Tag Archives: Authors

Standing On Their Shoulders – Helen Williams

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A beauty throwback! In 1950s America Helen Williams became the first black female model to break into the fashion mainstream. Born in East Riverton, New Jersey in 1937, she was obsessed with clothes from an early age, and began sewing her own garments at the age of seven. As a teenager she studied dance, drama and art before getting a job as a stylist at a New York photography studio. While there she was spotted on separate occasions by Lena Horne and Sammy Davis Jr, who happened to be in the studio doing press shots. Struck by her beauty, they urged her to take up modeling. She was seventeen.

With her trademark bouffant wig, sculpted eyebrows and long, giraffe-like neck, she worked exclusively for African American magazines such as Ebony and Jet. These early years were tough, as not only did beauty’s apartheid system exclude all non-white models from mainstream fashion, but within the black modeling scene itself, the girls were required to be light-skinned, just like the African American chorus girls of the 1920s. “I was too dark to be accepted,” she recalled.

But that was America. The French, by contrast, held a very different view, and by 1960 she’d moved to Paris. “Over there I was ‘La Belle Americaine,’” she said. She modelled in the ateliers of designers Christian Dior and Jean Dessès. By the end of her tenure she was making $7,500 a year working part-time, and she’d received three marriage proposals from French admirers, one of whom kissed her feet and murmured, “I worship the ground you walk on, mademoiselle.”

After Paris she returned to America, where things had not changed at all for dark-skinned models. While searching for a new agent in New York City, she once waited two hours in the reception of one agency, only to be told that they had “one black model already, thanks.” But Williams never-say-die attitude meant that she would not take no for an answer. “I was pushy and positive,” she said. Undeterred at being rejected, the young beauty took her case to the press. Influential white journalists Dorothy Kilgallen and Earl Wilson took up her cause, drawing attention to beauty’s continuing exclusion of black models. This opened things up for Williams, who was then booked for a flurry of ads for brands such as Budweiser, Loom Togs and Modess, which crossed over for the first time into the mainstream press, in titles such as The New York Times, Life and Redbook. By 1961 her hourly rate had shot up to $100 an hour. Fashion’s lily-white membrane had finally been breached.

It was a pivotal moment for black beauty, as Williams’s success broke the tradition for only using light-skinned models. “Elitists in our group would laugh at somebody if they were totally black,” said model-turned-agent Ophelia DeVore. “And when she [Williams] came along she was very self-conscious because she was dark. She gave people who were Black the opportunity to know that if they applied themselves they could reach certain goals.” Williams was the first beauty to break the four hundred year chain that had branded dark skin as ugly. The same dark skin that was rendered second-class during slavery, that the minstrels once ridiculed, and that had relegated Hollywood’s actors to roles as servants and clowns, was suddenly beautiful.

Credit: Lipstick Alley

Over The Hump Old School Sound Check – Bobby Womack

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Robert Dwayne “Bobby” Womack (March 4, 1944 – June 27, 2014) was an American singer-songwriter and musician. An active recording artist since the early 1960s, when he started his career as the lead singer of his family musical group the Valentinos and as Sam Cooke’s backing guitarist, Womack’s career spanned more than 50 years and spanned a repertoire in the styles of R&B, soul, rock and roll, doo-wop, gospel, and country.

Womack wrote and originally recorded the Rolling Stones’ first UK No. 1 hit, “It’s All Over Now” and New Birth’s “I Can Understand It” among other songs. As a singer he is most notable for the hits “Lookin’ For a Love”, “That’s The Way I Feel About Cha”, “Woman’s Gotta Have It”, “Harry Hippie”, “Across 110th Street” and his 1980s hit “If You Think You’re Lonely Now”.

Africa Fashion Week London

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Africa Fashion Week London (AFWL), The most sought after African Inspired Fashion Event in the UK is back for the 4th Season in August 2014. Following a fabulous season 3 AFWL 2013 at the Old Truman Brewery in Shoreditch and the grand finale at the Dorchester Hotel in Park Lane.

Africa Fashion Week London (AFWL)

Find Your Fire!

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Introducing ZUVAA Fashions

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I love this African label. ZUVAA, a new community for African Fashion – Founded in 2013 by US-based entrepreneur Kelechi Anyadiegwu, ZUVAA is a new online store that showcases African inspired fashion from all over the world. Zuvaa comes from the Shona language of Zimbabwe and means ‘sunshine.’ ‘Zuvaa’ represents the vibrant and positive spirit of the continent of Africa and how you let your personal light shine.

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Credit: New African Woman Magazine

Chocolate Chip Pecan Cookie Bars

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Wrapping up July 4th weekend with chocolate!! Feel free to swap walnuts or almonds for the pecans, or use half nuts and half dried cranberries for tart, chewy bars.

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Yields: 32 bars
Total Time: 1 hr
Cook Time: 20 min

Ingredients

1 cup(s) pecans
4 tablespoon(s) unsalted butter, softened
2 tablespoon(s) canola oil
1/4 cup(s) granulated sugar
2 tablespoon(s) granulated sugar
1/4 cup(s) light brown sugar
2 tablespoon(s) light brown sugar
1 large egg
1 teaspoon(s) pure vanilla extract
1 1/2 cup(s) whole wheat pastry flour
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) Kosher salt
1 cup(s) semisweet chocolate chips

Directions

1. Preheat the oven to 350 degrees F and line the bottom of a 9- by 13-inch baking pan with parchment paper. Spread the pecans in a pie plate and toast for about 8 minutes, until golden. Chop the pecans and let cool.

2, In the bowl of a standing electric mixer, beat the butter and oil with the granulated sugar and brown sugar until creamy. Beat in the egg and vanilla until smooth. In a small bowl, whisk the flour with the baking soda and salt; beat the dry ingredients into the mixer at low speed. Add the chocolate chips and pecans; beat just until incorporated.

3. Transfer the dough to the prepared baking pan and press into an even layer. Bake for about 20 minutes, until lightly browned and nearly set in the center. Let cool completely, then run a knife around the edges and invert the rectangle. Peel off the paper and invert onto a cutting board. Cut and serve.

Happy 4th of July!

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Here’s to a happy and safe 4th of July to you all!!

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Over The Hump Old School Sound Check – Chic

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Happy Thursday! No worries cause Friday is the next day!!

Chic (currently Chic featuring Nile Rodgers) is an American band that was organized during 1976 by guitarist Nile Rodgers and bassist Bernard Edwards. It is known best for its commercially successful disco songs, including “Dance, Dance, Dance (Yowsah, Yowsah, Yowsah)” (1977), “Everybody Dance” (1977), “Le Freak” (1978), “I Want Your Love” (1978), “Good Times” (1979), and “My Forbidden Lover” (1979). The group regarded themselves as a rock band for the disco movement “that made good on hippie peace, love and freedom”. In October 2013, Chic was nominated for induction into the Rock and Roll Hall of Fame for the eighth time.

Chocolate Peanut Butter Swirl Brownies

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Want to practice your new baking skills? Try this go-to recipe for homemade outrageously irresistible brownies. Dollops of peanut butter filling are spooned onto brownie batter; pulling a knife back and forth through both results in a marbleized look.

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Yields: 9 large or 16 small squares

Ingredients

Batter:
8 tablespoon(s) (1 stick) unsalted butter, cut into small pieces, plus more for pan
2 ounce(s) good-quality unsweetened chocolate, coarsely chopped
4 ounce(s) good-quality semisweet chocolate, coarsely chopped
2/3 cup(s) all-purpose flour
1/2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
3/4 cup(s) granulated sugar
3 large eggs
2 teaspoon(s) pure vanilla extract

Filling:
4 tablespoon(s) unsalted butter, melted
1/2 cup(s) confectioners’ sugar
3/4 cup(s) smooth peanut butter
1/4 teaspoon(s) salt
1/2 teaspoon(s) pure vanilla extract

Directions

1. Preheat oven to 325 degrees F. Butter an 8-inch square baking pan and line with parchment, allowing a 2-inch overhang. Butter lining (not overhang).

2. Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly. Whisk together flour, baking powder, and salt in a bowl.

3. Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.

4. Make filling: Stir together butter, confectioners’ sugar, peanut butter, salt, and vanilla in a bowl until smooth.

5. Pour one-third of batter into prepared pan; spread evenly with a rubber spatula. Drop dollops of peanut butter filling (about 1 tablespoon each) on top of batter, spacing about 1 inch apart. Drizzle remaining batter on top, and gently spread to fill pan. Drop dollops of remaining filling on top. Gently swirl peanut butter filling into batter with a butter knife, running the knife lengthwise and crosswise through layers.

6. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Brownies can be stored in an airtight container at room temperature up to 3 days.

F.L.Y.

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