Celebrate Black History Month!

If we forbid the preparation and serving of fried chicken and waffles, watermelon — or any other dish remotely historically associated with Black Southern culture — from being served as a dignifying celebratory moment and honorific during Black History Month, we will be unwittingly playing into the hands of racists, to help them accomplish their ultimate objective — exterminating the people they hate, and erasing the associated culture.

That MUST NOT HAPPEN.

Fried Chicken ‘n Waffles with Watermelon, a traditional Southern dish

It was with scornful disdain that I read a few news items about Nyack Middle School in Rockland County, New York, nearby NYC, where food vendor, Aramark, served fried chicken and waffles with watermelon on February 1, the first day of Black History Month. Writing for The Hill, Stephen Neukam wrote that “chicken and waffles with watermelon [are] foods stereotypically associated with Black people,” and that unidentified school administrators had said that Aramark “changed the menu items without telling the school.” The menu had earlier been posted online as being Philly cheese steak, with broccoli, and fresh fruit.

Apparently, some folks got up in arms about that substitution, even after Aramark had apparently asked students if they’d prefer those items. Student Honore Santiago said, “They were asking people if they want watermelon, and I remember being confused because it’s not in season.”

And the now-global 24/7/365 mass media, being what they are — gluttons who thrive on strife and dissention, ever searching for reportage of anything bad or controversial, including inane he-said-she-said tripe, often as so-and-so-Tweeted this, that, or the other, which has no genuine news value, while simultaneously blowing almost all things out of proportion, regardless of their, or the organization’s ideological bent — took that fumbled ball and ran with it.

It doesn’t yet appear that they scored a touchdown, however.

The school’s Principal, David A. Johnson, a Black gentleman, wrote a letter to parents, which stated in part that,

“The offering of chicken & waffles as an entree with watermelon as a dessert on the first day of
Black History Month was inexcusably insensitive and reflected a lack of understanding of our
district’s vision to address racial bias.

“Nyack Public Schools administrators contacted Aramark officials to insist on a mechanism to
avoid a repeat of yesterday’s mistake. The vendor has agreed to plan future menu offerings to
align with our values and our long-standing commitment to diversity and inclusion.

“We are extremely disappointed by this regrettable situation and apologize to the entire Nyack
community for the cultural insensitivity displayed by our food service provider.”

Perhaps that now means when National Heritage Week comes again for Jamaicans — who state that “heritage is one of the most crucial parts of our identity as Jamaicans. Heritage celebrations help to preserve this identity and our culture, which sets us apart from all other countries” — Jamaica Jerk Chicken with Beans and Rice cannot be served.

And when Chinese New Year arrives again, Wonton Soup, Kung Pao Chicken, Szechwan Shrimp, Spicy Crispy Beef, Sweet and Sour Pork, and Chinese Fried Rice are all out of the question.

And heaven forbid that, a few days from now, on February 11, when National Foundation Day (kenkoku kinenbi) is celebrated — which, according to the earliest Japanese historical records, was on that day in 660 BC that the first Japanese emperor was crowned — meaning that no sushi, no sashimi, no soy sauce, no chopsticks, no soba noodles, no miso soup with rice, and no sukiyaki may be served.

Which also means no kimchi for our Korean brothers and sisters… no matter how much they may protest, and regardless of the fact that it’s their national dish.

Hopping John is a simple, traditional Southern dish which is made with rice, black-eyed peas, and greens. The first known recipe of Hopping John appeared in an early cookbook entitled “The Carolina housewife, or House and home: by a lady of Charleston” was first published in 1847 and was authored by Sarah Rutledge, who was the daughter of Edward Rutledge, a fellow who signed the Declaration of Independence, though little else is known about her. While the book is widely lauded, even today, and can be downloaded from various sites free of charge, one can expect significant differences in culinary style, from then to now.
Regarding the name of the dish – “Hopping John” – there’s no known etymology for the origin, or derivation of the name, although there’s no shortage of speculation, however absurd. And finally… the original recipe calls for red beans – which are NOT kidney beans. But as any cook worth their salt knows, innovation and change are the name of the game when it comes to the creative aspects of cooking, and over the years, black-eyed peas have become the preferred pea/bean for the dish.

Nope, NO ONE can have any of that.

And HELL TO THE NO for tacos, burritos, salsa, guacamole, margaritas, fajitas, Chili Rellenos, carne asada, quesadillas, Red Pork Pozole, or Enchilada Sauce on Cinco de Mayo.

Do you see how asinine that is?

None of those people groups get up in arms about their culture’s foods, though at one time, or another, they’ve all been subjected to vile racist tropes.

“Stereotypical” food?

Oh, come on!

What kind of cockamamie nonsense is THAT!?!

A food CANNOT be either stereotypical, or racist.

Last February (2022), Boston Globe Columnist Renée Graham wrote about a similarly-related dustup at Xaverian Brothers High School where students — at the suggestion of a Black cafeteria employee — were served fried chicken as part of a Black History Month celebration, and wrote in part that,

America’s Test Kitchen & Chinese Junk

Occasionally, I read the numerous emails sent out by “America’s Test Kitchen.”

And when I write “numerous,” I mean NUMEROUS. They’re practically bordering on SPAM.

And, they almost always want you to buy some cheap, Fabriqué en Chien Chine (tr. “Made in China,” but, it might as well be “Made in Dog”) junk. Hmm… Chinese junk. Seems there is an historical watercraft called — interestingly enough — a “Chinese junk.”

China, Miscellaneous Scenes: Junks near Ningpo
Creator: Fong, Ali
Subject: Hartung’s Photo Shop
Local number: SIA RU007263 [SIA2008-2923]
RU 7263 – Arthur de Carle Sowerby Papers, 1904-1954 and undated, Smithsonian Institution Archives
Place: Ningbo Zhuanqu (China)
Repository: Smithsonian Institution Archives

And ATK’s latest flop is… testing silicon spatulas.

Yes, you read that correctly – silicon spatulas. It must’ve been a VERY slow day week in the test kitchen.

While I once found them informative, they’ve been slipping. And one thing that gripes me about ATK is that many of their “recommendations” aren’t worth a hot hoot in Hades. As an example, consider a venerable, almost ubiquitous, household kitchen appliance… the blender.

Not too long ago, ATK, as they usually do, produced a video comparing various brands of the kitchen appliance. That one, of course, happened to be about blenders. Their hands-down, long-time winner was the Vitamix 5200, priced at $449… BUT! Made in Cleveland, Ohio, and FULLY guaranteed — everything about it (i.e., “a motor blender base and any containers purchased together”) will be repaired, or replaced AT NO EXTRA COST — for 7 years if ANY part fails “due to a defect in material or workmanship or as a result of normal wear and tear from ordinary household use.” FINALLY! FINEST QUALITY MADE IN AMERICA!

ATK’s “next best” choice model was the Breville brand Hemisphere Control model, priced around $200 – Made in China, and with only a limited, one year guarantee.

While the site and accompanying video(s) show excerpts from their “tests,” and the host gives an adequate description of the “tests” and their staff’s findings – the advantages and shortcomings of each of them – one thing they fall grievously short on is… 1.) CLEANING, and; 2.) LONG TERM DURABILITY TESTING.

Granted, ATK conjures up some “torture” tests that most cooks won’t come close to performing, such as plunging a searing hot skillet into an ice water bath, or banging the thing on a concrete block… just to see what would happen. In industry parlance, that’s called “destructive testing,” meaning that the piece, or thing, being tested is likely to be damaged, or destroyed in the process.

I happen to own a couple Breville brand products, one of them being the no-longer-manufactured Hemisphere model blender, and the other one being the still-manufactured Breville brand Barista Express model espresso machine with integrated grinder.

The TOTAL purchase price for BOTH items – shipping + tax included – was around $1000+/-.

Now, to give kudos to the Australian company, their design team