Rakiem walker biography books
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Swedish Hip-Hop Star and Author Jason 'Timbuktu' Diakite Will Premiere Autobiographical Theater Piece A DROP OF MIDNIGHT at Harlem Stage
Join Harlem Stage commissioned WaterWorks artist Jason 'Timbuktu' Diakité for a full week of performances as he debuts his autobiographical theater project, A Drop of Midnight. A Drop of Midnight is directed by Farnaz Arbabi, production dramaturgy by Jonathan McCrory, composed by Erik Hjärpe, and features live band, The Rakiem Walker Project.
Jason 'Timbuktu' Diakité is one of Sweden's biggest hip-hop artists and a best-selling author. In his family biography, A Drop of Midnight, he takes us on a journey from the deep south and slave plantations by way of Harlem to a small Swedish town. Through storytelling and live music, the play explores identity, ancestry, migration, and bigotry.
"For me to be able to perform A Drop of Midnight in Harlem is a kind of homecoming. Telling the story of my family, here, in their hometown will be the conclusion not only of four years of work but of a lifetime of looking for my sense of belonging, here, in Harlem," said Jason Timbuktu Diakité.
A Drop of Midnight is supported by the American- Scandinavian Foundation
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Chef Marcus Samuelsson and “The Story of Food and Hustle in Harlem”
When I heard Marcus Samuelsson was coming to Dallas to talk about his new book “The Red Rooster Cookbook: The Story of Food and Hustle in Harlem” I caught my breath. I glanced from my kitchen table office to my cookbooks and saw the familiar green cover of his pan-African cookbook “The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa.” Meeting this James Beard Award-winning chef would not only be outrageously cool because of his mad culinary skills; as an adoptee with Ethiopian roots, his journey somewhat reflects my own son’s story. I knew how special it would be to him to meet this superstar.
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Like my son, Marcus Samuelsson was adopted from Ethiopia as a young child. Growing up in Sweden, fishing and preserving the catch was a part of his childhood. Like many chefs, he grew up cooking and appreciating local and fresh flavors. After traveling to Ethiopia to connect with his birthfather and family, Marcus began to incorporate Ethiopian flavors and textures into his repertoire. Living and working in Harlem has expanded his cooking even more as the diverse flavors influence new fus
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