Jump to main content
Search
Sections
Search

Center Times Plus

Celebrating Juneteenth at UT Southwestern

Published on: By: Staff Reports

Tags:

Juneteenth gallery banner
Certified Medical Office Assistant Marilyn Lowery (left) and Anesthesia Technician Latasha Dixon have fun during an impromptu dance at UT Southwestern’s Juneteenth Celebration, which took place a few days in advance of the national holiday.

In honor of Juneteenth, the oldest known commemoration that honors the abolition of slavery in the United States, UT Southwestern held a Freedom Day Celebration on Thursday, June 15, during lunchtime in the William P. Clements Jr. University Hospital Pavilion. On June 19, 1865, federal troops arrived in Texas to take control of the state and guarantee that all slaves be freed. The troops’ arrival came a full two-and-a-half years after the signing of the Emancipation Proclamation. Slavery would not be abolished until the 13th Amendment, which was ratified six months later.

The UTSW event featured cuisine that represented staple food served at Juneteenth celebrations across the state within the African American community. All UTSW staff, faculty, and students were invited. The event was sponsored by the African-American Employee Business Resource Group (BRG).

Select an image to begin the slideshow.

Nutrition Services team members (left to right) Tamargia Pettis and Katherine Chitman are ready for the festivities.
LaTonya Rosales (center), co-chair for African American Employee BRG, enjoys the Juneteenth celebration with her daughter Kianna Rosales (right) and her 3-year-old grandson Carmelo Skinner (left).
From left: Animal Resource Center employees Shaylyn Dodd, LaBrillia Thomas, Cherquentia Crawford, JaLeasa Bowen, and Carmelo Tobon pose for a group photo.
Mia Murphy (center left) and LaTonya Rosales (center right), co-Chairs for African-American Employee BRG, with other BRG members (left to right) Stephanie Lovely, Jackie Coe, and Tiffany Bradshaw.
Among the tasty foods is barbecue chicken, ready to be served.
Thomas Arnold (left) and Derick Sillers, Technical Support Specialists in the Department of Internal Medicine, are ready to enjoy the food.
Iran Smith, an ERP Specialist and BRG member, enjoys food at the celebration
Nutrition Services contractor Drayon Amerson serves up collard greens.
Cequinta Robinson (left), an Education Assistant in the Department of Nursing, and Kimberly Robinson, Manager of Undergraduate Medical Education and an RN, pose for a photo.
Dawn Cureton (left), Director of Operations for the Office of Student Diversity & Inclusion, and Sharbari Dey, Director of Staff Experience & Belonging.
Verna Williams (left) in the Office of Institutional Equity and Access, and Quincy Washington, a Health Information Management Senior Specialist, pose for a photo.
The entrees included sweet and savory baked sweet potatoes topped with marshmallows.
Members of the UTSW community and guests line up for cuisine that represents staple food historically served at Juneteenth festivities across Texas.
Tatyana Johnson, a Certified Medical Office Assistant, is ready to enjoy the cuisine.
Nutrition Services team member Stephen Cepeda carries a tray full of fresh baked jalapeno cornbread.
Another entree was seasoned shrimp served with creamy grits. Shrimp and grits is a traditional African dish made with ground maize and shellfish.
Kenson Johnson of Surgical Services enjoys an impromptu dance with Annie Davidson, Nutrition Services Coordinator, as music plays during the event.
Marvin King (left) Certified Physician Assistant, and Melva Jones, Licensed Vocational Nurse, pose for a photo.
From left: Weiliang Lin of Clinical Laboratory Services, Cancer Center Pharmacy Technician Alisha Zachary, and Clinical Staff Pharmacist Crystal Njoku pose for a photo.
Administrative Coordinator Miroslava Ortiz (left) picks up a cup from Katherine Chitman of Nutrition Services at the fruit punch station. Red drinks at Juneteenth originate from fruits of two West African plants: the kola nut and hibiscus.
Clinical Staff Supervisor Monica Mason (left) and Program Coordinator Wendell (Keith) Wilson pose for a photo.
From left: Opie (Robert) Cummings II, a Hyperbaric Oxygen Technician, welcomes his guests Kaye Nichols and Stephen Warren to join the UTSW community for the celebration.
Nutrition Services team members Veronica “Ronnie” Ross (left) and Kollette Whylly pose for a photo.
From left: Elekevu Sanders of Orthopaedic Surgery, Breanna Evans in Ambulatory Services, and Deshawn Maydwell of Orthopaedic Surgery enjoy their lunch break during the festivities.
Clinical Research Coordinator Peter Gales (left) and Program Manager in Clinical Research Riley Martin line up for barbecue chicken.
Nutrition Services team members Oluwatoyin Dunn (left) and Lorena Perez serve up sweet potatoes and collard greens.
From left: Interns Randi Plair, Madison Malonson, Kennedy Montgomery, and Jade Bishop help out during the festivities.
Registered Nurse Victor Resendiz is all smiles as he lines up for food.
Back-to top