C E L E B R AT I N G B L AC K AC H I E V E M E N T T H RO U G H O U T F L O R I DA
Volume 24 Issue 4 JULY/AUGUST 2021
BLACK BUSINESS BUS TOUR CELEBRATES US FOR 15 YEARS
BACK TO SCHOOL
NAVIGATING FEELINGS DURING COVID
ONYX SALUTES DR. FREDERICK HUMPHRIES
AN EDUCATION GIANT
PERFECT PLAY MLB INFIELDER IAN DESMOND SCORES FOR NEWTOWN KIDS
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CONTENTS 6 From the Publisher 7 ONYX Salutes Dr. Frederick Humphries 9 Travel – Post-pandemic getaways 10 Arts & Culture 11 ONYX Profile: Quibulah “Quib” Graham 12 Commentary – Champion – Why we talk about the new spelling bee champ 14 ONYX Reads – Fresh perspectives 15 SAGE – Young at heart 17 Business Spotlight – Black Business Bus Tour celebrates 15 years 18 Music & Entertainment – Festivals coming back 20 ONYX on the Move – Wilson Scholars 22 Health & Wellness – Racism is a health threat 24 The Quad – Edward Waters get university status 26 Money Matters – College funding tips for moving to the next level 28 Education – Navigating feelings about returning to school
34 FEATURE
Perfect Play: MLB Infielder Ian Desmond Scores for Newtown Kids PHOTO BY LORI SAX PHOTOGRAPHY/ COURTESY OF THE KHAYA GROUP, LLC
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30 Relationships – Finding the time to make love 31 Real Estate – Home inspections 32 Florida Scope – News from around the state 33 Politics – Crist calls on DeSantis to make changes 34 Perfect Play – MLB Player Ian Desmond builds baseball programs for kids 37 Sports – Students getting paid to play sports 38 Food & Wine – Chef Art Smith’s Hummingbird Cake
FOOD & WINE
CHEF ART SMITH’S HUMMINGBIRD CAKE
B
efore school gets back into full swing, delight your family with this Southern classic from heaven—then make it again during the holidays. ONYX Magazine had the pleasure of tasting this tempting dessert, created by none other than famous Chef Art Smith, at his Disney Springs restaurant, Homecoming. The next time you visit, don’t miss out on this and other down-home plates that will surely keep you coming back for more.
Directions 1. To make the cake, position racks in the center and bottom third of the oven and preheat to 350F Lightly butter 2 (9-inch) round cake pans, sprinkle evenly with flour and tap out the excess. (If you wish, butter the pans, line the bottoms with rounds of parchment paper, then flour the pans and tap out the excess.) 2. Sift the flour, sugar, baking soda, cinnamon and salt into a bowl. In another bowl, stir or whisk the bananas, pineapple, oil, eggs and vanilla until combined. Do not use an electric mixer. Pour into the dry mixture and fold together with a large spatula just until smooth. Do not beat. Fold in the pecans. Spread evenly into the pans.
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3. Bake until the cake springs back when pressed in the center, 30 to 35 minutes. Transfer the cakes to wire racks and cool for 10 minutes. Invert the cakes onto the racks (remove the parchment paper now if using). Turn right side up and cool completely. 4. To make the icing: Using an electric mixer on high speed, beat the cream cheese and butter in a large bowl until combined. On low speed, gradually beat in the sugar, then the vanilla, to make a smooth icing. 5. Place 1 cake layer, upside down on a serving platter. Spread with about 2/3 cup of the icing. Top with the second layer, right side up. Spread the reaming icing over the top and sides of the cake. The cake can be prepared up to 1 day ahead and stored, uncovered in the refrigerator. Let stand at room temperature 1 hour before serving.
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Cake: 3 cups all-purpose flour 2 cups granulated sugar 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt 2 cups chopped ripe bananas 1 cup drained crushed pineapple 1 cup vegetable oil 2 large eggs, beaten 1 1/2 teaspoons pure vanilla extract 1 cup (4 ounces) finely chopped pecans Icing: 8 ounces cream cheese, at room temperature 1/2 cup (1 stick) butter, at room temperature 1 pound confectioners’ sugar (about 4 1/2 cups sifted) 1 teaspoon pure vanilla extract
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