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Roscoe Betsill

@kaleidoscoe

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Making things that help me think / NYC •Catskills

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Josh G. throws a hella Kettle of Fish drawing party!

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Life on wheels — we’ve been busy.👩🏾‍🦼‍➡️🤘🏿

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My favourite thing about making òkèlè (swallow) is this—the process highlights the quality of the starch and transforms it into a vessel to move sauces, broth, soups and stews from the bowl to your mouth.
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It’s a process that illustrates the ingenuity of African cuisine. The typically unseasoned starch retains its distinct flavour—the best way a sidekick can sparkle.
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In this way, most starches—grain, root or tuber—can be made into a swallow. Recipes and more at NYT COOKING.

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First swallow up is ìyán from the West African yam, a magnificently large tuber which grows underground.
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The process of turning yam into òkèlè can be exhilarating, and it never fails to fascinate me how the crumbly starch is transformed—with repeated pounding and folding—into something glossy and stretchy.
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My adapted recipe for NYT COOKING skips a few steps by puréeing the fresh yam in a blender and is for anyone who enjoys the subtle and mild taste that only fresh yam can provide.

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My June column is about the body-odyy-oddiee of drawww soups! I write about the illustrious okra, a spring favourite and ALL these elongated pods have to offer. ✨
Okras sublime viscosity is well known to West and Central Africans, and we call it DRAW. This is truly the best way to properly enjoy any swallow. But also, s/o to ẹ̀wédú (chopped jute leaves) and ọbẹ̀ àpọ̀n (ogbono — ground wild mango seeds) for showing us the many exquisite ways a soup can draw. 🫠
Recipe and essay on okra soup with shrimp and greens on NYTCOOKING! ✨

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no one said it would be easy, but it sure was satisfying and fun ! A real privilege to be able to collaborate with a dedicated and delightful team to help bring Yewande’s vision to life. ‘Let Us Gather’ features succulent recipes from the African diaspora and reveals some fascinating secrets. I’ll be making these recipes again to share with friends. You can too. It’s in print it in the #newyorktimtes today #newwork #africancuisine #liberation #nytimescooking

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My special section is out in print today!! HUGE CONGRATS to the entire team who worked with me to make this possible. It’s stunning!! It’s beautiful!!!
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This photo is of my peanut glazed tofu, one from an early batch of recipes I developed for NYT Cooking. The peanut sauce is based on the robust groundnut soups I grew up eating, all riddled with a pleasant mix of spice forward and creamy nuttiness.

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I’m grateful to the kind soul who purchased my postcard: ‘Apparition’. I’m honored to have been included in the illustrious group of artists represented in the exhibition #postcardsfromthedge at the @berrycampbell gallery. All proceeds go to #VisualAIDS to uplift artists living with HIV and sustain the legacies of those lost to AIDS. The preview party was great fun and I managed to pick up a small treasure. #Thislandismine

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And suddenly you know: It’s time to start something new and trust the magic of beginnings. 💫 #rutabaga #ginger #amarylis #candlestick by @tomluciano 🙏🏾

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congratulations Maria ! your new monumental sculptural ceramic vessels are compelling as they are inspiring. And I’m thrilled that you brought so many of us old souls together again. So much beauty and love @mariarobledo @galeriesardine ❤️ first photo by @suzanneshaker - Thank you !

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#pride #ecology #abundance ||250730 || #gold #confetti on a #found #mirrored surface • I noticed the day after the #prideparade that the street cleaning equipment picks up all of the multicolored confetti, except for the gold. Weeks later the gold foil strips still glisten defiantly in tree pits and in parks. As a queer man I feel it’s my environmental duty to pick up some of them. These were collected at 3 consecutive Wednesday night concerts at Madison Square Park, mostly while on the gelato queue

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this land is mine ||250614|| ! March ! No Kings! No Nazis! No KKK. ENOUGH

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