Auntyland affirms and honors Black, Indigenous, and People of Color aunt narratives, artists, and businesses through our annual holiday – Real Aunties Day. Because of COVID19, we shifted all activities online. We believe in scholarship and community. We aim to disrupt stereotypes about aunts and mature women of color with events, programs, and a new holiday called ‘Real Aunties Day’ set on March 8.

Decolonize Women’s History Month

“In our world, the word ‘Auntie’ and the ‘aunt’ role present complex historical and cultural meanings. Today, in 2021, colonialism and racism still impact our lives. Auntyland is an intersectional place where race, gender, and age meet. With ‘Real Aunties Day’ on March 8, we want to bring together some realness, to decolonize some national holidays starting with Women’s History Month,” said Sylvia Wong Lewis, Auntyland founder, and proud auntie.


Aunt stories will take center stage for the first time. Mothers and grandmothers have been studied and celebrated for eons.  But few understand the world of aunts. That’s where we come in. We will bring more creativity, scholarship, and rigor to teach about the aunt world.

Pronoun-defying superheroes

Why Auntyland? Because aunts are pronoun-defying superheroes, who have been overlooked too long! Aunts are chosen kinfolks, sometimes biological relations, second mothers, grandmothers, Godmothers, and more. Aunties play pivotal roles in strengthening Black, Brown, and Tan families and communities. We are especially reaching out to African American, Caribbean, African, and Asia women and siblings to document unique and resilient families and community traditions. This is the first time ‘real auntie’ stories will be collected and archived dynamically.

Activism, Social Justice

Auntyland is also a whimsical place full of joyful and amazing women. We are passionate about life and love. AND activism and social justice are our biggest concerns. Did you see us keeping vigil for the caged children at the borderlands? Do you see us marching and protesting daily for equality everywhere? Didn’t we save American Democracy at an Alabama election? Today more than ever, we need to disrupt the race, gender, and age bias– and take control of our narratives. Our voices and images are too often dismissed and stereotyped. No more!

Aunties Rule!

“When I think about my ‘aunties,’ I am filled with awe and gratitude. My mother’s friends and my parent’s siblings intervened in my life and the lives of my peers in pivotal ways. We hope to bring back some of that positive ‘auntie’ energy. “Where Sisterhood lives, Aunties Rule!’ is our motto. We aim to be a motivational and community-building space. Through our digital platform, events, and e-store, we hope to inspire, educate, and entertain,” Lewis added.

Have you ever been called ‘Auntie’ or ‘Titi’? Do you call anyone Auntie or Titi? These are cultural terms of endearment and respect titles for Caribbean, Latina, African, Asian, African American women, and siblings. But the word and the role can present different meanings depending on the circumstances. Let’s explore Auntyland!


Share your stories

Let’s schedule your interview to be featured on our website, podcasts, or videos. Talk about ‘aunties’ of all kinds. Honor an Auntie by sharing her story for our archives. Share what’s happening in your world! Do you have aunties–related, chosen, or found in genealogy? Are you an aunt or grand aunt? Are you taking care of a niece, nephew, young or old? Are you living with an Auntie?

‘Real Aunties Day’: Our public programs and events, including films, sports, arts, workshops, panels, and festivals, will cover topics and issues for and about aunties and mature women of color. Details to come soon.

Photography/Artists: We are reaching out to mature women writers, artists, and creatives of all kinds: photos, artwork, illustrations, multimedia to be featured in our public programs.

Funding: We are community-based in New York City and independently funded via grants through our fiscal sponsorship with Fractured Atlas. To make a tax-deductible donation, click the direct link here.

Contact: If interested, please send an email to














Back to Food


Back to food is a return to love and family. My parent’s Brooklyn brownstone was on the “over-ground railroad.’ How America’s largest migration happened was “over-ground,” according to The Warmth of Other Suns, by Isabel Wilkerson. Recently I asked my brother if he ever wondered why all of those people lived with us when we were growing up. “I thought it was normal,” he said. Back then, in the 50s and 60s, it was normal for strangers to stay in your home. Racial segregation was lawful. Black folks rarely stayed in hotels or ate in restaurants! We used the Green Book to find safe places when traveling. My paternal grandmother’s Rockaway summer resort ‘The Cherokee,’ was listed in that directory! Click here to see samples.

Ms. Wilkerson’s book helped me realize the moral, historical and political context of my parent’s humble home. Their Southern and island hospitality was about love and caretaking. For years we welcomed many hopeful travelers—from the Deep South, Caribbean, Central America, and Africa. My Guyanese maternal grandfather sponsored several of our foreign student boarders. We even adopted a few white radicals from Ireland! Me, my siblings and parents crowded into rooms on cots and bunk beds to accommodate elders, married couples, artists, maids, porters, nurses, teachers, and assorted extended family—‘cousins of your grandmother’s best friend, and your aunt’s white husband’s cousins from Ireland.”


At The Table: Everything centered at the dining table. Our galley kitchen could feed an army but seated only a few. My Mississippi father was a professional baker. My Trinidadian mother was a serial entrepreneur: SuSu banker, daycare center owner, tailor, and caterer. She also held a day job at a local hospital. Southern and Afro-Asian-Indo Caribbean Diaspora food was our general menu. Besides eating, the dining table was a place for storytelling, activism, celebrations, doing homework, and more. I wish today’s youth could benefit from the daily meals and conversations my generation experienced! The dining table was also where we learned culture and home training–table manners, discipline, proper order, behavior and language.


Cooking Genes: A seat at our table was a boisterous, multi-lingual place where West Indian English, Ebonics, Spanish, Chinese, Patois, and Louisiana Creole were spoken. Jazz, blues, Gospel and classical piano and vocals, Calypso records, folk music, tap dancing, radio shows, and Red Fox comedy albums, were normal sounds at home. Our home was also a rehearsal studio with four pianos, an extension of my paternal grandmother’s Harlem music schools. Those colorful, diverse long-term guests shared food, tall tales, talents, garden tips, health remedies, and a strong work ethic. Food aromas were constant. Everyone seemed born with cooking genes. Callaloo, Curries, Rotis, Buss-Up Shot, Gumbo, Beans and Rice, Potato Salad, Peach Cobbler, and Sweet Potato Pie, were standard fare. Every bowl of food provided a history lesson about slavery, colonialism, migration, and  immigration. Each cook owned their unique culinary skills, techniques, and preparation styles. I have eaten many types of fried chicken, gumbo, beans and rice, curries, pies and cakes. ‘Soul’ food deserves more respect in the cuisine world. For a fresh perspective on cooking genes, check my friend’s new book called #TheCookingGene by Michael W. Twitty. Click here for more information.


Cooking Lessons: Sometimes our guests cooked their own tribe foods. But most times my parents, both home chefs, cooked daily meals. My Trinidadian cousin Sandy and I learned to cook by doing. We grated coconuts to make real coconut milk. We made thousands of Jamaican meat and veggie patties! We used upside down teacups as cookie cutters to make the pastry patties that were filled with deliciousness. As a baker’s daughter I grew up playing with dough. I learned to cook Creole Southern and Chinese-Caribbean meals by observing and assisting in the kitchen. We were a loud, crazy-mixed-up family that attracted nosy neighbors. They were happy to receive tasty bribes to go away! But they always came back for more.

Happy Tuesdays: Back to earth! With anxieties about hurricanes and immigrant children getting deported, I need Tuesdays– my new happy day! That’s when my local CSA- Community Supported Agriculture, kicks in (blue tent in photo). For the next 10 weeks, Farmer Pedro & Family @LaBarajaFarm will deliver produce from their land in Goshen, just fifty miles away. A recent delivery included: carrots, beets, red onion, celery, potatoes, corn, kale, tomatoes, lemon grass, and peaches!


To learn more about CSA, click here. Actually, we are taking in too much food for two people. So, my husband and I share with friends and family. In addition, we get more food from my local senior center. They offer veggie bags for $8! Thank you to Gale Brewer, Manhattan Borough President. To learn more about NYC senior veggie bags, click here.

To see what I’m cooking, check Silvera88, my Instagram page, and SilverGingko, Food is Culture, my Pinterest page. I try to embrace a full food spectrum: food is love, food=culture, food is medicine, food social justice, gardening and sustainable agriculture.

In the Garden: I’m grateful that my tiny garden, assorted containers on the roof, is alive with growth. A surprise bloom, buzzing bees, fluttering butterflies, chirping birds, wild weeds, are simple things that inspire me. Jamaica Kincaid’s book ‘My Garden Book’ is one of my favorite garden books. To check it out, click here.

What are your favorite books about gardens, food, or farms?

Afro-Vegan cooking

For Black History Month this year, I focused on Diaspora Afro-vegan cooking. Since adopting a plant-based diet, I was happy to discover that vegan versions of my favorite West African dishes – Groundnut Stew and Suya— can be delicious and satisfying. These are quick and easy recipes perfect for lunch or dinner. Everything you will need is probably there in your pantry. African staples such as rice, yams, pumpkin, black eye peas, peppers, peanut butter, and ginger are probably in your kitchen too.

Background: Groundnut is a common African word for peanut. Groundnut stew or groundnut chop is one of many chop dishes in West Africa. For instance, there is also palm oil chop, made with palm nuts. While it’s still February and cool outside, this creamy, peppery, nutty veggie stew will surely warm you up!

Suya is a poplar West African shish kebab treat sold by street vendors in many African countries. Traditionally, beef or goat strips are seasoned with spicy, peppery seasonings, threaded on skewers and grilled outdoors. Street vendor chefs in Nigeria, Ghana, and Cameroons create their own unique Suya spice mix. The specific peppers, oil, and the way peanuts are prepared is based on regional traditions and techniques.

These basic Diaspora Afro-Vegan recipes are packed with flavor, moderate heat, and have lots of soul. Enjoy!

AfroVegan food
Vegan Groundnut Stew

Diaspora Afro-Vegan Groundnut Stew

(Serves 4-6, prep-10 min.; cook-25 min. Total-35 min.)


2 yams (medium), peeled, cubed

1 Kabocha pumpkin/squash-peeled, cubed

3 small carrots-peeled, chopped

1 large onion, chopped

1 bell pepper, chopped

4 garlic cloves, minced

1 ½ tablespoon, ginger, fresh, peeled, minced

½ cup of grape tomatoes

1 can diced fire-roasted tomatoes, 28 ounce

1-cup vegetable broth

1 Scotch Bonnet or Habanero pepper, kept whole.

1-cup black eye peas (frozen)

½ cup peanuts, roasted, unsalted

5-tablespoons peanut butter, creamy, unsweetened

1-teaspoon cumin powder

½ teaspoon cayenne pepper or red pepper flakes

½ teaspoon paprika

Sea salt, pinch

2 tablespoons canola oil

(Note: Almonds and almond butter can be substituted for peanuts and peanut butter.)


Sauté onion, garlic, ginger, bell pepper in oil for 7 minutes. Add cumin, cayenne, paprika, mix and cook, 1 minute. Add yam, pumpkin, black eye peas, mix and cook 1 minute. Add broth, tomatoes, peanut butter, and peanuts, mix all ingredients together, cover, and bring to boil. Add whole Scotch Bonnet or Habanero pepper, and cover halfway. Reduce to simmer for 25 minutes. You may substitute other vegetables and beans. For instance, I use this same recipe to cook Caribbean vegetables such as calabaza (Jamaican pumpkin), yautia, batata and pinto beans. Some cooks add collards or other greens. Adjust sauce thickness with extra broth and nut butter. Stir to desired creaminess. Serve in a bowl with brown rice-quinoa blend, other vegetable side dishes.

Suya spices

Diaspora Suya Spice Mix

Ingredients (serves 4-6, prep 5-10 min.)

1 cup peanuts, roast, unsalted

1-tablespoon coriander seeds

1-tablespoon cumin seeds

1-teaspoon whole Allspice berries (also called pimenta)

1-teaspoon chili red pepper flakes

1-teaspoon cayenne pepper

1-tablespoon ground ginger

1-teaspoon paprika

Sea salt, pinch

Preparation: Toss whole seed spices into small skillet, heat on medium until you smell fragrance, about 1-min. Remove from heat. Let cool for a minute. Pour spices into a paper towel, fold to contain all items, pound into a powder with a mug. Bam, bam bam, done! A coffee grinder is very effective too. I separate the nuts from spices. Buzz small batches for 10 seconds. Done. A pestle and mortar is the best way to grind these ingredients. This method takes about 10 minutes. After grinding the nuts, add to ground spice powder. Store mix in glass jar. Total time- 5-10 minutes.

Suya Spiced Veggies

Ingredients (Serves 4-6, cook time-approx. 30 min.)

Peel and cut 2 parsnips, 1 yam, 2 large carrots, ½ pumpkin; 10 Brussels sprouts cut in half; 1 bell peppers, 1 onion. Cut all into bite-sized pieces; 3 tablespoons Canola oil.

Preparation: Place bite-sized veggie pieces into large bowl, drizzle oil, hand mix. Add 1-2 tablespoons of Suya spice mix to veggies, mix about 2 minutes. Cover cookie sheet with parchment paper. Place seasoned veggies on baking sheet. Roast in pre-heated 350 degrees oven, 30 minutes. You may use any vegetables you like. For kebabs, parboil chunky, starchy veggies. Soak bamboo skewers in water before using. Grill kebabs 30 minutes on hot grill. Serve with rice or as a main course winter salad.

For more Afro-vegan recipes check chef Bryant Terry recipes, click here.

For a Ghanaian vegan Suya kebab recipe, click here.

For Nigerian vegan recipes, click here.

What Afro-vegan dishes do you make?








Witness, memory, autumn


Witness and memory captures that sweet time between summer and winter called autumn. ‘Witness’ and ‘memory’ are also theme words used in an essay about the new Smithsonian National Museum of African American History and Culture #NMAAHC. Poet Elizabeth Alexander’s piece Can I Get a Witness justified nicely why we need a place to recall our collective memory. Click here to read the full essay.

I was honored to attend the recent museum opening events, September 21-25, 2016 in Washington DC. At every entry point, the museum is filled with our ancestor’s precious objects, lost & found American history, and prideful moments.

#NMAAHC opening day
#NMAAHC opening day

Witnessing the museum was a sacred experience. It brought back nostalgia for the March on Washington. The museum opening was a giant black family reunion. Streets were blocked as busloads of excited folks arrived from Deep South places like Alabama and Tennessee.

For sure, many white and other ethnic cousins were there too! No other museum in the world can boast this kind of gathering of ‘beloved people,’ as Congressman John Lewis called us in his welcoming remarks. This is by far the best place to experience the meaning of multi-generational and multi-cultural. The displays above and below ground moved from slavery to freedom. Expect to witness people of all ages and backgrounds go from tears to joy during the course of a visit. Then, there was soul food. The cafe alone proves why there would be no America without us black folks!


Autumn was THE perfect time to launch THIS museum. It gave everyone a jolt – that this is a new day, a new season. I invite everyone to go. Wear comfortable shoes. Click here for information.

Besides museum and gallery visits, autumn is a time to re-join swimming class at the YMCA. I’m in the kitchen more these days too. I’m inventing smoothie drinks with my new Vitamix blender. I’m also having fun making noodles out of root veggies with a new kitchen gadget.

Here is an excerpt to some my other autumn reflections, posted last year.

“Do you have Autumn rituals? I do. It’s about accepting change in mind, body and soul. Nature changes with each new season. So must we. I believe that we all follow seasonal rituals whether conscious or unconscious that were passed down or learned along the way. I wonder what could be in an autumn ‘tool kit’? What do we need to do to open our hearts for this new season? What do you do to indulge your senses with sights, sounds, and scents of Autumn?” Click here to read more.

How do you do autumn?

Christmas in Puerto Rico

Christmas in Puerto Rico

Christmas in Puerto Rico

I was grateful for another Christmas in Puerto Rico. I’m still feeling the holiday spirit! Remember Three Kings Parade at El Museo del Barrio is this week! For more info click here.

It’s still Christmas in many places in the world! How was yours? We celebrated my dear husband’s 84th birthday in Puerto Rico. We were so grateful to be able to mark his double blessings together, especially since he was recovering from carpal tunnel surgery. Christmas on this Caribbean island is said to be more a marathon than a sprint. Our five-day sprint was a joyful ride. We stayed at the Ritz Carlton in Isla Verde/San Juan. It was a blissful time full of lovely people, memorable moments, delicious food and festive surroundings.

Christmas in Puerto RicoLovely People: Puerto Ricans know how to show love to Christmas babies! Before checking in, a fun-loving staff greeted us. Carrying tall flutes of champagne splashed with tamarind juice, a jolly chubby fellow called out to us: “Is that you Byron? We have been waiting for you all day! We are your birthday ambassadors!” More jolly fellows joined in to sing a Spanish birthday song—

Feliz cumpleaños a ti
feliz cumpleaños a ti
feliz cumpleaños querido/a Byron)
feliz cumpleaños a ti

They also sang Jose Feliciano’s ‘Felice Navidad.’

Christmas in Puerto Rico


In fact, we were greeted daily with serenades and salutations. This hotel staff went far above the call of duty to make our stay a memorable one. (I had heard from a Housekeeping staffer that Byron was the oldest hotel birthday guest that week!) Anyway, we had such fun that we never ventured off campus to see town sights.

Delicious: We ate all of our meals at the hotel that featured several world-class options. The buffet breakfast at the Mares Restaurant offered a casual abundance of Caribbean and Atlantic fare: Puerto Rico coffee, champagne with guava or papaya, fruits, cereals and breads. Jeremiah, a Trinidad-Boston-London brother, who worked the pans for points, cooked omelets to perfection. Our Christmas breakfast featured a plate decorated with a ‘Happy Birthday’ message.


Christmas in PR


Christmas in PRDinner Talks: I especially enjoyed conversations about Puerto Rican food and culture with Ocean Bar Grill staffers. We ate dinner there every night except for our last night. I am so thankful to everyone there, especially a lovely person named Ivy, who made the best cup of coffee in the world! She also shared her extensive knowledge about the island’s unique foods and traditions. Another knowledgeable and helpful staffer, Juan Carlos, designed an original birthday card that was signed by lovely co-workers. We were honored to meet chef Ernesto Alvarado, who turned out creative variations on traditional island food themes. I became addicted the yucca biscuits with coconut butter that was served with each meal. The pigeon peas with risotto were an amazing twist on the traditional arroz con gandules infused with sofrito and sazon. The menu there is delicious!

Christmas in Puerto RicoMagic moments: There was a light rain on a hot Christmas morning. Just as the sun returned, Santa Claus greeted us by the pool. Watching the black birds splash in the fountains and an iguana strut by reminded us it’s their planet too. We loved strolling along the seashore and listening to the sound of waves. Gardeners would be happy here too. Small signs identifying plant names were placed all around the lovely grounds.

On our last night we dined at the hotel’s BLT Steak Restaurant. Designed like a French bistro, this eatery operates in several other cities. This restaurant’s staff also presented special birthday greetings and dessert treats. I enjoyed the spiny lobster tail, asparagus and roasted Brussels sprouts cooked with pumpkin and pancetta. Byron’s coconut bread pudding with rum ice cream was amazing.

Christmas in PRPR Memories: My most memorable Christmas was spent in Puerto Rica decades ago. So, it was a joy to return. Back in the 70s my girlfriend and I traveled from our San Juan hotel to visit NYC friends whose family lived in the interior mountainous region of Utuardo. Once there, we visited the ancient Taino ballpark. Later, the Diaz family adopted us.

Traditions: Our hosts took us to their church for misas de aguinado, Mass held at dawn, where folk songs called aguinaldos, Puerto Rican Christmas carols, were sung. We were invited to join the parranda, carolers that traveled from house to house. We sang songs and played guitars under the windows of sleeping neighbors until they woke up. From their open windows, happy strangers smiled at us and waved us inside their homes. Such wonderful hospitality was a dream. Once inside, they gave us sips of coquito,(special rum eggnog) and a snack, and on to the next house we went. This pattern continued until we visited every neighbor. I was so drunk that I strayed into the night jungle looking for crickets that I thought were calling me by my nickname: ”Cookie, Cookie!”

Christmas in PRRoast Pork Party: I also experienced my first roast pig party in Puerto Rico. It’s an authentic local food tradition that featured music, dancing, eating, and storytelling with the whole community. Slaughtering, prepping and cooking the pig is the centerpiece of the week-long holiday ceremony. Organizing ingredients, materials, and setting up the cooking fire was quite a production. The family that cared for and fattened the pig and the pig’s ancestors was also part of some of the stories recounted. After the fat pig was slaughtered and cleaned by the men, a women’s team took over. I was invited to join them. We prepared and applied a marinade and dry rub. Stalks full of fresh garlic bulbs, bushes of fresh oregano, baskets of local aromatics and sour oranges were among some of the ingredients that I can recall. We made many small slits in the pigskin with sharp knives to insert hundreds of garlic cloves. We slathered and massaged the pig with marinade. Once done, the seasoned pig was set for the night. All the while there was multi-generational merriment including dancing, singing, drinking, eating, and more storytelling. By dawn, the pig was tied to a long rod by a two-man team. They cooked it by turning it over the hot coals all day.

Have you ever enjoyed Christmas in Puerto Rico?