Chefs, it's Juneteenth. Raise your hand if you learned about this holiday in school. No? I didn't either, but why wouldn't we all celebrate it today and every year to come even as we work toward the equality and justice it should represent.
Edouardo Jordan’s Juneteenth Red Punch
Red drinks are a staple at Juneteenth gatherings for African-Americans across the U.S. The color is a reminder of the red kola nuts and bissap (commonly known as hibiscus tea), which made their way to the Americas as part of the trans-Atlantic slave trade.
Cognac salutes black World War II soldiers’ love affair with the spirit and its continued popularity among African-American spirit drinkers, but any dark rum or whiskey is an excellent substitution. Find the best ripe strawberries for the simple syrup, and look for pineapple and pomegranate juices with no added sugar. Click here for the recipe.
Click here for a story about how Black chefs in four cities are coping during these incredibly challenging times.
Summers are special for African-Americans, a time to reunite with friends, dine alfresco and celebrate Juneteenth, the holiday that remembers the day — June 19, 1865 — when enslaved Africans in Galveston, Texas, learned from Union soldiers that they were free, two years after Abraham Lincoln signed the Emancipation Proclamation.
Widely considered to be African-Americans’ independence day, Juneteenth is a time to share verdant family memories and indulge in the season’s bounty. Over patio tables dotted with half-full cans of strawberry sodas — red drinks are nods to hibiscus and kola nuts, which made their way to the Americas as part of the trans-Atlantic slave trade — revelers share the ruby-hued foods of the holiday: fiery sausages, watermelon-scented shaved ice, juicy stone fruit cobblers and barbecue.
A squash vine
in search of structure
Majestic Travel Agency