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:
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:
3. The article above has a paywall . To hear the audio version of me reading the fascinating part about the uniquely American history behind the American crabmeat industry, pls join my PATREON at any pay level. See you there! And if you’re already a member, message me there if you need the link…
[YOU CAN ACCESS & READ THIS ARTICLE BY JOINING MY PATREON PLATFORM in support of my work as an independent scholar. The time I and other experts take out to speak with journalists and contribute our hard-earned content is NOT COMPENSATED as per the industry “norm” or standards]