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CONTENTS
HOLIDAY 2023
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CELEBRATING OUR TOP PRINT STORIES OF THE LAST HALF DECADE
12 Beautifully Arranged This Kenyan-Filipino family is steeped in a love that began as strangers in marriage.
20 Celebrations! Merida Recipes from Merida, Yucatan.
27 History Pre-written Transgenerational transfer of trauma, systemic racism and unresolved grief.
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Celebrations! Colombia Taste of Colombia.
40 Destined for Love The new global family.
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46 Celebrations! Peru A cultural fusion of flavors.
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Día de los Muertos Poster A beautiful Catrina.
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Blinded by the Light A hit show and its global multicultural cast.
62 Celebrations! Brazil
82 My Brown is Beautiful
Delicacies from South America’s largest country.
An Indian-born Australian shares her key to confidence.
68 Art Heals
88 Life In Slow Motion
Celebrating an indigenous tradition.
Lessons from a TCK’s first pet on moments and memories.
76 The Old World
92 A Military B.R.A.T.
Beautiful photography of this amazing city.
Time heals
Splendor of Istanbul
IN EVERY ISSUE 8
Contributors
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Publisher’s Letter
Makes Peace in Vietnam
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Culturally Fluid Definitions n the 21st century, assessing someone’s background from outward appearance isn’t enough as hidden, rather than visual, diversity means people increasingly bring more to the table than meets the eye.
Whether through nationality, travel, race or ethnicity, many straddle culture in myriad ways. From Cultural Fluidity, to Third Culture Kid, Expat, Third Culture Adult, Cross-Cultural Kid and more, the language to describe our in-between community is of
Cross-Cultural Kid (CCK) A term coined by author Ruth Van Reken in 2002, is a person who is living, has lived, or meaningfully interacted with two or more cultural environments for a significant period of time during the first 18 years of life. This includes minority individuals living within majority culture.
Adult Cross-Cultural Kid (ACCK)
utmost importance. Knowing the vocabulary creates understanding and deepens our sense of belonging and connections to others with similar experiences. Here’s a quick overview so you can follow along any of our articles with ease:
Third Culture Kids (TCKs) Coined by Sociologist Ruth Useem in the 1950s as a person who has spent a significant part of his or her developmental years outside the parents’ culture. The first culture is considered an individual’s passport culture, while the second culture consists of the culture(s) in which the individual has lived. The third culture is a result of the person’s life experience; this is the culture to which they most belong. The third culture often is where individuals feel community with others of similar experience.
An adult who grew up as a Cross-Cultural Kid.
Domestic TCK Cultural Fluidity/Cultural Mobility A term coined by Culturs founder Donnyale Ambrosine to characterize hidden diversity created by people who don’t or didn’t grow up in a homo genous cultural environment. Culturally Fluid individuals may straddle nationalities, ethnicities, race or culture. The fluidity created allows understanding between or among their foundational areas of meaningful experience. It also may hinder sense of belonging to any one area.
Children who moved to various regions within the same country while growing up, often having to re-learn ways of being, especially as regional differences in dress, speech and action are heightened in formative years when it is important to be accepted.
Adult Third Culture Kid (ATCK) An adult who grew up as a TCK.
Third Culture Adult (TCA) Missionary Kids Children of missionaries who travel to missions domestically or abroad. 6
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Coined in 2002 by Psychotherapist Paulette Bethel to signify individuals who travel extensively and are immersed in, or live in global locations after the age of 18 (after identity has been solidified).
Refugees Internationally nomadic group not characterized by a parent’s occupation. Displaced from their homeland forcibly or by choice, often having fled for varied reasons — violence, politics, religion, environment, etc. Refugees typically do not return to their origin country.
Immigrants People who, for varied reasons, immigrate to a country different than their homeland to stay permanently. Many return to their home countries to visit, though some do not.
Expatriate (Expat) As defined by Merriam Webster — to leave one’s native country to live elsewhere; which also sometimes means to renounce allegiance to one’s native country.
Military B.R.A.T. Children of military who move with parents to different places within or outside of their home country. They often experience other cultures within the confines of a military installation or compound that possesses traits of the home country.
Non-Military Foreign Service Children traveling with their parents to various countries in non-military government roles, diplomatic corps, civil service, foreign service, etc.
Diplomat Kids Children whose parents are members of the home country’s political framework while living on foreign soil.
Traveler Those who travel expecting differences among intra-international or international culture, however, not immersed in these cultures for extended periods of time, or long enough to integrate local cultural norms as their own.
International Business Kids Children whose parents work with multinational corporations that take them to faraway lands, often in professional fields surrounding oil, construction and pharmaceuticals.
Borderlanders Described by author Ruth Van Reken in the book “Third Culture Kids,” a borderlander is a citizen of one country that lives close to another. Often the norms, customs and traits of each country’s culture seeps into the other, creating a cultural experience separate from either original culture, while allowing inhabitants keen knowledge and insight into their own culture as well as the other.
Multiracial People whose family consists of two or more races to which the individual identifies. With race often come cultural norms, slang language and attitudes that can greatly differ. Many multiracial children, though not all, have the unique opportunity to learn norms of all the cultures they comprise.
Multiethnic; Multicultural People whose family consists of two or more cultures to which the individual identifies. Even when belonging to the same race, differences in culture may exist between ethnicities, tribes and other cultural contexts. www.CultursMag.com | Celebrate 2023
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CONTRIBUTORS Brazillian TCA DOMÊNICA ALVES was born and raised in São Paulo, Brazil. Alves is an English teacher specializing in oral communication. She has helped many people improve their English skills through private and group classes in schools and companies. Alves is also passionate about traveling within her country and abroad. She loves meeting new people, learning about their cultures, trying new food and just being somewhere for the first time.
Turkish TCA OĞUZHAN ATES is a freelance photographer from Istanbul, Turkey. His typical work includes portraits, but in his free time he loves to photograph Istanbul with its streets, Bosphorus Strait and animals, especially cats and seagulls. He has taken landscape photos and videos in many countries, including Ukraine, Montenegro, Bosnia, Serbia, Albania, Macedonia, Georgia and Azerbaijan.
Adult CCK, TCA and TCK Parent PAULETTE BETHEL, PHD is a career U.S. Air Force officer, trauma recovery coach, global transition expert and a mother to Third Culture Kids. Culturally and racially blended, Dr. Bethel is our expert on the importance of transition and its effect on relationships. She is CEO and Founder of Discoveries Coaching & Consulting.
Brazilian TCK KARINA BRUM is originally from Rio de Janeiro, Brazil. Despite being born in Brazil, she often traveled to the United States to visit her maternal family in Colorado. Growing up for Brum was very bicultural as she switched from Portuguese to English and vice-versa to communicate with family. She found herself in two vastly different cultural contexts, and she needed to learn to navigate. Brum currently works at Colorado State University in university housing. Within her role, she provides residential support to a diverse community of residents, most of whom are international students.
Filipina TCK Third Culture Kid Expert MYRA DUMAPIAS is the Chief Executive Officer of TCKidNOW, which has been featured on the BBC, ABC News, The Telegraph, the U.S. Department of Defense and Education Week and helped thousands discover their TCK identity and find a sense of belonging long before mention of the term on social media. TCKidNow provides trauma-informed educational outreach about the lifetime impact of a transnational upbringing. While acknowledging the role healing plays in helping TCKs recognize and develop their skills, TCKidNOW fosters connections that help TCKs find a sense of belonging and give back to the world they grew up in. Dumapias holds a Bachelor’s in English and World Literature and a Master’s in Social Work.
U.K., Trinidad & Tobago TCK HAYDEN GREENE is a pop culture columnist and director of multicultural affairs and student development at Manhattan College in New York City, U.S.A. Known as Brooklyn’s favorite polymath, he is a prize-winning fine art photographer, voice over talent and Trinidadian from the U.K.
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CONTRIBUTORS Peruvian TCA Hola! My name is CHOJI ITOSU and I am a former professional chef specializing in Peruvian Cuisine and its influences. I ´ve worked and travelled throughout several countries such as Australia, Japan and South America. Nowadays, I am based in Lima, Peru and I work as a “Travel Advisor” by connecting people from all over the world into Peruvian culture. I host local experiences in Lima, such as personalized cultural tours, history and cooking classes, called “500 years of Peruvian Flavours: History, Origins and Modern recipes,” “Culinary food tour – Tastes of Lima,” and “Sports tours.” Every single tour I promote is focused on the cultural relevance and its impact in the daily life of Peruvians and its history and origins.
U.S. Military B.R.A.T. TOMMY MCMILLION is a Domestic Third Culture Kid who grew up in Texas and later lived in Colorado, New York and Las Vegas. As a student of art, McMillion was able to turn his passion for music, photography and graphic design into a career. Since 1997, he has created unique compositions for local, national and international talent and businesses. As a professional photographer, McMillion specializes in capturing the beauty of nature, urban life and entertainment. McMillion is the founder and co-owner of McMillion Multimedia, a firm specializing in brand development, promotions, and marketing solutions for the entertainment industry while actively targeting the five senses through use of the meme senses methodology.
U.S. Military B.R.A.T. DONNA MUSIL is a documentary filmmaker, writer and activist exploring the subculture of U.S. Military B.R.A.T.s. She wrote and directed the award-winning 2006 documentary “Brats: Our Journey Home,” a film about growing up the child of a military family and the effect it has on that child’s adult life. She is also the founder of Brats Without Borders, a nonprofit organization dedicated to increasing awareness, celebration and support for Military B.R.A.T.s and other Third Culture Kids.
Colombian Native JHONATAN RODRÍGUEZ is an actor and photographer, born in Colombia and his work is carried out in the performing and visual arts. After backpacking in southern Latin America, his inspiration is life, and he seeks to continue traveling to portray the cultures and diverse landscapes that exist in the world. He studied theater at the University of Antioquia in Medellín and his passion for photography was born in a self-taught and empirical way.
Indian-Australian Australia-based SWARNALI SIKDER DAS produces content for Culturs because she believes it is important for people from all over the world with all different stories to have a medium where their stories can be shared. She is passionate about different cultures, fashion and fighting domestic abuse. As a professional model and actor, she always wanted to work on strong concepts which can reach out to masses and influence people from different parts of the world. She believes it’s time for all of us to make this world a better place to live with love and respect for each other.
Diné (Navajo) EUGENE TAPAHE, Diné (Navajo), is the owner, photographer and graphic designer at Tapahe Photography and Tapahe Inventive Design. His experience ranges from Managing Editor, Art Director, Senior Animator/Designer, and Photographer for publications such as The Navajo Times, and ESPN The Magazine, Communication Arts Magazine, and Photoshop User Magazine. He draws creative inspiration from his Navajo culture and credits his traditional upbringing for his continued success. His photography and work in his professional career have taken him to the NFL Super Bowl, MLB World Series and other major world events.
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PUBLISHER’S LETTER
Barcelona
C
Cannes
Cascais
ulturs began in 2014 as a fledgling website with growing content, a university workshop on media and global culture identity and a dream to enhance community for cultural “in-between” people around the globe. Soon those hopeful beginnings grew into a university-accredited class and a beautiful print magazine that launched to almost 500 people at our then HQ in Denver, Colorado, U.S.A. Today, we reach more than one million people in 200 countries and territories, work with some of the globe’s biggest brands, and have a team that spans 17 countries on five continents. Along the journey we’ve wrestled challenges, enjoyed successes, communed with many an in-betweener, and championed our community. As with any bootstrapped startup, we had a lot to live10
The Serengeti
Cairo
up-to and meager resources to do so. From the start, all of our proceeds went back into the publication and directly into supporting crosscultural communities around the world with an emphasis on people of color. Just yesterday, as I read an online article celebrating how far Third Culture Kid (TCK) research has traversed in the last 50 years, I was disappointed to see that the many images felt like more of the same: few people of color and no Black faces among those featured in places like Egypt, Pakistan, Indonesia, Nigeria, The United Kingdom, Brazil and more. Culturs still is the one single place that continues to celebrate both visual and hidden diversity, and makes a point to include everyone in our cultural inbetween. In a landscape where 283+ million people live outside their passport countries, there’s no reason we all shouldn’t be represented.
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Istanbul
Zanzibar
This issue closes our fifth year in print, after a five continent world tour last year meant to document the journey. We met with tens of thousands of “our people” on the ground in 19+ destinations around the globe and included some of the most beloved articles from those experiences, and the last five years, with updated visuals and commentary from our contributors to culminate in a proper anniversary recap. It’s also the perfect launch to what promises to be our most iconic year. In 2024, we plan to launch new products, new media, new staff and new partnerships, including a much-anticipated ambassador program. Community is top of mind as we continue to grow, and we look forward to communing with you all along the way. Live in Full Color,
Publisher and CEO
Celebrate 2023
www.CultursMag.com Volume VI, Issue XXII
GURU PUBLISHER & CEO Doni Aldine
Cappadocia
EDITORIAL
Uruguay INCOMING EDITOR IN CHIEF John Liang INCOMING MANAGING EDITOR Tammy Matthews Nairobi
Buenos Aires
CONTRIBUTORS Choji Itosu Donna Musil Swarnali Sikder Eugene Tapahe
COLUMNISTS Paulette Bethel Myra Dumapias Hayden Greene
PODCAST PRODUCTION VIDEOGRAPHY Ishmael Ambrosine
São Paulo
PRODUCTION Ahbram Ambrosine
SPECIAL THANKS Podup
CREATIVE
ON THE COVER LA CATRINA This original illustration by Mexican TCA Diana Vega was chosen for this cover as a celebration of culture. La Calavera Catrina (“The Dapper [female] Skull”) was created by the Mexican printmaker and lithographer José Guadalupe Posada (1852–1913). In 1946–47, the Mexican muralist Diego Rivera elaborated Posada’s creation into a full-scale figure that he placed in his fresco “A Dream of a Sunday Afternoon in the Alameda Park.” Rivera rehabilitated her into a Mexican national symbol. La Catrina is a character associated with Day of the Dead (Spanish: Día de los Muertos), both in Mexico and around the world. Find out more about the anniversary at Cultursmag.com/Podcast
ART DIRECTION Diana Vega
PHOTOGRAPHERS WEB SHOP DESIGN Oğuzhan Ates Sellry, Canada Hayden Greene ILLUSTRATION WEB DESIGN Choji Itosu Diana Vega Webloo Tommy McMillion PHOTO EDITOR SOCIAL MEDIA Raiffur Rahman Jhonatan Rodriguez Evita Social, London Jhonatan Rodriguez Eugene Tapahe
SUPPORTERS ADVISORY BOARD Chumba Limo Brooke Martellaro Gregory Moore Donna Musil
Linda Thomas Brooks Antionette Williams
SPECIAL THANKS: Colorado State University Journalism and Media Communication
Connect with Culturs on social: @CultursMag @CultursGuruTCK
SUBSCRIPTIONS: www.cultursmag.com/subscribe. ADVERTISING INQUIRIES: Contact advertising@cultursmag.com. MEDIA INQUIRIES: Contact press@cultursmag.com. CULTURSTM magazine, Volume 2, Issue 3. Copyright Culturs Global Multicultural Philanthropic Lifestyle Network. All rights reserved. Published quarterly; Winter, Spring, Summer, Fall, by Simply Alive, LLC, 242 Linden Street, Fort Collins, CO 80525. POSTMASTER: Send address changes to Culturs magazine, 1800 Wazee Street, Suite 300, Denver, CO, 80525. Reproduction in whole or part without express written consent is strictly prohibited. Simply Alive LLC does not assume responsibility for the advertisements, nor any representation made therein, nor the quality or deliverability of the products themselves. No responsibility is assumed for unsolicited submissions, manuscripts, photographs, and other material submitted. Culturs makes every effort to provide accurate information in advertising and editorial content, however, does not make any claim as to the accuracy of information provided by advertisers or editorial contributors and accepts no responsibility or liability for inaccurate information. PRINTED IN THE USA
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In spring 2022, we introduced the Ocampo family as coverstars for our summer issue. Our photos featured the family with three children, but at the time they actually had a fourth on the way. Our founder had the pleasure of meeting the couple in person in Nairobi, Kenya while on our 5th anniversary world tour last year. Today, they've moved to the Philippines and the entire family, including their newest edition. Here's what they had to say about being featured: "Gratitude transcends boundaries, much like our mixed-race family. Thank you Culturs Magazine for embracing diversity and weaving our story into the vibrant tapestry of cultures you celebrate. Your spotlight on our family is a testament to the power of inclusion, reminding us that unity in diversity enriches the pages of our lives. We appreciate the opportunity to share our unique narrative and celebrate the beautiful mosaic of cultures that define us. Heartfelt thanks for recognizing the beauty in our diversity and fostering a sense of belonging for all!"
By Doni Aldine and John Liang 12
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Beautifully Arranged This Kenyan-Filipino family is steeped in a love that began as strangers in marriage.
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a d i r e M 8 Culturs Art Director, Diana Vega was the impetus behind our visit to Merida, Yucatan. She shares: "CultursCELEBRATIONS! Destination: Merida is very special to me because these are my mom's recipes. They are traditional dishes we eat almost weekly, reminding me of home when I am away. In Yucatan, there is a custom to eat “frijol con puerco” (Pork with beans) on Mondays because there is a story that in the past, pigs were killed on Saturday and there were no refrigeration systems. That combined with the workers needing to go back to work, so it was easier to cook beans with the remaining pork on Mondays. As you can see, many of these dishes represent the cuisine of Yucatan which is filled with tradition and history."
Read the story online! Scan the QR code or visit: www.cultursmag.com/ exciting-gastronomicdestinations-a-tasty-merida-
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LIME SOUP PREPARATION INGREDIENTS: 1. 8 cups of water 2. 1 chicken breast (700 gr) 3. 4 limes 4. 1 tomato 5. 1/2 green bell pepper 6. 1/2 white onion 7. 1 garlic clove 8. 1 teaspoon olive oil 9. Oregano 10. Pepper 11. Salt 12. Corn tortillas
IN PRESSURE COOKER Place the chicken inside the pressure cooker with the eight cups of water; add garlic, oregano, pepper and salt to taste. The pot is covered and put it on the stove, when the lid starts to ring turn it off. Wait for the pressure to go away to get the chicken out and shred it. Squeeze the three limes and put the juice on the side Cut tomato, onion and green pepper in strips and place them in a pan with the olive oil to fry it all together. How to make the corn tortilla strips: Cut tortillas into strips and fry them. Once fried put them aside to serve with food.
HOW TO MAKE THE LIME SOUP: Add the lime juice and the fried tomato, onion and pepper to the broth where the chicken was cooked. Add two slices of lime and place the soup on fire until boiling.
HOW TO SERVE Place the soup in a bowl, add the shredded chicken and tortilla strips. You can add a little spice with some habanero. www.CultursMag.com | Celebrate 2023
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PORK WITH BEANS INGREDIENTS: 9. 2 lemons
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1. 1 1/2 cups of black beans
10. 1 avocado
2. 8 cups water
11. 1 Habanero chilli
3. 1 garlic clove
12. Ingredients for white rice:
4. 1 kg of chopped pork leg meat
13. 1 cup of white rice
5. 1/2 finely chopped white onion
14. 4 garlic cloves, finely chopped
6. 1 kg tomato
15. 1 teaspoon olive oil
7. 5 radishes finely chopped
16. 2 cups water
8. 1 cup coriander
17. Salt
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PREPARATION IN PRESSURE COOKER The beans are put in the pressure cooker with water, the pieces of pork, garlic clove and salt. It is covered and heated to simmer until it rings. Once the pressure is out, the pork with beans is ready to serve with the rice and toppings.
IN NORMAL POT: The beans are placed in the pot with plenty of water, it is put over high heat and covered. When half-cooked, remove two cups of the broth. Add pork, garlic and clove. Simmer until meat is soft. Turn of the heat and let it rest.
HOW TO MAKE THE RICE: The finely chopped garlic cloves are sautéed with the olive oil, add the rice (previously washed and drained the excess water with a strainer) and sauté until the grains stop being sticky. Add two cups of water or bean broth and add salt to taste. Cover the pan and simmer. Turn off the heat once the water has evaporated.
HOW TO MAKE “CHILTOMATE” The tomatoes are washed and covered with foil and placed on the fire. When the tomatoes are soft, they are removed from the heat. They are macerated in a bowl. Chop the coriander and onion. Add them to the tomatoes. Add salt to taste.
HOW TO SERVE In a bowl, place the pork pieces and rice with the bean broth. Place the coriander, onion, radish, avocado, lemon, habanero chili and “chiltomate” to taste as toppings www.CultursMag.com | Celebrate 2023
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“CARNE ASADA” TACOS PREPARATION INGREDIENTS: 1. 1 1/2 kilo of “arrachera” 2. 6 lemons 3. 4 garlic cloves 4. 6 avocados 5. 1 bouquet of coriander 6. 10 tomatoes 7. 2 onions 8. 3 Habanero chili 9. Oregano 10. Pepper 11. Salt
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Marinade the meat with juice of the lemons; add garlic, pepper, oregano and salt to taste. Keep it like that for at least two hours. Then cook the steaks on the grill, cook it until desired temperature.
HOW TO MAKE THE TOMATO SAUCE: The tomatoes are placed on the grill. Once cooked, they are removed and crushed. Add coriander, chopped onion and salt to taste.
HOW TO MAKE THE HABANERO CHILLI SAUCE: The chillies are placed on the grill. Once cooked, they are removed and crushed. Add the juice of three lemons and salt to taste
HOW TO MAKE ROASTED ONION: The onions are placed on the grill. Once cooked, it is removed and cut into strips. Add lemon juice and salt to taste.
HOW TO MAKE GUACAMOLE: Cut and crush the avocados in a bowl. Chop three tomatoes, 1/2 onion and coriander and add them to the avocado. Mix everything and add the juice of two lemons and salt to taste.
HOW TO SERVE To make tacos put the roasted meat cut into strips in a corn tortilla. On the meat, place the roasted onion, tomato sauce and guacamole; to add the Yucatecan style, add the habanero sauce. www.CultursMag.com | Celebrate 2023
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“SALBUTES” PREPARATION INGREDIENTS: 1. 1 chicken breast (700 gr) 2. “Recado rojo” 3. Lemons 4. 500 gr corn dough 5. 50 gr wheat flour 6. Olive oil 7. 4 tomatoes 8. Lettuce 9. Avocado 10. Habanero Chile 11. Onion 12. Pepper 13. Garlic 14. Oregano 15. Salt
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To make the roast chicken, boil the chicken and add pepper, oregano, garlic and salt to taste. Dilute the “recado rojo” in the juice of 1/2 lemon and salt to taste. Cover the cooked chicken with the mixture of the “recado rojo” and place on the grill and roast it. Once roasted, shred the chicken.
HOW TO MAKE THE “SALBUTE” TORTILLA BASE: Place the dough and flour in a bowl with a little water and salt to taste; mix everything. Once the dough is ready, make it into balls and use a maricona to flatten the dough into a tortilla shape.
HOW TO SERVE On the fried tortilla, place a bed of lettuce and on top of it the shredded roast chicken. Put slices of tomato, onion and avocado on top. It can be accompanied with habanero sauce.
Dr. Paulette Bethel reflects on writing her first article for Culturs, published in our historic "Time For Change" edition: "It’s an honor to have my article on the searing ache I experienced though personal childhood experiences with intergenerational transmission of trauma featured in this milestone anniversary issue of Culturs. I still recall writing those words that were echoing with my heart while the world was at a critical crossroad of time during the social reckoning with the horrific death of George Floyd, at the hands of law enforcement — an experience that highlighted, on the world stage, the long history of unseen societal currents rooted in an oppressive history of suffering and pain endured by generations of people within the African Diaspora following the history of slavery in the Americas. Emergent research is confirming that the past really does matter. Studies on this concept have been increasing in the last few years and findings are showing that intergenerational trauma can pass from one generation to another through various means, i.e., storytelling, behavioral modeling or and/or is epigenetically passed down through multiple generations. Like a spectral heirloom, it is etched into the very fabric of our DNA and has the power to influence, even alter the intimate structures of our personalities, DNA expression, create increased anxiety, depression, or posttraumatic stress disorder (PTSD) symptoms in descendants, impact coping behaviors, family constellations and dynamics and may have implications for physical health. Amidst this inheritance of hurt, there lies a paradoxical gift—the resilience and strength that also travels down the down though our bloodlines, the generations, our cultures, our social fabric that reminds us that we are all wounded warriors of survival, bequeathed with strength and stamina. Today, more than ever, understanding and reflecting on the history that occurred before us, gives us an opportunity to recognize and celebrate our legacy of resilience and to reclaim our narratives. I invite you to examine and give greater voice to your own truths. In doing so we unshackle ourselves from the chains of history pre-written. May the inclusion of my 2020 article ignite in you a desire to know your history and embrace narratives that can be rewritten." www.CultursMag.com | Celebrate 2023
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y r o t s i H re-written P Transgenerational transfer of trauma, systemic racism and unresolved grief By Paulette Bethel, PhD, CTRC-A, CMC
W
hen I was seven years old, I went for an extended visit with my treasured great-grandmother. Always a highpoint of summer vacations, I indelibly remember the excitement of being invited to attend mass with one of my 28
favorite great uncles and his daughters. Upon arrival, we settled into the pews near the back of what I now know was a segregated Catholic church. I was happily seated between he and my older cousins, feeling secure and loved. I still vividly remember my wonderment at observing my very gentle and elegant uncle carefully remove his fedora from his head and gingerly placing it next to him. I followed his example by removing my white lace head covering. My older cousins began to chuckle in amusement, as he quickly replaced it (at that time, it was
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the catholic custom for females to keep their heads covered). These are the things that build wonderfully, enjoyable childhood memories. That same morning, I also remember a strange woman walking quickly toward us in a way that I could see concerned my uncle. Without addressing or acknowledging my uncle, she pushed her body passed him and attempted to remove me from his care. Fearful, I pulled back and buried my face against his body for protection. She responded by pulling on me even harder and saying, “Honey, you need to come with me. You are in the wrong
after mass ended, my cousins humorously (protective coping mechanism) explained what had transpired: It was due to my racially mixed background and ambiguous appearance. Though this story eventually became a lighthearted legend within my family, I never once heard my uncle speak of it. At the tender age of seven, and before I even learned the language to name it, I had experienced the painful reality of racism. Though young when my story occurred, 60 years later I still recall it as if it happened yesterday.
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RACISM, COLORISM AND HISTORY
part of the church. You belong in the front with the white people.” Pulling me out, she quickly ferried me to the front of the church.
RUN BABY, RUN After being reseated and feeling scared, bewildered and having no idea why she had removed me, I immediately got up and ran to the back of the church screaming, “I want my uncle!” To this day, I can see the hauntingly silent and stoned look on my uncle’s face, as I crawled back to safety, sitting next to him. When we finally reached the car
This early Adverse Childhood Experience (ACE) encounter exposed and hurled me into the ugly sheets of racism, colorism and a history rooted in the vestiges of slavery in the Americas. I suspect that the silence I witnessed with my beloved uncle was a strong survival response, in reaction to behaviors frozen in the history and the iniquities of white supremacy, or what Ta Nehisi Coates describes as visceral experience, that dislodges brains, blocks airways, rips muscle, extracts organs, cracks bones, breaks teeth…
THE EFFECTS OF GENERATIONAL TRAUMA “Lost in Transmission: Studies of Trauma Across Generations,” a compilation of essays edited by M. Gerard Fromm, sums it up this way: “The effects in Africandescended communities, trauma is passed down like an inheritance. What human beings cannot contain of their experience — what has been traumatically overwhelming, unbearable, unthinkable — falls out of social discourse, but very often onto and into the next generation as an affective sensitivity or a chaotic urgency.” According to psychiatrist Dekel Goldblatt, ransgenerational trauma, or intergenerational trauma is a psychological term which asserts that trauma can be transferred between generations. This theory posits that after a first generation of survivors experience trauma, they can transfer the trauma to their children and further generations of offspring via complex posttraumatic stress disorder mechanisms. Some researchers refer to this as Post Traumatic Slave Syndrome (PTSS). The reaction to people in the African diaspora stems from violence that led to the traumatizing conditions perpetrated against black people during the transatlantic slave trade and inheritance of trauma from 400 years of enslavement that persists. It continues to pass down its effects, and the effects of new trauma, generation to generation and according to epigenetic researchers, can be passed on through our DNA.
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INTERGENERATIONAL TRAUMA Accordingly, this passing of trauma can be rooted from the family unit itself, or found in society via current discrimination and oppression. The traumatic event does not need to be individually experienced by all members of a family — lasting effects can remain and impact descendants from external factors. For example, black children’s internalization of others’ reactions to their skin color manifests as a form of lasting trauma originally experienced by their ancestors. As I reflect upon my personal story and complex family legacy, rooted in the deep emotional woods of slavery and a history that includes slaves as ancestors and being the descendant of plantation owners, both through the legitimacy of marriage and forced sexual alliances, I hear the drumbeat of generations of my African ancestors existing through the brutality of bondage, rape, torture and the Code Noir Laws of my native Louisiana. When hearing our family legend of my runaway female slave ancestor, who is said to have run through alligator-infested swampland to get to safety and her freedom, speaking to the horrors of slavery within my own family also provided an inheritance and heritage of strength that’s carried on her shoulders through struggles that I have encountered to this day.
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Generations of the author's family.
Considering the recent activities involving Amy Cooper and her reprehensible threats of police involvement against Chris Cooper (no relation) in New York’s Central Park, coupled with the brutal killings of George Floyd, Breonna Taylor and Ahmaud Abery, I find myself once again faced with trying to make sense of this unspeakable pain and racialized trauma. The footage of George Floyd’s murder
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reopened too familiar wounds of racial injustice, racial profiling of my husband and sons, systemic and structural racism, white privilege and white supremacy that carries with it the traumatic pain of decades of suffering and unresolved grief at the deepest level of my broken spirit. Like many black Americans, the trauma from these grotesque murders serve as a blatant reminder of generations of great violence that is too often perpetrated upon black and brown bodies.
A LASTING LEGACY Whether described as multigenerational trauma, transgenerational trauma, intergenerational trauma or historical trauma, there is a growing body of literature that addresses the historical significance of the black experience in inheritance of the legacy of enslavement. It recognizes what Barack Obama, one our most famous Third Culture Kids (TCKs) and former president, says is “the long history of slavery and Jim Crow and redlining, institutionalized racism that has too often been the plague or the general sin of our society." “It’s a flowing river of connection — an emotional collector of all of the pain from oppression,” says Bobbie L. Parish, CTRC-S, executive director of the International Association of Trauma. Like me, many people in the African diaspora still viscerally hear the drumbeat stemming from the carried intergenerational trauma and complex family
“Real Healing and Freedom cannot happen unless we talk about it.”
dynamics rooted in the dark legacy of slavery. The 2018 documentary “Unchained: Generational Trauma and Healing,” examines the lingering trauma handed down from the U.S. slavery system. Men and women were interviewed about the steps they have taken to break the emotional chains passed down from their slave ancestors. The ability to break these chains of intergenerational bondage requires the audacity and moral courage needed to tackle trauma rooted in historical, institutional and structural racism. Enhancing understanding on the impacts of the transfer of trauma between generations may lead to the healing of unresolved grief and the ability to discover useful post-traumatic survival strategies that lead to the development of Post-Traumatic Growth (PTG) and may potentially offer lasting resolution to minimize the negative aspects of past and future intergenerational transmission of ancestral trauma.
Read the story online! Scan the QR code or visit:
shop.cultursmag.com/blogs/foundersblog/history-pre-written-transgenerational
— Psychiatrist Michael Lyles
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a i b m o l o C8 Photographer Jhonathan Rodriguez' amazing work was featured in our Winter 2021 edition. Since then, he's become our Photo Editor, making sure the photos we bring you are shown in their best light. His home country of Colombia also birthed a delicious edition of CultursCelebrations! with recipies from professional and home chefs alike. We can't wait to see the dinner parties you create with this deliciousness. Make sure to tag us on instagram with your soirees after you follow our cultural guide to throw the best Colombian cuisine dinner party you've ever had.
Read the story online! Scan the QR code or visit: www.cultursmag.com/ colombia-celebrations-aculturally-inspired-dinner/
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DULCE DE TOMATE DE ARBOL (TREE TOMATO SYRUP)
INSTRUCTIONS: INGREDIENTS
01
Peel and deseed the tree tomatoes and try to leave the stick.
02
In a pot, mix the water, the sugar and the cinnamon stick. Boil until a simple syrup is made.
03
Add the tree tomatoes and cook in the syrup for about 20 minutes at low heat. Serve.
04
Optional: cloves can be added when doing the syrup.
1. 12 tree tomatoes 2. 2 cinnamon sticks 3. 1/2 cup of sugar 4. 4 cups of water
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SEABASS CEVICHE WITH BANANA EMULSION AND LEMON GRASS
INGREDIENTS
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1. 200 gr fresh sea bass
8. Pickle red onion
2. 2 lemons
9. 1 avocado
3. 1 lemon zest
10. 1 sweet pepper
4. 4 ice cubes
11. Pinch of black sesame seed
5. 1 banana
12. Jalapeño
6. 1 oz of lemon juice
13. Salt
7. 2 oz lemon grass oil
14. Pepper
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You can assemble the ceviche just before your guests are ready to eat, but it’s important that you don’t leave the fish marinating for too long — you don’t want the acids in the juices to cook the fish. Pour the lemon dressing over the fish mixture and immediately mix it up. Leave it to sit for about 1 minute while you lay out the plates.
04
Plate the sea bass with some of the juice, add the sweet peppers, the avocado, the pickle red onion and the black sesame seed. Pour the banana emulsion around the ceviche.
INSTRUCTIONS:
01
02
Deseed and cut in julienne the sweet pepper, dice the avocado and set aside. Slice the fish, add to a bowl, then cover with salt and ice and place it in the fridge until needed. Squeeze the lemon juice and add 1 tbsp of lemon grass oil. Mix it well and place in the fridge to chill. For the emulsion: mix in the blender the banana, 1 oz of lemon juice, jalapeño as much as you like, salt and pepper and slowly drizzle the lemon grass oil.
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MOTE DE QUESO INGREDIENTS 1. 1 ñame (about 3 pounds) peeled and cut into chunks
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7. 3 spoons of Suero (sour cream) 8. 7 cups of water
2. 2 tablespoons oil
9. 1 cup crumbled costeño cheese
3. 4 scallions, chopped
10. 1 Diced eggplant
4. 1/2 cup white onion, diced
11. Fresh cilantro to garnish
5. 1 cup diced tomato
12. Salt to taste
6. 2 garlic cloves, minced
13. Juice of one lime
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Turn the heat to low and add the sofrito and cheese to the cooked ñame. Let cook for about 10 more minutes. You can add more water if the soup is too thick. The consistency of the soup should be creamy with small tender chunks of ñame. Add salt to taste, mix well and finally add the suero and remove from the heat.
04
Sauté the eggplant, add salt, and add it as garnish. Add lime juice and serve immediately.
INSTRUCTIONS:
01
Place the ñame and water in a medium pot. Cook over medium heat for about 45 minutes or until the ñame is soft and tender.
02
While the ñame is cooking, prepare the sofrito for the soup by heating the oil over medium heat in a skillet, add the onions, scallions, tomato and garlic. Cook, stirring frequently, until the onions are tender, about 7 minutes. Set aside.
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ARAÑITAS INSTRUCTIONS: INGREDIENTS 1. 3 Green plantains
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Peel the plantain, grate it, do the same with cheese and onion.
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Mix all the ingredients in a bowl.
03
Heat some oil in a pan, medium temperature
04
Make small, hand-sized portions and flatten them a little, without losing their form.
05
Fry both sides until they have a yellowish tone. Take out the oil and enjoy.
2. 150 grs White fresh cheese 3. Quarter onion 4. Vegetable oil
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PESCADO GUISADO INSTRUCTIONS: INGREDIENTS
01
1. 2 red mojarras or mid size White fish
Cut the fish in halves.
02
Add some olive oil in a pan, and fry fish for both sides for two or three minutes.
03
Slice vegetables and add on top of the fish with coriander, two spoons of vinegar and salt and pepper.
04
Cover and simmer for 10 minutes.
2. 2 tomatoes 3. 1/2 White onion 4. 10 small sweet peppers 5. 2 tablespoons chopped coriander 6. Olive oil 7. Salt and pepper 8. Vinegar
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Photographer Tommy McMillion captured the soul of this family in our second print issue. Here, he describes what this shoot meant to this work and his art. “The Kelleys are not only aesthetically appealing, but both have beautiful and captivating spirits. I was fortunate to know them prior to having their first child, so being given the opportunity to capture them during pregnancy and witness how this union brought a special soul to bless our planet, was truly an honor. Their lifestyle and my style of shooting complemented each other flawlessly, relaxed and joyfully exploratory. We had a plan, but with no preconceived notion of outcome. More importantly, we had fun. All images were wonderful surprises for all of us. My only hope was to do justice in capturing their strong emotional bond. I appreciate Culturs for giving me the opportunity to share the beauty of cultural differences and an example of how differences can be a catalyst of true LOVE.”
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Destined for
love
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Read the story online! Scan the QR code or visit: shop.cultursmag.com/blogs/ founders-blog/how-this-globalfamily-found-unexpected-love
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u r e P 8 Japanese-Peruvian Chef, Photographer and Cultural Guide Choji Itosu shares: "I am profoundly grateful and honored to have been chosen to contribute to Culturs, a distinguished platform dedicated to promoting interculturality. The recognition not only celebrates my inclusion in a select group of storytellers but also acknowledges the impact of my culinary passion. My journey, centered around cooking, teaching and disseminating Peruvian cuisine, has resonated deeply with my clients. Witnessing my love for food and culture permeate the hearts of the community has been immensely fulfilling. The roots of my dedication delve into the rich history, origin stories and cultural significance that Peruvian cuisine holds in life. This culinary odyssey has transcended mere professional pursuits; it has seamlessly woven into the fabric of my personal and professional development over the years. To be able to share the diverse flavors of Peru has become an integral part of who I am. I am excited to further amplify the essence of interculturality through this opportunity with Culturs, as my culinary narrative continues to intertwine with the tapestry of our shared cultural experiences."
Read the story online! Scan the QR code or visit: www.cultursmag.com/ peru-destinations-with-doni/
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ANTICUCHO
PERUVIAN HEART OR BEEF SKEWERS
INGREDIENTS:
INSTRUCTIONS:
1. ½ kg of beef heart or any good grilled beef
01. Preparing the Ingredients
2. 50 grams Panca Chili 3. 3 teaspoons Cumin 4. 3 teaspoons of dry Oregano 5. 100 ml Vinegar 6. 2 teaspoons of black pepper 7. Salt to taste.
Chop the beef or beef hearts in a traditional Anticucho cuts, then marinate it with the Panca Chili, cumin, oregano, vinegar, black pepper and salt to taste. After marinating for 2 hours, we skewer them and they are ready to be put on the grill. This also works for any vegetables.
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CEVICHE ABOUT THE CEVICHE Ceviche is one of Peru’s older and most traditional dishes. Its origins can be traced to the northern Peruvian cultures that thrived over 1700 years ago. The original recipe was raw fish, chilies, salt and passion fruits. Since the rediscovery of South America to the world in the 1500s, Peru have received different migrants groups such as Japanese, Chinese, French and Germans but its majority came from Spain. They brought lemons, onions, cilantro and a new cuisine was born, and the ceviche is a fusion of gastronomic culture at its best.
3.
2 Red Onions
4. 1 Red Chili - any chili that has flavor and spiciness, not jalapeño 5. 2 cloves of Garlic 6. 1 small piece of Ginger 7. 1 Stick of Celery 8. 10 leaves of cilantro 9. 50 ml of cold water 10. 1 Corn and 50 grams of toasted
INGREDIENTS:
corn - in case you can find some 11. 1 Sweet potato
1. 200 grams of flounder, sole, halibut, snapper or any local white fish fillet. 2. 4 Lemons
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12. 1 leaf of lettuce 13. Salt and Black Pepper, to taste.
INSTRUCTIONS: 01
Preparing the ingredients Slice the raw fish in small, bite-sized cubes and the first thing we do is to put salt and chilies on the fish, in that order.
02
Mixing it all together
03
Serving the Dish Strain it and mix the Leche de Tigre with the raw salted chili fish and 1 chopped onion, and leave it to rest for half an hour inside the fridge. Serve the Ceviche with baked sweet potato, cooked corn and fresh lettuce.
On to the Tiger’s Milk or Leche de Tigre. In a blender add 2 pieces of garlic, half an onion, half a chili, the juice of 4 lemons, a bit of ginger, cilantro leaves, water, celery stick and small pieces of fish and blend it all. www.CultursMag.com | Celebrate 2023
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LOMO SALTADO
WITH WHITE RICE AND FRENCH FRIES
ABOUT LOMO SALTADO Lomo saltado is one of Peru’s most favourite dishes. It is another example of Peru’s gastronomic and culture influences. The lomo saltado is a stir-fry tenderloin dish, cooked with red onion, garlic, ginger, tomatoes, cilantro, vinegar, sugar and soy sauce. We can trace this dish back to the 19th century, from Chinese and Japanese immigrants that used to offer it in their restaurants. But the recipe has evolved in the past 100 years to what we see today.
INGREDIENTS: 1. 150 gr beef tenderloin, sirloin, Short Loin, flank - can be replaced with chicken or fish or pork loin. For vegetarians replace with 150 grams Cooked Quinoa al dente 2. 1 clove of garlic 3. 1 piece of ginger
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INSTRUCTIONS: 4. 1 red onion 5. 1 tomato 6. 4 big spoon of soy sauce 7. 2 big spoon of Vinegar 8. 2 teaspoon of Sugar 9. 1 teaspoon of tomato paste or miso paste (Optional) 10. Salt and Pepper to taste 11. Handful of Cilantro
Preparing the ingredients We put our wok or pan on the stove and we need it to be smoking hot. Then we add the meat with the ginger and garlic and start stir frying. When the meat starts to caramelize we take it out of the fire and in the same pan we start to stir fry the onions for 1 minute. Next we put the meat back in the pan, with the mix of soy sauce, vinegar, sugar and black pepper. Then after 2 minutes of stir frying, we finish with chopped cilantro and tomatoes.
12. Olive Oil
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YAKISOBA
OKINAWAN PERUVIAN STIR FRY NOODLES
INGREDIENTS: 1. 150 grams of Soba noodles 2. 6 cloves of Garlic 3. 1 white Onions 4. 3 stems of Celery 5. 2 small Carrots 6. Half a cabbage 7. 10 shitakes mushrooms
Yakisoba Sauce: 1. 100 ml Soy Sauce 2. 50 ml Vinegar 3. 50 ml Tomato paste 4. 2 teaspoons sugar 5. Sesame oil to taste.
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INSTRUCTIONS: Mixing it all together Cook the soba noodles in boiling water until done, then chop garlic, white onions, celery, cabbage, shitake mushrooms and use a cheese grater to shred the carrots. Mix all the ingredients for the Yakisoba sauce. We first stir fry the white onions, celery and carrots. Then we add the garlic, cabbage and mushrooms and cook until done. Then we add the noodles and the Yakisoba sauce. We need to stir fry for 10 minutes or until all the veggies and noodles have absorbed the sauce.
PISCO SOUR ABOUT PISCO SOUR Pisco sour is the Peruvian national cocktail made with Pisco. The Peruvian national spirit is mixed with lemons, sugar syrup, egg whites and bitter drop. The Cocktail was first introduced as a whiskey sour modified recipe. It was first conceived in 1916 at the first 5-star hotel in Lima, Hotel Bolivar.
INSTRUCTIONS: INGREDIENTS: 1. 3 oz of Pisco, Vodka or Whisky 2. 2 oz of Sugar Syrup or white Sugar 3. 2 oz of Lemon juice 4. 1 oz of egg white 5. 2 to 3 bitter drops
01. Preparing the Ingredients We put inside the blender or Shaker 1 hand full of Ice, 3 oz of Pisco, 1 1⁄2 oz of Lemon, 1 1⁄2 Sugar Syrup, 1 oz of Egg white and blend it at high speed. Then serve in an old-fashioned goblet, brandy glass or martini cup. For presentation we add a few drops of bitter drops and Cheers!
6. Ice
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New York City-based Culturs photographer Hayden M. Greene was our first choice to photograph the television cast of a drama that captured many a heart because of all the crosscultural stories it contains. The actors themselves embody much of the Culturs audience; while their unique diversity was as awe-inspiring as their performances. Greene was ecstatic to bring their personas to light: “My mom was a nurse so I grew up hanging around hospitals. As a result, I have a particular love for medical dramas. When I got the call to shoot the cover featuring 'New Amsterdam,' I jumped at the opportunity. To date, it has been my proudest assignment to receive. There's something special about the ‘New Amsterdam’ show and its cast. It embraces the immigrant story and the diversity of New York where I call home. Being a TCK myself, I identified with the actors as I photographed them. That cover still hangs on my wall in my office and it reminds me of the power of photography to tell a story in a city full of them.” This beloved show enjoyed five seasons and ended this year. Scan the QR code on p. 61 to find replays online.
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Read the story online! Scan the QR code or visit:
shop.cultursmag.com/blogs/ founders-blog/the-cross-culturalcast-of-new-amsterdam
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l i z a r B8 In a city where there’s room for a little of everything, it’s almost impossible not to think about the various forms of culture that São Paulo offers. Brazillian natives Domênica Alves from São Paulo, and Karina Brum from Rio de Janeiro, captured Brazillian Cuisine perfectly in this summer edition of CultursCelebrations! Dominica says: "I am honered to know that this Brazilian recipe was so impactful! I believe that this represents Brazilian cuisine very much. We love eating so we cook with love! Thank you so much Culturs Magazine for the opportunity to share a little something about my country." While Karina adds: "Thank you for making this happen. What an honor to be featured in Culturs; my mom is in literal tears."
Read the story online! Scan the QR code or visit: shop.cultursmag.com/ blogs/founders-blog/sao-paulothe-city-where-everyone
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BRIGADEIRO INGREDIENTS FOR BRIGADEIRO:
INSTRUCTIONS:
01
In a pot over medium/high heat, melt the butter, condensed milk and cocoa powder, stirring continuously until you can see the bottom of the pot for 2-3 seconds when dragging a spatula through.
02
Pour onto a plate, then chill for 3 hours (let cool at room temperature).
03
Shape and roll the chilled mixture into balls.
1. 1 tablespoon unsweetened butter 2. 14 ounces sweetened condensed milk 3. 4 tablespoons cocoa powder/powdered chocolate milk 4. 1 cup chocolate sprinkle, as needed
04
Roll the balls in chocolate sprinkles.
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PE-DE-MOLEQUE INGREDIENTS FOR PE-DE-MOLEQUE: INSTRUCTIONS: 1. 250 grams of roasted, peeled,
01
In a pot over medium-high heat, melt the butter, condensed milk, sugar, and peanuts, stirring continuously until you can see the bottom of the pot for 2-3 seconds when dragging a spatula through.
02
Pour onto a pan lined with parchment paper, then chill for 3 hours (let cool at room temperature).
03
Shape and roll the chilled mixture into whatever shape you would like, such as ovals or squares.
unsalted peanuts 2. 14 ounces sweetened condensed milk 3. 2 tablespoons sugar 4. 1 tablespoon unsweetened butter
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Enjoy!
FEIJÃO TROPEIRO INGREDIENTS FOR FEIJÃO TROPEIRO: 1. Brown beans 2. Cassava flour 3. Olive oil 4. Cilantro or parsley
INSTRUCTIONS: 01
The beans must be already cooked.
02
Fry the other ingredients.
03
Put all of them together.
5. Pork sausage 6. Bacon 7. Eggs 8. Collard greens 9. Onions
Feijão Tropeiro is a dish from Minas Gerais, a state in the southeast region of Brazil. Feijão Tropeiro is famous for being country-comfy food.
10. Garlic 11. Salt 12. Pepper 13. Spices
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MATE
Mate is another of the traditional drinks in Brazil that is caffeine rich. This drink forms an important part of the culture of many South American countries like Argentina, Chile, etc.
INGREDIENTS FOR MATE 1. Mate leaves 2. Hot or cold water
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INSTRUCTIONS: You prepare mate with freshly plucked mate leaves grounded and pounded to make them smaller. Then you add to hot or cold water. To drink the mate, you use a metal straw called a bombilla. The drink is one of the favorite Brazilian Christmas drinks.
CAIPIRINHA INSTRUCTIONS: INGREDIENTS FOR CAIPIRINHA:
01
1. 1 lime 2. White cane sugar
All you need is 1 lime and white cane sugar as sweet as you like your drinks.
02
Then mix. Add 2 ounces of cachaça or white rum.
03
Toss in ice (small ice cubes or cracked ice) and garnish with lime.
3. 2 ounces of cachaça or white rum 4. Small ice cubes or cracked ice
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Art heals
In 2021, we were so enthused with Art Heals: The Jingle Dress Project, that we featured its photographer, Eugene Tapahe, and the Jingle Dress dancers in social lives to thousands of viewers and listeners. The love continues as Culturs will partner with the project in 2024 as the crew traverses the United States, spreading their important message and honored traditions to citizens, towns and universities in many states.
The jingle
Tapahe himself adds, "We are grateful for this beautiful honor and recognition. We appreciate all the work Culturs magazine is doing for our culturally diverse communities. Throughout our journey of Art Heals: The Jingle Dress Project, we have learned the beauty of community, healing and resilience. One jingle does not make a sound, but together they have the power to heal. Thank you for your support."
Photography: Eugene Tapahe, Tapahe Photography Models (L to R): JoAnni Begay Dion Tapahe Erin Tapahe Sunni Begay
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dress project
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Read the story online! Scan the QR code or visit: shop.cultursmag.com/blogs/ founders-blog/art-heals-thejingle-dress-project
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During the 2022 Culturs five continent world tour leading up to this celebratory edition, little did we know our founder would tour the Asian side of Istanbul with a talented photographer whose dream was to be published. His photos were so stunning, how could we not oblige? Hearing of a second publication of some of his iconic Istanbul photos, Oğuzhan Ates had this to say: "I am thrilled to receive the news about my story being selected for Culturs' 5th-anniversary look book! This is an immense honor, and I'm grateful to be recognized among the impactful stories that represent culturally fluid individuals.
Hagia Sophia after being converted to a mosque.
I am truly humbled and honored to have my story featured in Culturs’ fifth anniversary look book. This recognition is not just a personal achievement but a testament to the importance of embracing and sharing diverse narratives. My photos sought to uncover Turkey's hidden treasures, going beyond the iconic spots. Seagulls and cats became integral elements, bringing an authentic and lesser-known charm to the frames. I extend my gratitude to Culturs and its global audience for this incredible opportunity."
Nuruosmaniye Mosque, Istanbul
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The old world splendor of
Istanbul
Details of the dome of the New Mosque.
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The German Fountain and the Blue Mosque, also known as the Sultan Ahmed Mosque, in snow.
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Sirkeci Station. RailTech.com says Istanbul is the destination most associated with the historic Orient Express.
A view of the Hagia Sophia from the German Fountain, a structure that commemorates Emperor Wilhelm II’s visit to Istanbul in 1898.
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Fresh juice seller in Hagia Sophia Square.
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Read the story online! Scan the QR code or visit: shop.cultursmag.com/blogs/ founders-blog/the-old-worldsplendor-of-istanbul
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We've been working with Sydney, Australiabased digital creator Swarnali Sikder since publishing her powerful fine art photo and article on "The Duality of Womanhood," featured in Culturs Fall 2019 edition. The piece reviews how women persevere as the givers of life, even in the face of domestic violence. When she suggested we highlight the beauty of Indian women in Australia, we jumped at the opportunity for the Summer 2021 edition as well. Here, she tells us what it means to grow up in-between: "I would like to say that that growing up as a brown kid wasn’t easy and it’s still isn’t easy in many ways, but I would not like to change a single thing. Accept the way you are born and embrace it because everyone is beautiful in their own way."
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My brown is beautiful
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Photographer: Raiffur Rahman Hair and make up: Sophia Luciarafael Stylist: Swarnali Sikder
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Read the story online! Scan the QR code or visit: shop.cultursmag.com/ blogs/founders-blog/my-brownis-beautiful
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Myra Dumapias is a longtime columnist with a huge heart. Though adept at conveying little known cross-cultural histories, stories about grief and unique family situations that relate to community, her telling of the passing of her family’s best friend touched us deeply. She shares why this story was important to her: "It’s important to share about the personal experiences that force us to slow down and remind us to soak in our lives. Our lives pass us by if we don’t take time to be present for ourselves and our loved ones. Our children or the youth in our lives grow up fast and we never think about how equally fast our own years go by. A dog’s life is sadly short. If we’re still enough to notice, dogs can teach us so much about exactly how and why it’s important to slow down and what we can learn when we do.”
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Life in
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“A Military Brat Makes Peace in Vietnam” is one of the most personal articles I’ve ever written. I was a teenager when my father died of service-related cancer. Two weeks later, we were forced to move off the military base. We relocated to a civilian neighborhood in Georgia, where I knew absolutely no one. The only way I knew to handle it all was to “move on,” make straight A’s, and try to be so extraordinary that no one noticed the gaping hole inside. This never works, of course. The hole is permanent. It never fills up and it never goes away. But traveling to Vietnam, meeting people with holes much bigger than my own, seeing the world through my father’s eyes — it helped somehow. It softened the hole’s edges. It made me kinder and quieter, and a lot less angry than I used to be. It also made me see the world differently, to see war differently. I’m much more skeptical now. Is war really necessary? Is there really no other way? Do we really need what we’re asking people to die over? Thank you for encouraging me to write this article. It made a tremendous difference in my life, and I hope your readers enjoy it. Culturs is proud to partner with Donna Musil's BRATs Beyond Borders not-for-profit in 2024.
A military
Story and photos by Donna Musil
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B.R.A.T. makes peace in
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