Adam Hyndman is a dreamer and storyteller. Through narratives, he creates opportunities for people to connect and activate their purpose. A graduate of Princeton University (cum laude with a concentration in Anthropology and Theatre), Adam is a performing artist, writer, and life coach based in New York City. His self-published collection, Perfectly Imperfect, was inspired by his personal journey; social work as a counselor with The Trevor Project; and his coaching work with his clients within Core Rhythm Fitness, a boutique health and wellness company that created personal transformation through custom nutrition and fitness. As an interdisciplinary artist, Adam has performed on Broadway and on some of the world's most acclaimed platforms. Growing up in rural New Jersey with three older brothers, he is of Filipino and African American heritage. He is now based in Brooklyn.
For this month's edition of I Am A Filipino, Adam shares with us a beautiful self-reflection on his name and identity. Keep reading to check it out.
What’s In A Name
“What’s in a name?” Through Juliet’s tongue, The Bard provokes his audience knowing full well the collective understanding: a name can make AND break a life.
My name, like yours, is a story. Human. We are beings that attribute meaning everywhere. At the beginning... we take our breath, and with the profundity of that first success (or struggle, rather) we earn and assume our name. To encounter a connection to my heritage; to grasp what being Filipino is, I need look no further than my name. Each of us given this gift. Each of us challenged to wrestle with the context of the story that it is. My story: Adam-Jorge Masculino Hyndman.
A name is not simply a moniker to differentiate you from your kuya… ate… bunso. It alludes to belonging. It, in itself, contains an intersectional narrative. It can preserve the pain and triumph of ancestors. And for the pinoy, if you listen hard enough, it can tell tale of an imposed identity. I could share about my experience with our culture through its many joyful aspects... its food, its soul, its generosity. However, I desire to explore the complexities from the other side of the island; where shadows and light are entwined.
With a Filipino name, lineage is passed down. As a combination, the name can be an epithet in its own right that edifies the story of brown bodies; struggling, surviving, striving, succeeding. Through a name you pay homage. You honor. You give your child all the names of your people. Ethnic folk seem to hold-on to that idea. We give names to harken to those that came before. A call and response. A breadcrumb trail. More names give birth to a lifeline so that both sides of the family can claim the legacy. Child; mother, father… future. It can allow the child to find his way back to their roots. It can haunt with crippling expectation. It can burden with past tragedy or disgrace. It can provide a testimony of perseverance. All contained in a name. A written space where our ancestors can live on. A history. Identity inscribed with filial responsibility. Allegiance assumed. Allegiance imposed.
Me: bi-racial; mama.... filipina, dad... black. “Pinoy Noir.” A multiplicity within itself. On a journey navigating through the margins of two complex worlds. The Black experience in America; a diaspora of massive (generalized) proportions. Conversely, to have pride in our Filipino roots is to embrace a legacy of cooperation, colonization, occupation, and assimilation. To be brown in America is to struggle with two truths: that you contain beauty, and that you are expected to accommodate.
Jorge Masculino, my lolo, was a man who grabbed hold of a poor man's dream. Ain’t it funny how that “American” Dream exists with its most potent realities in foreign lands....like on a Bicolano rice paddy in the foothills of Mt. Mayon. Jorge was one of those village boys that hit a jackpot in being able join the US Navy. There is a monument in his hometown with his name on it, along with all the other local boys who were selected among the masses and “made good” with Uncle Sam. However, if you read it, how would you pronounce it? Would you know that he spent everyday on American soil as “George”? Looking at this immigrant’s choice… are you surprised?
Great Grandpa Hyndman was the first allowed in a school house. One day he came home with an assignment that was, in turn, completed by the entire family. His teacher gave the admonishment that he was spelling his surname incorrectly as “Hindman” and that “it ought to be spelled H-Y-N-D-M-A-N.” At that time in St. Louis, Missouri if a white person with authority told you (as a Black person) to do something... you had to consider that there might be implications for you (or your family) if you chose not to do it. The family decided to adopt Hyndman as their own. Because Blackfolk are diligent, they even changed gravestones to be consistent. In their compliance, they closed a chapter of experience. In a way, the trail of breadcrumbs was erased.
Adam-Jorge Masculino Hyndman. Halo-Halo. Mulatto. Navigating the margin of belonging and rejection. Simultaneously occupying the duplicity of two multifarious heritages. Both with a narrative of imposed identity in their own right. One side, desperate to gain the rights and privileges assumed with an earned citizenship; the legacy making wave of Filipinos coming to this nation after the war had a propensity to not only swear allegiance to the nation, but also all things Americana in the lifestyle. Yet, on the other side, a collective experience desperate to release the ramifications of a seized belonging; we witness the erasure of discrete Black identity over time like sand in an hourglass.
There is truth in a name. There is a story. It makes the pride I have in my heritage complex. It challenges its depth. It assures its profundity. We are a profound people. To embrace the narrative is courageous. The shadows are nothing to fear or shame, for the light is present; just as involved… ready to shine from behind obstruction. It is a testimony of the resilience of folks of color. It is the sweet lemonade that is made. There is an incredible duality I find in this heritage: to be Filipino AND to be Black, inherently means to carry the experience of others with you. And if I were to ever forget that… I carry the story IN my name.
Geena Rocero, born and raised in Manila, Philippines, is a Model, Producer, Trans Rights Advocate and co-host of the 2017 Webby Awards honoree TV Show ASPIREist, broadcasted on HLN/CNN.
On March 31, 2014, in honor of International Transgender Day of Visibility, Rocero came out as transgender at the annual TED Conference, her viral talk has since been viewed more than 3 million times and translated in 32 languages. Geena is the founder of Gender Proud, an advocacy and media production company that tells stories to elevate justice and equality for the transgender community.
She, with Gender Proud Productions produced and presented "Beautiful As I Want to Be" on LogoTV highlighting trans youth, and received the 2016 GLAAD media Award. Gender Proud also produced "Willing and Able", a 2017 GLAAD Media nominated web series about transgender employment with Fusion TV and worked with Fusion/Univision to produce a TV documentary about transgender athletes, "No League of Their Own" and won 2017 Association of LGBTQ Journalists Best in Health and Fitness Coverage. Most recently, she co-executive produced the 2018 GLAAD Media awards nominated "Made To Model" a documentary on 9 Pioneers and Emerging trans model in collaboration with LogoTV, MTV and VH1.
Geena has spoken at the White House, World Economic Forum, United Nations, and been featured on E's I am Cait, Magazine Cover of Candy Magazine, Vanity Fair: Trans America, Marriott's #LoveTravels Campaign and CoverGirl Cosmetics #GirlsCan Campaign. She was on the cover of Harper's Bazaar India. She has been featured in media publications such as CNN, VOGUE, Al Jazeera America, MSNBC, Today Show, NHK World Channel, HuffPost Live, New York Magazine, Mashable, Glamour, Cosmopolitan, Vanity Fair, Elle, Entertainment Weekly, People, Variety, Take Part, The Advocate, MTV and others.
#BrownCrown by Geena Rocero
I was searching for meanings of brown
I was told lies over and over that it made me down
5:14pm, 2/23/2017, Day 28 #davao Tuna Town in #Mindanao. Kilawen is a fave of mine, and I learned two versions: CDO and DVO. CDO uses tabon-tabon that has an astringent quality almost like #tanins. #supersarap ....other countries have their own version of Kilawen; Peru's #ceviche comes to mind. Made #alaminute for texture and taste. #research #filipinofood #fish #kilawen #philippines #fotd Go go #belitos for great food! (at Samal Island, Davao City Philippines)
12:44pm, 2/22/2017, Day 27. #Zamboanga 🇵🇭 A homemade feast made just for us. Thank you, Tito Ray (who we met only a few hours earlier) for cooking this Filipino Muslim menu. We are honored 🙏🏽. Mindanao food is something to behold. A rich culinary breeding ground that combines Mexican, Sulu, Chinese and Malaysian flavors. Starting at upper left hand corner and clockwise: Suwam na Tambayan(?!), Kurry Manok, Tahong na Gata, Carne Frita, Beef Kulma (?!). The food is exciting, full of flavor and #fresh and #spice. AMAZING. EACH AND EVERY DISH. I ❤️ Zamboanga. #mindanao #philippines #halal #filipinofood #dropthemic #muslim #filipinomislim #zamboanga (at Zamboanga, Philippines)
2/20/2017, 10:46pm, Day 25. #Mindanao Our first Mindanao #homecooked meal consisted of #dinuguan made with coconut milk, adobo made with #bagoong, kamatis, and pomelo. We knew the food would be different, but it's like we are in a whole new world. 🙏🏾 Thank you to our hosts, who brought us to their beach home situated on black sand and insisted we stay with them. We never met them before --just on Facebook. They were so generous and open. What a blessing 🙏🏾! #Davao #filipinofood #research #stuffed (at Toril, Davao Del Sur, Philippines)
2/19/2017, 6:28pm, Day 24. #iloilo #philippines. On a hot day and on a quiet street, we entered a concrete enclosed basketball court where about 6 guys had an impromptu pick up game. We were driven directly on the court. There were remnants of drawings that could pass for a young #basquiat. I have to admit i was bit nervous, but, in hindsight, it wasn't that we illicited stares bc we were foreigners: we had disturbed their game! 🏀. Behind the court was a dimly lit small courtyard where a dark skinned skinny older guy was chopping bananas. We were welcomed into another dimly lit area--a home that had made good use of its small space complete with a shrine to Jesus 🙏🏾 and the dearly departed. "Where the hell are we?" We were then led behind the court, behind the courtyard, behind the apartment to scorching hot back patio covered with corrugated steel. Their was a mini factory making fresh #piaya #pinasugbo. I was able to help them stuff a few cones with the banana brittle 🍌 and dipped them in sesame seeds and learned how to make the perfect piaya. In the states, the quality would be heralded as artisan and "high end". They charge 20 pesos for a whole bag of this lil dessert made with fresh quality #ingredients and zero additives. 20 pesos = less than a dollar. I tipped them for their time and hope you tip as you would in the states. A little goes a long way. (at Arevalo, Iloilo City)
2:15pm, 2/18/2017, Day 23. #mindanao First of all, I had no idea there were different varieties of #Durian. Turns out, #Davao is home to at least 16 varieties. I've been told, "Throw a seed anywhere in Davao, and it will grow." The verdict? I ❤️ Durian! It was milky, slightly sweet, and habit forming. You must try the #arancillo variety. DELICIOUS cc @cherrybombemag #filipinofood #research #yesorno #durianpart3 #👃🏽 #thenoseknows #mindanao (at German Village,Binugao,Toril,Davao City,Philippines)
2:15pm, 2/18/2017, Day 23. #mindanao My generous hosts took us around on their Saturday. Jun and Joanne couldn't have been more kind, and they are also #foodies. the family owns one of the oldest bakeries. They taught us how the locals eat their #durian which are in season! You should try it like they do it---enjoyed with a coke! #philippines #durianpart2 #yesorno #research #👃🏽 (at German Village,Binugao,Toril,Davao City,Philippines)
11am, 2/18/2017, Day 23 #Davao. I read that one must indulge in the fruits here. I kinda shrugged it off knowing how much I don't like #Durian and #pomelo doesn't do much for me, either. Our 2nd bite in #mindanao was off a little stand on the main highway. It only sold durian, which my hosts assured me "smells like hell, tastes like heaven." I was skeptical but am here to do my job (which apparently has turned to gaining 20 lbs.). They showed me how to properly open the fruit. #DurianPart1 #philippines #research #filipinofood (at German Village,Binugao,Toril,Davao City,Philippines)
10:26pm, 2/17/2017, Day 22. #iloilo. Marathon eating today with @chefmigsnyc and Raf today. Cramming as much of Iloilo as possible. Of course, it means #lapazbatchoy. Two versions side-by-side at the old school Central market, where #popoys and #decos hold court and #chorizo makers surprised me with their speed and skill. Which batchoy did I like? Tough call. One was very sweet with offals. The other was saltier without intestines. The common thread were the #noodles---thin, springy with a tang. #noodlesoup #🍲 (at Central Market, Guanco St., Iloilo City)
6:56pm, 2/16/2017, Day 21: #iloilo. We made it to Iloilo safe and sound and with bellies waiting for #pancitmolo. I wish I had the name of the place, but I can't find my notes and the owner's sister said #NOPHOTOS. I snuck this one in anyway because it was just too delicious not to share. The dish is a remnant of our Chinese heritage that is our own form of #wontons. They make their own dough and the result is a sheet of silk that disappears between the roof of your mouth and tongue and reveals a little molo meatball filled with porky 🐽goodness. The broth is simple with a good shot of white pepper for heat and flavor. Served with a side of #Empanadas #philippines #research #love (at Urban Sands Iloilo)
11:32pm, 2/15/2017, Day 20. #Pilar. Current mood: Anxious. Lying in bed in Cebu and thinking of the next two weeks. Im planning our days ahead. #Bicol was a dream and ended in a whirlwind of 3 breakfasts: at a 100 year old family owned #kapihan aka cafèteria ☕️, another with a hero environmental 🙍🏻 mayor and a third at a modern sleek artist's estate. Forget terrain, I travelled across economic, social, political and artistic classes in less than 3 hours. The day and time in Bicol ended on an #uni farm where we ate unlimited fish, crab, #kininot, #uni and #scavenged for HUGE #lato aka sea grapes. We dipped the latter in brown sugar, vinegar and onions 🌶 and let the grapes pop in our mouths with a sweet ocean brine, while sitting on a floating bamboo cottage in the middle of the #philippinesea ✔️#myoneanduni #seaurchin #sorsogon #naga #ginutuban #albay #philippines thank you to @clang.garcia and Bryan for making Spicy Wishes and Coconut Dreams. (at The Henry Hotel Cebu)
7:34am, 2/14/2017, Day 19. #sorsogon ...a #surfshack on a quiet and near empty beach. I've had a dream-inducing seafood meal made by local cooks. Not an ounce of pork in sight. @chefmigsnyc and I played a game of chess, and he schooled me. I napped in a hammock for the first time in my life. (at LOLA Sayong Eco-Surf CAMP)
6:05am, 2/13/2017, Day 18 #Albay. Waking up at the crack of dawn to make #pinangat today. We will be making fresh coconut milk and learn the proper wrapping technique for this #bicolana dish. ☝🏽this dish pictured is #kinalas and I've tried two versions so far. A simple and homey #noodle soup dish made with stripped meat from pork or beef face. The broth is a basic consommé with the addition of collagen almost like a garnish. It's finished #tableside by the guest who adds vinegar and #chillies to taste. (at The Oriental Legazpi)
