Tag: progress

Indian Giver…How indigenous Americans Give to others.

Posted on by l3gaci
Tessa.uwin

We grew up hearing phrases we never stopped to question… and “Indian giver” was one of them. It rolled off our tongues like a joke, but the truth behind it was never funny. That term was built off a li… one that twisted the kindness of Indigenous people into something ugly.

Our ancestors gave with open hands and open hearts. They shared food, medicine, shelter, knowledge — even land. Not to give away, but to share. To live side by side in peace and balance.

That’s what reciprocity meant to them.

But when the settlers came, they didn’t understand balance. They took that generosity and claimed it as ownership.

Then they flipped the story and made us look untrustworthy for wanting fairness.

They said we were “Indian givers” for refusing to accept theft. They said we gave away the land and tried to take it back. But we never gave it away — we shared it, and it was taken.

This message isn’t just about correcting a phrase. It’s about reclaiming truth. It’s about remembering who we are, where we come from, and how our people always led with love and balance… even when that love was betrayed.

The Negro Mountain Lecture, we know the truth!

Posted on by l3gaci

Indigenous Black Americans, we know who we are!

Posted on by l3gaci

Fried Whiting Sandwich

Posted on by l3gaci

Fried whiting is a delicious, crispy fish that’s popular in many coastal cuisines—especially in Southern regions of the United States . Did you know that these small sardine like fish is typically seasoned well and coated in cornmeal or flour (sometimes both), and then deep-fried or pan-fried until golden brown. (My secret is to marinate in buttermilk for an hour to achieve flaky soft flesh after frying )

Here’s a simple recipe if you’re looking to make it:

Simple Fried Whiting Recipe

Ingredients:

• Whiting fillets (fresh or thawed if frozen)

• Salt and pepper

• Garlic powder

• Paprika

• Lemon juice (optional)

• Hot sauce (optional)

• 1 cup cornmeal (or mix with a little flour)

• Oil for frying (vegetable, canola, or peanut oil)

Instructions:

1. Prep the fish: Rinse the fillets and pat them dry. Season both sides with salt, pepper, garlic powder, and paprika. You can also add a splash of lemon juice or hot sauce to the fish for extra flavor.

2. Coat: Dredge each piece in cornmeal (or a mix of cornmeal and flour), pressing lightly to make sure it sticks.

3. Fry: Heat oil in a deep skillet or pan over medium-high heat. When hot, fry the fish until golden brown on each side, about 3–4 minutes per side depending on thickness.

4. Drain & serve: Let the fish drain on paper towels or a rack. Serve hot with lemon wedges, tartar sauce, or hot sauce.

Great sides: Fries, coleslaw, grits, hush puppies, collard greens, or mac and cheese but goes best with two pieces of white bread and hot sauce

Taters sea and soul South Carolina