Africans lead with highest academic achievements in the USA

African immigrants are known for their voracious appetite for higher education. They make the continent proud. Congratulations



African Child Prodigy

15-Year-Old Kelvin Doe is an engineering whiz living in Sierra Leone who scours the trash bins for spare parts, which he uses to build batteries, generators and transmitters. Completely self-taught, Kelvin has created his own radio station where he broadcasts news and plays music under the moniker, DJ Focus.

Kelvin became the youngest person in history to be invited to the “Visiting Practitioner’s Program” at MIT. THNKR had exclusive access to Kelvin and his life-changing journey – experiencing the US for the first time, exploring incredible opportunities, contending with homesickness, and mapping out his future.

Blacks in Latin America – Four-part Series – Dr. Louis Gates

Latinamericans generally present themselves as one big happy family where everybody is equal and there is no discrimination. However when you look  beyond the veneer a different picture emerges. Blacks and the Amerindians  are generally the poorest in these countries, they are generally at the bottom of the social and economic totem pole while the white skinned occupies the top. Why is this?   One of the countries in South America where I believe that Blacks fare the best in terms of equality is Cuba. But in  many of the other countries the blithe of Black racism and discrimination is very present.  It is only in recent years through rap lyrics the issue of racism in Latinamerica is addressed. It is why I am pleased that Dr. Louis Gates is taking a closer look at Blacks  in these countries and we know how thorough the man is.  Don’t miss this 4-part series on PBS. Let us see what Dr. Gates will uncover.

(excerpt of article from Savoy Magazine)

Latin America is often associated with music, monuments and sun, but each of the six countries featured in Black in Latin America including Brazil, Cuba, the Dominican Republic, Haiti, Mexico and Peru, has a secret history.   On his journey, Professor Gates discovers, behind a shared legacy of colonialism and slavery, vivid stories and people marked by African roots.

12.5 million Africans were shipped to the New World during the Middle Passage.  While just over 11.0 million survived the arduous journey, only about 450,000 of them arrived in the United States.  The rest—over ten and a half million—were taken to the Caribbean and Latin America and kept in bondage far longer than the slaves in the United States.  This astonishing fact changes the entire picture of the history of slavery in the Western hemisphere, and of its lasting cultural impact.  These millions of Africans created new and vibrant cultures, magnificently compelling syntheses of various African, English, French, Portuguese and Spanish influences.

Despite their great numbers, the cultural and social worlds that they created remain largely unknown to most Americans, except for certain popular, cross-over musical forms.  In his new series,  Professor Gates  sets out on a quest to discover how Latin Americans of African descent live now, and how the countries acknowledge—or deny—their African past; how the fact of race and African ancestry play themselves out in the multicultural worlds of the Caribbean and Latin America.  Starting with the slave experience and extending to the present, Professor Gates unveils the history of the African presence in six Latin American countries through art, music, cuisine, dance, politics and religion, but also the very palpable presence of anti-black racism that has sometimes sought to keep the black cultural presence from view…..

What Africa brought to the table – new cook book

Jessica B Harris

Jessica Harris’ new book “High on the hog” should be in every African-American home to let them see the history of their eating habits and how this modern American diet is harming them today. Her book is about Americanizing the Southern African-American diet.

“High on the Hog” covers a lot of territory in terms of African-American eating habits. (Ms. Harris refers to those eating habits, widely construed, as “foodways,” and I wish she wouldn’t. It’s a vaguely sanctimonious term that’s caught on among food historians, especially Southern ones, in recent years. I await the books on sexways and toiletways.)

Ms. Harris examines West African staple foods in the centuries before slavery; she details the grim slop captives were fed during the terrors of the Middle Passage. She explores the life of George Washington’s revered black cook at Mount Vernon, Hercules, and Thomas Jefferson’s talented cook, James Hemings, the brother of Jefferson’s slave, Sally Hemings, who some historians believe was Jefferson’s mistress. She dilates on black cowboys and Pullman porters and the authors of the earliest black cookbooks. Her true topic is, as she puts it, “the Africanizing of the Southern palate,” and ultimately of the American one.