Salaam Green is a community activist, educator, spoken word artist, and founder of Literary Healing Arts. This week on Virtual Conversations with Creatives, Salaam shares how writing helped her heal, how forced isolation has changed her creative process, and why now is the best time for even non-writers to begin writing for themselves.
This week, CO.STARTERS graduate Hannelore Melville of Wild Ginger Personal Chef talks through her pivot and how she has shifted her focus during COVID-19. You can check out Wild Ginger and Hannelore’s blog “In the Eat of the Moment” here.
“Being a southerner is a part of my identity. That’s not necessarily true for other regions. We have this distinct tortured history, but we also love our community and each other. That makes for good storytelling.”
“The greatest thing I think we can learn from animals is compassion. We see animals as so separate from ourselves… When you can help someone learn to show compassion for animals, they generally show compassion for people too.”
“At this time, when everything is so drastically divided in our culture, it feels important to tell stories that are about empathy, accepting and empowering each other, and coming together. It might sound hyperbolic, but that makes our job to save the world.”
“What began as a creative and emotional outlet has become more than a career. It’s part of my identity, and it’s how I can connect with other people who might have felt the way I have at some point. I like to think that’s why people purchase my work — they see a part of themselves in my paintings. They hang my art on their wall, and it grows with them.”
“I think relationships are integral to the design process. Jewelry is the most personal thing we wear. Clothing trends come and go, but fine jewelry is something we put on our bodies every day or on our most special occasions for the rest of our lives. We pass it down through generations. That means something.”
“I was just a kid and didn’t know what my career would be, but in hindsight, [my summers around Pawley’s Island] was teaching me how to be a chef — how to think about where food comes from, the hope of that food — gathering it, cooking it, and sitting at a table with my family to eat it.”