The Human Issue—Anti-Influencer

on the cover:
READ HIS STORY: PAGE 17
Cover Photography by Jessica Kaminski | Inside Cover Photography by Timothy McDonald

We know the month of June as Pride Month, a month-long celebration of the LGBTQ+ community filled with
parades, festivals, and other various events. Pride Month is a time for the LGBTQ+ community to reflect upon our
history while commemorating the Stonewall Uprisings. Before Pride came about, there was a lot of violence and
police brutality against the LGBTQ+ community, especially gender nonconforming and Black/brown folx. Gay
bars were a place for members of the community to congregate, but the police were actively trying to eliminate
these spaces. Relentlessly, the police raided queer spaces and arrested patrons, ultimately incarcerating them. In
the prisons, those arrested were often beaten and sexually assaulted.
In response to bar raids, beatings, and murders, the queer community engaged in protests and revolts across the
US. Before the Stonewall uprising, there was the Cooper Do-nut Riot in 1959, the Dewey’s restaurant sit-in in 1965,
the Compton’s Cafeteria Riot in 1966, and the protests against the raid of the Black Cat Tavern in 1967, among
others. The tipping point at the Stonewall Inn in New York City’s Greenwich Village was the police raid on June
28th, 1969.
THE PREQUEL
The Stonewall Inn was one of very few critical LGBTQ+ properties, becoming shelter for homeless and runaway
LGBTQ+ youth, drag queens, and others who weren’t welcome elsewhere. Stonewall was a members-only bar
run by the mafia for protection. Since raids of LGBTQ+ places happened so frequently and they were refused
liquor licenses, the Stonewall Inn staff bribed the police so the bar wouldn’t be shut down. On June 24th, 1969,
the Stonewall Inn was raided by police who arrested employees and confiscated the bar’s alcohol in an attempt
to shut it down due to “gay behavior” taking place, classified as disorderly conduct. This “behavior” covered both
specific and broad transgressions; one could be arrested for slow dancing or holding hands with someone of the
same sex, or just “acting gay”, an accusation up to the police’s discretion. The NYPD planned to return that
weekend for another raid in hopes of permanently shutting down the Stonewall Inn.
THE UPRISING
IIn the early morning hours of June 28th, eight undercover cops entered the Stonewall Inn and began arresting
employees along with patrons engaging in what they deemed to be “gay behavior”. The arrests primarily
consisted of women dressing “too masculine” and men dressing “too feminine”. The police began to swarm the
premises as hordes of patrol cars arrived along with a police van meant to transport people to jail. In response
to this attack, patrons attempted to question and resist their arrest.
When NYPD officers hit Black lesbian activist Stormé DeLarverie over her head, she looked out at fellow patrons
and screamed, “Why don’t you guys do something?” This exclamation is often credited for inciting the crowd to
organize, rise up, and take action. Patrons began to throw pennies and bottles at the officers. While there are
varying accounts of specifics, Black and brown transwomen Marsha P. Johnson and Sylvia Rivera are credited
with throwing the first bottle/brick/stone; however, Marsha has since shared that she arrived when the Uprising
was well under way.

SAY IT CLEAR,
SAY IT LOUD.
GAY IS GOOD,
GAY IS PROUD.

S P E A K E R | L E A D E R | C R E A T O R
ANDREW METZ
Through his unique and effective approach, Andrew speaks on
navigating the challenges that are presented in today’s unique
work environment, including:
Diversity & Inclusion – Developing empathetic leaders
Maintaining a high culture while working in a remote environment
Finding work-life balance – Providing employees with financial,
physical, mental, and career health
A N D R E W M E T Z . N E T

#FASHIONEDIT
#KEEPINGITCUTE
Love seeing people's different
styles? This trend is for you.
It's full of "incredible looks,
amazing outfits, and wild
effects".
#TWOOPTIONS
After Chloe x Halle dropped
their song Do It, TikTokkers
have started the Do It
Challenge where they do a
choreographed dance to the
song, using the hashtags
#KeepingItCute and
#DoItChallenge in their
captions.
#READINGLIST
One of the funnier trends
happening right now is
#TwoOptions where users
display two options and pick
the one they'd rather go
with. Admit I'm wrong? Never!
Need book recommendations?
Look no further! People are
sharing their favorite books
and current reads with this
hashtag.

OUR SUMMER
are rocking our summer playlists
AMYTHYST KIAH
Tennessee native Amythyst Kiah is a folk artist with powerful
vocals and compelling sound. Her music resonates deep within
and displays her wide-range of influences. Inspirational and
passionate, Amythyst's ability to break the mold is innovative and
simply remarkable. Look out for her second full-length album to
be released in 2021.
Currently Spinning: Grinnin' In Your Face
ALFIE ARCURI
Crowned the winner of The Voice Australia in 2016, Alfie Arcuri has
a stunning voice that transforms any song into a masterpiece. He
has been honing in on the craft of songwriting, creating and
releasing original material over the past few years. With the ability
to tap into the emotional and vulnerable spaces within all of us,
Alfie has vastly connected with listeners all over the world.
Currently Spinning: If They Only Knew
FLETCHER
In January of 2019, Fletcher took the music scene by storm with
her breakthrough single Undrunk, which charted on the
Billboard Hot 100. Her addictive melodies and striking voice make
her one of pop's most exciting new artists. With her most recent
EP and single, Fletcher paints the picture of the breakup from her
first love, giving us songs full of vulnerability, anger, and
heartache.
Currently Spinning: Bitter

So I have made it my responsibility to educate the uneducated through social media, at my workplace, and
with friends because we shouldn't have to go through this. Both the pandemic and the racial divide are
affecting all generations, old and young. I have four younger siblings and a young nephew, and ever since all of
this started, I have not only been afraid that a family member will become ill with the Coronairus, but also that I
will wake up to a phone call from my mother telling me that one of my siblings was shot and killed because of
the color of their skin.
Standing up for what's right is something I have been learning to do since my father passed away, and until
major change happens, I am going to continue standing up and speaking out. We in the Black community
deserve to be respected, embraced, and treated as human beings. I love my Black skin, and I am proud to
stand tall as a Black gay man fighting for my community.
About this feature:
Shaverick is a multifaceted man who enjoys the creative
aspects of life. He is a singer/songwriter, choreographer, model,
photographer, and chef-in-training residing in the Milwaukee
area. Shaverick believes life is about enjoying each moment
and putting the pieces together to create the most remarkable
piece of art you have ever seen.
Connect with him on social media:

To start, just take the concept of driving while Black and apply it to dining. What is not new
is the racial injustice that the U.S. sits in. For many years, people have tried to express the
inequality and disparities the underrepresented face due to lack of opportunity and equality
based on the color of their skin or ancestral origin. I guess in all the years prior to 2020, we
had been blind as a country and didn’t acknowledge this. Sadly, it had taken a recording of
a life being taken to hear and understand the cries of many during our nation's blindness in
regards to our current state.
Last month, I had a cry of my own. I've since learned that in order for people to listen and
recognize things are not okay, I would need to take it into my own hands and document my
experience. After my friends and I experienced racism while at a restaurant, I decided to
take it to social media in the hopes that social justice would take place. You can check out
my frustrations below, grammatical errors and all. I left it in the hands of my IG followers to
band with me - and they did, along with a Lake Country community member that shared
her frustration with the restaurant's approach to solving a poorly led incident.
Information displayed on the Fishbone's website

Image 6: In defeat, I shared this with my family. My 15-year-old brother heard. Later in the night, he pulled me
aside to show me what he journaled. Hi, America…please read what we are molding our future to understand
their experience to be.
Image 7: I plan to keep sharing my experience. Over and over. If you feel annoyed, aggravated, or fed up by me
sharing this, I suggest you dip, hit the unfollow, and block or unfriend button. ‘Cause I plan to continue to hit
the record button.
------
For many years, I either thought my experiences were just in my head or that I was overly sensitive. This was a
conclusion I gathered after never having people in my circle who understood my frustration. However, there is
one thing I never took into account: the people in my circle never looked like me, which is why my experiences
were never relatable. It was not until I became a part of a new circle that I found out I’m not imagining things. I
started to become educated on my experiences through explanations of racial injustice/prejudice in academic
frameworks I was never exposed to in my upbringing…things such as micro-aggressions; 1st, 2nd, and 3rddegree
racism; etc. You might ask, well, what circle of people identified and confirmed your sanity? Project
Onyx, a conscious community that understands ALL communities thrive when they are galvanized by diversity,
equity, and love.
Their purpose aligns with communicating, connecting, and integrating the inclusive interests of multicultural
representation and commerce. The story of how this group of men came together is another one to share,
possibly in the next issue. What I will share is that Project Onyx is here to stay. Look out for what Adam
Gabornitz, Dylan Ali, Phillip Morisson, Quentin Allums, William Deck, and DJ Bruwer plan to bring to the
Milwaukee suburbs.
With love, Project Onyx plans to hold many accountable by educating and sharing similar experience that are
not acceptable. For once, I don’t feel alone. Now the question is, what do I/we do with that knowledge and
opportunity? Many want to go back to the way things were, but I sure as hell don’t, and I’m learning many
others don’t either. Let’s move forward together and make the future the best it can be.

COOKING
WITH
CARSON
Chef Carson, contestant on Top Chef
Junior, shares his culinary expertise,
providing delicious recipes to use
right at home!

Preheat your oven to 350 degrees Fahrenheit.
If you are making the spice mixture, you can throw your pink and green peppercorns into your blender along
with the salt, cumin, and coriander and blend until powdered.
Next, we are going to use a mandolin or a very sharp knife to slice our Fresno Chili peppers very thinly. These
are going to be added into the ¾ cup of lemon juice for a quick pickle.
The next step is to season your fish filets. If you are using the spice mixture, sprinkle the same amount of the
spice mixture as you normally would salt. If you aren't using the spice mixture, just season with salt to taste.
Cut out four large square parchment sheets to wrap the fish in. Place the parchment on a plate and put your
seasoned fish filet in its center, adding about ½ tablespoon of the Fresno Chili peppers on top. Fold the
parchment paper up around the fish in a cone shape so that there are frills of parchment at the top. Compress
the epicenter of your gathered parchment together and secure very tightly using the kitchen twine. Repeat
this for the remaining fish filets and move them to a baking sheet, then bake for 6 to 7 minutes, depending on
the thickness of your filets.
Meanwhile, grab a medium-sized saucepan and fill it with ½ inch of water. Place this on the stove. Next, get a
heat-proof mixing bowl that can fit on top of the saucepan without touching the water. This setup is called a
double broiler and is what we are using to make our sabayon sauce.
Separate your 3 eggs and place the yolks into the double broiler bowl along with the 2 tablespoons of water.
Turn your heat to medium-high and start whisking your egg mixture vigorously. Use a towel to keep hold of
the bowl while whisking. After about 3 minutes, your eggs should start to thicken and gain volume but
remain liquid. At this point, steam should be coming up from the saucepan and hitting your mixing bowl to
semi cook your egg mixture. If your eggs start to seize up, take them off the heat and whisk them until they
are liquid again. Once your eggs have gained twice their volume, stream your liquid fat very slowly into the
bowl while whisking very fast to emulsify the fat. If your fat is cold, pop in the microwave for 20 to 30 seconds
to make it pourable. After all the fat has been slowly emulsified, you should have an aioli or loose mayonnaise
texture. At this point, you can add your vinegar and salt to taste while continuing to whisk. The key to making
this right is to keep whisking the whole time or you could risk a separation of the fat and eggs.
Now your fish has probably finished baking and is out of the oven, so it is time to plate. To serve, you can place
your sabayon into individual pot pourers and serve the fish in its enclosed package for guests to open, or you
can cut the top of the parchment to reveal the fish and dollop the sabayon on yourself.

If your bread is fresh and hasn't developed a crustiness, the first thing you need to do for this recipe is
preheat your oven to 450 degrees Fahrenheit.
Cut your bread into 1 inch cubes and place them on a baking tray. Toss the cubes in about 2 tablespoons
of olive oil and add a pinch of salt. Put your baking tray into your 450 degree oven for about 8 minutes or
until the bread has become just softer than crouton texture. Move the croutons into a large mixing bowl.
In a large skillet, melt the 1 ½ sticks of butter over medium heat with 2 tablespoons of olive oil. Once
melted, add your chili flakes and onions along with a pinch of the basil. Sauté for 5 to 8 minutes or until
the onion slightly softens.
Pour this mixture into your large bowl with the cubed bread and incorporate well, coating all of the
bread cubes.
Next, add your cubed tomato, mozzarella, and basil. Mix this mixture well and serve at room
temperature. Enjoy!
Note: This recipe can keep in the refrigerator for up to 3 days.

BREAK THE
M O L D
L E A R N H O W T O S E T N E W H A B I T S
U S I N G T I M E M A N A G E M E N T
B Y Z A C H V I E T H
Do you ever try to make a
habit or lifestyle change, and
then a few weeks or months
later, you’re back to your old
ways?
Chances are this has probably
happened not once, not twice,
but more times than you can
even begin to remember.
But have you ever thought
about why it seems so DAMN
hard to change these habits
for the better?
Let’s take a step backwards
for a second and figure out
how we got here. It’s very
possible you spent the first 15
to 20 years of your life
learning from others. Whether
it was family members,
friends, teachers, or random
strangers on the street, it’s
likely that you picked up on
some really good - and really
bad - habits.
Come on now, I know you’re
not perfect...let’s hear those
bad habits!
If you take a look at where you
came from, you will start to
understand why it can be
difficult to change your
habits.
When you were younger, you
were picking up habits left
and right without even
realizing it, and they started
to stick. Whether it was
forgetting to put your seatbelt
on, watching tv up until the
minute you went to bed each
night, or that 6am run you
were doing for the high school
soccer team, you were
developing some sort of habit
every single day.
And I’d be willing to bet you
still practice a lot of these
habits because you
unintentionally spent years
and years ingraining them
into your mind and daily
routines.
I certainly know I have plenty
of good and bad habits that I
have been practicing for years!
I couldn’t tell you the countless
number of times I have tried to
change some of the bad ones
to no avail, but lately I have
given myself a chance because
I realized one important piece
of the equation: trying to make
a large shift in a habit all at
once will never work. It’s all
about small, barely noticeable
shifts over a longer period of
time.
I’m going to repeat that: it’s all
about small, barely noticeable
shifts over a longer period of
time.
Now you’re probably thinking,
what the hell is this guy
talking about? Let me explain.
Let’s say that you decide to
yourself that you are going to
make a 1% improvement dayover-day
for the next three
years.

Acknowledge
After we are in a safe space, we can
begin to acknowledge that we may
have experienced a stressful or
traumatic experience. This
acknowledgement should be
quickly followed by a technique
that feels good to us to process any
feelings that may come up or any
emotions that we may be
preventing from expressing
themselves.
Process
Processing can come in many
forms. The following broad
techniques are a few examples and
they can be used in combination
with one another, depending on
what feels best to us in the
moment.
Grounding - Grounding can
help us feel more stable and
connected especially when we
might be feeling disconnected.
A simple form of grounding can
be sitting, lying, or standing
with some portion of our body
touching the ground and
focusing on that connection
point so with each inhale, our
body feels more connected with
the earth.
Connecting With Our Body -
Body scans where we mentally
scan over our body and either a)
tune in to notice how we are
feeling, take a moment to thank
each part of our body for doing
its job, gently allowing each part
of our body to release tension
and relax or b) tensing and then
releasing the muscles
throughout our body are great
ways to connect with our
physical selves more.
Releasing - Practicing letting
things be, letting any thoughts
or feelings gently arise and then
fall or float away without
attachment can assist in
allowing ourselves to not let
stress or trauma control and
overpower our day. By choosing
to let it be, we still acknowledge
the pain or hurt without
needing to continuously direct
our energy there.
Each of these techniques work best
only when they feel aligned with
ourselves and where we are in the
moment. Through these
techniques, trauma and stress can
begin to be released so we can
move forward with more power,
strength, and energy into
everything we do.

holidays
14
15
16
17
18
19
Financial Awareness Day
Creamsicle Day
Tattoo Removal Day
Social Security Day
Chant at the Moon Day
International Homeless Animals Day
Relaxation Day
World Honey Bee Day
Check the Chip Day
Cycle to Work Day
Geocaching Day
Lemon Meringue Pie Day
Break the Monotony Day
Roller Coaster Day
Rum Day
Tell a Joke Day
World Bratwurst Day
Surveillance Day
Black Cat Appreication Day
Thrift Shop Day
Vanilla Custard Day
Couples Day
Fajita Day
Bad Poetry Day
Never Give Up Day
Pinot Noir Day
Serendipity Day
Mail Order Catalog Day
Aviation Day
Potato Day
World Humanitarian Day
International Orangutan Day
Photography Day
International Bow Day
20
21
22
23
24
25
26
Lemonade Day
Radio Day
International Day of Medical Transporters
Chocolate Pecan Pie Day
World Mosquito Day
Senior Citizens Day
Poet's Day
Men's Grooming Day
Spumoni Day
Tooth Fairy Day
Take Your Cat to the Vet Day
World Plant Milk Day
Be an Angel Day
Eat a Peach Day
Pecan Torte Day
Cheap Flight Day
Health Unit Coordinators Day
Sponge Cake Day
Cuban Sandwich Day
Ride the Wind Day
Kobe Bryant Remembrance Day
Waffle Day
International Strange Music Day
Knife Day
Peach Pie Day
Internaut Day
Pluto Demoted Day
Vesuvius Day
Banana Split Day
Secondhand Wardrobe Day
Kiss & Make Up Day
Whiskey Sour Day
Dog Day
Women's Equality Day
Cherry Popsicle Day
WebMistress Day
Month Observances: Back to School Month, Breastfeeding Month, Eye Exam Month, Immunization
Awareness Month, Anti-Frizz Month, Happiness Happens Month, Water Quality Month, Peach Month,
Romance Awareness Month, Fishing Month, Inventor's Month, Catfish Month