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America’s first Black bishop and his struggle to rebuild the African American presence inside the Episcopal Church

In 1918, the Right Reverend Edward T. Demby took up the reins as Suffragan (assistant) Bishop for Colored Work in Arkansas and the Province of the Southwest, an area encompassing Arkansas, Texas, Kansas, Oklahoma, Missouri, and New Mexico. Set within the context of a series of experiments in black leadership conducted by the Episcopal Diocese of Arkansas in the early decades of the twentieth century, Demby's tenure in a segregated ministry illuminates the larger American experience of segregation disguised as a social good.

Intent on demonstrating the industry and self-reliance of black Episcopalians to the church at large, Demby set about securing black priests for the diocese, baptizing and confirming communicants, and building schools and other institutions of community service. A gifted leader and a committed Episcopalian, Demby recognized that black service institutions, such as schools, hospitals, and orphanages, would be the means to draw African Americans back to the Episcopal Church, which they had abandoned in droves after emancipation as the church of their former masters.

For more than twenty years, hamstrung by white apathy, lack of funds, jurisdictional ambiguity, and the Great Depression, Demby doggedly tried to establish the credibility of a ministry that was as ill-conceived as it was well intended. Michael J. Beary skillfully narrates the shifting alliances within the Episcopal Church and shows how race was but one aspect of a more elemental struggle for power. He demonstrates how Demby's steadiness of purpose and non-confrontational manner gathered allies on both sides of the color line and how, ultimately, his judgment and the weight of his experience carried the church past its segregationist experiment.

Texans love the morning meal, whether it’s bacon and eggs (often eaten in a breakfast taco) or something as distinctively nontraditional as saag paneer omelets, pon haus, or goat curry. A Lone Star breakfast can be a time for eating healthy, or for indulging in decadent food and drink. And with Texas’s rich regional and cultural diversity, an amazing variety of dishes graces the state’s breakfast and brunch tables. The first Texas cookbook dedicated exclusively to the morning meal, Breakfast in Texas gathers nearly one hundred recipes that range from perfectly prepared classics to the breakfast foods of our regional cuisines (Southern, Mexican, German, Czech, Indian, and Asian among them) to stand-out dishes from the state’s established and rising chefs and restaurants.

Terry Thompson-Anderson organizes the book into sections that cover breakfast and brunch libations (with and without alcohol); simple, classic, and fancy egg presentations; pancakes, French toast, and waffles; meat lover’s dishes; seafood and shellfish; vegan dishes and sides; and pastries. The recipes reference locally sourced ingredients whenever possible, and Thompson-Anderson provides enjoyable notes about the chefs who created them or the cultural history they represent. She also offers an expert primer on cooking eggs, featuring an encounter with Julia Child, as well as a selection of theme brunches (the boozy brunch, the make-ahead brunch, New Year’s Day brunch, Mother’s Day brunch with seasonal ingredients, teenage daughter’s post-slumber party breakfast, and more). Sandy Wilson’s color photographs of many of the dishes and the chefs and restaurants who serve them provide a lovely visual counterpoint to the appetizing text.