Check out this informative, ‘edutaining’ 3 min vid I made (when the article featured in it first came out back in Feb 2023) 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!

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…

Los Angeles

the Alaskan red and snow crab clusters my sister prepped for the amazingly delicious gumbo she used to make on select New Year’s Eves (before she went all vegan on us!)…

Brooklyn NYC

a snow crab ‘snack’ at a spot on Union Street back in the day…

Newport Beach California

king crab claws, clusters and drawn butter at a business meeting :)

At Home in Brooklyn NY

Dungeness Crab Claws and clusters i snatched up when they went on sale at the Wholefoods down the street from me. Strolled home and steamed ‘em up for a high protein, high class fast food appetizing ‘snack’ :)

Brooklyn NYC: At Home ...

take two: Dungeness Crab Claws and clusters i snatched up when they were on sale at Wholefoods down the street, came home and steamed ‘em up + prepped a drawn butter dip for a fast high class ‘snack’ :)

Park Slope Brooklyn NYC

a small amt of Peekytoe Crab for not a small amt of money. At a now closed place called Luke’s Lobster where I observed more than one server treating non-white customers with disdain. How dare they. This industry exists bc of Indigenous and Black American Ancestors…

Chez TFG (my place): Brooklyn NY

Snow Crab leg appetizers for my bff Jorge’s birthday once upon a time…

Orange County California

the lid from a container of good quality crabmeat my Mama’s about to use to make one of her slammin’ signature dishes. Can’t remember if this was for the crabmeat artichoke casserole, crab stufled flounder… or crab stuffed mushrooms. …

Orange County California

a container of crabmeat my Mama’s about to use to make one of her slammin’ signature dishes. Can’t remember if this was for the crabmeat artichoke casserole, crab stufled flounder… or crab stuffed mushrooms. I think this was for the casserole one Christmas dinner …

OC CA

a tin tub of crabmeat my Mama’s about to use to make one of her slammin’ signature dishes. This one was for her famous and fabulously delicious flounder stuffed with crab meat as a main course for our fancy Christmas dinner one year with good company…

“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 … Below is a snapshot image of the article I tell you all about in the 3 min vid at the top of this page.

The article above has a paywall . To hear the audio version of me reading the fascinating part about the (BLACK) 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…

Have a Happy Popcorn Lover’s Day too!

the popcorn i popped up old school style for last year’s Oscar’s … there’s some really interesting indigenous American history on this topic. You know the drill — hit me up on Patreon if you want the scoop…