Enslaved black people. He has more slaves than faculty. He has more slaves than trustees. Accounting, honest a bubbly more slaves than students. Today we speak with m. I. T. Historian greg Stephen Wilder about ebony and ivy race, slavery, and the troubled history of americas universities. And we look at traces of the trade, a story from the deep north. One know in my family realized were that the walls were the largest slave trading family in the nation. They brought over 10,000 africans to the americans in chains. Half a million of their descendents could be alive today. With katrinaeak brown about how she traced her familys shocking history. All that and more coming up. We turn to a new book 10 years in the making that looks at how some of the countrys major universities, harvard, yale, then, rutgers, williams, university of north carolina, just to name a few, are drenched in the sweat and sometimes blood of the african slaves that were brought here. The book is called ebony and ivy
Enslaved black people. He has more slaves than faculty. He has more slaves than trustees. Accounting, honest a bubbly more slaves than students. Today we speak with m. I. T. Historian greg Stephen Wilder about ebony and ivy race, slavery, and the troubled history of americas universities. And we look at traces of the trade, a story from the deep north. One know in my family realized were that the walls were the largest slave trading family in the nation. They brought over 10,000 africans to the americans in chains. Half a million of their descendents could be alive today. With katrinaeak brown about how she traced her familys shocking history. All that and more coming up. We turn to a new book 10 years in the making that looks at how some of the countrys major universities, harvard, yale, then, rutgers, williams, university of north carolina, just to name a few, are drenched in the sweat and sometimes blood of the african slaves that were brought here. The book is called ebony and ivy
A longtime staple in San Francisco, Dutch Crunch is a specific type of bread that has only recently started to gain traction on the East Coast including some of the best-reviewed restaurants in NYC.
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