This Juneteenth, Nourish Yourself in the Name of Freedom with a Recipe From Toni Tipton-Martin
rē-spin your Juneteenth menu.
For as long as the United States has been a country, July 4th has been recognized as a celebration of independence and freedom. But in our cultural celebration of autonomy and sovereignty as a nation, the government and much of society collectively omitted the fact that not all Americans were yet free. June 19, 2021, is the first time in history that the United States government will recognize Juneteenth as a federal holiday, referencing emancipation — and specifically, June 19, 1865, the historic date when all the inhabitants of the state of Texas were legally deemed free and equal.
Juneteenth celebrations began in Texas, but spread country-wide, celebrating ancestors and loved ones, sharing food, and more, all in the name of freedom. “From the very beginning, praying, preaching, playing, singing, storytelling, and eating were Juneteenth canons,” says the award-winning food journalist, historian, and author, Toni Tipton-Martin. “To embrace the reminders of slavery and poverty — including the gastronomic vestiges like red soda water, watermelon, catfish, barbecue, and the sweet treats of childhood — can be hard, but to do so is to honor the suffering and affirm the contributions made by generations of freed African-Americans.”
Tipton-Martin’s work has consistently sought to promote greater community health through food, as well as to honor the significance of Black history and culture that is embedded in our country’s DNA. As the 2021 Julia Child Award Winner from The Julia Child Foundation for Gastronomy and the Culinary Arts, Tipton-Martin was awarded a $50,000 grant through which she plans to further the work of her foundation, the 2008-founded SANDE Youth Project, which initiates community outreach efforts to engage youth in healthy cooking activities that will promote greater lifelong health and community sustenance.
A traditional Juneteenth menu might consist of fried chicken and red foods — including red velvet cake! But in the interest of rē-spinning your Juneteenth celebration to align with pro-wellness cuisine that allows for healthy modifications and the incorporation of medicinal spices, Tipton-Martin shares a recipe for Broccoli and Cauliflower Salad below that can be easily adapted to whatever diet you follow.
Broccoli and Cauliflower Salad with Curried Dressing
- 8 slices of bacon
- 1 cup mayonnaise
- ½ cup sugar
- 2 tablespoons cider vinegar
- ¼ to ½ teaspoon curry powder, to taste
- 4 cups broccoli florets, trimmed and cut into bite-size pieces
- ½ cup sliced celery
- 4 cups cauliflower florets, trimmed and cut into bite-size pieces
- ¼ cup raisins
- ¼ toasted slivered almonds
Method of Preparation:
For the Salad:
This iteration was rē-spun by cooking school teacher Sarah Helen Mahammitt, 1939
- Cook the bacon over medium-high heat until crisp, about 7 minutes, drain on paper towels, and crumble when cooled. Reserve the fat for another use.
- In a small bowl, mix together the mayonnaise, sugar, vinegar, curry powder, and salt to taste.
- In a serving bowl, layer the broccoli florets, celery, and cauliflower. Pour on all of the dressing. Add a layer of raisins, then almonds, then top with bacon.
- Cover and refrigerate for at least 8 hours or overnight.
- Toss before serving.
For the Salad Dressing:
From A Date with a Dish, Freda DeKnight, 1948
- 2 eggs
- 1 tablespoon flour
- 2 tablespoons sugar
- ¼ teaspoon cayenne
- ¼ teaspoon paprika
- 1 teaspoon salt
- ⅓ cup vinegar
- 1 cup milk
- 1 teaspoon dry mustard