While gingerbread is widely considered to be a “European invention” (despite the fact that ginger does not originate from nor grow there) with deeper roots in ancient Greek and Egyptian traditions, In Colonial America, particularly in Virginia, highly skilled enslaved cooks and bakers were the primary makers of complex and elaborate dishes, including pastries and things like gingerbread - cakes, houses etc. beautifully decorated for the entertaining tables of their enslavers….

👆🏽 As a food & drink historian with the focus area that i have, gingerbread shows up in text and books (as indicated in the carousel below) as it relates to research I’ve done and continue to do on Colonial American cookery, Chesapeake Bay plantation cookery, the culinary legacy of the iconic American chef, Edna Lewis, and so on. Interestingly it was also the featured graphic on the cover of the first Food & Wine magazine article i contributed to recently. And it was the featured desert that Chef Omar included in MOVAD’s first virtual event, “Harlem Rent Party “ that i created the cocktail for…

🎁 GIVE THE GIFT OF THE FOOD GRIOT’S CULINARY (& COCKTAIL!) CREATIVITY TO YOUR FAVE FOODIE and/or DRINKS lover THIS HOLIDAY SEASON!! 🎁 …[LEARN ➡️MORE ABOUT MY PATREON PLATFORM ⬅️HERE]

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It’s always surprising to me when food or drink holidays normally associated with warmer weather shows up on the cooler days part of the calendar — like today’s “food” ‘holiday’…

Join my PATREON platform at any level free or as a paid supporter to read my post: “A Sweet Spin: Looking at & Learning a ‘lil History on National Cotton Candy Day” [including video clips of it being made in real time]…. and you can look forward to learnin a lil sumthin while ENJOYing along the way…

🎁 GIVE THE GIFT OF THE FOOD GRIOT’S CULINARY (& COCKTAIL!) CREATIVITY TO YOUR FAVE FOODIE and/or DRINKS lover THIS YEAR ! 🎁

…[LEARN ➡️MORE ABOUT MY PATREON PLATFORM ⬅️HERE]

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it’s DRINKSGIVING DAY! the day & eve before the biggest American foodie holiday of all is all about the liquids apparently …. and this year just might just surpass last year (which was the biggest DrinksGiving on record 😶)….

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I’m stirring up some special Drinksgiving-Day treats for my PATREON Peeps …. in the meantime & for erry body else, enjoy the above carousel of drinks beauty shots i’ve amassed over the years. Beautiful beverages (and the multi-hued hands holding them) might just be my favorite thing to photograph…

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Become part of my PATREON for free or at a supportive paid level of your choice (high or low, all support is appreciated!) for drink demos and recipes!… YOU CAN ALSO GIVE THE GIFT OF MY PATREON PAGE to yourself or the favorite foodie (and/or drinks lover) in your life!…

🎁 GIVE THE GIFT OF THE FOOD GRIOT’S CULINARY (& COCKTAIL!) CREATIVITY TO YOUR FAVE FOODIE and/or DRINKS lover THIS YEAR ! 🎁 …[LEARN ➡️MORE ABOUT MY PATREON PLATFORM ⬅️HERE]

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National Cranberry “Relish” Day is Nov 22nd Each Year:

• LAST year i had never heard of “cranberry relish”and was perplexed as to why it has an annal holiday associated with it… but what a difference a year makes:

  • I am grateful to have learned what it is in a recent NPR story is about the late journalist Susan Stamberg, who passed away in October 2025. Susan was famous for sharing her mother-in-law's recipe for "Mama Stamberg's Cranberry Relish" every Thanksgiving for nearly 50 years, making it a beloved NPR tradition. The audio segment describes recipe as tangy and with a shocking (naturally) pink color from the combined ingredients of: raw cranberries, a small (red?) onion, sugar (?!), sour cream, and horseradish. 

    • Her widely shared tradition began in 1971 and continued for nearly 50 years until her death in October 2025.

    • The recipe, a family tradition, is a unique and tangy relish with a shocking pink color, often shared on air with guests to try.

    • The recipe: It includes raw cranberries, a small onion, sugar, sour cream, and horseradish. The cranberries and onion are ground together, and the other ingredients are mixed in before freezing. 

• For the longest time in my family for decades for Thanksgiving we just always had old school cranberry SAUCE but maybe i’ll get on the relish bandwagon this year — i dunno. the ingredient combo seems kinda cray to me (savor tooth that i am i know i’m not gonna want to add the sugar)…

And National “Eat a Cranberry” Day is always on the 23rd…

• I love the idea of exploring ways to eat cranberries in a variety of ways includingraw, cooked, in dishes, and of course juiced as a key ingredient in COCKTAILS!….

🎁 GIVE THE GIFT OF THE FOOD GRIOT’S CULINARY (& COCKTAIL!) CREATIVITY TO YOUR FAVE FOODIE and/or DRINKS lover THIS YEAR ! 🎁 …

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Toast To Dia de Los Muertos! #IRL

at a Special Eléctrico MEZCAL tasting in the heart of NYC❣️

Celebrate Dia de Los Muertos with some very special sips of Eléctrico + an award-winning short film screening 🎥 about this mesmerizing holiday … oh and some gourmet style 🍿 too!

WHEN: SATURDAY NOVEMBER 1ST …

WHAT TIME: 5-8PM

WHERE: PENN CELLARS ——> LIRR Level, 1 Pennsylvania Plaza Space 117, New York, NY 10119

Featuring a few VERY SPECIAL Sips of Eléctrico onsite….

[STAY TUNED FOR THE STORYTELLING ELEMENTS OF POST IN PROGRESS, ]

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For the fascinating FOOD (& DRINK!) HISTORY behind Halloween — incl pumpkins, jack-o'-lanterns and other Spooky Seasonal foodtuffs, become part of my paid PATREON community where we can interact and you can inquire directly.

Or CONTACT ME HERE if you’re interested in specific culinary history project work or consultation…

“ SPOOKY SEASON “ PICS VIDS & CONTENT CONTINUE through to mid November …celebrating a time period i’ve recently rediscovered to be REMEMBRANCE SEASON: aka the Season of Grace & Guidance

so STAY TUNED For more on that 👆🏽

And join to find out whether and WHERE I’ll be co-hosting a VIP HALLOWEEN HAPPY HOUR — if anywhere — this yea a la the one uptown at Harlem Hops last year:

Happy Halloween 🎃👻!

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Believe it or not, it was BEER’S AFRICAN ORIGINS that breathed life into early AMERICAN BEER-making, via the ingenuity of captured and enslaved Africans who’s applied, ancient brewing wisdom, passed down generationally (and matriarch-aly!) since the beginning of time, seriously resolved the hurdles that European settlers kept encountering when trying to make beer the only way they knew how …but couldn’t crack the code…

Yes, beer does indeed have a global history. Nonetheless it’s earliest origins (and most diverse expressions via varied super grain-sources) were always throughout the continent of Africa — the cradle of civilization and the birthplace of brewing for humankind...

What does that have to do with AMERICAN BEER you ask? Well… if you wanna know more about my research, writing and work on this topic — you have at least two options:

• You could head up to Harlem Hops on the upper-upper west central side of the isle of Manhattan, NYC where you’ll find highlights of my commissioned work on this topic on a chalkboard column at the end of the bar ➡️…

• Or you can see a virtual version right here on the ➡️ Harlem Hops website⬅️

• There’s also a postcard version at their Pier 57 location (see postcard pic below)…

• AND/or you could Join my Patreon (EXCELLENT CHOICE! 😀) for access to the more detailed story…PLUS:

• One of the many benefits of joining my Patreon is you’ll also get the (almost unbelievable!) backstory on the pushback I got from mainstream food (& drink) media outlets who couldn’t quite wrap their heads around this truth nor shed their mythological beliefs that beer originated from Bavaria (or elsewhere in the Germanic part of Europe) when the truth is that it did NOT…

• As a TFG PATRON you’ll also stay in the loop as I continue to connect dots from past to present for myriad ways that you can experience ages-old and refreshingly different beer styles via contemporary BIPOC and Women Beer Makers…

In the meantime, ENJOY THIS link to HIGHLIGHTS from a conversation with friend/colleague/client Kim Harris one of the co-owners of Harlem Hops and Other BEER HOLIDAYS from TFG Calendar Posts

National Beer Day:

National “Rotate Your Beer Day

Beer Lover’s Day

Beer & Pizza Day

International Beer Day

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Happy PUMPKIN Day!…

[carousel above ⬆️ = various & sundry Park Slope pumpkin pics i’ve snapped over the years — this time of year…]

Pumpkins (originally cultivated by indigenous peoples throughout the Americas…) are a member of the gourd family — as are zucchini , and cucumbers, honeydew melons, cantaloupe, watermelons (originally cultivated by indigenous peoples throughout Western and Central Africa )… And all of these foodstuffs are actually fruits, not vegetables by the way…

For 🇯🇲Jamaican Jerk Day!...

Enjoy this curated carousel of pics (& picks!) featuring well-seasoned Jamaican Jerk-related selections from my iphone. Become part of my PATREON community for the multimedia culturally rooted history & storytelling parts, pieces - and perks!

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But Wait, there’s MORE!.. 🍗 🔥🥩

Oct. 26th is also Chicken Fried Steak Day & guess what?! I happened to share the history behind that decadent southern dish in this ➡️ Food 52 video featuring a delicious cooking demo (& recipe!) by the talented Chef Millie Peartree… [you can also access the episode via linked photo below]

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Today’s Food & Drink ‘Holidays’ Include:

World PASTA Day
National GREASY FOODS Day!…

For the fascinating FOOD (or DRINK) HISTORY behind any or all of today’s topics, become part of my paid PATREON community (where you can also see videos & hear commentary of hand rolled pasta onsite at a uniquely New York pasta bar….) [CONTACT ME HERE if you’re interested in specific culinary history project work or consultation]

FOR NOW, ENJOY A PHOTO SHOW from my phone…. [It’ll be obvious that some of the pasta pics qualify for the greasy foods category too 😆]:

This post was made using original photos (full of stories) from my iPhone: T. Hopkins aka @TheFoodGriot…

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It’s A Motley Mix of Food & Drink Holidays Today:

• Bologna Day…

• Dr. Pepper Day…

• Tripe Day…

• National Food Day — not to be confused with WORLD FOOD DAY (Oct 16th this year)

For the fascinating FOOD (or DRINK) HISTORY behind any or all of today’s topics, become part of my paid PATREON community where we can interact and you can inquire directly. Or CONTACT ME HERE if you’re interested in specific culinary history project work or consultation…

This post was made using original photos (full of stories) from my iPhone: T. Hopkins aka @TheFoodGriot…

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NUTS. Wow, there are so many different directions this blogpost could go in 😆…

⬆️ Each of my original pics in the photo carousel above serves as a symbolic portal to all kinds of historic and contemporary intel on this wide ranging and ages old food source for so many mammals, humans included of course — who consume nuts of all kinds raw, roasted, toasted, candied, baked into pies and morphed into other mediums like crackers or creamy spreads…

Nuts have been a vital food source for humans the world over for thousands of years, treasured for their health benefits as a source of protein, healthy fats, and minerals. So clearly there’s a whole lot of food history there. Early hunter-gatherers relied on them for their rich nutrient density and portability. Further along the timeline ancient cultures began domesticating and cultivating certain nut varieties.

In early America, African Americans (enslaved and Emancipated) were the nations first nut candy creators and vendors all along the Eastern seaboard. Black Culinarians were lauded for creative applications of nuts in pies, candies and cakes….

PS. Peanuts are not a nut variety FYI. Technically they are the seeds of legumes (in the bean family)…

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🔥 Happy MEZCAL DAY! … And Happy APPLE DAY too! 🍏

Mezcal Day may technically (and randomly!) be just one (recently established) day — but did you know there’s so much exciting mezcal-related magic that follows it ?!
Listen up & learn about the Season of Remembrance , ya’ll! 👇🏽👀

Because there’s a beautifully, subtly smoky super-premium spirit you’ll want to experience, that’s central to the mix: it's called Eléctrico Mezcal

Together, with Eléctrico's elegant expressions -- I invite you to GET READY for REMEMBRANCE! — aka the Grace Season (which precedes the consecutive seasons of Gratitude and Giving ) — A rich, reflective stretch of autumnal time, this ‘Grace period ‘ begins around now and leads up to its primary tentpole dates: Nov 1st–2nd when we celebrate the sacred, two-day holiday of Día de los Muertos ( aka “Day of the Dead” in English)…

Thereafter, this inclusively soulful (and soul-filled!) season continues for roughly three weeks —until after mid-November, culminating on or after Nov 20th — the timeframe we start to segue to the Seasons of Gratitude …

In the days and weeks ahead you can LOOK FORWAR TO learning much more on what I’ve re-discovered via original investigation and research and now share about this special (yes, some say spooky! 3-week interval of time — and how to make the most of it — in my 10.21.25 TFG Culinary Calendar post, now live on my website or Linktree

In the meantime, here’s some practical apple picking info for you APPLE DAY:

Apple Season is well underway which makes this the best time of year to EAT APPLES of all kinds and varieties (of which there are THOUSANDS). Whatever apple varieties you pick (pun intended) they will taste their best, be their crispest, juiciest, most tart and sweet at the same time this time of year. And remember Fall/Autumn actually lasts until late December so you’ve got some time BUT mid October is indeed peak season…

No surprise apples are also great mediums through which to share very interesting and inclusive American History — whether that might be the nearly lost narratives about planting, maintaining and harvesting of apple orchards or the art and science of making of (hard and/or mulled) cider . For now, I hope you enjoy this mini vid where i share with you the wonders of eating apples in season (originally prepared for Eat An Apple Day on Sept 21st)…

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Raising A Glass today to Say: Happy Birthday!!!

To My Amazing Alpha Kappa Alpha Sorority Sister,

Kamala Devi Harris!…

“…and this year, her birthday aligns with the first day of the Diwali holiday — an ancient celebration rooted in her maternal South Indian heritage.”

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i have another Super Special B-Day Shout Out Today Too!...Feliz Cumpleaños Jorge-cito❣️

To one of my Brothers from another mother — the awesome amazing Jorge-cito! The Big Apple 🗽 misses you BOO — & me too!

COSMIC COINCIDENCE that today’s also (fried) CHICKEN & WAFFLES DAY — a significant dish that our forever friendship bonded over big time in the early days. In fact, Jorge facilitated my first ever professional food photo shoot many moons ago in the early 2000’s , long before food & drink holidays were even on anybody’s radars — and guess what he requested I make? — not only for him to photograph (see below) but also for us to GRUB on throughout the shoot. And ya’ll know that since it came from MY kitchen it also just happened to be undetectably GLUTEN …FREE and more delicious than the “regular way”. Just ask Jorge — he may be back in San Antonio Texas these days but he’ll happily tell you all about the amazingness of my signature g-free fried chicken and waffles —and even though he’d worked at some of the finest TOP DINING spots in New York City — including Per Se! Yes the iconic dining experience experience created by the one and only Thomas Keller) — Jorge would always rave about how amazing my cookery (AND concocting!) is. Declared it wasn’t just as good — it was often better than what some of those fancy spots were churning out on the regular. And Jorge’s never been one to sugarcoat or BS anybody. Especially when it comes to food — if somethin’s not hittin’, he’ll say so. So when it came to my food? I know he meant every word.” 👩🏽‍🍳😁

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In 2025, October 20th’s International Chef Day too!...

“The theme for 2025 is "Food Explorers," which focuses on encouraging children to learn about healthy eating and sustainable practices by exploring fresh, local, and seasonal ingredients. The day, founded by Chef Dr. Bill Gallagher in 2004, is used by chefs worldwide to educate and inspire the next generation of cooks. ..”

Date: Monday, October 20, 2025 

• Theme: "Food Explorers" 

• Purpose: To inspire children to become "food explorers" by learning about healthy eating and the joys of cooking. 

• Activities: Chefs will be hosting events like hands-on cooking sessions, garden tours, and nutrition activities. 

• Organizer: The day is celebrated by WorldChefs and chefs around the globe to pass on their knowledge to aspiring young cooks…

Stay tuned for my upcoming newsletter to learn about the International Chef driven strategy we’re implementing for Eléctrico Mezcal here in NYC…

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But Wait, there’s MORE!.. 🍗🧇

Like i was sayin before: Today’s CHICKEN & WAFFLES DAY too!….

And yours truly (that’s right — me , Tonya , aka “The Food Griot “ 😁) provided some essential original research intel on this very topic for a KQED PBS FOOD digital episode of Beyond the Menu: “The REAL Story of Chicken and Waffles” (12 min TRT)…

Since my audio-visual contributions there are edited down into digestible sound bites in this 12 min piece, I strongly uggest you join my PATREON COMMUNITY for the unedited version with groundbreaking never before discussed intel on this fascinating food combo!….

Oh —and as an added BONUS for my Patreon Peeps i’ll be sharing audio visual highlights of my taste -testing of WILDE Protein Chips’ “Chicken & Waffles” edition… AND pairing it with a simple but delicious made-at-home mezcal drink. So JOIN NOW and Stay Tuned!…

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Technically, the calendar says it’s Gin & Tonic Day…

But for my palate, I’ve found something I like even better — and I can’t keep it to myself…

Lately, I’ve been researching and remixing a line of simply classic cocktails for Eléctrico Mezcal — because when a super-premium spirit is this good on its own, it doesn’t need fussy mixology or complicated extras.….

As I’ve been curating and concocting with one- and two-ingredient creations, I gotta tell you… I was beyond pleasantly surprised to find how well Eléctrico Mezcal goes with a crisp, high-quality TONIC. Honestly? I won’t be pairing tonic just with gin again…

Allow me to introduce to you: (🥁 drumroll….)

⚡️Eléctrico Tónico 🍸 ⚡️

✨ A subtly smoky, herbal floral slightly sweet remix of a timeless classic — smooth, vibrant, and absolutely refreshing

Fun fact: “Tónico” doesn’t actually mean “tonic” in this context. It translates to “remedy.”

And that’s exactly what this cocktail is for busy bartenders (both pro and home-based) — a simply delicious solution of sorts for having a fab drink without a lot of fuss

Cheers to that! ⚡️🥂

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…then on the 25th is WORLD Pasta Day fyi…

For the fascinating FOOD (or DRINK) HISTORY behind pasta in the Americas, become part of my paid PATREON community (where you can also see videos & hear commentary of hand rolled pasta onsite at a uniquely New York pasta bar….) [CONTACT ME HERE if you’re interested in specific culinary history project work or consultation]

This post was made using original photos (full of stories) from my iPhone: T. Hopkins aka @TheFoodGriot…

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World Food Day 2025 is observed today, Thursday, October 16. This year’s theme is "Hand in Hand for Better Foods and a Better Future," which also commemorates the 80th anniversary of the Food and Agriculture Organization (FAO) of the United Nations….

Key aspects for World Food Day 2025

• A call for global collaboration: The theme emphasizes that governments, businesses, and communities must work together to create sustainable and secure food systems.

• Addressing systemic imbalances: The FAO highlights the paradox of hunger coexisting with food waste and rising obesity rates in different parts of the world. Collective action is needed to fix these systemic inequities.

• Focus on the "Four Betters": The initiative promotes:

  • Better Production: Producing more with less environmental impact.

  • Better Nutrition: Ensuring everyone has access to healthy and safe food.

  • Better Environment: Building climate-resilient food systems.

  • Better Life: Creating dignified opportunities for all. ..

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THIS LINK takes you to the current month calendar to explore more …

🍄‍🟫🍄🍄‍🟫🍄 HOORAY FOR MUSHROOM DAY!! 🍄‍🟫🍄🍄‍🟫🍄

Mushrooms, amazing mushrooms—wow, I LOVE mushrooms so much! As you can see here from the many ‘shroom beauty shots below (that I found on my phone to upload here, lol). I’m also lucky to live directly across the street from the year-round Park Slope Down to Earth Farmers Market , every Sunday from 9am–2pm (and where I took most of the more unusual and interesting-looking mushroom shots in the slideshow below…). It’s a wonderful place for foodies to discover new vegetable and fruit varieties from local farmers, as well as interesting artisanal items…

The innovative Shroomeats products you see in the photo carousel were samples I nabbed at what turned out to be the very LAST Natural Products Expo East that took place in Philadelphia in the Fall of 2023. I enjoyed trying them out in a range of dishes as a meat substitute—nice texture, nutritious, satisfying, and filling. My only wish would be that they also come out with a product line with more palpable “mushroomy” flavors in the Shroomeats for us true ‘shroom lovers—vs. having an apparent appeal-to-everybody approach which ends up tasting more neutral than boldly mushroomy. Fine if you’re going for the ‘blank canvas’ approach but isnt that what tofu’s for?

TFG TIP: To impart intense mushroom flavor into dishes, I often rinse and rehydrate dried mushrooms (like those you also see in the packages in my photo lineup), or use them to make intensely opaque mushroom broths.

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Mushrooms show up in every food culture the world over—known not only for their earthy, elegant, and often ethereal aromatic and flavor profiles, but also for their adaptogenic healing properties, or even their power to transcend states of consciousness and awareness…

Indeed, mushrooms are magical in myriad ways.

Mushroom-based coffees are having a serious moment—blending adaptogenic benefits with your daily brew for a smoother, more focused energy boost (without the crash). Brands like RYZE are leading the charge, infusing coffee with functional mushrooms like lion’s mane and cordyceps to support immunity, clarity, and calm. ☕🍄

Curious? Use my Linktree link to try RYZE and see what the hype is all about!

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A SWEET SIMBA-inspired SIDENOTE:

My absolute fave commercial on network TV right now (which is an oxymoron for me, since commercials are often intrusive—except for this ADORABLE one!)… features the CUTEST little mushroom character ever! He / she / (they?) is a silent, animated ambassador for Ryze Mushroom Coffee, who happens to resemble—in my opinion—my sweet, adorable ginger boy kitty, aka Simba Bimba …

Is it just me, or do you see the resemblance too? 😆 😆

🍄☕ Wanna meet Simba’s ‘shroomy twin’? Click my Linktree and scroll to the Ryze link to try RYZE for yourself!

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Here are few other dates and events related to the Black Panther Party’s Timeline: 

• September 17, 1968. The Black Panther Party announced their intention to begin the Free Breakfast for Children Program on This program, which provided free meals to children before school, became one of the Party’s most well-known and impactful community service initiatives, addressing food insecurity and highlighting systemic inequalities in education and nutrition

• October 15, 1966

  The Black Panther Party was founded and the Ten-Point Program was written. The Ten-Point Program was the party's platform and was described as a combination of the Declaration of Independence and the Bill of Rights. 

• JANUARY 20TH 1969

  The Oakland chapter of the Black Panther Party started the first free breakfast program for children. 

  …….

• 1982

  The Black Panther Party officially dissolved. 

One of the perks for my paid PATREON upporters is the opportunity to access more intel—including food & drink history on specific topics of interest like this. (And if you’re already a Patreon supporter, I look forward to you redeeming said perks!) — See you there!

• 📸 original photos @thefoodgriot

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THIS LINK takes you to the current month calendar to explore more …

Can you recall THE BEST gumbo(s) you’ve ever had? 🧑🏾‍🍳🔥 [Drop a note in the comments section below & let me know!] :

To this day, my “best gumbo ever” memories go way back—some moons ago—when my beloved San Francisco-based Gumbo Muse and ‘other mother’ — The Amazing Ms. Myrtle Escort White (aka “Moms Myrt,” who was like another mother not only to me but also to an infinite number of others, both before and after me, who were blessed to become part of her “circle of chosen children”.)

Moms Myrt was known and beloved for countless talents, skills, and a wealth of wisdom—like giving the best life advice on all matters—and, not surprisingly, for her accomplished cookery, especially one of her most delish signature dishes: soul‑satisfying gumbo.

Like many Black families who’d relocated from Texas and Louisiana to California (…along with myriad other migratory pathways nationwide… ) during the Great Migration, in Moms Myrt’s younger years her family moved to and settled in San Francisco—what a wonderful city for her replanted culinary roots to blossom!

Fast forward: Moms Myrt was kind and generous enough to share with and teach to me — in addition to her biological daughters (and surely others who asked!)— her slammin’, signature gumbo-making process, step by step. Which i proudly perfected over the years when I lived in So Cal and would make my best versions for gumbo parties I’d either host or attend in “the OC” and in LA, some of those slurped up pots practically prompted marriage proposals from all kinds of folks💍. (But that’s fodder for a whole other post 😂…)

💫 Full-circle gumbo moment: Beyond Moms Myrt’s and “my” gumbo, one of the most unforgettable batches I ever had—a multi-sensory gumbo experience in fact — with the source pot as well as each serving overflowing with plump lumps of Dungeness and snow crab claws, jumbo “scrimps!” [shrimp], well-seasoned stewed chicken, andouille sausage, and of course all the aromatic, trinity goodness that makes a great gumbo (e.g., celery, onion, green pepper, plus garlic…)—was beautifully made many moons ago by none other than my baby sister Kenya when she lived in downtown L.A…

Yes, this was before she went all vegan on us y’all! (almost a decade ago now!). And guess what? Turns out, her version was based on my hastily hand-scribed note pad version of Moms Myrt’s “Most Amazing Gumbo”recipe —the very recipe I’d first scribbled down on the first piece of paper i could find while on the phone with Moms Myrt, back in the day. Way before assistive technologies like audio notes with transcripts could more swiftly do the trick! And what makes this even more wondrous is that once upon a time Moms Myrt reminded me how the first time I’d had ever had her gumbo (over 3 decades ago), I allegedly said …(sidenote: I honestly don’t recall saying this but completely believe Moms Myrt’s retelling of the story)…ok so I said: "Mmm, that's good..." and then, as the story goes, without missing a beat or a breath I boldly proceeded to say: "yeah i gotta take some a this back with me for my mama — you know she pregnant right?! It'll be great nutrients for the baby!" LOL... Yeah that very same baby who grew up to become part of this amazing gumbo-making lineage herself. I just love when family flavors come full circle like that! …

Gumbo has a long, flavorful history tied to the U.S. Gulf Coast region (most notably, New Orleans), with deep origin and ancestral roots in West Africa—where most African-descended people in the Americas trace their lineage.

📣 Join my Patreon Platform ⬅️ to unlock the full gumbo lore 🔓 ✳️ …

🖼️ In the meantime, Enjoy all the gumbo beauty shots in this post 📸 Gumbo Photo Gallery ABOVE include snapshots of:

🟡 My baby sister’s gumbo party glory days (yup, there’s a gumbo-to-go jar you’ll see on her kitchen counter!)

🟣 My “big sis / play cuz” Lisa-Lis’ holiday gumbo traditions (Lisa’s actually Moms Myrt’s youngest daughter who carries out her Moms’ gumbo legacy with her sisters Lori and Lynn each New Year’s in San Francisco and Palm Desert, CA…)

Join my PATREON so I can share my copy of “Mom Myrt’s Most AMAZING GUMBO RECIPE” with YOU! 👏🏽👏🏽 along with more food history , fun facts & such …

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Hooray for WORLD EGG 🥚 DAY !

Eggs glorious eggs! Essential to practically ever single food culture in every “corner” of the earth since the beginning of human civilization. I’m an ‘egg-centric’ person (a term I just coined to convey that I truly appreciate and utilize on the regular the versatility of eggs in cookery, baking and cocktail making!

For an array of more egg pics in my arsenal out these TFG pic-filled posts:

• June 3rd’s National Egg Day post

• "Don't Put All Your Eggs In One Omelette Day”! Plst — this one has a video!

• 🥚Eggs Benedict Day post

And of course there’s so much interesting ‘uniquely American’ history around eggs as well, so if you’re interested in then that I’ll see you over on Patreon for that too (links further below).

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It’s International Beer and Pizza Day!

[see also National Sausage Pizza Day Oct 11th & American Beer Day on October 27th ]

For some savory food history on pizza or beer or gluten free pizza , gluten free beer, gluten free anything — JOIN MY PATREON & thanks in advance!

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On National Salmon Day ….

During Indigenous People’s Month wouldn’t it be great to for a refreshing change shift the Salmon narrative to focus on the facts that Indigenous peoples of North America were likely the first humans to ever encounter, fish for and prepare salmon — original peoples of North America, particularly in the Pacific Northwest and the Northeastern regions where salmon is native. For thousands of years, they developed various methods of catching, preparing, and preserving salmon, including drying, smoking, and cooking it over open fires. These practices were central to their cultures, economies, foodways and diets.

Salmon held and still holds not only nutritional importance but also spiritual and cultural significance. Particularly for many Indigenous tribes, such as the Tlingit, Haida, and Coast Salish peoples, have long considered salmon sacred, with traditions and ceremonies surrounding the salmon’s life cycle and harvest…. [Good luck finding that inclusive food history angle in any mainstream ‘daily holiday ‘ source].

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Today’s Also: National Pierogi Day

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Any kind of non-wheat noodles for me! i love shopping at Japanese, Chinese and Pan-Asian Mom & Pop shops for this very reason. Noodles made from a range of rice or bean flours, buckwheat flour (which ironically has no wheat)….

It’s ORANGE WINE Day too!…

⬆️ a beautiful selection of orange wines available at GOOD WINE: A Food Lover’s Wine Shop…Orange wines are one of my fave wine styles…[ join my patreon to be privy to TFG Wine Wisdom]…

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Oct 4th is also:

National Vodka Day!

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Searing up fresh scallops is one of my absolute fave ‘fast food’ delicacy appetizers to make for special occasions… Become part of my Patreon community to get my no frills simple succulent every time seared scallops recipe..

WANNA KNOW HOW TO MAKE THE MOST AMAZING SCALLOPS EVERY TIME?…

Become part of my Patreon community to get my “no frills, simple succulent every time, slammin’ seared scallops recipe” + cooking tips and techniques for the perfect pan-seared scallops… AND some culturally inclusive HISTORY of course! … AND all the awesome WiNE PAIRING options for said perfectly seared scallops. Oh and also to learn about a few other food days are featured on Oct 2nd?….

If you’re already a Patreon supporter— THANK YOU and be sure to utilize your perks …

Did you know that October 2nd is actually “fried” scallops day (as in battered and deep fried as far as i can tell…) and March 12th is “baked” scallops day ? Neither of which are the preparation styles I do when I make (AMAZING if i must say so myself — and as i am told) scallops…[see also above re: how to get my slammin’ seared scallops recipes].

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October 1st is
Ancestors' Day + ​International Day of Older Persons cooking with and gathering recipes from elders is a form of intergenerational wisdom transfer…

International Coffee Day: coffee originated in present day Ethiopia…

National Fruit at Work Day

National Homemade Cookie Day

World Sake Day

World Vegetarian Day

And The month of October is known for:

Dental Hygiene Month : health teeth are key to good eating!…

Eat Better, Eat Together Month

Emotional Wellness Month : the right food & drink for our bodies are essential to our well being

Fair Trade Month

Family History Month : family recipes are wonderful ways to time travel to the past, leave “crumbs” and clues for the future and connect across generations

​Global Diversity Awareness Month: diversity on all fronts including diet diversity beyond the industrialized food system for healthier gut health…

Go Sober For October : might be a good idea for those who plan to over indulge as the holiday season gains momentum…

Halloween Safety Month : one way to be safe is to not over-consume too much sugar!

Italian-American Heritage and Culture Month: including food & drink culture of course!

National Apple Month

National Caramel Month

National Chili Month

National Cookbook MonthFood & BeverageBooks, Cooking, Food

National Cookie MonthFood & BeverageBaking, Sweet Food

National Dessert Month

National Indigenous Peoples Month : ancient indigenous peoples of the Americas were the original cultivators of approximately 60% of today’s world food supply (e.g.corn, tomatoes, potatoes, beans…)

National Non-GMO Month

National Pasta Month

National Pescatarian Month

National Pet Wellness Month : a big part of Pet Wellness is providing them with the least overly-processed foods possible!…

National Pickled Peppers Month

National Pizza Month

National Pretzel Month

National Pumpkin Month!

Rhubarb Month: for whatever reason considering that it’s in season in Summer (starting in late June)

National Sausage MonthFood & BeverageCooking, Food: Sausage is great on pizza — National Sausage Pizza Day is on October 11th….

Vegetarian Month

World Habitat Awareness Month :perfect time to look. more closely at the damage of industrial food production practices and be part of the change toward more sustainable practices for a healther world habitat

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[FYI THE PATREON VERSION OF THIS POST [IN PROGRESS] SHEDS LIGHT ON THE Hidden HISTORY BEHIND EARLY AMERICAN CIDER MAKNG, when there were not only hundreds but also THOUSANDS of apple varieties to choose from. Cider apples are very different from the kind we like to bite into for a healthy snack… ]

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Have a Happy Coffee Day!

but first join me in toasting: “You’re WELCOME WORLD! — On behalf of the ancient Eastern African ancestors (in present day Ethiopia and Eritrea) who cultivated it… Still today coffee grows exclusively in geographies populated by populations of people of color (throughout Africa, S. E. Asia, Caribbean nations, parts of Central and S. America….Hawaii …)

Do you have a daily coffee ritual?!

Do share if so, via comments below!

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Many folks don’t contemplate the reality that bacon 🥓 comes in many different varieties and styles around the world. No surprise, of course, that I DO — and perhaps you too, since you’re reading this lol. The most accessible example I can think of is Canadian bacon — which is very different than what’s top of mind when we hear the word bacon — which millions of Americans have now known about for decades thanks to McDonald’s original breakfast sandwich — and my once-upon-a-time fave: the Egg McMuffin. Even U.S.-based bacon styles have expanded beyond old-school pork-only options to include choices like turkey, duck, mushroom, other plant-based, and vegan versions of savory bacon slices, hunks, and such…

But did you know that our traditional, uniquely American style of bacon has a very specific origin story? One guess who’s behind it!… 👀

✨ For the answer (and then some!) — including “The Hidden Black History of Bacon” and “The Black Roots of Brunch in America” — you’ll just have ta join my Patreon community…

In the meantime, enjoy this lineup of classic bacon beauty shots I’ve somehow amassed on my iPhone over the years. Each pic has (and some even tell) its own bacon backstory — each with a little sizzle of history. 🔥 BONUS: If you can spot & tell me which one is turkey bacon, I’ll give you a free year of access to a paid Patreon tier!…
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Staying Tuned,

Tonya aka “TFG”…

Speaking of sizzle, here’s a link to one of my retro IG bacon posts … enjoy!

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