I always use one of my crystal glasses (I only have about 8, due to hubby’s clumsy heavy hands…}.  The key is to make sure the wine glass has been washed appropriately (i.e not a dishwasher, or quickly cleaned with soap — as residue will taint the wine when tasted).  Click here for some methods that work.

My personal method is to pour a small amount of wine into the glass, and swirl it around a bit (to open up the wine, and let it breathe).  I will take a sneak peak sip, and then let the wine sit a bit.  We also have a decanter, which is the best way to truly enjoy a full bottle of wine.  The whole concept of letting wine breathe, or aerate, is to maximize your wine’s exposure to the surrounding air. By allowing wine to mix / mingle with air, the wine will typically warm up (the aromas will open up), and the flavor profile will soften and mellow out a bit and the overall flavor characteristics should improve.

Enjoy!

************A quick note about  Robert Parker.  If you don’t know who i’m referring to… you should quickly google him and learn.  His story is amazing.  The sad part is, 10yrs ago, I could read about his story on his then free website.  His website is formatted differently now.  You have to subscribe to get the details on wines he’s ranked (along with his amazing descriptions of each wine).  His site is still a great resource when picking out wine, but I can’t seem to find his whole “how he came to be a wine critic” story…  I surmise it is due to the fact that there are published books for sale that tell the story.   My cliff-notes version is this:

“Robert M. Parker, Jr., one of the most influential experts in the wine world, was born in Baltimore, Maryland, USA, on July 23, 1947. He enjoyed a diverse education at the Univerity of Maryland, where he graduated with honors, majoring in History. He then attended the University of Maryland law school until 1973, after which he began a 10 1/2 year long career as an attorney. He eventually became an Assistant General Councelman for the Farm Credit Banks of Baltimore, a job he gave up on March 1984 to  focus on wine writing.

His interest in wine began when he spent his Christmas vacation in Alsace, France. He initially went there to visit a girlfriend (now his wife for over 27 years) at the University of Strasbourg.”

The important part is, he stumbled upon this talent of wine tasting and reporting, during a trip to visit his girlfriend in France.   During a dinner he was having with his girlfriend and her professor, Robert tasted wine and described it.  The professor was apparently impressed with Robert’s ability to describe each wine he tasted in detail and with clarity.  If/when I find a more poignant recount of this {in my opinion romantic} story, I will be sure to post it.

It should be noted that Robert Parker’s nose and palate are insured for $1 millionParker’s nose and palate are insured for $1 million.   Amazing.

Another good interview/article on Robert Parker, here.