Open Letter

This Black History Month, our focus, more than anything, should be on our greatness, the excellency and brilliance that extends to every member of our community.

In this issue of The Messenger, we feature the beauty of Black students at Garfield, showcasing our culture, individuality, excellence, advocacy, and entrepreneurship. Our goal is to provide a platform that highlights Black voices and joy.

We are born with a long history of pain and injustice. It is as much a part of us as the kinks in our hair and the brown on our skin–yet we are more than just a painful history. We continue to be excellent, despite our struggles because we are a strong people.

We became entrepreneurs, inventors, leaders, fashion designers, performers, iconic at every opportunity. So here’s something to remind us of our brilliance and words to uplift us on our journey through life:

Sincerely,

Dear Black students,

Don’t make yourself smaller to fit into their box. When they try to hold you back, push. When the weight gets too much to hold, look to the community that surrounds us. Look behind you to all of those who paved the way for us today. And look forward to the future generations who will benefit from our success.

We have to keep fighting to get the world we want for ourselves and future generations. This issue is dedicated to you, Black student. We celebrate you.

Kennedy G, Imbie J, Amirah M, Asmaa B, and Lakelle B Contributing Editors - Black Students on The Messenger

Soul food is a cuisine originating from enslaved African-American culture in the South. Incorporating ideas, tastes and flavors from West African, European, and Native American cultures, soul food has become a distinct and celebrated cuisine. Beginning in the late 1940’s, “Soul” described African-American music popularized by jazz musicians such as Ray Charles and Aretha Franklin. The term “soul food’’ first appeared in the 1960’s, prominently appearing in an essay written by poet and activist Amiri Baraka. The essay was in response to white critics who argued that African-Americans had no culture. In 1962, Sylvia Woods, A.K.A. “The Queen of Soul Food”, opened her first restaurant dedicated to soul food. Today’s contemporary soul food favorites include mac and cheese, fried chicken, collard greens, and sweet potato pie among other delicacies. Senior Jada Johnson wants to share her love for the food with others, stating “If you haven’t tried soul food, you need to try it. It’s on another level.”