WHY NOT US?
December 24, 2019
“I THINK PART OF IT IS ACCEPTING THAT [THERE IS] SO MUCH BEAUTY IN BEING BLACK.”
X TINA KNOWLES X
A couple of years back, after living in Lexington, KY for nearly a decade, I was tired. Tired of observing the same people in the same elite, exclusionary circles throw parties, host events, conjure marketing campaigns, and write local magazine features that seldom featured a person of color, let alone someone who looked like me – a BLACK person. There is power in seeing black people on public and widely viewed platforms. It says that black people matter. It says that black people are a valuable audience. It says that black people are gifted. It says that black people exist.
You’ll notice that I said “a couple of years back.” That’s how long it took me to actually bring this project to life. A number of things held me back, but the main obstacle was the fact that I didn’t make it a priority until now. The irony of this fact looms large, as I think about the targeted audience of this project – folks who don’t make inclusion a priority.
The goal of “Why Not Us?” is to shed light on the lack of inclusion in Lexington, KY and beyond by gathering bold, talented, and hella black creatives in one room. It is a family portrait of black creativity, tenacity, and visibility. And that visibility matters. I want other black creatives, and young future creatives, to see this and know they are worthy of being included in Lexington’s creative mix. They are worthy of being hired at agencies. They are worthy of being invited to blogger events. They are worthy of being a face in a campaign. They are worthy of performing in local musical showcases. We. Are. Worthy. And we have so much to offer.
I also want everyone to know that we are not a quota to be filled. Just because you have one person of color, or one black person involved in a project, or invited to an event, that doesn’t mean your inclusive work is done.
NEWSFLASH:
YOU CAN INVITE MORE THAN ONE BLACK PERSON TO BE A PART OF SOMETHING
I have been at WAY too many events where I am the only person of color present among scores of folks. I have even been told before that I was a last minute invite so there would be “diversity” at the event. So I challenge you, coordinator, planner, etc., make your next event as inclusive as possible. And then the one after that. And so on, and so on, until inclusiveness is a beautiful reflex, and not something you have to “check off” of a list of annoying tasks.
Head to my Instagram (@prettystrangedesign) to read more of my thoughts on inclusiveness in the creative world, and enjoy below several of my favorite images from this shoot.
The Strange Plate Chocolate Chunk Cookie Yield: 12 large cookies INGREDIENTS: 2 sticks unsalted butter, room temperature 1/2 stick salted butter, room temperature 2 cups all-purpose flour 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 2 tbsp malted milk powder 1 1/4 cups dark brown sugar 1/4 cup granulated sugar 2 large eggs, room temperature 2 tsp vanilla extract 2 roughly chopped baking chocolate bars (go for the good stuff, like Ghirardelli or better. 60%-72% cacao) Flaky salt (Kosher or sea salt) for sprinkling Kettle chips for topping (optional) Salted thin pretzels for topping (optional) HOW IT’S DONE: In a saucepan, melt one of the sticks of unsalted butter over medium heat, swirling often, until it foams, and small brown bits begin to form at the bottom (this will take between 5-10 minutes. Keep an eye on it). Pour the butter and brown bits into a medium mixing bowl and allow the melted butter to cool for 10-15 minutes. Meanwhile, in a medium mixing bowl, whisk together the flour, baking soda, baking powder, salt, and malted milk powder. Add the brown sugar and granulated sugar to the cooled brown butter, along with the remaining stick and a half of room temp butter. Using an electric mixer on medium speed, cream the butters & sugars together until mixed, about a minute or two. Add eggs and vanilla, then increase the mixer speed to medium-high. Mix for another minute or two, until the mixture starts to lighten and thicken up. Reduce mixer speed to low and slowly add the dry ingredients. Beat until just combined. Mix in chocolate pieces with a spatula or wooden spoon. Cover surface of dough with plastic wrap, and chill in the refrigerator for at least 2 hours. Once dough has chilled, preheat oven to 375 degrees, and place a rack in the middle of the oven. Using a standard ice cream scoop, portion out balls of dough and place on a flat baking sheet (don’t use sheets that are warped in any way. These cookies are so butter laden that they will slide around and merge into each other if given even a slight incline…). These are big cookies, so I recommend baking six at a time and spacing them at least three inches apart. You are welcome to make smaller scoops, place more on the sheet, and bake them for less time. Leave cookies in balls, and don’t flatten them out. Sprinkle with flaky salt. Bake cookies until edges are brown and crisp, but centers are still soft and gooey, about 13-15 minutes. Immediately out of the oven, push potato chip and pretzel pieces into cookies if desired. Let cool on baking sheet for 10 minutes, then transfer to cooling racks. In my opinion, these are best enjoyed warm, so for next-day enjoyment, pop them in the microwave for 10-15 seconds, and you’ll be right back in ooey-gooey town.
First of all, lower your voice.
