Normally, we wouldn’t mix hair and food together; however, the Multi Cultural Cooking Network is very much equally a cultural network. As an African American woman, I reserve the right to be happy to be nappy as long my hair looks as groomed as anyone else but at Six Flags they don’t see the natural state of the hair of the descendants of Africans to be professional. It’s the natural hair of a people. Although relaxed hair styles have become a cultural standard, the fro is the natural state of hair and braids are a historical style to African ancestry. – Crystal Johnson, MCCN Editor
Grammy Award Winner Gil Scott
ABC 7 News obtained a copy of Six Flags’ grooming standards for employees, which states that the company does not permit “any hairstyle that detracts or takes away from Six Flags’ theme.”
Not sure what the Six Flags’ theme is or how dreadlocks could detract or not detract from that theme.
A spokesperson for the American Civil Liberties Union believes that defining locked hair as inherently unprofessional is racially insensitive at best — and potentially discriminatory at worst READ MORE
High School Musical Star Monique Coleman
Crystal Johnson, MCCN Editor– To the best of my recollection hot cross buns stand out for me. They were sort of different and it never really dawned on me about the religious signifigance. They were neat looking. As for the taste, it was somewhere between a pastry and sweet bread.
Chef Jay Bonilla, En La Cocina Para Mi Amor- Host– In Honduras we don’t celebrate Easter as you do here, it is a time for reflection because it is when Jesus died, and Friday we eat dried fish soup because we are not supposed to eat meat.
Monica Johnson, MCCN Associate Editor– I don’t really have a favorite meal, but I do remember making Easter Eggs…boiling them, dying them and then decorating them was a lot of fun. Afterwards, I would put it in my big straw Easter basket. The thing I anticipated most was eating the big chocolate bunny that I got faithfully every year. I’m really thankful for those memories.
Micheal Fusco, MCCN Film Critic “Film and Foodie”-
My aunt makes an amazing potato, onion, and cheese casserole. We have it every year.
Sunni Boswell, Asian Express Host -Easter time was a time for traditional midwest feast of delicious glazed ham directly from a butcher. Festooned with pineapple slices and cherries carefully arranged on the cross-hatched surface. All golden brown and soooo delicious. Decadant scalloped potatoes with three cheeses and onions, a crunchy delicious cucumber and onion salad and roasted tomatoes. Hardly Asian, but always delicious
and mouth watering. And, of course, a bowlful of colorful decorated Easter Eggs and chocolates!! As well as fresh cut flowers in crystal on table along with crisp linens.
Carla Crudup, Make Yourself Comfortable American Style- Host: I can remember smelling the buttery homemade yeast dinner rolls rising and baking, fresh green beans cooking and helping to make the potato salad. The glazed ham baking in the oven also brings backs great holiday memories that was garnished with cloves, brown sugar and pineapple. We always had a second entree that was either prime rib, salmon or a rack of lamb. My mom was very diligent and passionate about decorating for the holidays and made easter baskets for everyone. I can recall the bunny napkin rings that graced the table that had been decorated with china and crystal. Pots of fresh lillies, daffodils and tulips were placed outside of the home… My parents always emphasized the reason for the celebration of Easter.