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Bergeline Hilaire, is pronounced Ber-Jah-Lean. They use she/her pronouns. Bergeline is a Wesleyan graduate of 2024. Born and raised in Florida, where the majority of her family currently lives. Fun fact, she enjoys milk tea with condense milk at the beach or ice cream on a winter day. Bergeline has one dog and two cats at home with her mother and three sisters in Boston. In her free time, you can find Bergeline volunteering or working as she learns more about work-life and boundaries. Bergeline also enjoys traveling the world sharing the knowledge from a liberal arts education received at Wesleyan University. My academic interests have always included studying Haiti ,Colorism, Economics, and Radicalism in some capacity. 

Haitian Soup Joumou recipe below

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1 cup plus 1 tablespoon distilled white vinegar, divided

1 pound beef shank, meat cut off bones into 1″ cubes

1 pound stew beef (preferably chuck) cut into 1″ cubes

1 cup Epis Seasoning

3 tablespoons fresh lime juice (from about 1 lime)

15 cups beef or vegetable broth, divided

1 pound beef bones

1 medium calabaza squash (about 2 pounds), peeled, cubed, or 2 pounds defrosted frozen cubed calabaza squash, or 1 butternut squash (about 2 pounds), peeled, cut into 2″ chunks

3 large russet potatoes (about 2 pounds), finely chopped

3 carrots (about 1 pound), sliced

1/2 small green cabbage (about 1 pound), very thinly sliced

1 medium onion, sliced

1 leek, white and pale-green parts only, finely chopped

2 small turnips, finely chopped

1 green Scotch bonnet or habanero chile

1 1/2 cups rigatoni

6 whole cloves

1 teaspoon garlic powder

1 teaspoon onion powder

2 1/2 teaspoons kosher salt, plus more

1/2 teaspoon freshly ground black pepper, plus more

Pinch of cayenne pepper, plus more

1 parsley sprig (optional)

1 thyme sprig (optional)

2 tablespoons olive oil

1 tablespoon unsalted butter

The soup is typically served on Haitian Independence Day (Jan 1st)

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