Commentary

COVID-19 and Black People

Published

6 years ago

April 2, 2020

Dr. Oliver Brooks, President of the National Medical Association

It is often stated in the Black community: “when the country gets a cold, we get pneumonia.”

The genesis of this saying is unclear, but the inference is not, nor is it inaccurate. Black people suffer more from adverse medical conditions, with poorer outcomes. COVID-19, the disease process caused by infection from the pandemic virus SARS-CoV-2 will likely demonstrate its accuracy. We also hare starting from behind being poorer and with less access to basic resources. Pneumonia is more likely than just a cold.

At present, the CDC has noted that those with chronic lung disease, moderate to severe asthma, serious heart conditions, those immunocompromised including cancer treatment, severely obese, diabetic, with renal failure, or liver disease are at higher risk for severe illness. That warning should be clearly heard by the African American community. We are 2.2 times more likely to have diabetes, 20% more likely to have high blood pressure, and 30% more likely to be obese. The incidence of COPD (lung disease) in our women is 34% higher than in white women. Bottom line, if we acquire the virus, bad things are more likely to happen. That’s pass number one.

Let us layer onto that more baggage. It is now known that the social determinants of health (SDoH) play as important a role in a person’s health as genetics or medical treatment. There are, broadly, six SDoH categories: economic stability, physical environment, education, food community and social content and health care systems. Blacks are adversely affected in this arena. For example, with poorer housing we cannot generally socially isolate at home each in a different wing of the house; we may have 6 people in a 2-bedroom apartment. Searching for healthy food or using the bus to get to work (if you have a job and going to work), puts one at higher risk of acquiring the infection. Add the health risk factors above and we see a potential recipe for disaster.

I will separate one out the above-noted SDoHs: economic stability, (or lack thereof). Quoting from a Brookings Institute study, “at $171,000, the net worth of a typical white family is nearly ten times greater than that of a Black family in 2016. Gaps in wealth between Black and White households reveal the effects of accumulated inequality and discrimination, as well as differences in power and opportunity that can be traced back to this nation’s inception. The Black-White wealth gap reflects a society that has not and does not afford equality of opportunity to all its citizens.” Allow an addendum; The Black-White HEALTH gap reflects a society that has not and does not afford equality of opportunity to all its citizens.

So how will we know if this is borne out in the COVID-19 pandemic? Only by data, and this we do not have, nor a plan for to get it. Democratic lawmakers noted an apparent lack of racial data that they say is needed to monitor and address disparities in the national response to the coronavirus outbreak. In a letter to Health and Human Services Secretary Alex Azar, two lawmakers said comprehensive demographic data on people who are tested or treated for the virus that causes COVID-19 does not exist. U.S. cities with large black and brown populations such as Chicago, Detroit, Milwaukee and New Orleans have emerged as hot spots of the coronavirus outbreak. “This lack of information will exacerbate existing health disparities and result in the loss of lives in vulnerable communities,” the letter warned.

So here we are. Blacks are at higher risk of complications from CPOVID-19. Blacks are theoretically more prone to acquire COVID-19, and if we are disproportionately affected we don’t even know. Where does all of this leave us? With pneumonia.

Dr. Oliver Brooks, President of the National Medical Association

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Activism

Oakland Post: Week of September 2 – 8, 2026

The printed Weekly Edition of the Oakland Post: Week of September 2 – 8, 2026

Published

3 days ago

September 7, 2026

Oakland Post

To enlarge your view of this issue, use the slider, magnifying glass icon or full page icon in the lower right corner of the browser window.

Oakland Post

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Black History

Jackie Wright Champions Bay Area Stories, Filmmakers and Cultural Institutions

As an award-winning communications professional, Wright has worked with corporations, nonprofits, government agencies, educational institutions, artists, and community organizations. In 2026, she expanded that work by launching an introductory public relations class for small businesses and nonprofits, offering practical tools for gaining visibility, shaping messages and building productive relationships with the media.

Published

2 weeks ago

August 30, 2026

Post News Group

Jackie Wright of Wright Enterprises. Photo courtesy of Wright Enterprises.

By Carla Thomas

Jackie Wright has spent more than two decades helping people, organizations and communities understand the power of a well-told story.

As founder and president of Wright Enterprises, a San Francisco-based strategic communications and public affairs firm, Wright has built a career spanning journalism, public relations, media relations, crisis communications, community engagement and multimedia storytelling.

Wright’s commitment to storytelling is also deeply personal. She wrote and co-directed the 15-minute documentary, “Love Separated in Life…Love Reunited in Honor,” which chronicles the story of her parents, Specialist Five (S5 Wyley Wright Jr. and Ouida Fay McClendon Wright. Her father, a U.S. Army helicopter crew chief, died in Vietnam in 1964 while serving as an honor guard during a visit by then-Secretary of Defense Robert McNamara. Decades later, Wright and her siblings had their father exhumed from a segregated cemetery in Jacksonville, Florida, and their mother moved from her burial place in Georgia so the couple could be reunited at Arlington National Cemetery in 2014.

The family journey later took Wright and her sister to Vietnam, where they discovered the former military compound that had been named in honor of their father and another fallen soldier. The documentary, centered on love, war, family, racial understanding, and remembrance, earned festival recognition at screenings.

“It was quite an honor to learn about my family’s history and share it on film,” said Wright.

That filmmaking experience complements Wright’s longstanding advocacy for independent cinema. She has served as a media partner and brand ambassador for Bay Area film festivals, including the San Francisco Black Film Festival, Oakland International Film Festival, and the Durban International Film Festival in South Africa.

“It’s important to help filmmakers and underrepresented stories reach broader audiences,” said Wright.

Whether promoting a neighborhood organization, championing an independent filmmaker or preserving her own family history, Wright has remained consistent. Through Wright Enterprises, she has turned communications into both a profession and a form of community service, telling stories that might otherwise go unheard.

“Our stories are an integral part of our history, and our history is not only American history, but worldwide,” she said.

Post News Group

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Business

Chef Sharon Lee Blends Culinary Excellence, Education and Empowerment

Lee’s professional training took her to New Orleans, where she worked at Restaurant August and expanded her knowledge of Cajun, Creole, and French cuisine under the guidance of internationally recognized chef John Besh. When she returned to San Francisco, Lee was part of the kitchen staff that helped reopen the remodeled Cliff House at Ocean Beach.

Published

2 weeks ago

August 30, 2026

Post News Group

San Francisco Chef Sharon Lee, culinary educator and owner of The Spot! Photo courtesy of Chef Sharon Lee.

By Carla Thomas

For Chef Sharon Lee, the kitchen has never been just a place to prepare meals. It has been a classroom, a workplace, a training ground and a doorway to opportunity.

The San Francisco chef, culinary educator and owner of The Spot! Fine Catering Services has spent more than two decades building a career that blends professional cooking with community service.

Now, Lee is expanding that mission through culinary workforce training and plans to launch a culinary academy that would provide underserved youth and adults with a pathway into the food and hospitality industries. Lee’s passion for cooking began in her mother’s kitchen; however, she built a thriving barbering business before graduating from the California Culinary Academy in San Francisco, where she completed the Cordon Bleu program with an associate degree in operations.

“At some point I wanted to try something new, and I have wonderful memories of helping my mother in the kitchen,” said Lee.

Those experiences helped shape the culinary style she later brought to The Spot! Fine Catering Services, which she founded in 2003.

“I have cooking specialties, but I can also cook Italian, soul food, and many foods inspired by different cultures.”

Along the way, Lee strengthened her business and operational skills by working with Paula LeDuc Fine Catering and Levy Restaurants, as well as venues such as the Oakland Arena and Coliseum, Chase Center, and Moscone Convention Center.

As a culinary department head with the San Francisco Unified School District, she directed enrichment programming for high school juniors and seniors, designing curriculum, field trips and health education seminars. She also created a pilot culinary and nutrition program through the University of San Francisco’s Upward Bound Program, teaching college-bound students healthy cooking through a garden-to-table model.

Her community work has included youth culinary education through Big Moma House, food safety and kitchen fundamentals through the Holiday Apron & Hat Program, reentry and job-readiness training through Black Owned Project 365, and culinary instruction for formerly incarcerated men through the Black Cultural Zone in East Oakland.

In her spare time, Lee enjoys feeding her friends, family, and the homeless in the community.

Lee also hosts culinary cohorts to help underserved participants develop practical skills needed to enter the workforce as prep cooks.

Her long-term vision is to build a culinary academy that brings those experiences together under one roof. Lee wants the academy to provide students with more than cooking lessons. Her goal is to teach employable skills, discipline, confidence, and the business knowledge needed to move from an entry-level kitchen position into careers in catering, hospitality, food service management, or entrepreneurship.

For Lee, the recipe is simple.

“It’s all about the next generation and making sure they have the skills and a level of preparation to build a viable career, a good life, and always help others on your journey,” she said.

Chef Sharon Lee will be a guest vendor at the 11th Annual Black-Eyed Pea Festival on Sept. 12 with the Freedom Farmer’s Market at 4521 Telegraph Ave. in Oakland from 9 a.m. to 2 p.m.