Our Stories, Your Legacy: A Conversation with SNCC Veterans
Date: March 9, 2016
Time: 6:30-8:00PM
Location: Franklin Humanities Institute, Amadieh Family Lecture Hall (FHI Garage)
Join us for a converation with three veterans of the Student Nonviolent Coordinating Committee (SNCC) as they discuss their work as activists and reflect on how telling the story of the Movement has evolved over time. Charlie Cobb (journalism), Judy Richardson (film), and Maria Varela (photography) will highlight how SNCC taught them the importance of capturing experieinces in the moment. The panel will also discuss the current efforts towards story-telling SNCC’s history using archival materials and comment on ways that modern activists can document their own work.
Please join the History of Medicine Collections for our next Trent History of Medicine Lecture Series event. Dr. Ed Halperin, M.D., M.A., will present “This is a Christian institution and we will tolerate no Jews here”: The Brooklyn Interns Hazing Episodes.
Anti-semitism in U.S. medical education rarely flared into acts of violence, except in Brooklyn. Presenting the results of recently completed research, Dr. Halperin will describe the assaults on the Jewish interns of Kings County Hospital in 1916 and 1927 and the implications of these assaults for the contemporary debate on immigration and higher education.
Dr. Halperin is Chancellor and Chief Executive Officer at New York Medical College and Professor of Radiation Oncology, Pediatrics, and History as well as Provost for Biomedical Affairs at Touro College.
If the E. coli outbreak at Chipotle has you looking for a new way to satisfy your cravings or if you are simply hoping to make a step up from those late night Taco Bell runs, then this post is for you. If you have a hankering for warm cheese and fried foods (and who doesn’t?), Josefina Velazquez de Leon and her Mexican Cook Book Devoted to American Homesare here to help.
Before I introduce you to the wonders of Mexican Ravioli, the woman behind this delicious (yet messy) dish deserves a brief shout-out. A famous figure in mid-20th century Mexico, Josefina Velazquez de Leon has been called the “apostle of the enchilada” by one food historian. A widow who began teaching cooking classes in the 1920s, Velazquez de Leon was popular with Mexico City’s middle and upper class women. These women came to class hoping to learn how to cook Mexican favorites as well as the secrets to European cuisine. She was a particularly sought after cake decorator and wowed her students with sugar sculptures of such Hollywood icons as Popeye the Sailor Man and Snow White & the Seven Dwarves.
“Apostle of the Enchilada” Josefina Velazquez de Leon
In addition to classes at her Mexico City cooking school, Velazquez de Leon took to preaching the word of the enchilada in magazines and books in the 1930s and 1940s. Initially submitting recipes and helpful culinary hints to women’s magazines, Velazquez de Leon published her first cookbook in the late 1930s with the release of Practical Manual of Cooking and Pastry. Velazquez de Leon would eventually publish 150 cookbooks and establish her own press. Quick to adopt new technologies, Velazquez de Leon worked to reach a larger audience through radio and television programming in the 1940s. Her first of many daily radio programs was called “Laziness in the Kitchen.” The show was intended to teach women to prepare appetizing meals with the modern appliances and packaged foods making their way into Mexican homes at the time. In the early 1950s, Velazquez de Leon made the jump to television with the launching of her show “The Menu of the Week.”
Through print, radio, and television, Velazquez de Leon worked to promote Mexican foods at a time when many of her contemporaries concentrated on international cuisine and traditional Mexican dishes were associated with lower social classes. Her work highlighted the diversity of Mexican cuisine as well as the culinary contributions made by each of the country’s regions to a national food landscape. Velazquez de Leon’s devotion to her nation’s cuisine did not preclude experimentation. She frequently fused culinary elements from other nations with traditional Mexican dishes. The recipe tested here is just one example of this. Another recipe, “Italian Enchiladas,” uses sardines, potatoes, and Parmesan cheese as enchilada filling.
Mexican Cook Book Devoted to American Homes offers a particularly interesting look at Velazquez de Leon’s promotion of Mexican cuisine. The book is tailored to the needs of cooks in the United States. In addition to providing text in both Spanish and English, the book explains the main ingredients and cooking equipment used in Mexican cooking. Instructions for preparing the essentials (such as tortillas and beans) in the mid-20th century American kitchen are also provided. Most of the recipes included are recognizable to the 2016 chef. However, for the more adventurous American cook, Velazquez de Leon offers a chance to test your skills or possibly cause your dinner guests to flee. “Exquisite eggs,” “huevo rancheros,” and the tantalizingly named “Mexican Macaroni” are sure to delight. The somewhat oddly named “Horse Back Riders with Leather Overalls” seems like more of a gamble. But if you’ve got a radish, a ½ pound of lard, a pork loin, 12 eggs, and a laurel leaf cluttering the pantry it might be worth considering. Sadly, I lacked most of those. Nor did I have the 5 birds required to make “Old Fashioned Pigeon” or the “kid” necessary to cook “A Kid in its Blood.” I assume that this is a reference to a young goat. I also doubted that I possessed the technical abilities or the amount of bleach that would ultimately be needed to create the undoubtedly appetizing “Gut Stuffed with Blood.”
I was a bit less daring and went with the more sedate “Mexican Ravioles.” Despite the delectable end result, the teacher in Velazquez de Leon would probably have been horrified at the mess I made as well as the purple plastic spatula that I melted in a pot of hot lard. This was C plus work at best. However, not all of the blame should go to the student.The cooking instructions, for instance, require the use of 2 eggs and tomato puree, neither of which made it into the ingredients list. Broth is listed as an ingredient, but fails to make an appearance in the recipe. The appropriate oven temperature is also omitted. I picked 375 degrees for no particular reason.
The ingredients (or, at least, the ones that you actually need) are basic and easy to find. I’ll take this opportunity to point out that lard is a key ingredient. The recipe lists nearly a ½ pound of this, but I used significantly more (a fact which would likely make my Southern grandmother immensely proud).
The dough, a combination of flour, cornmeal, lard, salt, egg, and baking powder, was rolled out and then cut into medium-sized circles. Following the dough instructions provided in the recipe produced an extremely dry mixture. Upon reflection, I assume that this must have been what the broth was for, but hindsight is 20/20 and I simply added hot water at the time.
The dough circles are then filled with cheese, folded closed, and sealed along the edges with egg white.
And now onto the frying! My experience creating fried foods is minimal so I was surprised at how easy this step was. (My experience eating fried foods, on the other hand, is not as I make a yearly pilgrimage to the North Carolina State Fair). I simply tossed a hunk of lard in a pot, waited until it seemed hot enough, and then dropped in the ravioli. I waited until the dough took on an attractive golden brown color and then removed the ravioli from the pot. While this was not the final step, I’ll admit that I “tested” 1 or more of these post-frying. It was a good decision. Warm, fried cornbread-like nuggets filled with melted cheese could never be a bad decision.
Making the sauce was the next step. Onions and green chiles are (that’s right, you guessed it!) fried in lard. Tomato puree is added and the mixture is boiled until thickened. While it thickens, you get to put away the lard and bring out the butter. Layers of ravioli, sauce, cheese, and chunks of butter are created in a baking dish and then put in the oven until golden brown.
Going into the OvenAnd coming out of the oven
The end result was unsurprisingly delicious. The sauce was slightly spicy. The ravioli were flaky, warm, and topped with melted butter and cheese. It was similar to an empanada, but with a thicker, more cornbread-like dough. Would I make it again? Maybe. It was messy and took an unexpectedly long time to cook. That being said, the fresh-from-the-fryer ravioli were worth the effort.
A lovely little biography of Josefina Velazquez de Leon was used for this post and can be found in Jeffrey M. Pilcher’s The Human Tradition in Mexico.
Post Contributed by Brooke Guthrie, Research Services Coordinator
The Rubenstein holds the archives of the International Center for Transitional Justice (ICTJ), perhaps the single most important point of connection for communities who, in their desire to confront troubled pasts, have turned to the truth and reconciliation commission (TRC). The ICTJ archives reveal the workings of the global transitional justice crossroads, they spotlight an institution that carries forward the lessons, expertise, and experience of each commission to those that come afterwards.
In the year 2000, for the first time since the British ceded political authority over the territory they called Gold Coast, Ghana experienced regime change by ballot box. Subsequently, Ghana’s TRC was ushered in by the newly elected New Patriotic Party (NPP) government. For about 18 months, glimpses, recordings, and debates about Ghana’s history of human rights abuse, as rendered by its citizenry, occupied the body politic. But fifteen years later, a lot has happened in Ghana— and frustratingly, much has remained the same.
In the decade since Ghana’s National Reconciliation Commission (NRC) ended, offshore oil reserves in the country’s Western Region have been newly discovered, exploited, and are now flowing. A new colloquialism, dumsor, has been coined as a result of the electricity outages and power sharing which have inexplicably become de rigueur in 21st century Ghana. John Kufuor, the president who oversaw the formation of the Commission, has served his two terms as president, stepped down, watched his political party lose majority control of the presidency and the Parliament, and now spends his days fending off allegations about corruption. From today’s vantage point, the hopes attached to Ghana’s truth and reconciliation commission experiment seem quaint, aggressively optimistic, or misleading, depending on your political persuasion. The sheer difficulty of locating the artifacts of national reconciliation in Accra suggest that ‘Ghana’s TRC moment’ has long ended. It would be easy to dismiss the NRC as a frustrating political ritual, as all flash and no substance. That is—until you access the records of Ghana’s National Reconciliation Commission, many of which are preserved within the ICTJ archives.
The voices are clear and cutting; they are as relevant today as they were when the TRC captured the nation’s attention. In the audio archive, I find the crackling somber tones of Jose Aryee, a journalist whose NRC testimony describes the public execution of former head of state Akwasi Afrifa in 1979. “Up to now, I shudder to think of what went on that day. I never was a fan of Afrifa as such. Neither was I a fan of any of those executed people. But the way they died, particularly Afrifa, it was sad. I, at that time, what went through my mind was, I would never be a politician in Ghana. Never. Not for all the gold in King Midas’s palace because… I felt that Ghanaians, we’re like Kwaku Ananse; that is the mentality we have…” In the Rubenstein, these critical musings and stories are preserved, and thrown out across space and time, again, in the hopes that they might be heard, again. And thus, the too-brief afterlife of the Ghanaian NRC is extended.
Post contributed by Abena Asare, Assistant Professor of Modern African Affairs at Stony Brook University.
Amari Victoria Stokes was a student in Kelly Alexander’s Our CulinaryCultures course offered in the Fall 2015 semester in the Center for Documentary Studies. Utilizing Rubenstein Library resources, students in the class were asked to explore the history of a culinary ingredient of their choice, find a recipe that exemplified their chosen ingredient, and prepare it for the class. The following is Amari’s research paper submitted for the class.
Two eggs well beaten, one-cup brown sugar, two teaspoons ginger, one-cup N.O. molasses (boiled), one-teaspoon baking soda, flour to roll out. Mix in the order given. I poured the molasses into a pot and watched small bubbles form and subsequently burst as the dark liquid began to heat. As the molasses boiled on the stove, I started mixing the ingredients in the order specified in the recipe. After the eggs had been beaten furiously with my new silver whisk, I began to measure the brown sugar for what I hoped would be a delicious dessert.
Sticky and compact, I remember struggling to handle this strange sugar during family barbeques as we seasoned our meat. As I thought about it, I realized besides an occasional pineapple upside down cake, outside of barbeque, I couldn’t recall ever having used brown sugar. Why was that, I asked?
The story of brown sugar begins, unsurprisingly, with the story of sugar. Sugars are natural ingredients found in most plants but what we have come to known as sugar is often extracted from sugarcane and sugar beets. Sugar cane, from the genus Saccharum, was originally cultivated in tropical climates in South and Southeast Asia.1 Neither should it be a surprise that the road from brown sugar to white sugar looks very much like the roads taken to get to white bread, white flour, and white cotton. All have similar histories where the unnatural but white version is preferred or is seen as a higher quality than the browner, natural varieties.2
Three hundred years after being introduced to Europeans by Christopher Columbus in 1492,3 by the 19th Century, sugar was considered a necessity.4 This evolution of taste and demand for sugar had major economic and social implications for the entire world. As a result of this demand, tropical islands were colonized and sugarcane plantations began ‘cropping up’ in record numbers. Consequently, the demand for cheap labor to assist in the labor-intensive cultivation and processing of sugarcane contributed greatly to the transatlantic slave trade, which displaced many African peoples.5
As I turned down the heat on the molasses to allow it simmer, I carefully added ground ginger. Watching the ginger disappear into the creamy brown concoction, I thought back to my ancestors. It wouldn’t surprise me if at some point in history one of them had made the same treat for her master’s children while her own children toiled in the hot sun picking cotton or harvesting sugarcane.
Virginia Woolf’s custom-made writing desk, recently acquired as part of the Lisa Unger Baskin Collection, is currently on display in the Rubenstein Library’s Michael and Karen Stone Family Gallery.
What: Virginia Woolf: Writing Surfaces and Writing Depths, with Dr. Leslie Kathleen Hankins Date: Thursday, March 3 Time: 4:00-5:00 p.m. Where: Holsti-Anderson Family Assembly Room, Rubenstein Library
Dr. Leslie Kathleen Hankins
Dr. Leslie Kathleen Hankins is a professor in the department of English and Creative Writing at Cornell College and past president of the International Virginia Woolf Society. She will give a talk on the various writing surfaces used by Woolf throughout her life, including the desk now on display in the Rubenstein Library that was acquired as part of the Lisa Unger Baskin Collection. How did this desk shape the apprenticeship of Virginia Stephen into a writer? What did she write at this desk? How did it launch her career? In addition to the desk at Duke, Hankins will discuss Woolf’s decorated writing table in Cassis, as well as an overstuffed chair and lap board in a storage room at Hogarth Press and in Woolf’s writing shed. Along the way, she will consider how Woolf’s desk selections demonstrate a nuanced negotiation of gender performance and the writing profession as she crafted an innovative writing space through standing/walking/and shabby chic desk strategies.
Happy Presidents’ Day! As weird as our current election season has turned out to be, it has a way to go before it compares to the drama and excitement of the 1912 presidential election. That’s the election where William Howard Taft (Republican incumbent), Woodrow Wilson (Democratic challenger), Theodore Roosevelt (former Republican president who lost the Republican nomination and decided to run as the nominee of the Progressive Party, also known as the Bull Moose Party), and Eugene V. Debs (the perpetual nominee of the Socialist Party) battled it out in a four-way race for the White House. Imagine if there had been televised debates back then.
I recently found this postcard in the Slade Family Papers that capitalized (sorry, Debs) on the enthusiasm surrounding the race. Written to friends in North Carolina just before the election, the anonymous author asks “How are politics in that part of the country? Have you any good reads yet?”
Flip the card over and it is so cool! It’s a “magic moving picture card” that lets you slide the tab between all four candidates to “pick the winner.” I’ve only seen this sort of thing in children’s books, like Gallop. (This isn’t quite Scanimation, but it is similar to that technology.)
You can see a video of us playing with the postcard below. Who will it be?
The sender adds the words “Hurray for Wilson!” on the side of the window. Turns out, they were right — Wilson did win the contest and served as president from 1913 until 1921.
Psst, the deadline for registering to vote in our upcoming primaries in North Carolina is Friday, February 19. Register here.
This beautiful copy of Of the Friendship of Amis and Amile, part of the Lisa Unger Baskin Collection, was given by May Morris to her beloved, John Quinn, in 1910. It was printed in 1894 at Kelmscott Press, which May Morris’s father William Morris founded. The green morocco leather binding with delicate gold tooling is the work of May Morris’s friend Katharine Adams.
On its own this would have been an touching gift for any book lover, as Quinn, a patron and collector of art and literature, certainly was. But Morris went beyond that. An accomplished needlework artist, Morris created a detailed hand-stitched silk book pouch to go along with Amis and Amile. The centerpiece of her work features a kneeling couple with angels flying above in a sunbeam lit sky. It is surrounded by foliage and birds, with hearts sewn along the top. The final details are seed pearls and glass beads at the corners. The back of the pouch is signed in stitching by Morris with a small “M” in a circle.
Sadly, I cannot tell you that this is a love story has a happy ending. It was a rather one-sided relationship. Whatever romantic interest Quinn had in Morris quickly cooled, despite a gift like this and the loving letters she wrote him. For more insight into Morris and Quinn’s relationship, see On Poetry, Painting, and Politics: The Letters of May Morris and John Quinn edited by Janis Londraville (1997), or Londraville’s article “No Idle Singers of Empty Days: The Unpublished Correspondence of John Quinn and May Morris” in Journal of Modern Literature (Summer, 1994).
Post Contributed by Kate Collins, Research Services Librarian.
This very special edition of the Rubenstein test kitchen is intended to build bridges between Duke and UNC, between a Digital Collections Program Manager and a Serials Access Librarian. Though both librarians, they live completely different professional lives. Until now…
Given the digital nature of Molly’s work, we decided to choose a recipe from those that had been digitized as part of the Emergence of Advertising in America digital collection. After looking at a handful of recipes we realized that Molly didn’t want to cook with beef tongue, Kurt didn’t want to bake, and neither of us wanted to deal with jello. So we settled on this “pretty and palatable” gem of a recipe from the The Kitchen Encyclopedia, by Swift & Company: “Spanish Minced Beef in a Meat Box.”
We were excited about taking on the challenge of constructing a meat box to contain yet more meat that the title conjured in our minds, although we had no idea at all how it might work. It wasn’t until later, when we were about to start cooking, that we paused to ask the following: What exactly is Spanish about a recipe in which the only spices are salt and pepper? Why does the title refer to minced beef in a meat box when there is no minced beef listed as an ingredient in the filling? This last question particularly filled us with anxiety – did we miss something? Should we have assumed that since the recipe title refers to minced beef in a meat box, that we should put minced beef in the meat box, even if it’s not called for? (About the matter of a “meat box.” As our guests pointed out, can something with only four sides properly be labeled a box?)
Cooking can be so stressful!
Before we proceed, however, a question posed by the text: “Have you tried Swift’s Oleomargarine?” If you have not, permit the book to let you know, “It is worth trying” (p. 26). In case that’s not enticement enough, consider that “The price of butter holds no terror for users of Swift’s Oleomargarine” (p. 27).
Theses quotes are Molly’s favorites of the short, persuasive selling points on the benefits of oleomargarine that appear on every page of the book (and which had to be pointed out to Kurt, who overlooked entirely the margarine-filled pearls of wisdom in his single-minded focus on the meat box). Has it been mentioned that Swift & Company were leading the fight against the tyranny of high-priced butter circa 1911 with their “oleomargarine” and that this cookbook touts that revolution? Indeed, anyone interested in oleomargarine (or House-Cleaning Hints and Helps (p. 9), or The Practical Value and Use of Fireless Cookers (p. 17) … To the Wage-earning Woman (p. 21)) should consider this book a must-read. But we digress.
The recipe calls for the filling to be cooked in an “oatmeal kettle,” and we did not then nor do we now have any idea what that means. Without consulting any resources (bad librarians!), we decided it must be a double boiler, which we don’t own. This leads us to the night’s first derivation from the recipe, as we decided to saute the filling in a saute pan. This filling consists of sweet peppers (red bell peppers, in our case), tomatoes (canned, in our case, rather than whole tomatoes “cut in halves and the seeds squeezed out”) and onions cooked in (you guessed it) oleomargarine, which we substituted with regular margarine (do you know how hard it is to even find margarine at the grocery store these days?).
Regarding the preparation of the filling, refer to these excerpts from our kitchen conversation: “peppers into strips – insanity!” “1 onion to 4 peppers – madness!” This from Kurt, a former student in the esteemed Johnson County Community College Hospitality & Culinary program.
With the filling sauteeing-rather-than-sweating away, we turned our attention to the “meat box.” The only instruction given by the recipe is to “form into a box whose sides are about an inch thick.” This (relative lack of) instruction generated some pretty fundamental (and philosophical) questions: should the box have a bottom and a top? If it doesn’t have a bottom and a top, is it still a box (see above: guests)? How tall should it be? WHAT IS IT FOR ANYWAY?!?”
Sidebar: When did cookbooks stop presuming any basic knowledge of cooking – as seems to be the case in the books we looked in for recipes – and become the step-by-step manuals they are today?
In the end we created a kind of meat enclosure, with no meat top and no meat bottom. We basted the box with melted margarine, as per the recipe, before and during cooking. Once it was cooked in a “quick oven” (we used our regular old, modern-day electric oven, which is pretty quick), we put the filling into the enclosure and served it to some fellow librarians who were employed as testers.
Sidebar: Unlike the ongoing mystery of an oatmeal kettle, Kurt believes a quick oven to be one that’s pretty hot, i.e., 425 degrees. This “knowledge” comes from a search in the midst of constructing this post, and might have been more helpful in determining proper oven temperature in the moment (we went a slower 350 degrees), but then, that might have been cheating.
The verdict? Everyone agreed it tasted like bland hamburger. Not bad, but not really flavorful in any way, either. Certainly not flavorful in any way, shape or form associated with “Spanish” cooking. If we ever do this again, we decided we would add sausage, not use margarine, and add some actual seasonings, maybe some paprika, a little garlic, and some rosemary. We wonder what might have been had we not missed the advice on the page opposite that “For … mince meat … the neck is best.” We might also try using potatoes for the bottom of a true box. We are still really unsure whether this dish should have a top, and why this involves forming a box in the first place. Some questions will just have to remain a mystery.
Post contributed by Kurt Blythe, Serials Access Librarian, UNC, and Molly Bragg, Duke Digital Collections Program Manager
According to Wikipedia, the webcam era began in 1991 when a camera was aimed at a coffee pot in a Cambridge University lounge and left on for a decade. Nowadays it’s commonplace to communicate via video-conferencing, FaceTime, Skype or other video-phone platforms but the technology has only been widely available for a relatively short time. In the mid-1950s links between telephones and televisions were developed, but the public only saw the technology for the first time at the 1964 World’s Fair, which also introduced touch-tone phones. Industrial trade ads touting the ability to send phone signals to television screens appeared in the early 1960s, and consumer possibilities of what were then called “Picturephones” began to be marketed in 1963-1964, as seen in this 1964 ad from New York Telephone. It would take another 40 years before smartphones put telephone and video capabilities in the hands of most consumers worldwide.
Image from JWT Competitive Advertisements Hartman Center
Post contributed by Rick Collier, Technical Services Archivist for the John. W. Hartman Center
Dispatches from the David M. Rubenstein Rare Book and Manuscript Library at Duke University
Join us for a converation with three veterans of the Student Nonviolent Coordinating Committee (SNCC) as they discuss their work as activists and reflect on how telling the story of the Movement has evolved over time. Charlie Cobb (journalism), Judy Richardson (film), and Maria Varela (photography) will highlight how SNCC taught them the importance of capturing experieinces in the moment. The panel will also discuss the current efforts towards story-telling SNCC’s history using archival materials and comment on ways that modern activists can document their own work.
If the E. coli outbreak at Chipotle has you looking for a new way to satisfy your cravings or if you are simply hoping to make a step up from those late night Taco Bell runs, then this post is for you. If you have a hankering for warm cheese and fried foods (and who doesn’t?), Josefina Velazquez de Leon and her 
Two eggs well beaten, one-cup brown sugar, two teaspoons ginger, one-cup N.O. molasses (boiled), one-teaspoon baking soda, flour to roll out. Mix in the order given. I poured the molasses into a pot and watched small bubbles form and subsequently burst as the dark liquid began to heat. As the molasses boiled on the stove, I started mixing the ingredients in the order specified in the recipe. After the eggs had been beaten furiously with my new silver whisk, I began to measure the brown sugar for what I hoped would be a delicious dessert.
This beautiful copy of 
