Hello + welcome to this tiny space on the internet! I created this blog (+ changed the name twice since) 14 years ago as a creative outlet from my career in the emergency room as a PA. After spending the past 7 (or so) years on social media outlets, I have decided to delete all of the ones associated with this blog and get back to the heart of blogging.
Disclaimer: This podcast does not provide medical advice. The information on this podcast is for informational purposes only. No material on this site is intended to be a substitute for professional medical advice, diagnosis or treatment.
There are many conversations regarding difficult topics that may arise in parenting. It can be challenging to know how to approach talking to your children about topics such as race, reproductive rights, and gender identity but these conversations are so important to have. Dr. Anjali Ferguson is joining us to talk about how parents can engage children in racial socialization and how they can have discussions about difficult topics with their children.
Dr. Anjali Ferguson is a culturally-responsive psychologist, author, and global resource on social equity and racial trauma. In addition to consulting with organizations of all sizes, Dr. Ferguson’s expertise is lent to outlets like Today, Romper, Parents Magazine, Psych Central, and ongoing published medical journals and studies. Join the conversation and find free resources for children and families like her landmark Blindian (Black + Indian) findings in her research-informed, inclusive online community, Parenting Culture. To learn how you can benefit from Dr. Ferguson’s racial and social equity training, visit www.draferguson.com or join the conversation at www.parentingculture.org.
In today’s episode, we are chatting about what culturally responsive parenting is, when children begin to notice race based differences and racial biases, and conversation starters for parents to engage children in racial socialization.
In this episode we discuss:
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Chicken Biryani Recipe
2 cups basmati or long grain rice
6-8 chicken thighs chopped (you can use breast too, but I find thighs to pick up the juices better)
1 onion diced
1 large tomato finely diced
8-9 pods of garlic
1/4″ of ginger grated
1-2 small pieces of cinnamon sticks
3 cardamom pods
a large handful of cilantro leaves chopped
a handful of mint leaves
1 cup plain yogurt
1 tablespoon coriander powder
1/4 teaspoon of turmeric
1 large Tablespoon of biryani spice (you can usually find this in an ethnic aisle- I like the Shaan brand)
2 cups water
1 Large lemon
Preheat oven at 350 degrees
Rinse rice and soak while you complete the next steps
Heat oil in a dutch oven on the stovetop.
Place cloves, cardamom, and cinnamon in the pot and let the spices roast for 1-2 minutes.
Add onions. ginger, and garlic and cook until onions are translucent
Add tomatoes and cook for 2-3 minutes until cooked down
Add spices (turmeric, coriander, and biryani spice) and cook down for 1-2 mins
add cilantro and mint leaves- cook 1-2 mins
Add chicken and cook until almost cooked through
Beat the yogurt and add to the pot, mix well
Add water and bring the pot to a boil
Once boiling, add the rice and turn off pot heat
Squeeze juice of half a lemon and place pot in oven
Bake for 20-25 mins. Once rice is cooked through, remove from oven and add more lemon juice to taste.
1/2 chopped onion
1/2 chopped tomato
a bunch of cilantro chopped
1 cup yogurt
salt and lemon juice to taste
Directions: Combine all. Add salt and pepper to taste. Use as a side sauce with the biryani