How The Word is Passed

Synopsis: Where are we, exactly, in our national understanding and reckoning of the history of slavery in America? Clint Smith takes us on a tour of nine specific locations that either memorialize or distort their link to slavery, ranging from Thomas Jefferson’s Monticello to the African Burying Ground in Lower Manhattan. Smith walks with other tourists, guides, teachers, scholars, local historians and heritage zealots to try to understand the legacy of slavery and its imprint on centuries of American history,

Review: This is a fascinating, personal, examination of how the history of slavery is presented, and how we as a nation try to understand it. Clint Smith literally takes us on his tour of nine different historical sites to immerse himself in how this history is presented, and how we, the public, are trying to make it make sense. This is the paradox of Thomas Jefferson, author of the Declaration of Independence and fierce advocate for liberty, just not for the 400 people he enslaved on the grounds of Monticello. It is the story of the Whitney Plantation, one of the only former plantations devoted to preserving the experience of the enslaved people whose lives and work sustained it. As you might expect, Smith discovers that the places he visits are all over the place—some examining and confronting the history of slavery, while others downplay or distort it. I suppose we should not expect anything different. We are, after all, the nation where Confederate monuments are being taken down AT THE SAME TIME that basic education about slavery is being outlawed in some states as a form of totalitarian brainwashing. The book has been deeply researched, but it’s truly brought to life by Smith’s engaging interactions with all those he meets. This book reminded me (in a good way) of the writing of Tony Horwitz who has employed a similar approach to the telling of history. If you liked Confederates in the Attic, or Blue Latitudes, you will enjoy How the Word is Passed.

Rating: 4/5

Recipe: Being raised not far from Monticello, that part of the book resonated with me. Thomas Jefferson is truly revered in my part of the country! There were nineteen varieties of peas cultivated at Monticello, and reportedly, peas were his favorite vegetable. This particular rendition is credited to Ina Garten, peas with pancetta.

1 tablespoon olive oil

2.5 ounces pancetta, diced

1 large shallot, halved and sliced

1o ounce box frozen peaas

1 tablespoon julienned fresh mint leaves

1) Heat olive oil and sauce pancetta and shallot over medium heat for 5-7 minutes.

2) Add the frozen peas, 1 teaspoon salt and 1/4 teaspoon pepper, cook 5 more minutes until the peas are hot

3) Stir in the mints, taste for seasonings, and serve.