Ernestia Fraser ’07 won first place in the International Storytelling Competition at the 2011 Hollywood Black Film Festival (HBFF) for her full-length screenplay “Inside the Fallen Moon.” The competition averages 500 script submissions annually.

Fraser chose to get involved with HBFF because of its attention to storytelling. “Every year, I look for competitions to enter my work in,” said Fraser. “HBFF showed a huge interest in the basis of storytelling, so I knew I wanted to get involved.”

Attending festivals is important to Fraser, because it gives her an opportunity to network and view the work of filmmakers. “It was an amazing experience being in Hollywood, and it was even better experience having my hard work recognized,” says Fraser. “It was a meeting place of industry intelligence and opportunity. They hosted informative panels and workshops, and festival goers had the opportunity to meet and speak with Hollywood professionals.”

During the festival, professional actors performed 10 minutes of the finalists’ scripts. Fraser’s script was read by Jackée Harry, an actress from the sitcoms “Sister, Sister” and “Everybody Hates Chris.” “I felt like a mini-celebrity when I witnessed the actors bringing my story to life,” said Fraser. “It was one of the best 10 minutes of my life.”

Synopsis: “Inside the Fallen Moon”
During America’s era of Reconstruction, a confident African-American teenager, Samuel Johnson, desires to obtain a formal education. In reality, there are no black schools nearby and his chances of becoming a lawyer seem very bleak. Samuel soon learns about a new boarding school called Winshier Academy, but he again experiences more disappointment when he realizes that the academy does not admit blacks. In a world where anything is possible, however, Samuel is magically transformed into a white boy by Dinah Fossil, a local spiritist. A deadly plot is set in motion and Samuel, wavering between two black and white worlds, must decide which path will lead him to his own inner truth.

Written by Abigail Long ’12. Printed originally in the Winter 2012 Bridge magazine.

While dance currently is an accepted form of both recreation and study — a dance minor began in the fall of 2010, and this past fall a dance major was added — for many years Messiah College, as a part of its founding Brethren in Christ denomination, took a firm standpoint against it. “The major source for opposition to dancing over the years basically came from the denomination, which was opposed to a number of ‘worldly’ activities, including dancing, playing cards, attending movies,” said Morris Sider, a member of the College’s faculty from 1963 to 2009. (more…)

Writing a person’s biography can be a form of service, an assignment and even a gift. Combining a desire to improve her students’ writing skills with a desire to encourage multigenerational relationships, Helen Walker, an associate professor of writing at Messiah College, created a unique first-year seminar course. The Chosen Road, offered for the third consecutive year and the fifth year overall, brings together two very different generations through the act of writing. (more…)

Percell Green is the executive chef at Messiah College. He recommends this burger and salad combo for your summertime bbqs.

To grill a good burger, you must first start with good meat. Go to the butcher at your local grocery store or farmer’s market and ask for fresh prime ground chuck 80/20; the 20 percent fat will give you the best flavor and keep your burger moist.

Adobo Burger with Grilled Corn & Black Bean Salad

2 pounds ground chuck
½ cup grated onion
2 tablespoons adobo spice
2 teaspoons seasoned salt
½ teaspoon black pepper
1 tablespoon kosher salt
½ cup fresh Italian parsley
½ cup olive oil

Being careful not to over work the meat; season with the onion, parsley, adobo spice, salt and pepper and mix just until combined. Gently shape the meat into six burgers of equal size and thickness. Make an imprint in the center of each patty with your thumb. Spread the top with olive oil and refrigerate; cover until ready to grill. Build a charcoal fire or preheat a gas grill to medium. Place burgers on the grill over direct medium heat. Cover and grill for 4 minutes. Turn and continue grilling until the meat is cooked through and no longer pink, about 10 more minutes. Remove burgers from grill and let rest. Lightly brush olive oil on the burger rolls and place them on the grill. Grill rolls for one minute and remove. Assemble burgers with your choice of accompaniments and enjoy.

Grilled Corn Salsa & Black Bean Salad

4 tablespoons olive oil
3 ears of fresh corn on the cob
3 cups canned black beans
¼ cup red onion, diced
½ cup fresh red bell pepper
2 tablespoons cilantro, chopped
1 jalapeno pepper, diced
¼ cup fresh lime juice
Dash of hot sauce
Salt & black pepper

Remove the husk from one side of the corn. Brush the corn with olive oil and place on the grill over medium heat.  Grill corn on all sides until it’s slightly brown. Remove corn from grill and let cool. Add black beans, red onion, jalapeno peppers and cilantro to mixing bowl. Remove the rest of the corn husk, cut the corn off the cob and add corn to the black bean mix. Add the remaining ingredients and toss with olive oil. Add salt and pepper to taste.