What’s Cooking? Haitian Cuisine with Grandchamps | Free Virtual Program | Tuesday, August 18, 4pm

Join us for a live virtual program with Grandchamps at the Brooklyn Navy Yard’s Building 77 Food Manufacturing Hub to learn about Haitian cuisine and the story behind this family-owned business. Guest Judh Grandchamps Jr. will share a behind-the-scenes look at the spices and flavors that influence their Haitian dishes. We’ll also hear the story behind how Grandchamps started as a restaurant, market, and community gathering space in Bed-Stuy, its expansion to the Brooklyn Navy Yard, and how they’ve been weathering the pandemic.

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The Brooklyn Navy Yard and the US Occupation of Haiti, 1915–1934

Portrait of Gompers as a young man in a suit and a newsboy style hat.

As we reflect on the deeper meaning and troubling implication of the US president describing certain foreign countries as “shitholes,” it has also opened an opportunity to think critically about how and why these places became impoverished. Often, European and American imperial intervention – or outright exploitation – played a significant role. While we celebrate the Brooklyn Navy Yard as a center of innovation, labor, and service, we must also recognize its role in projecting American power across the globe, sometimes for less-than-noble ends.

Take Haiti, the world’s first free black republic, founded as the result of a slave rebellion against French colonial rule. Following the revolution, France and the Great Powers attempted to strangle this young nation in the crib, placing trade embargoes and saddling it with astronomical debt. The United State has a long and complicated history with the second-oldest republic in the Western Hemisphere, but the height of US involvement was when the American military occupied Haiti from 1915 to 1934. Many of the actions of this military operation originated 1,300 miles away in Brooklyn.>> Continue reading