Decolonizing our tongues & celebrating Juneteenth through food w/ Dr. Sunyatta Amen | #TheBlackTable

Juneteenth, celebrated on June 19, 1865, when Major General Gordon Granger declared the end of enslavement in Galveston, Texas, is not an isolated event but part of a larger network of emancipation celebrations across the African diaspora. These celebrations, including those in the Caribbean in August and January 1st after the Emancipation Proclamation, collectively signify the long freedom struggle of African people.

Host Greg Carr details the arrival of Major General Gordon Granger in Galveston Bay on June 19, 1865, issuing General Order Number 3, and the subsequent first Juneteenth celebration in 1866. He connects it to Caribbean emancipation days in August and January 1st celebrations after 1863, and mentions Jack Yates, a formerly enslaved African who founded Emancipation Park in Houston in 1872.

For people of African descent, food is not merely sustenance but a profound cultural custodian and a revolutionary act. During the transatlantic slave trade and subsequent enslavement, the knowledge of herbal medicine and traditional foods provided a vital connection to home and a means of resistance. Controlling what one eats or does not eat becomes an act of personal power, especially when other freedoms are denied.

Dr. Sunyatta Amen, a fifth-generation herbalist and descendant of Maroons, explains that food connects mind, body, and spirit to essence. She states, 'one thing that you can't really control is food. People decide they're not going to eat... It is something you can control as an individual. So, one of one of the ways that we take personal power... is the control of what we eat or do not eat. And that is a revolutionary act.'

Red is an ancestrally significant color in many West African traditions, symbolizing connection and power through blood. This symbolism extends to red foods and drinks, particularly those made from hibiscus, which are found across the African diaspora under various names like bissap (Senegambia), sorrel (Caribbean), roselle (Horn of Africa), karkade (Egypt), and agua fresca de Jamaica (Central America). These drinks are associated with cooling, healing, and survival in harsh conditions.

Dr. Amen details how red symbolizes ancestral connection and power. She lists various names for hibiscus-based drinks across the diaspora, stating, 'wherever you see that hibiscus plant... you're seeing Africa. It's the thumbprint... of capitalism, imperialism, enslavement, and resistance.' She also notes its medicinal properties as a vasodilator and coolant.

Corporations have historically and continue to exploit the cultural affinity of Black communities for certain foods and colors, particularly red. By marketing red-colored candies, sodas (like Kool-Aid, often referred to simply as 'red' flavor), and other products, these companies capitalize on deep-seated cultural connections without offering the traditional health benefits, often introducing unhealthy alternatives.

Dr. Amen highlights how commercial enterprises recognized the 'love for these things' and began coloring products red, from candies to sodas. She points out that products are often described as 'red flavored' rather than by actual fruit flavors, demonstrating a deliberate marketing strategy. Host Greg Carr recalls Manning Marable's work on how soft drink companies deliberately marketed colors like red and purple to Black consumers.

In the face of historical oppression and modern commercial exploitation, reclaiming traditional recipes and prioritizing good health becomes a revolutionary act. Making healthier versions of beloved foods, focusing on fresh ingredients, and supporting Black-owned businesses that uphold these traditions are crucial steps for self-preservation and enhancing community well-being.

Dr. Amen states, 'Good health is not only your birthright, but it is also a revolutionary act.' She advises reclaiming recipes, making healthier versions, and not overcooking foods. She also encourages supporting Black chefs and entrepreneurs who are returning healthier, traditional versions of foods to the community.