 Although I was not born Haitian, my name by marriage {Diana Pierre-Louis} often makes people assume I am Haitian, until they meet me in person or see my picture. I have been asked by people before, "are you sure you are Diana Pierre-Louis?" for example at a doctors office when being called into a room. I have also been asked many times, "are you French?" Or when I hand my business card to people which has my name and a picture of me with the shirt that says "what do you mean I don't look Haitian?," I get very strange and confused looks. Recently, I handed my business card to a man, who at first, seemed confused. Then he started talking about how he knows there are light-skinned people in Haiti. He happens to be Puerto Rican and shared with me that the same sort of stigma is attached to his culture where people assume you should look a certain way. So, have you ever gotten the statement, but "you don't look Haitian!" after having a nice conversation with someone. It's kind of a conversation stopper or even a turn-off, in my opinion. I really don't blame anyone. It's not their fault if they are uneducated about Haiti's history, culture and diversity. In fact, on TV we unfortunately usually only see certain groups of people and certain areas of Haiti, which are often populated by "darker-skinned" Haitians. It's the unfortunate truth. If you are in Haiti, you will see people of all shades, depending on where you go. Naturally as Haitians have immigrated to the United States, there are many people from all areas of Haiti. Hence, there are so many beautiful people!  If someone says to you, "you don't look Haitian," here are some responses I came up with to answer back:
Again, it's really not their fault for thinking a certain way. The media teaches us only about things in Haiti that scream drama, disaster, corruption or poverty. As our son grows up, I am finding different ways to be creative in teaching him. These crayons are one way we can draw ourselves in different shades. I also have created activity worksheets to do with him that expose him to Creole and the Haitian culture. I plan on making lots more, so stay tuned! If you'd like to purchase a shirt below (What Do You Mean I Don't Look Haitian tshirt), click the button below! How do you respond when people say "but you don't look Haitian!"
1 Comment
___________________________________________________________________
The Embassy of Haiti in Washington DC Responds to the Haitian Migration Issue In light of the recent decision taken by the United States Government to deport Haitian nationals apprehended at U.S. ports of entry who are deemed to have unlawfully entered U.S. soil, an increasing number of Haitians have been placed in detention centers and are facing immediate removal. Given the circumstances, we understand that the families of detainees will be seeking information about the status of their relatives. The Consular Section at the Embassy of Haiti has activated a hotline to provide updates on the status of detainees as we are in communication with U.S. authorities. We encourage family members who are seeking information on their detained relatives to contact the Embassy’s hotline. Hotline Number: (202) 549-8712 An email can also be sent to amb.washington@diplomatie.ht Subject Line: Detainee Assistance _______________________________________________________________________ L’Ambassade d’Haïti à Washington DC Répond au Problème de la Migration Haïtienne Suite à la décision du Gouvernement des Etats-Unis de refouler les ressortissants Haïtiens appréhendés aux ports d’entrée des EUA qui sont considérés avoir foulé le sol américain illégalement, un nombre de plus en plus croissant d’Haïtiens sont placés dans des centres de détention et sont en passe d’être déportés immédiatement. L’Ambassade d’Haiti à Washington est en communication avec le gouvernement américain sur le statut des détenus. La Section Consulaire de l’Ambassade d’Haïti a activé une ligne téléphonique spéciale afin de fournir des informations. Les membres des familles de ces détenus à la recherche d’informations peuvent utiliser la ligne spéciale suivante: Numéro Spécial: (202) 549-8712 Un courriel peut aussi être envoyé à: amb.washington@diplomatie.ht Sujet: Detainee Assistance Join us for the 3rd Annual cultural and food event Taste of Haiti showcasing everything Haitian in the heart of North Miami! An entire afternoon filled with family friendly activities! Come enjoy great food, music, arts and crafts! Taste of Haiti website 
VENDORS: Click here for the applicationDon't miss the Madame Gougousse chef cook-off!
Rewind to 2004 when I started dating Endy (who is now my husband). He brought 2 friends with him the first time to meet my parents because he was nervous. While my mom cooked an Italian feast, my dad played cards with the guys. It all went very well and my parents were very supportive of our relationship, thank god. This wasn't a bad first-encounter, but shortly after that we experienced something that would forever make us stronger. The rest of my extended family weren't so welcoming of Endy. They told me to "be careful" and that "you will have social problems in an interracial relationship." It was a big deal that scarred me for years. Endy just reminded me of their ignorance and to only worry about what we felt and what my parents thought. (Thank you Endy for not running away as fast as you could, lol). In 2009 (pre-Haiti earthquake), Endy and I were eating a feast at my parents house (a common thing!) and my dad started telling us about a friend who had a blog about rating/reviewing different golf courses around the world. We got to talking and Endy mentioned Haiti and how he wanted to tell people about the other side that he (heard) about and experienced some of as a kid growing up there. He said, "I just want people to know about The Real Haiti." This is how the blog was born. We took our first major trip to Haiti as tourists in 2010. We visited 4 hotels on that trip and reviewed them and our experiences on the blog. Kibo blan an ye? Fast forward to today, my dad took his first trip to Haiti with Endy for vacation and had a blast. All of the pictures below were taken by my dad. Here are some of his experiences…and I quote him… While he experienced Haiti outside of a hotel at a family members house, he got to take Haitian showers, eat home cooked meals everyday and also see parts of Port-au-Prince as they ran daily errands. He and Endy walked up and down mountains where he saw a rock mine and people washing their clothes in the river.
He expected a lot of the scenes of PAP to look the way they did (thanks to cable news), but couldn't believe the other side of Haiti that is not shown in the media. Most shocking thing he experienced: Caribbean Supermarket in Petionville. He mentioned the workers uniforms nicely pressed and buttoned up with smiles on their faces. He was also shocked at the school kids walking to school looking fresh with pressed uniforms. These are just some of the things he shared with me over a few hours of chatting. He even said, "next time I go to Haiti…"… Lakay se lakay! Haitian American Author Nadege Fleurimond created HAITI UNCOVERED, a full color coffee table culinary book with photos, recipes, history and culture to be used as a reference for Haitians and Non-Haitians. Check out this Q&A with her and The Real Haiti! - Did you grow up in Haiti? Where are you from? I was born in Haiti, but left at the age of 7. I was born in the capital city of Port-au-Prince, but my family is from the South Department in a city called Les Cayes. That is usually the city that I represent when anyone ask me where I am from. But from 7, Brooklyn has been home. The only time I moved out was when I attended college across the bridge in Manhattan at Columbia University. - Who were the biggest influencers in your life, especially related to cooking? Funny enough, my father. He is an amazing cook. As much as he is against this culinary career that I have chosen, he really is my big inspiration. I saw what he was able to do with food, and I was inspired at a very young age. - What was your "ah-ha" moment that made you trade the courtroom for your passion, the culinary industry? I grew up first wanting to be a doctor. That was mainly because, as Haitian person that's your first calling. So when I attended Brooklyn Tech, I was on this Bio-Chem track full of math and sciences, then I realized I hated it. Upon attending college, all my friends would praise my analytical skills and ability to keep calm and collected in situations. They loved how fair I was in most situations, and we all agreed I should be a lawyer. And it made sense to me, because I am thinker. I don't think I ever gave up my law dreams. I am not one of those people who believe that we all only have one calling. I still have aspirations to go to law school. I may never practice, but I honestly think my mind was made to function as a lawyer. The kitchen chose me. It initially started off as, let me give this a try. To oh, lets see where this will go. 12 years later, I still don't think I have chosen this as my sole path. But I have enjoyed this journey thoroughly and I will continue to do it to the extent that enjoyment and fulfillment is there. - How would you describe your cooking style? Diverse. I love real food. I love food that touches your marrow. It has to taste good. Often time people make pretty food that doesn't taste that amazing. I believe you need both. I love amazing, real food, that taste awesome. I love cooking in ways that reminds you of your grandmother, mother, or amazing master uncle cook. - When traveling in Haiti while doing research for your book, what was the one place that you visited that inspired you the most? Or had the most impact? I think food wise it has to be Jeremie. Jeremie is in the Grand-Anse region of Haiti. The Grand-Anse is the southern Western tip of Haiti. It is very isolated from the rest of Haiti as the road to get there are not the very best. They are just plain bad. So just the travelling was inspiring, but the food culture there is very distinct. They have items that are very unique to their region such as tom tom, which is a dish made out of mashed bread fruit with a tasty slippery okra sauce. Pisket is another loved dish from the region, which is a dish made of tiny fish, sautéed in oil, tomato paste and seasoning. - Tell us your favorite part of the real Haiti and why we need to keep spreading awareness of this beautiful land. The people. While the food is amazing and down right knee buckling good and the beaches and various scenes are a sight to behold, the people of Haiti are the real charm of the country. The humor and candor of a Haitian person is one of the most amazing experiences one can encounter. The book is currently available via our website at http://www.nadegefleurimond.com and also on Amazon.com FOR IMMEDIATE RELEASE:
Contact: Annie Byas/Jihan Antoine TaDaGroupInc@gmail.com 516.808.3487 www.thetadagroup.com TRAVEL JOURNAL AND COOK BOOK FROM CHEF AND CULINARY CURATOR DELECTABLE FOOD ART WITH ORIGINAL HAITIAN RECIPES FOR THE AMERICAN FAMILY HAITI UNCOVERED BOOK REVEALED (September 16th, 2014—New York, NEW YORK) Foreword by New York Times bestselling author Edwidge Danticat, HAITI UNCOVERED: A Regional Adventure into the Art of Haitian Cuisine by Chef Nadege Fleurimond, is a culinary coffee table book that embraces every region and tradition of Haiti. HAITI UNCOVERED will delve into the art of Haitian Cuisine and will bring into focus the beauty of Haiti through its diverse culinary traditions while offering to Haitians and non-Haitians an opportunity to explore and learn. The beautifully bound and illustrated, hard cover book, slated to be released on November 18th 2014, will present and represent the dishes, recipes and cooking traditions, from all the 10 geographical Departments. Fleurimond traveled through multiple cities in Haiti such as Port-Au-Prince, Jacmel, Gonaives, and Cap Haitien among others to absorb and discover the nuances that are inherit in the rich and diverse culture of Haiti. One of the ways to learn about any background that is often unknown is to get to know it one on one, breaking bread, and learn about the culture through one of the most social and yet intimate way...the food. Fleurimond showcased that through her journey in the diverse provinces of her own country and to find a bit of you through her culinary journey. Manje ya pare" Food is ready! “Haiti Uncovered: A Regional Adventure into the Art of Haitian Cuisine is a book that will present an accurate depiction of Haiti's culinary art. Beyond the food, the book will present the reader with a very realistic view of Haitian culture and society through pictures and historical information. This is not just a Recipe book, but rather a look at Haitian culture through a food inspired lens. In essence, this is your chance to rediscover Haiti and to present her in a different light,” said Nadege Fleurimond. The HAITI UNCOVERED cook book will be on pre-sale from $59.99 on August 18th until September 20th This self-published Haitian cook book was developed and created in part with funds raised from Indiegogo campaign created by Nadege Fleurimond with support not only from her friends and family, but from a cross section of individuals with interests in food, culture and history. Fleurimond set goals to produce this culinary memoir by any means to uncover and rediscover the traditional aspects of Haitian cuisine and introduce a contemporary method to enjoying Caribbean food at its best. For interview or feature consideration with Chef Nadege Fleurimond please contact tadagroupinc@gmail.com and visit www.nadegefleurimond.com for more information. About the author: Nadege Fleurimond is the owner of Fleurimond Catering Inc. Utilizing her Haitian culinary background, Fleurimond pulls in world flavors from Asian, Latin American and European Cuisines. She has catered for Ann-Hauser Busch, Paul Weiss, NYC Hall, BET, and The Colbert Report, Dr. Mehmet Oz, Vivica Fox, etc. With varying interests in business, government, & social issues, Nadege graduated with a degree in Political Science from Columbia University. Nadege has been quoted in the New York Times, has appeared on the national television show Chopped on the Food Network, and has been a Food columnist for the Haitian Times Newspaper since 2008. She is also the recipient of the New York Media Alliance’s Ethnic Press Fellowship for 2010 covering the education beat. She also is the recipient of the 2011 Feet in Two Worlds Food Writers Fellowship, which has garnered many awards. The TaDa Group Inc. is a boutique firm that prides on developing personal, highly collaborative relationships with individuals trying to pursue a successful career within every realm. They work with their client's strengths and special talents to customize smart, strategic, and innovative campaigns that will place clients in a position to catapult to greater heights. Their efforts generate increased traffic from viewers; heighten reputations, high-value speaking opportunities, and priceless media contacts and relationships that clients can continue to build on. # # # # A Networking Event for Job Creators in Haiti
Thursday, September 18 The Hotel Montana in Pétion-Ville 9:30 a.m. - 2:30 p.m. Who should attend:
Click here to register online. If you would like to present your work to the audience, you must register by September 10th. This event will be in English with no translation. Contact Michele Edwards for more information. I don't tell hotels that I am there to review their property when I reserve the room and check in. I was so excited to be in my favorite city in Haiti: Jacmel. The prices on their website are confusing and that led to a big misunderstanding when we arrived. We ended up paying more than we thought based on Internet prices so before you book, just clarify that with them. Because of the hiccup, we moved rooms twice in 3 nights, which was fine because they were trying to be accommodating. The rooms are basic and decorated with Haitian decor...nothing special. {the manager ended up showing us nicer bungalow style rooms when we were checking out, so that's a better option if you want something more modern.} Overall, our stay was good and I was happy they tried to accommodate us after we had the issues in the beginning. Tip: to save on power, the hotel shuts off the electricity for a few hours in the morning and then in the afternoon. It's pretty inconvenient. I under stand doing that at home, but it was tacky for the hotel to do it. The food is okay, but way cheaper outside of the hotel. Here's a link to their website: http://hotelcyvadier.com/home/ 
Last year during Gout et Saveurs Lakay, I had the chance to photograph Chef Lemaire at La Reserve Hotel in Petionville. What a great hotel and hangout! Here's a view of the lounge area that the restaurant looks over and a chicken dish I enjoyed! 
Yum!!
 For the second year in a row, the Tyrone Bryant Library in Ft. Lauderdale, FL invited us to display Haitian photography and artifacts that we have collected. This year, we were asked to do an activity with children as part as our education for Haitian culture. Of course, we said yes! The event was story time with kids and a kite making workshop - Endy's favorite memory as a child in Haiti. We weren't sure how the kids would react, especially since it's a pretty tedious craft. I was given a stack of books to choose from to read to the kids. As I went through them to choose one, they were either long and boring, full of "facts" or they were completely untrue and negative information about Haiti} earthquake, poverty, illness, etc}. This was not the cultural education that I wanted to share with the kids. So, I chose a book with nice pictures and ad-libbed it through story time, providing my own knowledge and asking the kids about their views of Haiti. I asked the kids to raise their hands if they are Haitian. About 10 did, but I couldn't help but notice a teenager smiling without raising her hand. I knew she was Haitian. She didn't want to admit it, though, which of course I called her out on and told her she should be PROUD. She was shy, pretending she wasn't Haitian. When we started the kites, she sped ahead of everyone and was almost done with hers by the time we were all on step 2. She started to help the other little kids. A few of the little kids knew a lot about Haiti. They said Haitians are creative, there are snakes there, there's sand there, they eat griot and rice and they use goude for money. This all made us very happy, but I am so glad we did this activity with our local community because it just motivates me more to write my own book so we can share it with those who know little or nothing. I am putting it out there again, so I am held accountable, to provide a book for kids that they will feel proud to be Haitian at the end of it. Or, they will know about the real CULTURE in Haiti, not the one the news tells us about {voodoo, stealing, violence}.
|
FEEDBACK?
|
||||||
RSS Feed
