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
Music
Majestic Travel
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