Food has been and continues to be an essential part of any movement for progressive change. From home cooks and professional chefs to local eateries and bakeries, food has helped activists continue marching for change for generations. Paschal's restaurant in Atlanta provided safety and comfort food for civil rights leaders. Elijah Muhammad and the Nation of Islam operated their own farms, dairies and bakeries in the 1960s. "The Sandwich Brigade" organized efforts to feed the thousands at the March on Washington. Author Fred Opie details the ways southern food nourished the fight for freedom, along with cherished recipes associated with the era.

In this Bank Street College of Education Best Children's Book of the Year, Paula Young Shelton, daughter of Civil Rights activist Andrew Young, brings a child’s unique perspective to an important chapter in America’s history. Paula grew up in the deep south, in a world where whites had and blacks did not. With an activist father and a community of leaders surrounding her, including Uncle Martin (Martin Luther King), Paula watched and listened to the struggles, eventually joining with her family—and thousands of others—in the historic march from Selma to Montgomery. Poignant, moving, and hopeful, this is an intimate look at the birth of the Civil Rights Movement.

The New York City Teachers Union shares a deep history with the American left, having participated in some of its most explosive battles. Established in 1916, the union maintained an early, unofficial partnership with the American Communist Party, winning key union positions and advocating a number of Party goals. Clarence Taylor recounts this pivotal relationship and the backlash it created, as the union threw its support behind controversial policies and rights movements. Taylor's research reaffirms the party's close ties with the union—yet it also makes clear that the organization was anything but a puppet of Communist power. Reds at the Blackboard showcases the rise of a unique type of unionism that would later dominate the organizational efforts behind civil rights, academic freedom, and the empowerment of blacks and Latinos. Through its affiliation with the Communist Party, the union pioneered what would later become social movement unionism, solidifying ties with labor groups, black and Latino parents, and civil rights organizations to acquire greater school and community resources. It also militantly fought to improve working conditions for teachers while championing broader social concerns. For the first time, Taylor reveals the union's early growth and the somewhat illegal attempts by the Board of Education to eradicate the group. He describes how the infamous Red Squad and other undercover agents worked with the board to bring down the union and how the union and its opponents wrestled with charges of anti-Semitism.

Dr. Martin Luther King Jr. loved the fried catfish and lemon icebox pie at Memphis's Four Way restaurant. Beloved nonagenarian chef Leah Chase introduced George W. Bush to baked cheese grits and scolded Barack Obama for putting Tabasco sauce on her gumbo at New Orleans's Dooky Chase's. When SNCC leader Stokely Carmichael asked Ben's Chili Bowl owners Ben and Virginia Ali to keep the restaurant open during the 1968 Washington, DC, riots, they obliged, feeding police, firefighters, and student activists as they worked together to quell the violence. Celebrated former Chicago Sun-Times columnist Dave Hoekstra unearths these stories and hundreds more as he travels, tastes, and talks his way through twenty of America's best, liveliest, and most historically significant soul food restau­rants. Following the "soul food corridor" from the South through northern industrial cities, The People's Place gives voice to the remarkable chefs, workers, and small business owners (often women) who provided sustenance and a safe haven for civil rights pioneers, not to mention presidents and politicians; music, film, and sports legends; and countless everyday, working-class people. Featuring lush photos, mouth-watering recipes, and ruminations from notable regulars such as the Rev. Jesse Jackson, jazz legend Ramsey Lewis, Little Rock Nine member Minnijean Brown, and many others, The People's Place is an unprecedented celebration of soul food, community, and oral history.

“Opie delves into the history books to find true soul in the food of the South, including its place in the politics of black America.”—NPR.org Frederick Douglass Opie deconstructs and compares the foodways of people of African descent throughout the Americas, interprets the health legacies of black culinary traditions, and explains the concept of soul itself, revealing soul food to be an amalgamation of West and Central African social and cultural influences as well as the adaptations blacks made to the conditions of slavery and freedom in the Americas. Sampling from travel accounts, periodicals, government reports on food and diet, and interviews with more than thirty people born before 1945, Opie reconstructs an interrelated history of Moorish influence on the Iberian Peninsula, the African slave trade, slavery in the Americas, the emergence of Jim Crow, the Great Migration, the Great Depression, and the Civil Rights and Black Power movements. His grassroots approach reveals the global origins of soul food, the forces that shaped its development, and the distinctive cultural collaborations that occurred among Africans, Asians, Europeans, and Americans throughout history. Opie shows how food can be an indicator of social position, a site of community building and cultural identity, and a juncture at which different cultural traditions can develop and impact the collective health of a community. “Opie goes back to the sources and traces soul food’s development over the centuries. He shows how Southern slavery, segregation, and the Great Migration to the North’s urban areas all left their distinctive marks on today’s African American cuisine.”—Booklist “An insightful portrait of the social and religious relationship between people of African descent and their cuisine.”—FoodReference.com

American Astronautical Society Eugene M. Emme Astronautical Literature Award As NASA prepared for the launch of Apollo 11 in July 1969, many African American leaders protested the billions of dollars used to fund “space joyrides” rather than help tackle poverty, inequality, and discrimination at home. This volume examines such tensions as well as the ways in which NASA’s goal of space exploration aligned with the cause of racial equality. It provides new insights into the complex relationship between the space program and the civil rights movement in the Jim Crow South and abroad.  Essays explore how thousands of jobs created during the space race offered new opportunities for minorities in places like Huntsville, Alabama, while at the same time segregation at NASA’s satellite tracking station in South Africa led to that facility’s closure. Other topics include black skepticism toward NASA’s framing of space exploration as “for the benefit of all mankind,” NASA’s track record in hiring women and minorities, and the efforts of black activists to increase minority access to education that would lead to greater participation in the space program. The volume also addresses how to best find and preserve archival evidence of African American contributions that are missing from narratives of space exploration.  NASA and the Long Civil Rights Movement offers important lessons from history as today’s activists grapple with the distance between social movements like Black Lives Matter and scientific ambitions such as NASA’s mission to Mars.  Contributors: P.J. Blount | Jonathan Coopersmith | Matthew L. Downs | Eric Fenrich | Cathleen Lewis | Cyrus Mody | David S. Molina | Brian C. Odom | Brenda Plummer | Christina K. Roberts | Keith Snedegar | Stephen P. Waring | Margaret A. Weitekamp  Publication of the paperback edition made possible by a Sustaining the Humanities through the American Rescue Plan grant from the National Endowment for the Humanities.

The treatment of eating disorders remains controversial, protracted, and often unsuccessful. Therapists face a number of impediments to the optimal care fo their patients, from transference to difficulties in dealing with the patient's family. Treating Eating Disorders addresses the pressure and responsibility faced by practicing therapists in the treatment of eating disorders. Legal, ethical, and interpersonal issues involving compulsory treatment, food refusal and forced feeding, managed care, treatment facilities, terminal care, and how the gender of the therapist affects treatment figure centrally in this invaluable navigational guide.