Roasting … Roasting is one of the oldest cookery techniques still popular and sometimes preferred in contemporary culinary arts arenas. Rather dangerous to do over open fires back in the day, today whether we’re in modern kitchens or historic locations, we can experience the art and science of roasting not only in much safter situations but also in quite comforting and soul-soothing ways, and with all of our senses engaged: From the crackling sounds to the rich savory aromas that emerge along with deep, caramelized colors that came about from the fire —that also serves as a source of warmth while transforming the food for us. And the ultimate reward: that confluence of crispy, juicy, tender textures and amazing flavors that follow a flame flickering food demo… [Hey If you’re in NYC this Dec 13th 2024, check out this event I’m cohosting where you’ll get to experience some of what i’m describing here! ]

Join my PATREON for more [including intel on the probability that roasting anything anywhere most likely (ok actually) originated on the African continent. Duh…

AND to get copies of the roast-themed menus and food history intel I served up to go with ‘em at the Old Stone House of Brooklyn for the inaugurel hearth cookery program we pulled off wih Chef Washington during the pandemic…

Join my PATREON if you’re interested to learn more inclusive versions of the history behind food & drink ‘holidays’ like this one…

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The ingredient of VANILLA and the CUPCAKE itself have such hidden histories BAKED in but most (by design) folks have no clue. Lucky you to have the tireless work of yours truly, The Food Griot to help set the record(s) straight…

Join my PATREON if you’re interested to learn the oft untold history behind all kinds of odd food & drink ‘holidays’…

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and you know what Nacos go well with right?! That’s right — ELÉCTRICO Mezcal!… stay in touch to find out when the next Electrico Experience is happening so you can see for yourself…

Join my PATREON if you’re interested to learn the oft untold history behind all kinds of ood & drink ‘holidays’…

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While I have much more of a savory vs. sweet palate, and am not really a candy person, I found some fab candy shop shots in my iPhone that I took way back in the day (2015) that were so colorful and cute I was compelled to share for the candy lovers of the world (which are most humans as far as I can tell 😆… )

Oh AND b/c it gives me the chance to share with you from a food history perspective what a huge role African American women played in the early American candy businesses and later the industry at large. And on a more serious note, obviously before then how candy would’ve never been possible without SUGAR, the main ingredient from the crop that was the primary driver of the transatlantic slave trade for centuries. All to satisfy the “sweet teeth” of the oppressors who benefited from its sweetness in countless ways — financially and literally….

Join my PATREON if you’re interested to learn the oft untold history behind all kinds of foods & drinks…

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I’ll actually be judging a SANDWICH MAKING contest today! That’s right, you can HIRE ME for stuff like that. In the meantime, If you’re in Brooklyn today and would like to attend this ‘free foodie fun’, click here or the image below for more info!

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Join my PATREON if you’re interested to learn the oft untold history behind all kinds of food & drink ‘holidays’…

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NOV 2ND IS

Day of the Dead

All Souls Day

& ON THE FOOD FRONT it’s:
National Deviled Egg Day

Join my PATREON if you’re interested to learn the oft untold history behind special days these and food & drink ‘holidays’…

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November 1st is:

• World Vegan Day

• Go Cook for your Pets Day

• the first day of Diwali…

• National Pâté Day

• National Vinegar Day

• National Calzone Day

• National Cinnamon Day

• National Cook For Your Pets Day

• National Deep Fried Clams Day

• the first day of Dia De Los Muertos…

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Here’s what we have to look forward to on the culture front — November is:

• National Gratitude Month : naturally for the month that houses the biggest American foodie holiday of all, THANKSGIVING!…

• National Native American Heritage Month : a long overdue acknowledgment given this group’s tremendous contributions to the entire world’s food supply …

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For the whole foodie month of November , here’s what’s happening in November which is:

Gluten-Free Diet Awareness Month

National Fun with Fondue Month

National Pepper Month

National Rice Awareness Month [do you see ANY MENTION OF AFRICA in this mainstream source? Ironic (and unacceptable IMHO) considering the rice industry in the US and throughout the Americas is based on that ancient African grain and the ingenuity and tireless toil of the captured and enslaved people who made it possible . Yet it is conspicuously absent, never mentioned in 99% of these types of ‘resources’. That’s why I do what I do. And if you care about this too, your support of my work at any level would be appreciated. See also Patreon links below..

National Roasting Month

Peanut Butter Lovers Month

Join my PATREON if you’re interested to learn the oft untold history behind these and other food & drink ‘holidays’

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For the fascinating FOOD (& DRINK!) HISTORY behind Halloween and other Spooky Seasonal Stuff, become part of my paid PATREON community where we can interact and you can inquire directly.

Or CONTACT ME HERE if you’re interested in specific culinary history project work or consultation…

STAY TUNED FOR MORE SPOOKY SEASON PICS thru mid Nov…

CLICK HERE or on the photo below For DETAILS ON THE HALLOWEEN HAPPY HOUR I’M CO-HOSTING up AT HARLEM HOPS on 10/31/24…

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Believe it or not, it was BEER’S AFRICAN ORIGINS that breathed life into early AMERICAN BEER-making, via the ingenuity of captured and enslaved Africans who’s applied, ancient brewing wisdom, passed down generationally (and matriarch-aly!) since the beginning of time, seriously resolved the hurdles that European settlers kept encountering when trying to make beer the only way they knew how …but couldn’t crack the code…

Yes, beer does indeed have a global history. Nonetheless it’s earliest origins (and most diverse expressions via varied super grain-sources) were always throughout the continent of Africa — the cradle of civilization and the birthplace of brewing for humankind...

What does that have to do with AMERICAN BEER you ask? Well… if you wanna know more about my research, writing and work on this topic — you have at least two options:

• You could head up to Harlem Hops on the upper-upper west central side of the isle of Manhattan, NYC where you’ll find highlights of my commissioned work on this topic on a chalkboard column at the end of the bar ➡️…

• Or you can see a virtual version right here on the ➡️ Harlem Hops website⬅️

• There’s also a postcard version at their Pier 57 location (see postcard pic below)…

• AND/or you could Join my Patreon (EXCELLENT CHOICE! 😀) for access to the more detailed story…PLUS:

• One of the many benefits of joining my Patreon is you’ll also get the (almost unbelievable!) backstory on the pushback I got from mainstream food (& drink) media outlets who couldn’t quite wrap their heads around this truth nor shed their mythological beliefs that beer originated from Bavaria (or elsewhere in the Germanic part of Europe) when the truth is that it did NOT…

• As a TFG PATRON you’ll also stay in the loop as I continue to connect dots from past to present for myriad ways that you can experience ages-old and refreshingly different beer styles via contemporary BIPOC and Women Beer Makers…

In the meantime, ENJOY THIS link to HIGHLIGHTS from a conversation with friend/colleague/client Kim Harris one of the co-owners of Harlem Hops and Other BEER HOLIDAYS from TFG Calendar Posts

National Beer Day:

National “Rotate Your Beer Day

Beer Lover’s Day

Beer & Pizza Day

International Beer Day

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[carousel above ⬆️ = various & sundry Park Slope pumpkin pics i’ve snapped over the years — this time of year…]

Pumpkins (originally cultivated by indigenous peoples throughout the Americas…) are a member of the gourd family — as are zucchini , and cucumbers, honeydew melons, cantaloupe, watermelons (originally cultivated by indigenous peoples throughout Western and Central Africa )… And all of these foodstuffs are actually fruits, not vegetables by the way…

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Oct. 26th is also Chicken Fried Steak Day & guess what?! I happened to share the history behind that decadent southern dish in this ➡️ Food 52 video featuring a delicious cooking demo (& recipe!) by the talented Chef Millie Peartree… [you can also access the episode via linked photo below]

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Today’s Food & Drink ‘Holidays’ Include:

World PASTA Day

National BREAD STICK Day
National GREASY FOODS Day!…
Global CHAMPAGNE Day!

For the fascinating FOOD (or DRINK) HISTORY behind any or all of today’s topics, become part of my paid PATREON community (where you can also see videos & hear commentary of hand rolled pasta onsite at a uniquely New York pasta bar….) [CONTACT ME HERE if you’re interested in specific culinary history project work or consultation]

FOR NOW, ENJOY A (primarily pasta & Champagne) PHOTO SHOW from my phone. It’ll be obvious that some of the pasta pics qualify for the greasy foods category too 😆:

This post was made using original photos (full of stories) from my iPhone: T. Hopkins aka @TheFoodGriot…

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Today’s Food (& Drink!) Days include :

Bologna Day…

Dr. Pepper Day…

Jamaican Jerk Day…

Tripe Day…

National and 🌎 World Food Day

For the fascinating FOOD (or DRINK) HISTORY behind any or all of today’s topics, become part of my paid PATREON community where we can interact and you can inquire directly. Or CONTACT ME HERE if you’re interested in specific culinary history project work or consultation…

FOR NOW ENJOY A PHOTO SHOW:

More Jamaican Jerk pics from here (and there!) :

This post was made using original photos (full of stories) from my iPhone: T. Hopkins aka @TheFoodGriot…

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NUTS. Wow, there are so many different directions this blogpost could go in 😆…

⬆️ Each of my original pics in the photo carousel above serves as a symbolic portal to all kinds of historic and contemporary intel on this wide ranging and ages old food source for so many mammals, humans included of course — who consume nuts of all kinds raw, roasted, toasted, candied, baked into pies and morphed into other mediums like crackers or creamy spreads…

Nuts have been a vital food source for humans the world over for thousands of years, treasured for their health benefits as a source of protein, healthy fats, and minerals. So clearly there’s a whole lot of food history there. Early hunter-gatherers relied on them for their rich nutrient density and portability. Further along the timeline ancient cultures began domesticating and cultivating certain nut varieties.

In early America, African Americans (enslaved and Emancipated) were the nations first nut candy creators and vendors all along the Eastern seaboard. Black Culinarians were lauded for creative applications of nuts in pies, candies and cakes….

PS. Peanuts are not a nut variety FYI. Technically they are the seeds of legumes (in the bean family)…

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Apple Season is well underway which makes this the best time of year to EAT APPLES of all kinds and varieties (of which there are THOUSANDS). Whatever apple varieties you pick (pun intended) they will taste their best, be their crispest, juiciest, most tart and sweet at the same time this time of year. And remember Fall/Autumn actually lasts until late December so you’ve got some time BUT mid October is indeed peak season…

No surprise apples are also great mediums through which to share very interesting and inclusive American History — whether that might be the nearly lost narratives about planting, maintaining and harvesting of apple orchards or the art and science of making of (hard and/or mulled) cider . For now, I hope you enjoy this mini vid where i share with you the wonders of eating apples in season (originally prepared for Eat An Apple Day on Sept 21st)…

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Happy Birthday To My Amazing Alpha Kappa Alpha Sorority Sister, Madame Vice President Kamala Devi Harris!….

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Sausage is great on pizza. National Sausage Pizza Day is on October 11th….

Flashbacks and fond reflections from that time the NewYorker Brooklynite (me) & my (pre-vegan!) So Cal Baby sis were looking for the best pizza in Aliso Viejo OC CA …

We had to go a bit out of our way to find it in the next town over of Mission Viejo but what a pleasant surprise to find slices (& whole pies!) a la NYC way out there in the deepest southern California. — complete with a picture of my fave (BROOKLYN) bridge their wall! …Happy Sausage Pizza Day!

For the food history on sausage or pizza or NYC or So Cal ya da ya da you know the drill — JOIN MY PATREON & thanks in advance!

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Today’s WORLD EGG 🥚 DAY too

Eggs glorious eggs! Essential to practically ever single food culture in every “corner” of the earth since the beginning of human civilization. I’m an ‘egg-centric’ person (a term I just coined to convey that I truly appreciate and utilize on the regular the versatility of eggs in cookery, baking and cocktail making!

For an array of all kindsa egg pics in my arsenal out these TFG pic-filled posts:

• June 3rd’s National Egg Day post

• "Don't Put All Your Eggs In One Omelette Day”! Plst — this one has a video!

• 🥚Eggs Benedict Day post

And of course there’s so much interesting ‘uniquely American’ history around eggs as well, so if you’re interested in then that I’ll see you over on Patreon for that too (links further below).

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It’s International Beer and Pizza Day!

[see also National Sausage Pizza Day Oct 11th & American Beer Day on October 27th ]

For some savory food history on pizza or beer or gluten free pizza , gluten free beer, gluten free anything — JOIN MY PATREON & thanks in advance!

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[the above photo carousel of my myriad salmon pics illustrates the many ways Americans consume salmon, via the portals of the many food cultures that contribute to contemporary American cuisine and consumption. When it comes to salmon foodstuffs, the primary food culture influences are: Japanese (i.e. sashimi, sushi, , Nordic European (e.g., gravlax) and Ashkenazi Jewish immigrants from Poland, Russia, and other parts of Eastern Europe — especially those who settled in New York City (think lox!) and brought with them a rich tradition of preserving fish through brining and smoking and brined salmon, became a staple in NY delis, typically served with bagels and cream cheese. Nonetheless there is at least one image in the carousel above that depicts an nIndigenous North American preparation. Can you tell which one?

That Said, On THIS National Salmon Day ….

During Indigenous People’s Month wouldn’t it be great for a refreshing long overdue change to shift the Salmon narrative (i.e. whereas European food cultures “own” the narrative) to focus on the facts that Indigenous peoples of North America were the first humans to ever encounter, fish/ harvest and therefore prepare, preserve and SHARE salmon in myriad ways …

[PLEASE JOIN MY PATREON TO CONTINUE READING & learn more about Native American salmon preparation and preservation including smoking, drying, etc. & “good luck” trying to find this more “inclusive” food history narrative fairly served up in any of the mainstream ‘daily holiday ‘ source like the one hyperlinked above ] (By all means pls do let me know if you do! …]

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Today’s Also: National Pierogi Day FYI….

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[of course curry is one of those expansive ,global, multi-cultural, historically rich topics… join my patreon for access to more in depth posts on daily food & drink items featured here…]

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Any kind of non-wheat noodles for me! i love shopping at Japanese, Chinese and Pan-Asian Mom & Pop shops for this very reason. Noodles made from a range of rice or bean flours, buckwheat flour (which ironically has no wheat)….

It’s ORANGE WINE Day too!…

⬆️ a beautiful selection of orange wines available at GOOD WINE: A Food Lover’s Wine Shop…Orange wines are one of my fave wine styles…[ join my patreon to be privy to TFG Wine Wisdom]…

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Oct 4th is also:

National Vodka Day!

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Searing up fresh scallops is one of my absolute fave ‘fast food’ delicacy appetizers to make for special occasions… Become part of my Patreon community to get my no frills simple succulent every time seared scallops recipe..

WANNA KNOW HOW TO MAKE THE MOST AMAZING SCALLOPS EVERY TIME?…

Become part of my Patreon community to get my “no frills, simple succulent every time, slammin’ seared scallops recipe” + cooking tips and techniques for the perfect pan-seared scallops… AND some culturally inclusive HISTORY of course! … AND all the awesome WiNE PAIRING options for said perfectly seared scallops. Oh and also to learn about a few other food days are featured on Oct 2nd?….

If you’re already a Patreon supporter— THANK YOU and be sure to utilize your perks …

Did you know that October 2nd is actually “fried” scallops day (as in battered and deep fried as far as i can tell…) and March 12th is “baked” scallops day ? Neither of which are the preparation styles I do when I make (AMAZING if i must say so myself — and as i am told) scallops…[see also above re: how to get my slammin’ seared scallops recipes].

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October 1st is
Ancestors' Day + ​International Day of Older Persons cooking with and gathering recipes from elders is a form of intergenerational wisdom transfer…

International Coffee Day: coffee originated in present day Ethiopia…

National Fruit at Work Day

National Homemade Cookie Day

World Sake Day

World Vegetarian Day

And The month of October is known for:

Dental Hygiene Month : health teeth are key to good eating!…

Eat Better, Eat Together Month

Emotional Wellness Month : the right food & drink for our bodies are essential to our well being

Fair Trade Month

Family History Month : family recipes are wonderful ways to time travel to the past, leave “crumbs” and clues for the future and connect across generations

​Global Diversity Awareness Month: diversity on all fronts including diet diversity beyond the industrialized food system for healthier gut health…

Go Sober For October : might be a good idea for those who plan to over indulge as the holiday season gains momentum…

Halloween Safety Month : one way to be safe is to not over-consume too much sugar!

Italian-American Heritage and Culture Month: including food & drink culture of course!

National Apple Month

National Caramel Month

National Chili Month

National Cookbook MonthFood & BeverageBooks, Cooking, Food

National Cookie MonthFood & BeverageBaking, Sweet Food

National Dessert Month

National Indigenous Peoples Month : ancient indigenous peoples of the Americas were the original cultivators of approximately 60% of today’s world food supply (e.g.corn, tomatoes, potatoes, beans…)

National Non-GMO Month

National Pasta Month

National Pescatarian Month

National Pet Wellness Month : a big part of Pet Wellness is providing them with the least overly-processed foods possible!…

National Pickled Peppers Month

National Pizza Month

National Pretzel Month

National Pumpkin Month!

Rhubarb Month: for whatever reason considering that it’s in season in Summer (starting in late June)

National Sausage MonthFood & BeverageCooking, Food: Sausage is great on pizza — National Sausage Pizza Day is on October 11th….

Vegetarian Month

World Habitat Awareness Month :perfect time to look. more closely at the damage of industrial food production practices and be part of the change toward more sustainable practices for a healther world habitat

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Have a Happy Coffee Day!

Do you have a daily coffee ritual?!

Do share if so, via comments below!

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Other BEER HOLIDAYS & TFG Posts

National Beer Day:

National “Rotate Your Beer Day

Beer Lover’s Day

Beer & Pizza Day

International Beer Day

It’s also International Poke Day too!….What’s Poke? "In Hawaiian lingo, a poke is called a ‘chop.’, a dishfresh from the sea… [TO BE CONTINUED ON TFG PATREON PLATFORM

Join my PATREON to see more pics & a mini vid of a poke "cooking” demo i partook in on the island of Hawaii way back in 2014…. in the town of Poipu on the island of Kaua'i, Hawaii …

Today might be corned beef HASH day but instead of hash I’m sharing with you a way more flavorful corned beef recipe : Jamaican “bully beef” AKA “Jamaican corned beef” …

As seen in this FOOD 52 episode with Chef Millie Peartree :