Pauline Brown wasn’t the kind of woman to let segregation bring her down. “I have my share of memories, some of them exciting, some of them scary, but I still love every moment and I will fight for Clarksville until the day I die. This is my area; our home.”
In a somber voice that mobilizes with gripping tales of growing up black in a segregated quarter of Austin, without street lights or indoor plumbing, she reflects on the importance of preserving community. In another interview, the topic turns light-hearted. “I made the richest lemon pie in Clarksville or anyplace else.” Virtually every story she told bewitched with a spirit of unity, and the hope for a brighter future.
I never met Pauline Brown; I got to know her because of the impression she left on a young high school student named Jordan Greenberg, and on the entire neighborhood of Clarksville, a town founded by the former slaves of Texas Govenor Elisha M. Pease.
Pauline Brown’s story-telling at the Austin Batcave, a nonprofit writing center for kids, captivated Jordan. “I was really struck by her words and felt that the stories and memories she told were beautiful. I thought a lot about her and what she said long after the interview was over, and even more so after I read about her passing (away) just a few weeks later.”
Jordan was so certain that Pauline’s “amazing accomplishments” would connect with children, that she decided to write and illustrate a scholarship-winning book about Pauline’s efforts to save historic Clarksville from urban sprawl. The little book is a tender-hearted reflection on the lives former slaves scraped together. It is also an ode to the wisdom that kept bitterness at bay.
The “ville” of Pauline’s youth is gone. Precious few of its tin-roofed, shot-gun styled homes still dot the wooded and hilly landscape. They have been replaced by a global village and modern, suburban architecture. But, her insights and ambitions linger like the sweet aroma of fresh-baked pie:
“Never forget where you come from.”
“These are great times, please use [them] wisely.”
“Thank your mother and father, or whoever is taking care of you.”
“Do your part; help wherever you can.”
“Please stay in school.”
“And, remember: this is Clarksville the first freedom town west of the Mississippi, founded in 1871.”
Pauline Brown’s memory will be honored this weekend in Austin at the Second Annual Dream Pie Social at Sweet Home Missionary Baptist Church in Clarksville, one of four old-fashioned community gatherings planned to uplift the community in celebration of the Martin Luther King Jr., Holiday. I joined the ServeaDream Organizing Committee, because a pie social encourages citizens of every stripe to come together, and savor food and memories while raising money to preserve the community — even though I admit that being so close to the disregarded family homes and accomplishments has made me a little weary.
Thank goodness for new friends and the precious lore of strong, affirming women like Pauline Brown.
Jordan sums it this way:
“Pauline’s story is proof of the adage that ‘one person can make a difference.’ She was a leader in her community who was truly effective and was also a warm and loving person. Pauline is everything a person can hope for in a role model or heroine; she was brave and determined and also compassionate and kind. She was a strong leader in the community but also a gentle and loving participant… I am very grateful that I have been able to directly give back to the community I was so inspired by.”
Who inspires you?
If you would like to know more about Austin’s Dream Pie Socials, please visit: www.serveadream.org
Lemon Meringue Pie
- 1 1/2 cups water
- 1/3 cup cornstarch
- 1/4 teaspoon salt
- 1/2 cup cold water
- 1 3/4 cups granulated sugar
- 3 eggs, separated
- 2 tablespoons butter
- 1 tablespoon grated lemon zest
- 1/2 cup freshly-squeezed lemon juice
- 1 baked (9-inch) pie shell
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon lemon extract
- Bring 1 1/2 cups water to a boil. Dissolve the cornstarch and salt in the cold water. Add to the boiling water, stirring with a wire whisk. Allow to cook until thickened, about 5 minutes. Add 1 1/4 cups of granulated sugar and bring to a boil, then remove from the heat. In a small bowl, beat the egg yolks. Beat a little of the hot liquid into the yolks, then add the yolk mixture to the hot mixture. Stir in the butter. Return to th heat and cook over low heat, stirring constantly, until the filliing boils. Cook 1 to 2 minutes, then remove from the heat. Add the lemon zest and juice and beat with a wire whisk to cool slightly. Set aside 30 minutes. Pour into the pie shell and let cool. Preheat the oven to 400 degrees. Beat the cream of tartar with the egg whites until frothy, then beat until soft peaks form. Gradually beat in the remaining 1/2 cup sugar and the lemon extract, and continue to beat until stiff peaks form, about 2 minutes. Spread the meringue onto the cooled lemon filling, spreading to the edge of the crust to seal. Bake until firm and golden, about 6 to 8 minutes. Allow to cool on a rack to room temperature, then refrigerate at least 3 to 4 hours before serving.
Note: Topping the cooled filling with the meringue will prevent weeping.
Number of servings: 8