We are in full effect with the food parties and gatherings that will lead up to the remount of Our Daily Bread at CounterPULSE coming up this November 15-18. Though I love the performance work, I have to say these parties are what really FEED me! (yes, pun fully INTENDED!) Coming together with folks in public as well as private spaces to share food, stories and get to know folks in deeper ways is really what it is all about.
This past Sunday was our final performance of, “Our Daily Bread” at CounterPULSE. After a two week run which included 8 sold out performances and one show for students from Mission High School, I am still feeling the overwhelm of such a wonderful, ass kicking, joyous and painful experience that was the making and performing of this work. It has been a journey that felt so right to complete it where it all began-at CounterPULSE. The process was magical in
Reflections on the opening weekend of "Our Daily Bread" This past Thursday, Our Daily Bread opened to very supportive and enthusiastic audiences. It was an amazing experience filled with love, food, exhaustion and the absolute commitment of all of the performers and creators who were integral to this experience. Laura Diamondstone created a magical environment in the lobby of CounterPULSE which really set the tone for the evenings experience. The first day I walked into the lobby while she was
The food chain is only as strong as the weakest link and other thoughts leading up to this monster called, “Our Daily Bread” It has been a minute since my last post and sooooo much has happened. The artistic crew who are conjuring this work, Our Daily Bread celebrated the 100th anniversary of International Women’s day and Mardi Gras this year by having an Eat-In in the middle of the afternoon of Tuesday, March 8th. MJ’s Brass Boppers kicked it
For many years on my birthday, my mother would make her seafood gumbo. It was one of the few times I would ask her to make this dish and I always liked to share this experience with family and friends because my mother’s gumbo is an experience. It is thick, messy, full of crabs legs, shrimps, oysters and okra. We used to spread newspaper on the table, wear bibs and used nut crackers to crack the crab, the sound of
I’m cooking as fast as I can! A week and a half ago, I found myself cooking for one food party after another and no sooner than I finish washing my trusty pot that I cook my stews in does Julie Phelps and Keith Hennessey call me and ask me if I can come cook for 150 people at the amazing marathon performance they produce at Dance Mission called, Too Much! What do I say? Hell yeah! I had a
I have to say…there is so much going on, I’m having a hard time keeping up in these posts! For the last 2 weeks it’s been about recession stew. Recession stew is a creation of mine that was inspired by the way my mama would take random left overs and hold overs in the fridge and make magical meals. I’ve been cooking up my stew at various locales over the last couple of weeks; fed it to the beautiful young
It’s been almost 2 weeks since I left Senegal..every day in Senegal I ate 3 meals a day. Everyday, 3 times a day, we stopped everything else so we could eat ( I say we because I never ate alone there). Whether it was Adama’s cooking that we ate everyday at L’ecole des Sables where I was studying dance, or with my brother and sister in law and their family’s house…I ate 3 meals a day
Well, it has definitely been awhile since I last posted…I have been on a journey with this food project that has taken me to the Republic of the Congo, New Orleans twice (I may be going back), several food parties in and around the SF bay area and most recently to Senegal from where I just returned less than 3 days ago. This last journey has been the most profound for me in so many ways but what I am
So this past Sunday it was raining in the Bay Area. Cold and wet. But that afternoon at CounterPULSE in San Francisco, an intimate crew of folks braved the rain, brought food, shared stories and ate together. The topic was, “what are the factors that support or prevent us from cooking meals on a regular basis”. What I am finding about food is, no matter what the topic might be, the food will direct the path of discussion. Most of
For the next year my blogs will be focusing on the development of my piece, “Our Daily Bread” which will premier next April at CounterPULSE…and the journey that this piece is taking me on is already soooo deep… Most recently, I cooked for folks who were taking Rashad Pridgen’s (AKA Soul Nubian) AfroHouseHop class at Dance Mission this past Saturday. I made my recession stew and rice for the students who joined me in the Dance Mission lobby glowing from
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Nov. 23rd, 2024 @ 8:00PMEvent Detail Button
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