Laverne Henderson Story mobile interview by Megan and Valentine- Vivian’s mother never took her and her siblings to the doctor and healed through home remedies.
Laverne Henderson Interview
Laverne: “We didn't go to doctors, my mom delivered all 12 of us from home, and when we got sick she used home remedies and it worked!”
Question: Can you remember them?
Laverne: One was goose grease, she did remedies at home and got completely well...Fevers, toothaches, she knew all the remedies.
Personal reflection- You need to be able to access the right resources and foods in order to do this. When I got sick my Dad would always go to our backyard and pick oranges and squeeze them so I could get a good amount of vitamin C. If you live in food deserts you do not get the opportunity to do this.
CHICKEN NOODLE SOUP by Rachael Ray
Chicken soup is a a great choice when you’re sick. Vegetables, slows the movement of neutrophils (common type of white blood cell) in your body that help protect it from infection. When they’re moving slowly, they stay more concentrated in the areas of your body that require the most healing.The study found that chicken soup was effective for reducing the symptoms of upper respiratory infections in particular. It’s a good choice, no matter how you’re feeling.
Ingredients: Total:30 min, Prep:15 min, Cook:15 min, Yield: 2 quarts of soup, 4 big bowls
2 Tablespoon (2 turns around the pan) extra- virgin olive oil
2 medium carrots, peeled and chopped
1 parsnip, peeled and chopped
1 medium onion, chopped
2 ribs celery, chopped
2 bay leaves, fresh or dried
Salt and pepper
6 cups good quality chicken stock
1 pound (the average weight of 1 package) chicken breast tenders, diced
1/2 pound wide egg noodles
A handful fresh parsley, chopped
A handful fresh dill, chopped
Place a large pot over moderate heat and add extra-virgin olive oil. Work close to the stove and add vegetables to the pot as you chop, in the order, they are listed.
Add bay leaves and season vegetables with salt and pepper, to taste. Add stock to the pot and raise flame to bring liquid to a boil. Add diced chicken tenderloins, return soup to a boil, and reduce heat back to moderate. Cook chicken 2 minutes and add noodles. Cook soup an additional 6 minutes or until noodles are tender and remove soup from the heat.Stir in parsley and dill, remove bay leaves and serve. This is a thick soup. Add up to 2 cups of water if you like chicken soup with lots of broth.
Ray, Rachael. “Quick Chick and Noodle Soup.” Food Network, Food
Network, 11 Jan. 2014.