I dedicate this blog to one of my favorite topics—July, the month our nation celebrates its birthday. Every year, I adore watching fireworks, attending barbecues, and taking a relaxing swim. I am convinced you will love my suggested July Kitchen Reads. Why? Well, my meticulous research delves into our nation’s vibrant culinary history. Be it cooking for our Founding Fathers or the Obamas, the creative journey of these historically rich recipes reaches beyond imaginable. I pay homage to the enslaved and the indentured, whose role in building our nation's history proves honorable. I extend my gratitude to the stewards, the house staff, and all the families who made these flavor-filled experiences noteworthy. Let us remember the late Chef Tafari Campbell, the Obamas’ chef, who inspired us to work hard, eat well, and finish strong together, regardless of our background.
Tafari Campbell demonstrates beer brewing in the White House kitchen.
THE WHITE HOUSE/YOUTUBE
I find Benjamin Franklin to be a remarkable figure in American history. His passion for exploring and inventing resulted in numerous contributions that helped shape our nation. I recommend Stirring the Pot with Benjamin Franklin: A Founding Father's Culinary Adventures. Rae Katherine Eighmey’s descriptive language took me on a windy journey through Franklin's rustic food experiences—¬from farm-to-table to the many benefits food provides beyond nourishment. What is my favorite part? Well, his resourceful use of tallow (animal fat) for candle-making, which he later turns into a successful business, is a front-runner. While the book looks lengthy, trust me—¬it is worth the read. Most of all, you will witness how a Federalist and inventor enjoyed some of the most delicious food of his time.
In The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families from the Washingtons to the Obamas travels through time from Washington to our present-day leader. Adrian Miller’s writing shows how our nation's cuisine evolves with each consecutive President with the best staff available. You will learn how Presidential chefs, called stewards, only looked after the President and his family. Black and mixed-race stewards, cooks, butlers, and kitchen staff made supreme dishes and traveled with the American family. Many Presidential chefs became business owners and enjoyed flourishing careers after each Presidential run. I loved this book tremendously and appreciated how African Americans contributed to our American Story.
These essential reads describe our history, even the not-so-glamorous parts. Yes, we did not have the best answers or make the right decisions. Let us acknowledge that events happened, learn from them, and vow not to repeat them. With these tenets in mind, we can do better as a nation.