Word: negroness
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DIED. Buck O'Neil, 94, star first baseman for the Kansas City Monarchs of the Negro Leagues who later became Major League Baseball's first black coach; in Kansas City, Mo. "Since I was a pup," he wrote in his memoir I Was Right on Time, "I've been following that bouncing ball." A Florida kid who grew up watching Babe Ruth during spring training, O'Neil joined the Monarchs in 1938 after their first baseman broke a leg--a move that led to his friendship with teammate Satchel Paige. O'Neil later became a Chicago Cubs scout--he signed...
...with their song “Burn, Hollywood, Burn,” featuring N.W.A.’s Ice Cube and old-school legend Big Daddy Kane. In the song, a sampled white voice asks rapper Flavor Flav how he feels about playing “a controversial Negro,” a “servant who shuffles and sings.” He refuses indignantly, and accepts instead Ice Cube’s offer to go watch the 1973 blaxploitation classic “‘Black Caesar’ back at the crib...
...given the number of stylistic pots into which the disc dips its fingers. The first ten minutes bound from the lush, sultry Flamenco of “Let’s Never Stop Falling in Love,” to the airtight montuna of “Anna (El Negro Zumbon),” to the plainspoken ragtime of the title track...
...visits. Cabrera began our session with a trip to a traditional market?not the main one most tourists visit?where we got to know local produce, taste handmade cheeses, and meet the growers who supplied our ingredients. Later, as we prepped the two dozen items for a Oaxacan mole negro (chicken in a dark-brown spicy sauce), Cabrera explained its origins. The dish was developed during the Spanish colonial era and contains ingredients from as far away as India. "My class isn't just about making recipes," she says. "I'm sharing a tradition...
...visits. Cabrera began our session with a trip to a traditional market - not the main one most tourists visit - where we got to know local produce, taste handmade cheeses, and meet the growers who supplied our ingredients. Later, as we prepped the two dozen items for a Oaxacan mole negro (chicken in a dark-brown spicy sauce), Cabrera explained its origins. The dish was developed during the Spanish colonial era and contains ingredients from as far away as India. "My class isn't just about making recipes," she says. "I'm sharing a tradition." The experience couldn't have been...