My FAVE Hot Sandwich of all times!… Oh wow & yay hooray it’s National COCKTAIL DAY too! … 🙌🏽🙌🏽…

📸 👆🏾 an array of cheesesteak pics found on my phone from various & sundry occasions at home as well as out & about in NYC/Bklyn and Philly — including a line up of Black-owned & operated joints (or shall i say “jawns”!) as identified by WURD Radio. …

Conspicuously absent are pics of NJ (S. Jersey specifically) cheesesteak sandwhich spots which since early childhood i recall being the best of all 😋…

March 24th is observed as Cheesesteak Day. America pays tribute to an unusual yet classic sandwich: the cheesesteak. It was created….

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Hooray for CRUNCHY TACO 🌮 DAY!…

You’ll find more in-depth food stories in other posts (see March 17th and 20th as examples of much lengthier posts…), and certainly more content, + tips, bonuses , recipes demos & such in my PATREON posts….

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Did you know that World Flour Day is recognized on March 20th every year? Around the world and here in the U.S., flour is made from many types of tubers, roots, seeds, beans, nuts, and grains—like amaranth, garbanzo, rice, cassava, fonio, buckwheat, barley, corn, millet, rye, sorghum… 👈🏽 And guess what? All of these i listed just happen to be GLUTEN FREE !

That’s right—the main gluten-filled culprit that causes problems for those of us with allergy issues is flour made from wheat, with highly processed (or “refined”) versions being the worst offenders of all. But instead of diving into a medical rabbit hole, I’d rather share two alternative terms I’ve coined and prefer to use instead of “gluten-free”:

🔹 “Grain Diversity”

🔹 “Along the Starch Spectrum”

Both are much more interesting ways to talk about the variety of flour options available, rather than using language that conveys deficit—like “sugar-free,” “calorie-free,” or, worst of all, FAT FREE.

Although hand & stone-ground flours used to make flatbreads and other foods have existed for thousands of years, mass-produced, industrially processed, bleached flours have been part of the human diet for less than two centuries. That’s a short blip in history compared to the thousands of years when people ate whole foods — full of fiber and then some 😆 — instead of overindulging in machine-processed flours that now take shape in the form of breads, crackers, cakes, cookies, pastas, and pie crusts— multiple times a day! Several holistic doctors even believe that overconsumption of processed r’efined’ flour foods is a major factor in America’s food-related health issues.

🌸 The First Day of Spring & the Magic of the Equinox 🌿

Unlike World Flour Day, Spring does NOT fall on the same date each year. It shifts between March 19–21, depending on Earth’s orbit.

This year (2025), the Spring Equinox falls on March 20—TODAY! This is when the sun aligns with the equator, making day and night nearly equal worldwide.

📸 Spring reveals renewal in many ways, especially in the culinary cosmos! Sprouts of all kinds push up through the soil, symbolizing growth, abundance and potential. This season brings delicate pea shoots, tender greens, vibrant radishes and ramps, young asparagus, edible flower blossoms, and the first wave of wild nettles—all signaling the freshness of Spring’s bounty.

Slipping in heartfelt Happy Birthday Well Wishes to the talented Mr. Michael W. Twitty— my baby brother (from parental others!) who was born on this magnificent day, March 20th ….

🌞 The Ancient Equinox Mystery at Chichén Itzá

Back to the topic of seasonal markers and ancient alignments—NEWSFLASH: Today, for about 45 minutes (3:45 PM–4:30 PM EST), an extraordinary shadow effect will take place at Chichén Itzá in Mexico.

A mesmerizing interplay of light and stone will cause a serpent-shaped shadow to appear to slither down the Northern-side steps of the Temple of Kukulcán (pictured below—+ me after miraculously making my way to the top! 😆).

This serpent shadow has appeared on every Spring (and Autumn) equinox for well over a thousand years! 🐍 This celestial spectacle was designed by the Maya to mark the changing of the seasons with cosmic precision.

And how fitting this year since 2025 happens to be the Year of The Snake! 🐍🧧

[I share the link to a time-lapse video clip of what it looks like in today’s PATREON POSTed publicly 👀👈🏽] + a baked goods BONUS TIP related to World Flour Day

🔥 Here’s to (and Cheers to!) Spring’s Balance & Abundance!
… to ancient traditions that still inspire …

This got me inspired not only to raise a glass of mezcal — Eléctrico of course!) to all this ancient amazingness but to also design a DELICIOUS (if i must say so ma’self) DRINK for it! …One that’s connected to earth’s current seasonal (& celestial) cycle yet and still shaped by time and tradition…. So without further ado, I present to you the:

The ELÉCTRICO EQUINOX!

A sultry slightly smokey sip of Spring in a glass:

A Magical Concoction Made With Just The Right Amounts of:*

🟡 ⚡️Eléctrico Mezcal Distilled with Lemongrass+ 🌼Essence of Edible Flowers + 🍊 Orange Blossom Honey 🍯 + a Seductive Citrus Twist 🍋

A nod to the timelessness of great taste…Full of flavor for all the possibilities ahead!

🔥💨🥃 ”¡Abundancia y Equilibrio!” 🌱🌿🌺

¡Salud!
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Rich shades of GREEN is/are my favorite color(s). Which may help explain why i’ve been mildly mesmerized & slightly enchanted with St. Patrick’s Day since childhood….

Psyched to have also recently learned a fascinating multiculti connection to the holiday — apparently the it has deep ties to places within African and Caribbean diasporas — notably in Montserrat, but also here in the United States — and if we were to travel to 18th-century Ireland we’d see some insights there too!

Montserrat: The “Other Emerald Isle”:

Montserrat’s a Caribbean island known as the “Emerald Isle of the Caribbean,” and boasts a St. Patrick’s Day celebration that honors not only Irish heritage but also the African enslaved people who rebelled against colonial rule on March 17, 1768….

Many of the island’s Irish Catholic settlers then arrived as indentured servants, intermingled with the African population and created a unique Afro-Irish culture. Today, Montserrat’s the only place outside Ireland where St. Patrick’s Day is an official public holiday, blending Irish and African traditions in its festivities. Wow! Now I gotta know:

WHAT’S ON THE MONTSERRAT St. Patrick’s Day MENU?! …

[FYI I shed more light on that along with all the historical background info + pics of dishes in the Patreon version of this post so pls become part of that for free or at a paid level in support of my work as an independent scholar & content creator — + you get much more scoop there!…].

So When We Time Travel in Irish History…

In 18th- and 19th-century Ireland, there was a small but notable Black presence, including sailors, soldiers, and musicians. Additionally, the solidarity between Irish nationalists and Black liberation movements—particularly in the U.S.—has historical roots. Frederick Douglass found refuge for a while abroad in Ireland in the 1840s as a self-emancipated fugitive, escaping a hypocritical and punitive American injustice system while advocating for abolition and forging solidarity with Irish allies.

Later, Irish immigrants in America played complex roles in race relations, with some allying with Black activists while others sadly assimilated into white supremacist structures…

St. Patrick’s Day’s Celebrated by ErriBody in the U.S. Today:

In major cities like New York, Boston, and Chicago, St. Patrick’s Day parades have evolved to become more diverse. Over time, even more inclusive representation has emerged, from LGBTQ+ groups seeking and securing inclusion in the parade as well as non-Irish immigrant communities who have embraced the holiday’s spirit….

So, while St. Patrick’s Day is often seen as an Irish holiday, its true history—and its global celebrations—showcase a much richer, more diverse, and interconnected story.

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Speaking of cross-cultural connections and camaraderies, here are a few FOOD & DRINK highlights from fab St. Patrick’s Day parties, parades, brunches & such with my Irish-American play-cousins/ neighbors/ friends ⬇️…

As for Corned Beef and Cabbage Day and in keeping a Caribbean accent on this otherwise Irish-American Holiday :

Here’s the link to a flavorful corned beef dish (& demo!) called Jamaican “bully beef” aka “Jamaican corned beef”

… where I show up as the food history expert to share a lil bit a history behind the dish in support of a full on COOKING DEMO & Delish RECIPE from Chef Millie Peartree in FOOD 52’s “Behind The Recipe with Millie Peartree”

➡️You’ll Find & Can WATCH THE FULL 9-MIN EPISODE HERE⬅️

PS. And as You Can See Here Below I’ve found even MORE St. Paddy’s Stuff …so I can send ya’ll off with a few ideas to TOAST with today…

📸👇🏾Highlights of St. Paddy’s Day posts ‘past’ that I did for Good Wine over the years — with the intent to provide all kindsa options for wine lovers who’d like to have some good options beyond green beer for this day 💚… [for wine deets or more info click onto each image below 👇🏾]

And lastly for now, a few Irish Whiskey “beauty shots” (literally) that I took from a single-malt tasting I did once up on a time…

Cheers to St. Patrick’s Day!

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In the Southern Foodways Alliance “Gravy Podcast” episode: “America’s Lost Peanut and the Price of Bringing it Back,”, producer Otis Gray delves into the revival of the Carolina African Runner Peanut—an audio story inspired by a particular part of chapter 8 of the book, “Endangered Eating:…” by Sarah Lohman—and more specifically: Sarah’s convo with yours truly / moi/ me —  Tonya Hopkins — aka “The Food Griot” shedding light on the complicated intersections of power, privilege and preservation…which, i’m told sparked the makings of said ‘lost peanut’  episode:)

More Past & Present Peanut Content & Pics: You’ll see also in the photo carousel below 👇🏾: Black faces on food packaging was a ‘coded’ way companies conveyed authenticity, quality, great taste & flavor — profiting from Black culinary skill without any sharing of said profits 😡. See also deets on one of the dishes I showcased in The Kwanzaa Menu where peanuts were a key ingredient …:

But Wait, there’s MORE! TFG Peanut related content that is:

🥜SEE ALSO: 🟠Peanut Butter Day…

🟠 Peanut BRITTLE Day …

🟠 and George Washington Carver Day 🥜…

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🥜 🥜 🥜

HIP HIP HOORAY for POTATO CHIP DAY! 🎉🥔

Even though i ‘celebrate’ potato chips (almost) erry day…

By: Tonya Hopkins aka The Food Griot, Sharing Savory True Stories on the Makings of American Cuisine…

👇🏾 The carousel of pics below documents me making my first batch of homemade potato chips, during a culinary media makers’ immersive upstate in Rensselaerville, NY, some moons ago. 👇🏾 Not too far, in fact, from a place called Moon’s Lake House, where the American snack phenom known as potato chips came to be!…

The Crunch Heard Around the World: George Crum & the Birth of the American Potato Chip

Did you know the American potato chip as we know it was first created/innovated in upstate New York by a Black cook / chef named George Crum ? He worked at the above-mentioned Moon’s Lake House on Saratoga Lake way back in 1853.

Sure, thinly sliced, deep-fried potatoes had happened elsewhere in various forms. But—arguably—George’s fine dining delicacy, fried up on the fly, marks the true beginning of America’s fascination with paper-thin slices of potato, deep-fried in the right kind of oil (let’s keep it real—it was some kinda rendered fat back then), at the right temperature, for the perfect amount of time. The result? Bright golden crisps ( as they call ’em in the UK) that barely look cooked.

To be clear, potato chips—like people—come in a complex range of hues. Some get a bit of caramelization (see my carousel pics below 👇🏾), nonetheless I find it pretty amazing that an artfully achieved crisp can happen regardless of a tater chip’s tinge. But I DIGRESS…

Snack Royalty: Potato Chips Reign Supreme

Potato chips have consistently held the top spot as the #1 snack food in America—in sales, popularity, AND frequency of consumption, and for quite some time now (1/2 a century?) according to various industry reports and market analyses. No surprise, then, that I love shining a light on the often-overlooked influence of Black Americans on the snack industry including the oft not adequately compensated ingenuity of innovators like George Crum.

From Fine Dining to Snack Aisles: Black Culinary Innovation Runs Deep

A key phrase I typed earlier is “fine dining”—because most Americans don’t realize that many of the foods we take for granted started out in fine dining establishments at the hands of highly skilled Black chefs, cooks, caterers, confectioners and other culinary & hospitality professionals

And this wasn’t just in the Deep South—it happened all over America. In fact, across ALL the Americas when we include the Caribbean, Central, and South America. And for centuries.

Years ago, I started researching the enormous impact Black culinarians have had on the development of fine dining throughout the Northeast—including places like Brooklyn and Saratoga—back when our aptly named Mr. Crum created the precursor to what brands like Lay’s would turn into a billion-dollar business.

Another Culinary Trailblazer: Anne Hampton Northup

Anne Northup (b. in 1808 on March 14th! cosmic coincidence ? )… the wife of Solomon Northup (who wrote the bestselling biographical memoir 12 Years a Slave, first published in 1853 actually), was a culinary contemporary of George Crum.

Anne was a highly accomplished cook in high demand who cooked and catered professionally for elite clients (read: wealthy whites). Before the advent of restaurants as we know them, Anne ran professional kitchens for decades in the Saratoga region and later here in New York city — at a now famous location during the (12) years her husband (a talented fiddler & violinist, raftsman, carpenter, etc.) was ‘away’ enduring enslavement with no intended endpoint if his captors had prevailed.

it was in March in fact ~ of 1841 – when Northup was lured from Saratoga Springs, NY, to Washington, D.C., under the false promise of work and instead kidnapped into slavery.

Both Anne and Solomon had been born free — and he lived as such well into adulthood until being kidnapped, abducted, and sold into American chattel slavery. He was then shipped (literally) to the deepest South of Louisiana, where he endured a dehumanized existence working in barbaric labor camps for twelve years before regaining his freedom.

At the request of the Saratoga chapter of the Underground Railroad Association, I’d researched and learned all of this and then some (in exchange for a “whopping” $100 honorarium check) prior to the adaptation and release of Solomon’s memoir in film form in 2013, also called “Twelve Years a Slave” which won THREE Academy Awards (aka Oscars) in 2014 (Best Picture, Best Adapted Screenplay, and Best Supporting Actress for a then ‘unknown’ Lupita Nyong'o  who was at the Solomon Northup Day’ 2013 event where I made a presentation focused on Anne Northup. There Lupita also presented and talked a bit about the then soon to be released film in her role that day representing Fox Searchlight Pictures …If i recall correctly our presentations followed each others back to back….

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To Learn more about :

✅ Anne’s incredible culinary work

✅ Solomon’s drastically different food experiences while enslaved and away from his family

✅ and/or to simply get more crispy, crunchy (hers) and (his)tory on POTATO CHIPS —beyond the crumbs dropped here (get it?)

👉🏾JOIN my PATREON — and I’ll look forward to seeing you there!👈🏽

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And/or Explore More Fab FREE Food Holidays HERE in the food & drink holiday calendar for a bird’s-eye view of what else is happening this month

🗓 See also: SNACK FOODS DAY which fell on March 4th this year…..

National Popcorn Lovers Day’s celebrated on the second Thursday of March each year — and in 2025 it falls on Thursday, March 13th….

Happy Popcorn Lover’s Day !

“Maple Syrup Saturday is celebrated every third Saturday of March and this year it will be observed on March 15…” ~ national day today

and I’m letting y’all know on the 11th b/c it’s otherwise a blank food/drink holiday day lol 😆

My fave thing to use maple syrup for is in lieu of the bartender’s basic ‘simple syrup’ when making a high quality cocktail 🍹 at home … [hyperlink to the Langston Hughes “hard daddy” cocktail created in Nov 2026 at an interracial party he attended and named after one of his famous blues poems]. Maple syrup is a star ingredient…

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In America crab becomes a delicacy in large part due to Black Marylanders. In fact a Black Marylander named Elwood Small Jewitt developed the crab grading system that still serves as the standard TO THIS DAY…

This post comes with three different types of content (video, photos and an informative PDF article for those who join my Patreon at any level:

1. Check out this informative, ‘edutaining’ 3 min video I made some moons ago to acknowledge and celebrate this particular food holiday (#crabmeat day!) packed with hidden American history. With shout-out cameos to acclaimed chefs & food historians Tonya Thomas, David Thomas, Chef Ashbell Mcelveen and yours truly The Food Griot in highlights from a The Baltimore Banner article by John-John Williams IV…ENJOY!

2. Below is a carousel of my bicoastal, location-based crab beauty shots (apparently the informative short-story photo captions I wrote to accompany them are only readable when you look at this on a laptop or computer — but NOT from your mobile phone). Just sayin, always sumthin’, sigh…

“You’re Welcome America!” on behalf of indigenous and African American culinary ancestors — for the thriving crabbing (and other seafood) industries + the classic dishes / delicacies they developed …You can learn about that and then some in the article below that I and other food historians are featured in — which i also mentioned in the 3 min video above:

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Fond memories of so much fun we had at MOFAD affirming an unofficial club of Black Women Culinary Entrepreneurs on a fab day that cosmically turned out to be INTERNATIONAL WOMEN’s DAY !

We were all nourished by Chef Lexis’ SHOE BOX LUNCH (which featured Chef Carla’s famous biscuits recipe + a black eyed pea & sweet potato salad.

Our mind & imaginations were also fed and furthered with beautifully Black-authored culinary books by @bembrooklyn’s on-site space at MOFAD’s “African/American: #MakingTheNationsTable exhibit at @theafricacenter….

[CLICK HERE TO SEE a wee bit of me & Carla gittin our grooves on 💃🏾💃🏾] …

Oh you WANNA SEE MORE of our amazing DANCE MOVES? Well then you know you gotta sign up for my PATREON for all a that and then some…
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The Art of Comedy Meets the Art of Crunchy (+ "Cheezy" too)!😆…

Showcasing an extended-fam friend’s artistic range on ‘Cheez Doodle Day’…

Gather ‘round for the tale of the Great Cheez Doodle work of art! It all went down at Postmark Cafe in Brooklyn NYC some moons ago where a talented, hilarious comedian — the Amazing Abbi Crutchfield (@CurlyComedy)— randomly showcased her sketching skills one Sunday afternoon resulting in a nearly perfect artistic rendering of a single cheez doodle — of all things —complete with just one crumb! Proving to us astonished onlookers that there apparently is no end to her talents… (🥁…drumroll…) BEHOLD:

PHOTOS ABOVE (L-R) : 1. Abbi with Zuzu 💞; 2. Chutney, Me & Abbi bein’ sista gurls in the Slope; 3. “Artiste Abbi“ At Work! (Either right before or after drawing the doodle — i can’t remember lol — either way she's holding the very Cheez Doodle ‘still life’ that inspired her sketch!…and NO — none of us had a clue then (not even me!) there was such a thing as a “Cheez Doodle Day*” yet here we are 😆 [i first learned of and posted about it last year —see hyperlink above — not long after stumbling upon the pics in my phone]

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BUT WAIT, THERE’S MORE!

Yes — Of COURSE — the seemingly humble cheez doodle has HISTORY! Multicultural crunchy, CORNy layers of history at that! As a star member of America’s thriving SNACK FOODS industry and all, what else would one expect?…

One of the many perks for my paid Patreon supporters is the opportunity to receive the fascinating food history behind any of the topics they find interesting. if that sounds like a fair exchange to you (trust, it IS!) then join my PATREON and i’ll see you over there and give you more after dropping these crumb gems here (get it? 😆)…

in fact this post inspired ME to finally create my ‘CULINARY COMEDY’ ‘category over in Patreon Land …You can join for FREE or at an affordably low level (e.g. $3/ month) so no excuses!…

In the meantime, THIS LINK takes you back to the whole month calendar aerial view to explore more food & drink ‘holidays’, ENJOY!

By: Tonya Hopkins aka The Food Griot: “Sharing Savory Stories on the Makings of America’s Cuisines”…

Mardis Gras is on March 4th This Year (2025) …

Last year Mardi Gras (2024) took place on Tuesday, February 13, 2024 . The date changes each year because for whatever semi-complicated reason (involving 40-day Lent math), Mardis Gras is always exactly 47 days before … [READ THE FULL VERSION OF THIS POST ON MY PATREON PLATFORM. YOU CAN JOIN FOR FREE OR FOR AN AFFORDABLE LEVEL (E.G. as low as $3 / month) in support of my work as an independent scholar. thank you]

On the FOOD FRONT: for Mardis Gras …

While several cities in and outside of the US celebrate Mardis Gras, New Orleans in Louisiana, USA takes the king cake (get it?! — get a glimpse of one in the photo gallery below…) …And the foods of New Orleans are pretty famous the world over too… my Patreon peeps can get the skinny on the whole CREOLE vs. CAJUN confusion plus classic examples of what each of those culinary cultures contributes to N.O. cuisine…. In the meantime, here’s a handful of highlights re: two of my fave classic dishes connected to New Orleans & Mardis Gras: gumbo 🧑🏾‍🍳🥘and red beans & rice 🫘 🍚:

I used to make a mean (as in AMAZING…) gumbo (a la Moms Myrt!) … [READ THE FULL VERSION OF THIS POST ON MY PATREON PLATFORM for more on these dreamy dishes and then some. YOU CAN JOIN FOR FREE OR CHOOSE AN AFFORDABLE LEVEL in support of my work as an independent scholar, thanks!]

Mardis Gras might change every year but March 4th is also always POUND CAKE DAY each year!…

Some holiday traditions are meticulously planned while also still allowing for a little cosmic flexibility—like how my play cousins/sisters-from-another-Mrs-and-Mister, Lisa and Lori, had been unknowingly upholding one of the greatest (and most delicious!) American dessert traditions: Black women throughout America making exceptional pound cake * for special occasions — generation after generation….

Every year, no matter what state we all call home, we gather in Indiana for Thanksgiving, and Lisa’s legendary pound cake is part of the non-negotiables. And the year Lisa wasn’t there? Lori stepped up and held it down, proving that this family recipe—and this semi-sacred tradition—was in very capable hands. That golden, buttery, rich slice of perfection isn’t just dessert; it’s a legacy on a plate…

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AND FOR SNACK FOODS DAY:

Potato chips have consistently held top spot as the #1 snack food in America (in sales, popularity, AND frequency of consumption according to various industry reports and market analyses), and have been consistently for quite some time.

Brands like Lay’s dominate this salty, crunchy & sometimes oily snack category, contributing to potato chips’ enduring popularity. Other strong contenders for “top snack” status include popcorn and pretzels, but at the end of the day when it comes to sheer sales and broad appeal, potato chips reign supreme.

No surprise I love shining a light on the often-overlooked impact of Black Americans on the American snack industry. From the ingenuity of George Crum, whose invention of the potato chip in the 1850s revolutionized snacking, and those who kick-started the peanut-candy bar craze, our influence runs deep. And let’s not forget the profound contributions of Indigenous peoples, whose cultivation of corn made iconic snacks like popcorn and tortilla chips possible. The history of American snacking is a rich tapestry woven with cultural ingenuity and flavor, reminding us that every crunch carries a story worth savoring. Join my PATREON for more savory scoop and a special zoom-in on the role of cultural specificity in snack food flavor options.

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The 2025 Academy Awards, or Oscars, will be the 97th Academy Awards ceremony which takes place on Sunday, March 2 2025 7pm EST on ABC….

I welcome any and all opportunities to pop up some fresh popcorn old-school style on the stove and to pop open a bottle of bubbly! ✨ 🥂🍾 [Especially the good stuff from a spot like GOOD WINE NYC!…that just happens to be owned by a very talented Black Woman who curates the best tasting best quality wines in the world. All wine ain’t created equal ya’ll so you might wanna invest in at least a little wine education ideally in real life but virtually is better than nothing. Holla if you want any advice or direction in that regard… ]

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I am of the strong opinion that peanut butter should have only TWO ingredients: peanuts and salt, preferably in a glass jar. I like mine crunchy style, with some of the the naturally occurring oil that gives it just the right amount of creaminess. It’s bananas to me that I have to go out of my way to specialty shops, gourmet markets, or the food co-op I belong to to find real-deal “old-school” peanut butter. Meanwhile, the average grocery store—and don’t even get me started on places like CVS— that give the illusion of choice with a long row of peanut butter brands or options with every single one loaded with sugar — or worse — high fructose corn syrup! plus hydrogenated oils, and all kinds of unnecessary additives. It feels almost absurd that a place positioned as existing for our health — where we go to pick up medical prescriptions and nutritional supplements is the same place serving up the unhealthiest version of some of the food items they do carry.

Another benefit to having real peanut butter in your pantry is that it can also be used as an ingredient in recipes — savory or sweet — including one of my favorite West African-origin stews, ground nut stew. Join my PATREON so i can share my slammin’ recipe with you!

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Yup Black women ‘invented’ the American pancake (originally called griddle cakes, originally made of cornmeal flour… ). There’s a reason the most famous pancake brand in history has (or at least HAD) a Black woman’s face on the box!… JOIN MY PATREON and reach out from there if you wanna know more …

HAPPY NATIONAL PANCAKE DAY! …

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RETRO POST:

Surf and Turf Day - February 29 — the extra day for LEAP YEAR!

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“February’s Actually Sweet Potato MONTH” … By: Tonya Hopkins aka The Food Griot: “Sharing Savory Stories on the Makings of America’s Cuisines”…

In addition to being Black History Month, February’s also Sweet Potato Month — and today’s “Cook a Sweet Potato 🍠 Day!”… Sweet potatoes are so integral to Black American foodways, history and culture…

In fact, in this year’s sweet potato post you’ll see I factored in pics of freshly baked sweet potato pies + the Honeysuckle Provisions’ sweet potato pie’ spice blend via a collaboration with Burlap & Barrel Spice Co… for ways to not only learn about this food culture but also as accessible ways to experience it…

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In the meantime, in this MINI IG VID catch highlights of my many sweet potato feasts from cross country culinary escapades with fam, friends, colleagues and such for special occasions & every day….

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It’s DRINK WINE DAY! … By: Tonya Hopkins aka The Food Griot: “Sharing Savory Stories on the Makings of America’s Cuisines”…

MORE FOR DRINK WINE DAY…

I wish you could enjoy these highlights from a wonderful visit to @melville_winery as much as we enjoyed visiting this beautiful vineyard & estate winery in the Santa Rita Hills of Santa Barbara, CA . Pics from time my sister and i took our Mom on a surprise bday weekend get away — with special stops & experiences that brought to life just a few of her fave things: ART, BOTANY... and yes yours truly was in charge of the WINE leg of the trip. With a ‘lil help from my bff sister friend @bewitchinglee who helped me to ultimately choose Melville, luckily where we landed among the many miles of options i’d mapped out...PERFECT choice! beautiful location with reeaaally well made, deliciously sustainable wines — AND they practice organic farming too! a rare and important thing to point out (and support!) in the context of California wine making at large. More on that though in my “Wine Wisdom” musings, talks, teachings and such that you’ll find more info on at my website TheFoodGriot.com (link in bio) ...That’s each of their award-winning Estate Pinot Noirs we’re swiriing in the glass. Hello. Yum. Yes...... PINOT’s not only #SidewaysMovie Miles’ fave wine grape but our Mama’s too....look how beautiful she is basking in that beam of light!

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FEB 18TH is ALSO CRAB STUFFED FLOUNDER DAY! And speaking of Mom, this is yet another one of her amazing SIGNATURE DISHes — perhaps her anchor ⚓️ one (pun intended)… JOIN MY PATREON if you want this awesome old-school yet timeless recipe!…PLUS the HIDDEN HISTORY on the genius behind America’s crab grading system… AND … WINE-PAIRING suggestions for this delicious dish! It is is DRINK WINE DAY after all!…

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By: Tonya Hopkins aka The Food Griot: “Sharing Savory Stories on the Makings of America’s Cuisines”…

National Cabbage Day’s celebrated on February 17th each year…

Cabbage is one of the most ubiquitous cruciferous vegetables that plays an important role in pretty much every major ethnic food culture (that we’re aware of in America at least). Think Irish American, Caribbean (Jamaican, Trini, etc.) African-American (Southern, Northern, Midwestern, Western…) pan-Asian (notably Chinese), Eastern European heritage, pan-African, Asian Indian, Russian… to name a few….

Shameless personal plug: I make some of the most delicious cabbage dishes so i’m told — and AGREE! Inspired by various geographies and food cultures, i make it many different ways but my “Coco Cabbage” Caribbean-inspired rendition using unrefined coconut oil is always a big hit among friends and fam, as is my smokier version simmered up in bacon fat! + smoked paprika —and each involve copious amounts of onion and garlic (freshly diced as well as powdered)/granulated…. (most of these are included in the carousel of pics below) … and then there’s the sauteed red cabbage recipe i provide in my curated Juneteenth recipes…

Said all that to say there’s almost always a head of cabbage of some type in my fridge. I also love that it can be converted into a crunchy cruciferous salad (aka coleslaw) — the perfect accompaniment to bbq brisket! and/or added to collards or mustards to bulk up the pot…

I use my own original photography in all my posts FYI….

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By: Tonya Hopkins aka The Food Griot: “Sharing Savory Stories on the Makings of America’s Cuisines”…

It’s Fish Fry Friday! Aka #fishFRYDay …(a date which is linked to #Lent …) (virtually ;) Enjoy these featured FRIED FISH dishes (i most certainly did! before snapping the pics…) from throughout the continental US at places including:
@blvdbistro up in Harlem
@blacknile_nyc / @blacknile.co in Brooklyn
@southjazzkitchen in Philadelphia
@haroldschickencorp in #Chicago
+ My BROOKLYN Kitchen! Seen in the brief video clip at the end of the IG Post I made for this

As far as I can tell none of the mainstream food holiday calendars out there offer substantive insight into African American (or Indigenous) foodways or culinary cultures — even on days like this where we (well, our ancestors ) basically made FISH FRIES a thing in America! Throughout the Americas in fact, especially #cornmeal encrusted fried fish throughout the #AmericanSouth and all along the #Easternseaboard … as well as throughout the #Caribbean islands… Communal cooking of fish is also a very important #NativeAmerican #culinary #tradition...

Yup JOIN MY PATREON if you haven’t already and/or HIRE ME if you appreciate intel like this on a range of tasty topics. …

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By: Tonya Hopkins aka The Food Griot: “Sharing Savory Stories on the Makings of America’s Cuisines”…

Well. the first part of this post is probably more of a Happy ValenWINES Day post LOL… [but do stay tuned for the temperance/abstinence & happy heavenly bday parts of this post too!]…

It’s no newsflash that wine is one of the great loves of my life [⬅️as per this mini vid 🎥]— AND I love curating the right wines for others for special occasions & events — Valentine’s Day (& weddings❣️) is/are one of my faves b/c wine is so romantic and sensual and multi-sensory in myriad & mystical ways …

We’ve come a long way with regards to understanding and appreciating (real ;) wine here in the “New World” (throughout the USA, Mexico, Canada, The Caribbean and elsewhere… ) and we still have a ways to go on the wonderful learning journey of true wine appreciation...
Thank goodness for places like @GoodWineNYC with deliciously sustainable & sensual selections, a knowledgable staff and fab wine CLASSES! like the Feb 8th Black Winemakers focused Wine (with Food) Class!... I had the pleasure of co- teaching (the culinary history part) with Good Wine’s wine buyer AK Brunson…

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FEBRUARY 14TH is also the birthday of two very special African American elders—one shared with the entire world and the other within my immediate and extended family, as well as anyone lucky enough to have ever met him:

[*It’s important to note that, despite the opening part of this post, neither of these men were imbibers of wine—or anything else containing alcohol, for that matter•. SEE ALSO BELOW MY NOTE RE: AA ABSTINENCE VS. ‘INDULGENCE ‘over the centuries]:

WITHOUT FURTHER ADO:

• The late, great Frederick Douglass (Frederick Augustus Washington Bailey b. 1818)…[who a genealogist friend of mine suspects may in fact be a distant blood relative of ours via the MD branch of my fam tree! ]

• And my amazing Great Uncle Tony (Thomas V. Fitzsimmons b. 1929), who lived to be 95. Today marks his very first heavenly birthday.

As was the cruel protocol under slavery, Frederick Douglass was never informed of his recorded birthdate, whether it was actually recorded or not. Knowing only that he was born in February, he held onto a cherished memory—his birth mother, whom he was barely allowed to know, had lovingly called him her “Little Valentine.” After escaping slavery in 1838 and thereby self-emancipating, he declared February 14th his official birthdate as an act of self-determination.

A century and eleven yrs later, on February 14, 1929, my Uncle Tony, a true Valentine’s baby through and through, was born. He lived a blessed life, and those of us fortunate enough to have known him were equally blessed to have him as a beloved family member and friend with strong community connections. He is deeply missed, but on this special day, he is remembered with love, gratitude, and fond memories.

THIS LINK takes you back to the whole month calendar aerial view to explore more food & drink ‘holidays’

If you’re already part of my Patreon community, feel free to take advantage of the perks for a deeper ‘dig into’ any particular topic — including insights on trends and tendencies over the centuries towards both African American temperance (aka abstinence) from alcohol — or on the opposite end of the spectrum — the ‘indulgence’ (i.e. production, distribution and/or consumption) of alcohol and the motivating forces behind it. So if you’re not already part of my Patreon here’s the link to JOIN at ANY level (including ‘FREE’!) thank you! …

By: Tonya Hopkins aka The Food Griot: “Sharing Savory Stories on the Makings of America’s Cuisines”…

For whatever fun reason, one of my many local pizza parlors, Two Boots, names several of their pies after older , fictional pop culture characters. This one called “the Cleo” is based on Cleopatra Jones, a 1973 American “blaxploitation” comedy / spoof and action film starring Tamara Dobson as an undercover government agent who’s supermodel ‘day job’ was her cover and an excuse to travel to exotic places as an undercover agent….

Notice how they gave her a mini makeover when they converted her pizza from the old-school classic carnivorous ingredients to a VEGAN one!…

Happy Pizza Pie Day!

Today’s also CHOCOLATE DAY — and you’ll recall February is also CHOCOLATE Month!…

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By: Tonya Hopkins aka The Food Griot: “Sharing Savory Stories on the Makings of America’s Cuisines”…

February before last, i fell into retro ‘Black Booze Ads’ rabbit hole !🕳 🐇
And discovered a boatload of 1970’s (& 60’s) Scotch ads from various global producers and brands all featuring Black American people/talent/models of that era …

“Scotch 101” Sidenote for all the non ‘booze nerds’ (no snark, no judgement, just FYI): Scotch is a spirits category or subcategory of sorts that applies exclusively to whiskies made in and from Scotland 🏴󠁧󠁢󠁳󠁣󠁴󠁿, whether blended or served up as single malts 🥃...

Of course there’s a whole lot more to the story of Scotland’s national libation; there’s also more to the (hers & his)story of Scotch ads and billboards featuring Black talent and/or targeting the Black Community, past and present... [BECOME A PAID TIER PATREON PATRON TO FIND OUT!]…

PS. While in this rabbit hole I also found out that much further along the timeline up to today, fellow (“African/American: Making The Nation’s Table” exhibition) @MOFAD Advisor @QuestLove is in collaboration with @balvenieus to bring the world his “Quest For Craft” series on @youtube ….fascinating how the fab Black folks + Scotch continuum carries on!

Happy (International) Scotch Day!

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By: Tonya Hopkins aka The Food Griot: “Sharing Savory Stories on the Makings of America’s Cuisines”…

WATCH this short highlight reel here for #frozenyogurtday which for whatever reason is on Feb 6th each year (…so it won’t melt so fast - or at all — when you walk back outside with it ? 🤷🏽‍♀️)…
In it you virtually tag along to taste the amazingness @cultureny #parkslope has in store…
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🤓 Reach out for the nerdier version of this content where i connect #culinaryhistory dots between the relatively young American frozen yogurt industry and its centuries-old #icecream industry (as those familiar with my work know, the latter has deep roots in this country’s antebellum plantation economy). Which I remember touching on in the taping of the ice cream episode of #ChasingFlavor with @carlaphall — which started to @streamonmax Feb 1st which you should see! AND if you’re not already do become part of my Patreon … AND/OR hire me when you need much bigger servings along with an abundance of toppings of food & drink history intel…
Which is a WONDERFUL way to help the history “medicine go down” in a nation ailing from historical amnesia — which perpetuates problems from the past into the present …

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Feb 5th marks the date of James Hemings’ manumission / FREEDOM DAY in 1796

By: Tonya Hopkins aka The Food Griot: “Sharing Savory Stories on the Makings of America’s Cuisines”…; Co-Founder of the James Hemings Society

We may not know the specific day on which James Hemings (1765-1801) was born, but we do know his manumission (aka “freedom”) date:

On Feb 5th, 1796, America’s first classically trained chef de cuisine—who was enslaved and owned by Thomas Jefferson for most of his life—received his manumission deed (freedom papers). See those documents in the slideshow above, as well as the hyperlinked clip below.

The talented and highly skilled James Hemings asked for and negotiated his freedom, which was granted to him three years later. At the time, James would have already been 31 years old (if born between January 1st and February 5th) or would have turned 31 later that year on his unknown birth date in 1796. Of course, there’s much more to the story…

Accordingly, I’m re-sharing this Out•Take clip from the award-winning documentary film “James Hemings: Ghost in America’s Kitchen” , where I remind us that much has been lost—intentionally or otherwise…

Hungry for more?

Watch the movie: “James Hemings: Ghost in America’s Kitchen” —co-written by Chef Ashbell McElveen of the James Hemings Foundation & Society, in conjunction with director Anthony Werhun. It features scholars, celebrated chefs, experts on race, and culinary historians—including yours truly.

In fact, please join one of my PAID PATREON tiers for more on America’s missing history in the food & drink realms. This is ONE of the FEW ways food media scholars are compensated. Believe it or not.

And at the very least let’s raise a real or virtual glass to freedom today in recognition of James Hemings’ pioneering achievements and the role he played as a Founding Father, Brother, Son, Uncle, and Human of American Cuisine as we know it! 🥂 🍾…

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By: Tonya Hopkins aka The Food Griot: “Sharing Savory Stories on the Makings of America’s Cuisines”…

A Magical (Stuffed) Mushroom Story and (Good) Wine Pairing:

Stuffed mushrooms have been a big deal in my immediate family for some moons now. They’re one of my Mom’s early signature appetizer dishes from way back in the day when she was decidedly going in a somewhat more “gourmet” direction (literally inspired by her subscription to Gourmet” magazine lol), a seeming detour* of sorts [pls see HISTORICAL CONTEXT at the end…] from the great family food traditions she’d already inherited from my Grandmother Loretta, a world-class legacy cook. IN FACT her newly signature stuffed mushrooms are what she made the first time she ever cooked for my father (then a mere beau). And as family lore has it , their deliciousness (magically?) sealed the deal for Dear ‘ol Dad to be certain she was indeed THE one.…

[Well, with Valentine’s Day just over a week away, anybody tryna make a good impression on a special somebody else might wanna add this apparently deal-sealing , commitment-making dish to the menu!! Just sayin… ]

So the batch you see here is my relatively recent stab at making a tray or two of these legendary lump crab stuffed mushrooms (topped with shaved Parmesan) that I made for my mama! 💕 … which is always nice to be able to do since as the matriarch in our fam she’s usually the one making her slammin’ signature dishes for all of us when the family’s together , especially during the holidays…

They paired perfectly with a deliciously crisp California Viognier Chenin blend (2 of my Mom’s and now my fave white wine grapes) … this one’s by Pine Ridge (@pineridgewine )— which I originally got hip to all the way back in #Brooklyn #NYC and was delighted to find at the local wineshop in Orange County CA where I made these mushrooms … which were GOOD but honestly i must admit to me hers are better. My plan is to make them WITH her next time

Although Cali’s my family home state and where I moved from (to NYC) a while bacck and it’s where I sojourn to at least annually or more, the BEST California wines I ever have are sourced right here in Bklyn via @goodwinenyc — a neighborhood GEM of a wineshop & a must visit & shop at spot if/when you’re ever in the Slope (#ParkSlope neighborhood of #Brooklyn). Then whenever I’m “back home” i go on mini missions to find the gems there. No small task in suburban Southern California where wine’s sold in grocery stores, drug stores/pharmacies, bulk stores… basically ALL the stores — which are usually flooded with big wine brands thus making the more boutique quality-focused producers “challenging” to find. I might say more about that weird wine reality in a TFG ‘Wine Wisdom ‘blogpost…

( Wine side note: the stuffed ‘shrooms went really well with that #Sancerre you see on the table too …

Yum & Cheers!)
Happy Stuffed Mushroom Day !

HISTORICAL CONTEXT : [*Re: that “detour” I mentioned above: now in hindsight (as a career culinary historian), it turns out that my mother’s galavanting into gourmet territory was not a departure from my ancestral family’s food tradition at all but instead much more of a return , a re-arrival of sorts to a knack for making food fanciness from generations back. Waaay back. Yes, I’m talking way back to the Chesapeake Bay plantation cooks from which we are descended. in both Maryland and Virginia. Those very same cooks and the earliest of authentically American CHEFS who are part of the bigger picture of Black Culinarians at large who begat the development of the finest of dining throughout this nation…. [THIS PART OF THE POST — where i connect so many cultural and culinary dots from past to present — IS available exclusively to MY paid tier PATREON SUPPORTERS ….]

You’ll also have to JOIN one of my PAID PATREON tiers if you want the magic deal-sealin mushroom recipe! (that’s right —the one based on my MOM’s ORIGINAL RECIPE 🧑🏽‍🍳 🍄 💖)…

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By: Tonya Hopkins aka The Food Griot: “Sharing Savory Stories on the Makings of America’s Cuisines”…

Perfect day to spotlight this amazingness:

Pictured Above: Carrot Cake Entrepreneur Extraordinaire Brandon Adams who carries on his parents beloved bakery legacy Lloyds Carrot Cake…

I had the chance to hear Brandon talk at an Epicenter NYC Panel talk titled: “Disruptors: BIPOC leaders and Wntrepreneurs Changing the Game”…

it was wonderful to meet talk, and take pics with him as well! That cake is on point ya’ll!… Don’t just take my word for it, try it for yourself…

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THIS LINK takes you back to the whole month calendar aerial view to explore more food & drink ‘holidays’