INTERVIEW #26 : FEATURING DORCAS CALDERON 

Black joy can be served with frijoles, seasoned with Sazon, and fried twice until it floats the right way in the oil. In Puerto Rico, joy is food and flavors- like the three flavors that make up the soul. And since Puerto Ricans are so deeply food oriented, they often use flavors as a parallel for the ocio-cultural construction of race and feelings and just about everything else for that matter. Dorcas Calderon is Puerto Rican aka 3 different flavors of joy: Black, Taina, and Spanish. Plus 5 children and grandchildren and-a tool belt full of skills – una diva Campesina! A woman whose knowledge spans both rural and urban environments and infrastructures- biology and AI- and wifehood.  A woman of contradictions with the flavor of high glam Latina CEO and a construction boss. She never dreamed of her current life. Once, a feminine single mother encouraged her husband into the construction business. Years later, she now runs her own company: The first Latina-owned MWBE-certified construction company in Monroe County, New York. “Because everything in life changes,” She speaks many languages, streaming in between thoughts, webpage tabs, and content areas, and adjusting her intonation/verbiage to her audience. Socially, emotionally, politically, and intelligent she’s a thriver (I’ve abandoned the word survivor this year). Born in Puerto Rico, living in Rochester, a sometimes Buffalonian specifically-I’d pick her for a hitter any day. And now I’m volunteering-coaching T-ball this year. Her favorite school? Herman Badillo PS 76. Named after the first Puerto Rican congressman and mayoral candidate in a major city (New York City). Well-versed in our history, Dorcas says we all know about Puerto Rico’s black joy in Spanish. She’s right. Second, to knowledge there is silence. We don’t talk about blackness and during Black History month; I ask Why not? Ironically, race in the Caribbean was a topic of high discussion in Europe. Policies changing to match European fancy. The first African arrived with Ponce de Leon as a free man in 1509. 150 years later the Spanish offered freedom and land to Africans from non-Spanish colonies for emigrating. Then another 100 years later reversing and encouraged Europeans and specifically their slaves to move to Puerto Rico. Most slaves who were kidnapped and trafficked to Puerto Rico were from the gold coast- Many were Yoruba, Ashanti, Fon, Igbo, and Bantu. Did you know the Spanish Crown referred to Blackness as a defect? Allowing highborn “mulatto” Spanish subjects to apply and pay to be deemed legally white? My people were Bantu. On the 1872 slave census, my great-grandmother was recorded, 13, Elvira, daughter of Felipa, a Slave. Don Maximiliano Rivera- her owner’s name- the pain of generations in one name. We made it -out of the sugar cane field-No matter that her master set the price for her freedom. She paid for it.  Dorcas ancestors faced the same adversities and generations later there are still serious challenges for Latinas in Business; they are no longer owned but owners. Programs like the MWBE seek to acknowledge and mitigate the impacts of lasting economic discrimination.  A designation, but one that reminds us that “we” need to keep fighting for those who aren’t in the room and be authentic about why they weren’t in the first place.  And in case you need the language for future advocacy specifically within our community – I usually tend to phrase the question “well why are there no Afro-Latinas here?” “Has the question been examined using the lens of an afro Latina? “Everyone who has been asked to speak is white presenting.” “Why are there no black professionals included here” and so on. Dorcas says to be confident no matter, even if you’re the only woman in the room, and I’m going to remember that piece of #latinaherstory and Elivira and Felipa and the feeling of the Puerto Rican Sun.  THE INTERVIEW  — Who are you?  My birth name is Dorcas Calderon, from Puerto Rico, and mother of 5. A proud marine mom, and a grandmother of two, soon-to-be three. I am a serial entrepreneur, having multiple businesses.  I have a brother and 2 sisters.  There was an emphasis on the importance of education in my home. Growing up with my mom was very focused on education. As a child I was quiet. We spent family time together. I enjoyed being with my family all together at home. To me, family is number one and I am trying to maintain that tradition which is hard in this generation. What is the name of your business? The main company is Dorcas Construction Company. I am proud of the construction field that I am in. The second is Travel on Faith, a travel company. I have Tabitha Design, a shirt company, I design shirts and hats. Another is in the planning stages.  I wanted to implement my name because it’s original to me and it’s rare. I love it and I feel like it’s perfect. I chose Travel on Faith because as a Christian woman, faith is important, and traveling is a theme for me. Tabitha is the Greek version of Dorcas, I named it Tabitha Design.  What was your experience as a student?  My journey was different from any other student’s. I was a straight-A student throughout 11th grade; during high school I became pregnant. I attended young mothers while pregnant. The women there were not motivated the way I felt I was, so I challenged the GED. As a young mother, I dedicated myself to my children  and was a stay-at-home mom. In my mid 20’s, with all the kids in school, I decided to invest in myself again and go to college. I first studied accounting (Community College), then studied to become a medical secretary. I was worked as a medical secretary when I learned of the opportunity to become a clerk in Rochester Schools, and be closer to my children plus get better benefits. I worked for the school district as an Office Clerk III Bilingual.

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UNDERSTANDING TRAUMA

No human is free from trauma.  Whether you experience it directly, observe it happening now, or on television; we’ve all greeted trauma in one form or another.  As discussed in previous editions on this topic; there remains a lot of variability in how one responds or reacts to such an event. Everyone is most capable of addressing and thus healing trauma from a calm and controlled stance.  When in a state of crisis or traumatic memory, we are highly emotional and charged and are at risk of experiencing a blank mind.  When this occurs, take your time and practice getting in touch with your breath to relieve your overwhelm. No human is free from trauma.  Whether you experience it directly, observe it happening now, or on television; we’ve all greeted trauma in one form or another. Hope resides in the reality that healing and recovery are possible! As discussed in previous editions on this topic; there remains a lot of variability in how one responds or reacts to such an event. Everyone is most capable of addressing and thus healing trauma from a calm and controlled stance.  When in a state of crisis or traumatic memory, we are highly emotional and charged and are at risk of experiencing a blank mind.  When this occurs, take your time and practice getting in touch with your breathing to relieve your overwhelm.  Focusing on heart-filled thoughts and escapades will lead you to the road of healing. Without a doubt healing from trauma can cause strong adverse emotions, painful flashbacks, and an array of uncomfortable symptoms. These moments are coaching you to take a break from this endeavor, by taking a walk, meditating, or talking to someone you trust. Perhaps one would benefit from working with a professional mental health counselor. These moments are signals that an alteration in how you should proceed is warranted. Trust that you are in the best position to mark your pace in this work.  Note that our thoughts, behavior patterns, and symptoms will be changed with time. Take a break of course but keep returning to heal your soul and life. Keep working with those exercises and strategies that help you in moving through pain and return ’you’ to yourself. There is a widespread impact of trauma on our bodies, mental health, and ‘our’ brains. Trauma changes lives. Healing begins when we ignite the endeavors to heal. Next edition we will tackle a common symptom of traumatic injury: anxiety.   Read More From This Writer All Post Art Books & Poems Business Community Education Entertainment español Food & Culture Health Interviews Military & Veterans Peace People Politics CALL FOR ARTISTS! July 5, 2023/No CommentsRead More UNDERSTANDING TRAUMA June 5, 2023/No Comments In contemporary society, we hear the term PTSD for Post-Traumatic Stress Disorder very often. This is the new buzzword or Read More INVESTING IN OURSELVES: UNDERSTANDING TRAUMA May 2, 2023/No Comments Depression & anxiety are common problems that can develop after trauma.  Depression ignites feelings of sadness and low mood. These Read More Load More End of Content.

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CHAMPURRADAS

Back in my hometown, the grocery store I lived up the road from sold champurradas in the dessert aisle. These Guatemalan cookies with sesame seeds sprinkled on top were a delight to have on the weekends with coffee or hot chocolate. On one of my previous visits back home, I decided to go back to the same store to grab some champurradas for an after-dinner snack with the family. Sadly, the champurradas they sell now taste nothing like the ones I grew up with. The flavor was bland and barely any sesame seeds were on them. This drove me to look up recipes online so I would never be disappointed again. My sister found a blog from Guatemala.com that referenced a recipe she planned on using, but she didn’t try it out and sent it to me instead. The recipe called for the following: ½ pound of flour, 2 eggs, 5 ounces of sugar, 4 ounces (1 stick) of butter, 1 teaspoon of baking soda, 3 tablespoons of milk, and 2 ounces of sesame seeds. I later discovered that the measurement for the flour wasn’t, but I will explain more in a moment. First, I warmed the stick of butter in the microwave for 15-20 seconds, so it was soft enough for mixing. Then, I combined the sugar and butter until a yellow ball formed. After putting the eggs and milk into the bowl with the butter/sugar mix, I whisked the flour and baking soda together in a separate bowl. When it came time to combine the dry and wet ingredients, the resulting mixture turned into a wet blob rather than a soft dough. I tried rolling individual balls to make the champurradas, but the mix would stick to my hands and didn’t keep its shape. I decided it was time to experiment, so I added more flour to the mix until the dough was firm. As the oven preheated to 350 degrees, I made several small balls out of the dough and placed them on a buttered baking tray. I flattened the balls out using my hand and then put the tray into the oven for 20 minutes.  The champurradas came out golden brown but thicker than I wanted them to turn out. They still tasted good, certainly better than the last ones I had. While this was a fun first attempt, I am going to work on this some more to develop my recipe. I’ll also be looking for butter and egg replacements for my vegan readers. Looking forward to sharing this with you next month! Read More From This Writer All Post Art Books Business Community Education Entertainment Food & Culture Health Interviews Military & Veterans Peace People Politics CARNITA TACOS May 1, 2023/No Comments The taco is undeniably one of the most iconic foods of Mexico and greater Latin America. The Buffalo area has Read More LA PUPUSA April 1, 2023/No Comments My first few columns mainly focused on foods from Guatemala, which should not be surprising considering my background. This month, Read More LATIN FOOD, LATIN RECIPES: CHAMPURRADAS March 1, 2023/No Comments If you remember my column from last month, I tried making Champurradas using an online recipe. The result turned out Read More Load More End of Content.

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