Kick Off Breakfast: January 31
(This event is by invitation only and not open to the public.)
Keynote Speaker: Dr. Ivory A. Toldson
Dr. Toldson is an Associate Professor of Counseling Psychology at Howard University, Editor-in-Chief for The Journal of Negro Education, Senior Research Analyst for the Congressional Black Caucus and Contributing Editor for theRoot.com
Culminating Event: February 28
Featuring Charlayne Hunter-Gault
- Reception: 5:30-6:30pm, Oregon Historical Society
- Lecture: 7pm, Portland Art Museum
- Tickets: $20 each, $10 for students. Purchase online or by calling PCC’s Office of Affirmative Action & Equity at 971-722-5840
Emmy and Peabody award winning Charlayne Hunter-Gault is an author and freelance journalist. In 1961, she challenged segregation laws and became one of the first two black students – and the first black woman – to enroll at the University of Georgia. Hunter-Gault began her journalism career as the first black woman writer for The New Yorker magazine in the mid-1960s. From there, she went on to serve as the Harlem bureau chief for The New York Times, national correspondent for The MacNeil/Lehrer NewsHour, and the Johannesburg bureau chief and correspondent for CNN. She is the author of three books, New News Out of Africa: Uncovering Africa’s Renaissance, In My Place, and To the Mountaintop: My Journey through the Civil Rights Movement.
Free Admission to Oregon Historical Society: All Month Long
PCC students, faculty and staff receive free admission to the Oregon Historical Society during the month of February (PCC ID required).
African American Food Culture: All Month Long
African American food culture represents a fusion of the foodways of the African Diaspora, the communities throughout the world that are descended from the historic movement (voluntary and involuntary) of peoples from Africa, primarily to the Americas. African American cuisine combines many of fruits and vegetables including yams, watermelon, okra and several varieties of beans that are native to various regions of Africa with the foods of Europeans, Native Americans, and Caribbean peoples in North and South America. It is in this spirit that Portland Community College food services celebrates Black History Month by featuring a variety of foods that reflect this diversity of experience, culture, and resourcefulness.