In a musical world full of nonsense that passes as music, it was refreshing for me to stumble upon a treasure of a song. It's called "The River" and it's sung by newcomer Noel Gourdin.
Okay, so everybody's telling me this song's been out for a year(?) and asking me where I've been. Living in a cave called running a school is my answer. But seriously, this song's lyrics are powerful. It conjures up vivid images and warm feelings inside. And if you have roots in the South, you can instantly relate. Even if you don't, you can relate to the wistful theme of love lost. And brother man's voice is FIRE! Some say he reminds them of Anthony Hamilton or Jaheim. Humph! Really reminds me of the old school crooners back in the day -- the Eddie Kendricks and David Ruffins and such.
For the full experience, check out the video:
http://youtube.com/watch?v=Dy7iPhG7VT4
Or for the initially skeptical, here are the lyrics...
"The River", produced and written by Lady and a Tramp and sung by Noel Gourdin
Growin' up, it was tough
We were glad for what little we had
I saw my share of Old Fair, Mississippi, dirt roads, and Confederate flags
Everyday my father would tell me, “Son, run and don't never come back”
That's where I left my girl
That's where my heart is at, and ohh...
[Chorus]
I held my breath when they dipped my head
Then I came up shiny and new
Found out about love in the back of my Impala
Where they laid my grandfather too
Down by the river where black folks gather after Sunday service is through
How the river runs to the ocean, I'll be runnin' right back to you
I got along, I'm movin' on
I bandaged the scars up well
I think of her, then I sit and I wait
For a card or a letter in the mail
I walk the beach with the sand in my feet
Place my ear up to a shell
I wonder if you miss me too
Cuz I been longin' to get to you
I'm sick of starin' out my window sill
I'm tired of hopin' she remembers me still
I'm packin' my bags, I said I'm goin' back home
To the place where I belong
The river
And if she's there when I get there
I'm never gonna leave her again
You see, she stole my heart
Down by the river
[Chorus]
So I'm packin' up my suitcase
Bought me a one-way fare
I'm leavin' everything behind me
But in my heart I always care
And I'll still be right there (Thank you baby)
Cuz nothin' can replace that part in my life, and...
[Chorus]
Tuesday, June 24, 2008
Saturday, June 07, 2008
Hip Hop Chef
So it's 8:30am and TT is still asleep (yes, she's sick), and I'm watching... get this -- a cooking show! No, the world is not coming to an end. Yes, I feel okay. But for someone to get me to watch a cooking show, the host has to be interesting, and interesting this host is...
His name is G. Garvin, and he looks like a dark-skinned LL Cool J (ladies, get your minds right!). The name of the show is "Turn Up the Heat w. G. Garvin", and this 'hip hop chef', as I've dubbed him, is known to dress in a crisp button-down (w. sleeves rolled up so he can cook), while rocking a red turned-back baseball cap. Today he's wearing another button up, along w. black jeans and white 'kicks' (a.k.a. sneakers).
He speaks what comes naturally to him: a perfect blend of 'cooking lingo' and hip hop lingo. He refers to himself as 'ya boy' and cracks me up w. his 'know what I mean?' spoken as only true hip hop lovers can. He just said, "We're gonna watch this baby do what it do!" Now when was the last time you heard Emeril or Rachel Ray use this type of language?
G. Garvin is able to talk about the specific spices he uses, different kinds of cheese (Gruyere is the new one I learned, from the Switzerland town where it originated, which I learned from G. Garvin), and prosciutto (the Italian word for ham; I wondered what I was ordering from Wendy's when I ordered the sandwich w. this; I was just going by the picture!).
G. Garvin also takes us on field trips. Today he's at a restaurant in New Orleans, letting a female chef there teach us. One Saturday he took us to a South Side restaurant that also doubles as a famous culinary arts school (Washburne Culinary Arts Institute and Restaurant). This cool place is located in the South Shore Cultural Center, "a Chicago landmark and architectural treasure restored to preserve the original details of many areas" (taken from opentable.com).
Oh, right now G. Garvin has moved us to Cafe Reconcile, a restaurant that is also a training program for at-risk youth, ages 18-21 years old.
Can anybody see the 'hood commitment blended w. the cooking commitment?
So.... Why am I sharing all this? Is it just to let everybody know that part of me is starting to want to learn how to cook? Hecky-naw (to quote my friend D).
I brought this up to give a perfect example of what it is like to "contextualize" something -- in this case, contextualize cooking in a Black urban setting. G. Garvin has found a way to make cooking/culinary arts appealing to a specific group of people. His hip hop nature and love of the 'hood comes through clearly, even as he introduces the audience to high-end dishes.
As the Christian church thinks about what it might look like to be "missional" and to "contextualize" the Gospel, check out G. Garvin!
His name is G. Garvin, and he looks like a dark-skinned LL Cool J (ladies, get your minds right!). The name of the show is "Turn Up the Heat w. G. Garvin", and this 'hip hop chef', as I've dubbed him, is known to dress in a crisp button-down (w. sleeves rolled up so he can cook), while rocking a red turned-back baseball cap. Today he's wearing another button up, along w. black jeans and white 'kicks' (a.k.a. sneakers).
He speaks what comes naturally to him: a perfect blend of 'cooking lingo' and hip hop lingo. He refers to himself as 'ya boy' and cracks me up w. his 'know what I mean?' spoken as only true hip hop lovers can. He just said, "We're gonna watch this baby do what it do!" Now when was the last time you heard Emeril or Rachel Ray use this type of language?
G. Garvin is able to talk about the specific spices he uses, different kinds of cheese (Gruyere is the new one I learned, from the Switzerland town where it originated, which I learned from G. Garvin), and prosciutto (the Italian word for ham; I wondered what I was ordering from Wendy's when I ordered the sandwich w. this; I was just going by the picture!).
G. Garvin also takes us on field trips. Today he's at a restaurant in New Orleans, letting a female chef there teach us. One Saturday he took us to a South Side restaurant that also doubles as a famous culinary arts school (Washburne Culinary Arts Institute and Restaurant). This cool place is located in the South Shore Cultural Center, "a Chicago landmark and architectural treasure restored to preserve the original details of many areas" (taken from opentable.com).
Oh, right now G. Garvin has moved us to Cafe Reconcile, a restaurant that is also a training program for at-risk youth, ages 18-21 years old.
Can anybody see the 'hood commitment blended w. the cooking commitment?
So.... Why am I sharing all this? Is it just to let everybody know that part of me is starting to want to learn how to cook? Hecky-naw (to quote my friend D).
I brought this up to give a perfect example of what it is like to "contextualize" something -- in this case, contextualize cooking in a Black urban setting. G. Garvin has found a way to make cooking/culinary arts appealing to a specific group of people. His hip hop nature and love of the 'hood comes through clearly, even as he introduces the audience to high-end dishes.
As the Christian church thinks about what it might look like to be "missional" and to "contextualize" the Gospel, check out G. Garvin!
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