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PYGMIES: SHORT ON LAND [1999] - Cameroon
PYGMIES: SHORT ON LAND [1999] - Cameroon Ambakisye-Okang Dukuzumurenyi 23 Views • 5 years ago

⁣With soft guttural whoops and a tickle of the water, a pygmy man in Central Africa plucks a fish from the river with his bare hands. Another hunter releases a crude arrow into the canopy above. A monkey falls from the trees, shot directly through the heart. Eyes still bulging from the shock, the hunter quickly slots the monkey’s tail under its lolling neck to make a neat bag of his bush meat. It’s skills like these that have allowed the pygmies to live in the rainforest of Cameroon for generations. But now they’re facing stiff competition for their forest range.
With only 7% of the rainforest here protected, there are rich pickings for the loggers. Now logging tracks have spread like spiderwebs through the forest, leaving the pygmies exposed. Perversely, conservationists are also gnawing away at the pygmies' land. Wildlife reserves patrolled by anti-poaching patrols leave just 1% of the forest available for the pygmies. Emile, an old hunter, bemoans the coming of the white men.“Because there’s this protected zone we don’t have enough to hunt. We were forest people, now we’re beggars.”
Caught between two worlds, the pygmies are making their choice. “'Before we used to live in the forest. Then the tall people came and said you can’t live like this. Before, we always used to run away and hide. Then we said this is getting us nowhere and we left the forest.” The pygmies are reaching out, demanding schools and health clinics. Now many families have abandoned their nomadic lifestyle, settling around mission schools.
Yet outside the forest the Pygmies are struggling to find their place. They are forced into jobs that only serve the whites or the Bantu, the predominant black tribe in the area. They’re losing their identity and are being treated like bonded labour, paid with alcohol, food and cast-off clothing. Ironically, many also find work with the logging companies themselves. Hacking down their forest home for a few cents per tree. In a state of rapid cultural transition they don’t know which way to jump. Their culture grates with the loggers’ work ethics. At the local sawmill their ways are tolerated but not respected. “It’s difficult to work with pygmies. When the hunting season or harvest time comes, they simply leave .You can't rely on them. When people won’t change their mentality they can’t be integrated in the workplace' moans the French sawmill manager. Working for hunters is the only other employment around. Tourists pay $20,000 a week to have the pygmies lead them to the prize prey of elephants and gazelles. Its easy work for the pygmies but it’s killing their land as well. The hunters' guns spell danger to the region's elephants.
Back in the forest, in their traditional leaf huts, a band of pygmies try to live as they used to. Their children line up to have their canine teeth filed - the pain is worth it, they say, for this mark of pygmy beauty. The men hunt, the women gather, digging for roots and grubs to be roasted. But even here the lure of a western way of life is drawing people away. The refrain of many mothers is the same. “I want to stay in the village. The most important thing to me is that [my child] can go to school.”
The pygmies are in an impossible situation, their skills, perfected over hundreds of years, are becoming worthless in a world dominated by profit and loss accounts. They are being exploited in the same manner as the ancient rainforest trees: as an expendable commodity with a short term value. Can the pygmies find a successful identity as the modern world closes in?
Produced by Marion Meyer-Hohdahl

EAT THE SUN - Dr.Aris Latham
EAT THE SUN - Dr.Aris Latham Kwadwo Danmeara Tòkunbọ̀ Datɛ 23 Views • 3 years ago

Powerful Lecture on Bioelectric Cell Food
The 2012 Second Edition of Oxford Encyclopedia of Food and Drink in America acclaims: ‘...the raw food movement owes much to Dr. Aris LaTham, a native of Panama, he is considered to be the father of gourmet ethical raw foods cuisine in America. He debut his raw food creations in 1979, when he started Sunfired Foods, a live food company in Harlem, New York. In the years since he has trained thousands of raw food chefs and added innumerable recipes to his repertoire.’

Dr. Airs LaTham studied at the University of Legon in Ghana, as well as New York University, and graduated from the College of Staten Island (CUNY) with a B.A. in Education and Spanish. He also completed graduate studies at California State University Fullerton, with majors in Linguistics and Bilingual Education, where he was a polyglot scholar of Kiswahili, Sanskrit, Italian, Arabic, and Ebonics. Professor LaTham taught Spanish, Kiswahili and English as a Second Language (ESL) at the secondary school level in New York City and New Jersey. He taught at California’s College of San Mateo, Fullerton Community College, and Sullivan Language Institute, Cornell University in New York and Brown University in Rhode Island. Dr. LaTham was an administrator at the Tanganyika International School in Dar Es Salaam, Tanzania. He also served as a Bilingual Curriculum Writer and Second Language Specialist for the San Francisco and San Bernardino Unified School Districts in California. Dr. Aris LaTham was the keynote presenter at the 2009 International Vegan Festival in Rio de Janeiro and lectured in the School of Nutrition at Universidade Federal de Santa Catarina, Florianopolis Campus in Brazil.

In2004Dr.LaThamwashonoredasakeynotepresentertothe36t hWorldVegetarianCongressinFlorianopolis, Brazil, in 2005 at the European Vegetarian Congress in Riccione, Italy and at the 2009 International Vegan Festival in Rio De Janeiro, Brazil. Dr. LaTham was a featured presenter at the World VegFest in Dubai, UAE and Chennai, India in 2014.

Dr. Aris LaTham was born in Gatun, Panama Canal Zone. He is a direct descendant of an African-Caribbean family of Culinary Griots who has become a world-renowned crusader in the area of wholesome foods. His linguistic and culinary interests have been shared with many diverse people throughout Africa, Asia, the Americas, Australia, the Caribbean and Europe

Dr. LaTham, who is self-learned in the Culinary Arts and Sciences through his private ten thousand-volume library collection, is the originator of SUNFIRED CUISINE and PARADISE PIES . SUNFIRED FOODS have been featured by Black Entertainment Television (BET), the Food Network, Temple University Medical School Forum, Organic Food Producers Association of North America, Family Channel’s ‘Body by Jake’, CNBC: Alive and Wellness, ABC: Eye Witness News, CBS News, Jamaica’s CVM TV, and TVJ’s Frontline with Ian Boyne and numerous Worldwide Television and Radio Magazines. He was an Executive Chef at Hippocrates Health Institute, West Palm Beach, Florida.

Dr. Aris LaTham, ‘The Sunfired Gourmet’ , has been a vegetarian for 48 years and has eaten Sunfired Foods exclusively for the past 42 years. Dr. LaTham was voted one of the top vegetarian chefs in the USA by Vegetarian Times Magazine. He has been featured in Essence, Jamaican Eats, Vegetarian Gourmet, Health Quest, Upscale, UK’s Balance, and Japan’s Tarzan Fitness Magazines. Newspapers, including the Washington Post, Philadelphia Enquirer, Harlem’s Amsterdam News, Jamaica’s Gleaner and Observer, have reviewed the Sunfired Cuisine. Dr. LaTham was the featured chef at the Raw Food Masters Culinary Showcase at Swept Away Resort in Negril. He has served as an Executive Food Service Consultant to Island Outpost’s Strawberry Hill Resort in Irish Town, The Cave, and the Kingston Hilton Hotel in Jamaica. He is currently engaged in the training of vegetarian and raw food chefs for other major international resorts and hotels. ‘Sunfired Edible Arts’, education, nutrition, detox, catering, and consulting services are available through
www.sunfired.com .

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