After a big dinner, we enjoy mixing up a classic digestive cocktail known as the Stinger. Inevitably, we all end up in the library with drinks in hand. We keep a framed image of a distinguished looking gentleman among our cocktail books. This encourages guests to ask about his identity and opens up conversation to educate people on the first African American cocktail book author in known American history–Tom Bullock.
Not much is known about Mr. Bullock. He appears to have been born in Kentucky to a freed married couple in 1873. He made bartending fame at the Pendennis Club in Louisville as well as the St. Louis Country Club. He served quite a few powerful people, including George Herbert Walker, the grandfather of our 41st President George Herbert Walker Bush, who was such a fan he wrote the forward in Mr. Bullock’s book.
The earliest Stinger recipe we have in our cocktail book collection goes back to Tom Bullock’s The Ideal Bartender published in 1917. The Stinger is an after-dinner drink typically made with brandy, though various other liquors can be substituted. Mr. Bullock instructs to make a stinger in the following manner:
Stinger–Country Club Style
Use a large Mixing glass; fill with Lump Ice.
1 jigger Old Brandy.
1 pony white Creme de Menthe.
Shake well; strain into Cocktail glass and serve.
[jigger=1.5 ounces]
[pony=1 ounce]
I prefer a two to one ratio of even more brandy to menthe. No matter the proportions, the stinger has been seen sipped in the swankiest New York nightspots and remains a classic the world over.
article by LeNell Camacho Santa Ana
Read More: http://www.epicurious.com/articlesguides/blogs/editor/2013/12/tom-bullock-first-african-american-cocktail-book-author.html#ixzz2ojOzNaUv
Posts published in “Food & Cooking”
Back in 1994, Mary Hunter had an idea for an innovative marinating stick. She’s been following through on it ever since — winning a TV-show contest and gaining chefs’ approval. Mary Hunter has always been happy to cook for her congregation at the Yes Lord Church in Gary, Ind. Her recipes, she told me, come directly from God. “I don’t have a cookbook,” she said. “God gives me my own.” Prayer is “where I get 99 percent of my recipes.”
Mrs. Hunter, who is 73, likes to cook big roasts for her church, “and if I had a difficult piece of meat I might marinate it in some beer and celery” with a blend of her secret seasonings. When she learned that she had diabetes and high blood pressure, though, she had to cut out her salty marinades and cook the meat more blandly.
Then, one day, God had an idea. “I was writing down some recipes and God said to me that I should take that ink pen and stick holes all though it and put a clip on one side so that you can open it” — lengthwise — “and then put your onions and your garlic and your aromatics down the middle and put it inside your meat — then, you won’t have to eat bland foods.” And so was born her invention, a long stainless steel device that, according to tests in restaurants and elsewhere, far outperforms those herbal injectors and other disappointing methods for introducing flavors into the interior of a big piece of meat.
Later this month, Mary’s Marinating Sticks are scheduled to go on sale in Target stores. Mrs. Hunter’s invention follows the classic arc seen in movies: she had a good idea, got it patented and found a market. But that’s the movies. In real life, it’s never that easy. For starters, Mrs. Hunter’s divine idea came to her in 1994. She’s been following through ever since.
Then, one day, God had an idea. “I was writing down some recipes and God said to me that I should take that ink pen and stick holes all though it and put a clip on one side so that you can open it” — lengthwise — “and then put your onions and your garlic and your aromatics down the middle and put it inside your meat — then, you won’t have to eat bland foods.” And so was born her invention, a long stainless steel device that, according to tests in restaurants and elsewhere, far outperforms those herbal injectors and other disappointing methods for introducing flavors into the interior of a big piece of meat.
Later this month, Mary’s Marinating Sticks are scheduled to go on sale in Target stores. Mrs. Hunter’s invention follows the classic arc seen in movies: she had a good idea, got it patented and found a market. But that’s the movies. In real life, it’s never that easy. For starters, Mrs. Hunter’s divine idea came to her in 1994. She’s been following through ever since.
Trying to stay healthy while traveling can be the most stressful part of a vacation. Temptation is everywhere! Meal prepping and counting calories take a backseat when carbs, fat and sugar galore are all over the place and you’re in a relaxed state of mind because you’re not home. Well, to avoid the bloat and the guilt that travel eating can bring, follow these tips and keep that waistline in check on your next vacation.
1. Avoid thinking you have to indulge just because you’re on vacation. Grilled protein instead of fried, salads with light dressing are all great options to pick at restaurants. I make sure to specify that what I order is not cooked in butter or heavy oil.
2. Pile on the veggies! Avoid heavy sides. Traveling alone tends to make me bloat and breakout. I’ve found that tons of veggies with my meals cuts down on both!
3. Pack some meal prep. When I know I’ll be traveling for a few days, I pack protein shake packets in my checked luggage and do a meal replacement each day. If you’re traveling within the U.S., you can even pack other items like nuts, trailmix and nutrition bars to have healthier snack options at hand.
4. Protein is your best friend. This is especially true when you’re hungry at the airport. With the exception of a few forward thinking airports, most hubs only have fast food dives to choose from. Even still you can cut down on the guilt when ordering by choosing lean proteins. And pick things that are Grilled, broiled, steamed, roasted, baked or poached.
5. Grocery shop. If you’re roadtripping it, invest $20 or so bucks in a cooler and pack fresh fruits, veggies and deli proteins to munch on. If your staying in a hotel, take advantage of the mini fridge! When I’m flying out of town the first thing I do after check in is find where the grocery store or Bodega is and buy fruits and healthy snacks to keep in the room (think almonds!) so I don’t have to rely on room service or the mini bar when I get hungry.
article by Devi Dev via blackamericaweb.com
2. Pile on the veggies! Avoid heavy sides. Traveling alone tends to make me bloat and breakout. I’ve found that tons of veggies with my meals cuts down on both!
3. Pack some meal prep. When I know I’ll be traveling for a few days, I pack protein shake packets in my checked luggage and do a meal replacement each day. If you’re traveling within the U.S., you can even pack other items like nuts, trailmix and nutrition bars to have healthier snack options at hand.
4. Protein is your best friend. This is especially true when you’re hungry at the airport. With the exception of a few forward thinking airports, most hubs only have fast food dives to choose from. Even still you can cut down on the guilt when ordering by choosing lean proteins. And pick things that are Grilled, broiled, steamed, roasted, baked or poached.
5. Grocery shop. If you’re roadtripping it, invest $20 or so bucks in a cooler and pack fresh fruits, veggies and deli proteins to munch on. If your staying in a hotel, take advantage of the mini fridge! When I’m flying out of town the first thing I do after check in is find where the grocery store or Bodega is and buy fruits and healthy snacks to keep in the room (think almonds!) so I don’t have to rely on room service or the mini bar when I get hungry.
article by Devi Dev via blackamericaweb.com
If Rhys Powell gets his way, every student in America will be eating freshly prepared, nutritious meals and snacks – and his company, Harlem-based Red Rabbit, will be doing a lot of the serving. Red Rabbit’s already making some big leaps in that direction. Launched in 2005, Powell’s startup is quickly becoming a force in the healthy food for kids biz. This coming school year, Red Rabbit will be preparing and delivering 20,000 meals a day to students in more than 100 private and charter schools in the New York area.
That means many children from low-income communities will be munching on healthy items like mango yogurt parfaits and fresh fish, instead of chicken nuggets and frozen pizza. Sales at Red Rabbit are expected to double in the 2013 school year to $10 million. Two years ago, the company moved to a 10,000 square-foot facility at 121st St. and Park Ave., where Powell, 33, employs 130 workers, many of them Harlem residents.
Those kind of strides have put Powell in the spotlight: On Monday the city is set to name Red Rabbit the Manhattan Small Business of the Year in its annual Neighborhood Achievement Awards. “We are a young, entrepreneurial company that is trying to improve the food system in America, one community at a time,” Powell said during an interview at his Harlem offices.
Those kind of strides have put Powell in the spotlight: On Monday the city is set to name Red Rabbit the Manhattan Small Business of the Year in its annual Neighborhood Achievement Awards. “We are a young, entrepreneurial company that is trying to improve the food system in America, one community at a time,” Powell said during an interview at his Harlem offices.
WASHINGTON (AP) — Michelle Obama says fifty-four kids who earned a trip to the White House by winning a nationwide recipe contest are showing how talented, creative and brilliant young people can be. It’s the second year the first lady has hosted the kids’ “state dinner.”
The contest for 8-to 12-year-olds is sponsored by the Epicurious food website and the departments of Agriculture and Education. It drew a batch of more than 1,300 entries that were whittled to 54 winners — one from each of the 50 states, three territories and the District of Columbia.
Mrs. Obama singled out a few of the champion culinary creations during Tuesday’s meal, including Confetti Peanut Ginger Party Pasta from Missouri, Pan-seared Mississippi Catfish on a Bed of River Rice and Slam Dunk Veggie Burger from Texas. President Barack Obama also made an unannounced appearance at the dinner in the White House East Room. He told the junior chefs they are showing that food can be both healthy and fun.
Copyright 2013 article by Darlene Superville, The Associated Press via thegrio.com
A cheer goes up that one would expect to hear for a rock star when Rev. Al Sharpton enters the open MSNBC studio at the Essence Festival. “I love Al Sharpton,” one onlooker says as the activist and pundit takes his place in the New Orleans Ernest N. Morial Convention Center.
In the middle of huge exhibits and interactive displays, the MSNBC host of his show Politics Nation talks Trayvon Martin and matters of policy with fellow network show host Alex Wagner for a segment on her program, Now.
It’s a thrill for the thick throng. Gathered in the electric atmosphere of the Essence Festival convention center expo, thousands will take in the many interactive showcases here, where spectators can interact with big brands, huge stars and impressive thought leaders.
Essence Festival: More than just music
The Essence Festival is not just about the music. Yes, the incredible concerts, featuring marquee names such as Brandy and Beyonce this year, are amazing. But, the gigantic, free convention center experience — the complementary arm of the Essence Festival concerts — is nothing short of extraordinary.
“This is very exciting for us,” Fred Jackson, promotions director for Essence and the Essence Festival, told theGrio. “To gather what will probably be more than 400,000 people for this weekend to celebrate urban culture, music, and just celebrate us, is an amazing thing.”
You have to see the convention hall for yourself to get an idea of the extravaganza event organizers have created. Coca-Cola has crafted a dance floor, flanked with a three-story-high wall emblazoned with its iconic colors of red and white. McDonald’s has a store and stage, complete with an exterior facade suitable for a city street. Inside, hundreds line up for free food.
“You can win a car from our partners at Ford. I can’t even name all the things that the partners are going to do, because I’ll leave somebody out, and I’ll be in trouble,” Jackson joked.
Schools across the United States will get a face-lift when it comes to their vending machine selections. When a kid is having a snack attack they won’t be able to find things like high-calorie sports drinks and candy bars. Gone are the days of Flaming Hot Cheetos. Those items will be replaced with diet drinks, granola bars and other healthier items.
The Agriculture Department said Thursday that for the first time it will make sure that all foods sold in the nation’s 100,000 schools are healthier by expanding fat, calorie, sugar and sodium limits to almost everything sold during the school day. Not only will this affect vending machine choices but as well as foods from the “a la carte” lines and bake sales.
The Associated Press reports that one of the biggest changes under the rules will be a near-ban on high-calorie sports drinks, which many beverage companies added to school vending machines to replace high-calorie sodas that they pulled in response to criticism from the public health community. Under the new rule, sodas and sports drink under 60 calories or less in a 12 ounce serving would be allowed in high schools. Elementary and middle schools could sell only water, carbonated water, 100 percent fruit or vegetable juice, and low fat and fat-free milk, including nonfat flavored milks.
Some schools in the U.S. have already adjusted their menus, but not everyone has been an advocate.
From Yahoo News:
Sandra Ford, president of the School Nutrition Association and director of food and nutrition services for a school district in Bradenton, Fla., said in prepared testimony that the healthier foods have been expensive and participation has declined since the standards went into effect. She also predicted that her school district could lose $975,000 a year under the new “a la carte” guidelines because they would have to eliminate many of the foods they currently sell.
“The new meal pattern requirements have significantly increased the expense of preparing school meals, at a time when food costs were already on the rise,” she said.
Ford called on the USDA to permanently do away with the limits on grains and proteins, saying they hampered her school district’s ability to serve sandwiches and salads with chicken on top that had proved popular with students.
The Government Accountability Office said it visited eight districts around the country and found that in most districts students were having trouble adjusting to some of the new foods, leading to increased food waste and decreased participation in the school lunch program.
One advocate in healthier eating in schools has always been Michelle Obama. She believes parents can’t always police what their children consume when they’re in school, so healthier options should be mandatory.
“That’s why as a mom myself, I am so excited that schools will now be offering healthier choices to students and reinforcing the work we do at home to help our kids stay healthy,” Mrs. Obama said in a statement.
article by Yesha Callahan via clutchmagonline.com
“I became a vegan and I was getting bullied on Twitter about it,” she explained in a PETA interview. So she “wanted to become a voice for my community. … I wanted to educate my culture about the benefits of becoming vegan.”
article via thegrio.com
April showers brought more than May flowers for first lady Michelle Obama and a group of elementary school children from two New Jersey schools seriously damaged by Hurricane Sandy, Monday. Students from Union Beach Memorial School in Union Beach, N.J., and Long Beach Island Grade School in Ship Bottom, N.J., joined Obama to harvest crops, such as lettuce and broccoli, planted in the White House garden in April.
“One of the reasons why we wanted to invite you guys is I understand that given all that you guys have been through,” she said. “Many of your schools got damaged in Sandy, right? — but despite that, you guys are still going to school every day, and you’re working on eating healthy … And it hasn’t been that easy, but you guys have managed to get through the school year way on top of the game, and we’re just very proud of you,” she added.
The children’s visit to the White House coincided with President Obama’s visit to their home state of New Jersey to highlight rebuilding efforts in coastal areas damaged during Hurricane Sandy last fall.
After 39 years of setbacks and determination, Jackie Hill’s (pictured above right) dream of becoming a chef came true on Thursday when she graduated summa cum laude from Montgomery County Community College (MCCC) with an associate’s degree in culinary arts, reports Philly.com. With that amazing achievement, the 55 year-old Philadelphia mother and grandmother became the first in her family of ten to receive a degree.
“I have watched Jackie grow from being very tentative as an adult returning to school to a whole different level of poise and grace,” said Karen Stout, president of the school who spoke to Philly.com. “Hill’s story is like that of many other adult women,” Stout continues. “They are women needing to find themselves and build confidence.”
Growing up, Hill was daddy’s little girl and her father, a preacher, was her entire world. He was her cheering squad and made her feel that she could do anything. It was her father who bought her first Easy-Bake Oven and a chef was born. She fed her dad exquisite edible concoctions with that little oven and he promised to set her up in business one day. Tragically, that was not to be.
Hill’s world spiraled out of control quickly when her father passed away. The 16-year-old teen, stricken with grief, began “acting out.” She dropped out of high school, ran away from home, and then wound up pregnant. Four more children would soon follow.
“I have watched Jackie grow from being very tentative as an adult returning to school to a whole different level of poise and grace,” said Karen Stout, president of the school who spoke to Philly.com. “Hill’s story is like that of many other adult women,” Stout continues. “They are women needing to find themselves and build confidence.”
Growing up, Hill was daddy’s little girl and her father, a preacher, was her entire world. He was her cheering squad and made her feel that she could do anything. It was her father who bought her first Easy-Bake Oven and a chef was born. She fed her dad exquisite edible concoctions with that little oven and he promised to set her up in business one day. Tragically, that was not to be.
Hill’s world spiraled out of control quickly when her father passed away. The 16-year-old teen, stricken with grief, began “acting out.” She dropped out of high school, ran away from home, and then wound up pregnant. Four more children would soon follow.