Verna P. Dickerson

Life EpitaphVerna Louise Powell was born December 14, 1928 in New Orleans, Louisiana; her parents were the late Benjamin Gordon Powell and the late Lucille Remy Powell. Verna was charming and engaging even as a child. She excelled in school and also loved music. She played the clarinet and occasionally teamed with her brother to sing duets at church, especially during visits to their large extended family in Mississippi. At age 7, when her father died unexpectedly, Verna took on responsibility for helping her mother care for three younger siblings. It was from her mother and aunt Salina, who came to live with the family that Verna learned to provide great New Orleans cooking and hospitality, and to show impeccable social graces and manners. After initially attending the Craig School, she was accepted at and ultimately graduated from Saint Mary’s Academy graduating early at age 15. Her graduation quote in the yearbook was “the law of nature is that a certain quantity of work is necessary to produce a certain quantity of good.” Verna was well-liked, and kept in touch with friends from her girlhood for her entire life. Upon graduating from high school, Verna was admitted to Xavier University (XU), New Orleans. The co-ed had her choice of many admirers, and one day met an XU student who would become the love of her life, Walter M. Dickerson (now deceased). He was a little older, having first served in the United States Army during WWII; a track team member, Walter was known to all as “Speedy.” Verna graduated with a degree in Business Administration in 1949, the first time that major was offered, then went off to graduate school at Southern University. Many XU alums came to know Verna from her work in the registrar’s office between 1949 and 1955. In 1956, she and Walter married at St. Peter Claver Catholic Church, and purchased a house near Lake Pontchartrain.Upon becoming certified in elementary education, Verna taught in the New Orleans public school system beginning in 1956 and until 1969. She was known for urging her classes to do their best irrespective of circumstances; many former students contacted her throughout her life to tell her how she had positively influenced them. Verna and Speedy were members of St. Gabriel the Archangel Church, and their union was blessed with five daughters: Lisa, Terri, Patrice, Laurie and Verna.The family’s move to Silver Spring Maryland precipitated a career change; Verna initially performed social work for Montgomery County. When the population burgeoned, the County Executive appointed her to pilot an effort by which residents would better access and utilize county resources. That program became permanent under her leadership, and she rose to Director, Information and Referral Services. Among many other awards and citations, she was recognized for leadership by Federal Executive Women.Verna lived to the fullest, and traveled to many countries, especially in Africa and Europe, and all across the United States for business and with family and friends. Until the time of her illness, Verna was an active member of Alpha Kappa Alpha sorority, and Alpha Wives of Montgomery County (of which she was a founding member). She also helped to charter an investment club, Sisters Investing Seriously (SIS). She worked avidly with the legislative network for the Washington Archdiocese Social Justice Program, lobbying and testifying before the state legislature in Annapolis. She lived her life in service to God, and from 1969 until the time of her death, she was a member of St. John the Baptist Catholic Church where she was a lector, and established the Hospitality Greeting Ministry.Verna was quintessentially a wife and mother, loved by and tightly bonded with her husband and daughters. She appreciated God’s blessings: time with her family and friends, playing bridge, traveling, theater, good books, jazz, great food, and fun people. She visited others often, and loved to host gatherings at her home accented by her savory, authentic New Orleans dishes. She was loving and effervescent, known for an irrepressible positive spirit, generosity and quick wit. She knew and loved Christ, embraced life, and laughed often. In addition to her five devoted daughters, she leaves to cherish her memory one grandson, Clifton D. Jones Jr., three granddaughters, Lauren D. and Michael D. Tucker and Jordan C. Dickerson, a brother, Benjamin G. Powell, two sisters, June A. Brown and Elizabeth T. McCrowey, a son-in-law, Theodore V. Holtzclaw, a brother-in-law, F. Gilbert McCrowey, and a multitude of friends and relatives.LAGNIAPPE: VERNA’S GUMBO2 cups chopped celery, chopped1 ½ cups red, green, or yellow peppers, chopped1 ½ cups onion, chopped4 cloves minced garlic2 small bunches shallots, chopped2 pounds of shrimp, peeled, de-veined and “dusted” with 3 TBSPs flour4-5 cups stock from one boiled chicken1 pound smoked sausage (cut into small pieces). May substitute or combine with hot sausage for spiciness.6 blue crabs broken in half or 12 oz lump crab meatOld Bay Seasoning, Salt, Pepper, ¼ cup parsley, 3 Bay Leaves, 1-2 tsp. File¢ to tasteYou will need at least 1 cast iron skillet and a large stock pot.In the skillet, heat 3 TBSPs oil. Sautee vegetables, turning until medium brown. Don’t rush the cooking. Transfer to large stock pot. Sautee sausage in skillet until brown. Transfer to stock pot.(Wash and dry skillet completely for the next step.) Heat ¼ cup oil. Let heat thoroughly. Sprinkle in 6 TBSPs flour to make a roux (thickened base). Stir constantly until medium brown. Add chicken stock and water to desired consistency. Add to stock pot. Add bay leaves, chicken stock, parsley, salt, pepper and Old Bay to desired taste and consistency. Bring to a boil, then lower heat and simmer for 30 minutes. Add crab meat. Add File¢ to thicken, but do not boil after it is added. Sautee shrimp until transparent. Don’t over cook. Set aside. Just before serving, add shrimp. Serve in bowls over rice. Makes 12 servings.Verna’s tip: I’ve always thought that either you’re measuring or you’re cooking, so I do not measure. This is not an exotic dish, rather it is usually made from what’s available; a little of this, and a little of that. Substitute other ingredients that you like, such as oysters, okra or chicken. Better to be generous. And examine your ingredients first because one bad item can spoil your whole pot … that’s a good lesson for life.

Tributes

Verna P. Dickerson

December 14, 1928 - June 22, 2007