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    Home»Food»Cuisine Noir»A Young Cancer Survivor Lives His Best Life and Cooks Up Support for St. Jude
    Cuisine Noir

    A Young Cancer Survivor Lives His Best Life and Cooks Up Support for St. Jude

    By Cuisine NoirSeptember 19, 202403 Mins Read
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    St. Jude patient Javon poses for photos with musician Doug E Fresh at St. Jude Children’s Research Hospital on Saturday, January 27, 2024. Photo credit: ALSAC/St. Jude Children’s Research Hospital
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    If you want to be inspired by a living example of a fighter, look no further than a young man who conquered cancer three times. The battle against the disease began early in life for Javon at St. Jude Children’s Research Hospital. 

    “As a child, I grew up at St. Jude. I was used to being around children who were being treated for cancer. I just thought I was a normal kid. They became my village,” says Javon, a college honors graduate, marching band musician and home cook. 

    A Village Life at St. Jude

    Life changed dramatically for two-year-old Javon when doctors told his mom he had cancer. The toddler moved from Mississippi to St. Jude Children’s Research Hospital in Memphis. 

    The staff and other patients and their families became his village. Radio, film and TV star Danny Thomas opened the hospital in 1962. Some 8,600 children from the U.S. and other countries go to St. Jude each year for treatment and participation in research programs.

    Javon endured years of chemotherapy, radiation and other treatments for acute lymphoblastic leukemia (ALL). After periods of remission, his cancer returned when he was four and again in 2010 at age nine. His father became the bone marrow donor for the stem cell transplant that finally left his son cancer-free. 

    “During the process, there were ups and downs. But the real fight was the aftermath – seeing how my body was going to heal, seeing how my body was going to react, seeing how my hair was going to come back, seeing how my appearance was going to change,” recalls the cancer survivor.

    Ironically, St. Jude also treated his mom, Lisa, for cancer when she was a child. Her comments about the chairs where loved ones spent long hours in patients’ rooms prompted hospital officials to provide more comfortable seating for visitors. 

    Javon shares another way doctors, nurses, and other medical professionals offer comfort and support. “They were like family. When my birthday came around, they pretended like they didn’t remember. But at the end of my treatment and appointments, they used to bring out a birthday cake. The nurses and doctors would pitch in and bring me a Power Ranger or something that caught my attention.”

    Extended stays in St. Jude housing allowed Javon to bond with other patients and their families. He remembers learning about the cuisines and music of other cultures. “There were different people from all over the world. That’s how I got some of my recipes. It’s how I learned how to combine my Mississippi culture with Louisiana culture and try to create something,” he adds.

    By Phyllis Armstrong

    Continue reading over at Cuisine Noir.

    Cuisine Noir Javon St. Jude
    Cuisine Noir
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    From great and amazing wine to travel with a purpose, Cuisine Noir Magazine delivers what readers are looking for which is more than where to find the next great meal. And most importantly, it is a culinary publication that complements readers’ lifestyles and desire for a diverse epicurean experience. As the country's first digital magazine that connects the African diaspora through food, drink and travel, Cuisine Noir's history of highlighting the accomplishments of Black chefs dates back to 1998 with its founder Richard Pannell. It later made its debut online in October of 2007 and again in September 2009 with a new look under the ownership of V. Sheree Williams. Over the last ten years, Cuisine Noir has gained global recognition for pioneering life and industry-changing conversations that have been nonexistent in mainstream food media outlets for more than 40 years. In 2016, it received one of its biggest honors by being included in the Smithsonian Channel video on the fourth floor of the National Museum of African American History and Culture Museum (NMAAHC) about the contributions of African Americans to American cuisine.

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    For Many Homeowners of Color, the Eaton Fire Recovery Is Still Out of Reach

    By Veronika Lleshi

    The Sweet and Sour History of Watermelon

    By Cuisine Noir

    This Day in History: October 10th

    By TheHub.news Staff

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    By Danielle Bennett

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