Categories
Episode

E 18. School Lunch Part 2

In our second episode on School Lunch, we take a hard look at how the metaphor of a Melting Pot to describe the necessary assimilation of American immigrants, might be a little problematic. The school lunchroom is the place where newly immigrated children were (and still are) introduced to the “American diet”. Where classrooms taught U.S. history and civics classes, the lunchroom taught that stew and cow’s milk was what you consumed to fit in. In evaluating these food choices, we look at food sensitivities across nationalities and how dairy specifically does not fit well into most children’s diets.

We also look at some personal stories of the lunchroom drama that immigrant children have had to deal with and the various reaction their parents had when requesting Lunchables over sticky rice.

There is a quick introduction to school lunch and how an American-born, European immigrant began the first lunch program in his German factories.

We end the episode by giving Darryl a short quiz on school lunches across the globe. If you would like to take a similar quiz and see how you do, you can find the same images he was describing at this website: Name The Countries These Lunches Were Served

Sources for E18. School Lunch Part 2

Public Schools in the Twentieth Century: The “Melting Pot” for Immigrants

Dietary Assimilation among Mexican Children in Immigrant Households: Code-switching and Healthy Eating across Social Institutions

Eating while immigrant: The bitter taste of assimilation and the joy of ‘stinky’ food

Being Bullied About My Lunch Made Me a Better Person

Lactose Intolerance by Ethnicity and Region

Categories
Episode

E 17. School Lunch Part 1

Welcome Back to School! (and our podcast) After a much needed break from research, writing, and talking about kind of bummer stuff, we are back and ready to do all these things again. We welcome all of our listeners back with a series about school lunch.

Our series begins with Native American Boarding Schools which parents were forced to send their children to in order to assimilate to White/European culture. From there we examine how the idea of the American Melting Pot used public schools as a tool to assimilate immigrant children. Then we will move on to redlining, integration, the Black Panthers, and the Soul Food movement in schools. Which will bring us to where we are now: the healthy school lunch movement, the Hunger-Free kids act, and COVID’s impact on school lunch.

With our first installment, we follow the history of Native American education by colonists, churches, and the U.S. government. Off-reservation boarding schools became very popular after the Civil War as a way to forcibly assimilate indigenous cultures. We look at how this movement created generational trauma for students and their families, changed their diets in harmful ways, and taught skills that were useless in their own culture.

Students learning to cook at Carlisle Boarding School

We’re glad to be back and excited for this deep dive as we enter our second year of working on this podcast. Thank you to each person who has followed us and continues to support our work. We couldn’t do this without you.

Sources for E 17: School Lunch Part 1

THE BOARDING SCHOOL LEGACY: TEN CONTEMPORARY LAKOTA WOMEN TELL THEIR STORIES by Kathie Marie Bowker

Death By Civilization by Mary Annette Pember

No More “Die Bread”: How Boarding Schools Impacted Native Diet and the Resurgence of Indigenous Food Sovereignty by: Patty Telehongva

Categories
Episode

E 16. Butter Pecan Plays Hot Ones

For your listening pleasure, Kelly and Darryl decided to take the challenge of playing the card game version of Hot Ones. If you haven’t seen the wildly popular show Hot Ones, do yourself a favor and find your favorite celebrity taking the challenge on the network First We Feast. Celebrities are interviewed as they taste hot sauce on chicken wings – the concept is silly but the result is amazingly entertaining.

In our version of the game, we mixed the rules from the take home game with the format of the talk show. Darryl created his own hot sauce for the episode (recipe to come) and then picked out several from the store that looked delicious. The final hot sauce we tried was from the game itself, The Last Dab.

On the episode, we tasted each hot sauce and then pulled cards from the game to ask one another questions. Questions and Answers are on the podcast but here is a rundown of all the sauces we tried:

Darryl’s Hot Sauce

Truff Hot Sauce

Frontera Agave Red Chile Hot Sauce

YellowBird Habanero

Secret Aardvark

Melinda’s Ghost Pepper Wing Sauce

Hot Ones Last Dab

No sources for this episode, just Hot Sauce.

Categories
Episode

E 15. Red Hot Chili Chilies

If you take nothing else from this episode, please know that chilies are not peppers. When chilies were first discovered by European explores, they noted that they had a similar “heat” as the black pepper they were already using to season their food. Therefore, they also called chilies “peppers”. Could this be the oldest example of White Nonsense? Possibly.

Marcos Paulo Prado

This was the first episode we did in which members of our Patreon were able to vote on what they wanted to hear. We hope we covered the information our patrons were looking for and can’t wait to do more episode requests in the future.

We take listeners all the way back to 200A.D. with the idea of heat as a use for healing, and then follow the story of hot sauce all the way to Beyonce’s bag. We travel from Europe to West Africa to Jamaica to Louisiana to a small saloon in the corner of Nevada. Haven’t gotten a chance to travel in awhile? Then follow us as we crisscross the globe with the history of hot sauce.

In our next episode, Darryl and Kelly play our version of the party game Hot Ones: Truth or Dab. We start with Darryl’s homemade hot sauce and go until we reach the Last Dab. It does not disappoint.

Sources for E15. Red Hot Chili Chilies

Hot Sauce in Her Bag by Mikki Kendall

Hippocrates, Galen, and The Greek Physicians

Cayenne Peppers – All About Them

Soul Food by Adrian Miller

Categories
Blog

LPM & GAO

First, we are excited to announce that Butter Pecan is now distributed by Louisville Public Media, and you can find us on their website and listen to us via the LPM app.

This was a few months in the making and we couldn’t be happier to be part of the LPM community. Thanks to everyone who got this up and out, and a big thanks to Laura Ellis for deciding to take us on.

We also had the opportunity to talk with the Government Accountability Office last week as part of their Diversity, Equity, and Inclusion community of practice. At GAO there are different communities of practice for employees to share their interests and expand their knowledge.

We discussed how we started the podcast, the humor and levity we bring to some serious topics, and how to talk with people (or not) about race. Some of our past episodes were referenced and we had the chance to reflect on the work we’ve done so far. It was our first live event and it was a really great experience.

Thanks to everyone for your support and we look forward to what comes next as we begin to work towards our second year of podcasting.

Categories
Cook Book

Goodner’s Greens

Ingredients

One stalk of collard greens
4 cups of beef broth
1 cups pickle juice
2 cups apple cider vinegar
Quarter pound of bacon
2 chopped onions.
Salt
Garlic salt
Black pepper
Red pepper flake

You have to clean collard greens. Did you know that? I mean really clean them. I soaked mine in a plastic tub with cool water and apple cider vinegar. I let them sit for an hour before I rinse and  pat each leaf dry. For amazing greens there are no shortcuts. Be ready to spend the day preparing one of the best things you’ve ever eaten.

1. Quarter your half pound of bacon and dice your onion. Throw both into the large pot you intend on cooking your greens. We’re going to start here because rendering the fat from the bacon will help the onions caramelize and add the base of flavor for the greens.

2. Roll your cleaned and dry collards like you’re rolling your own cigarette or sleeping bag (depending on your childhood). Chopping them this way helps them cook evenly while also preserving texture.

3. Once your onions begin to caramelize and your bacon is right before crispy, add in your chopped greens little by little allowing the first handful to wilt before the next.

4. Add in the beef stock. Add in the pickle juice. Add in the apple cider vinegar and season. I liberally seasoned these with black pepper, salt, garlic salt, and red pepper flakes.

5. Let these guys cool! I mean, like, for at least 2 hours and any time you can add will only increase the flavor. I recommend 4. The key is adding more liquid as needed. Over time the remaining liquid will turn into a rich broth. 

Categories
Episode

Just Gravy 7: Remembering the Comanche Three

While researching information for our Juneteenth episode, we came across this information about Booker T. Washington park on wikipedia: “…an estimated 30,000 black people celebrated at Booker T. Washington Park in Limestone County, Texas, established in 1898 for Juneteenth celebrations. Attendance at the Limestone County event fell off sharply in the wake of the 1981 drowning of three local teenagers while in the custody of a Limestone County sheriff’s deputy, a reserve deputy, and a probation officer.”

Wait, what?

There was no further information linked on wikipedia, so we began to read the article cited on the wikipedia page: The Ghosts of Comanche Crossing

This led us to a heartbreaking story about the untimely death of three teenagers while in police custody. Although the events that we talk about in this episode happened forty years ago, it all seems very present. We hope that we have done the story justice, and let more people know about the tragic events that happened that day.

Resources for Just Gravy 7:

Waco Tribune: Mexia faces long shadow of Juneteenth drowning 40 years ago

Texas Monthly: The Ghosts of Comanche Crossing

New York Times: Doubts Unresolved On Texas Drownings

***Correction from audio: More than 1,400 people attended the funeral of Freeman and Baker, not 14,000. Please excuse Kelly, she is better with words than she is numbers.

Categories
Cook Book

Goodner’s Jerk Chicken

Ingredients

3-5 Boneless Chicken Thighs

2 cups Pickle Juice

2 cups Buttermilk

¼ cup Mustard

Walkerswood Jerk Chicken seasoning

The brine of pickle juice and buttermilk is something I do for every piece of chicken I make if time allows. You know that “chik fil a” something that you taste in all of their sandwiches? It’s pickle juice. 

1. Combine pickle juice with buttermilk and pour over chicken. I used boneless chicken thighs here because leftovers make excellent sandwiches, but this works well with any cut you’d like. Grilling time will vary.  Brining for at least 24hrs for best results but 3-4 hours also yield amazing results. The point is – always do this.

2. Take the chicken out of the brine and pat dry. Then toss in the Walkerswood Jerk seasoning and mustard. Unless your family is Jamaican and you have an incredible recipe, the LC Walkerswood is the one you want.

3. Grill the chicken. This is a quick process. If your grill is heated properly, it’s a ten min process. Once you can pull it to the side and see no pink in the center, it’s done. The brine also adds a little moisture safety net that offers a little protection from over cooking.

Categories
Episode

E. 14 Juneteenth: As American As BBQ Ribs

The pictures above came from the Library of Congress Public Archives, and if you have an afternoon (or week) to kill, we highly recommend you checking it out. There is a search bar to use when you have a key word, location, or event that you specifically want to find information about. In our case, the term “Juneteenth” resulted mostly in images from 2020 and Black Lives Matter Plaza in Washington D.C. The term “Jubilee Day” was too broad, and “Emancipation Day” included far too many results.

Finally, the term “Black Celebration” (after applying several filters) retrieved the first picture in the set. There is little cited about the picture and although the assumption is that the crowd is gathered for the 4th of July, the time in which the photo was thought to be taken was June 1939. The location is St. Helena Island, South Carolina and although Juneteenth celebrations originated in Texas, they had become more commercialized and were common in the South at this time.

The second photo was a result of basically searching “Black people” and “Texas”. This photo is of a man sitting in front of a Barbecue stand in Corpus Cristi, TX. We love everything about this photo – from the expression on the man’s face; to the 7Up ad; to the galvanized metal exterior and promise of Hot Sausages. Barbecue is also significant to the rich food traditions of Juneteenth and symbolism of red food and drink.

Join us in this episode as we discuss the origins of the celebration, how it has been observed through history, and the food that plays such an important role in this Day.

Food photos and recipes from the recording are soon to come. If you would like to know how to make the Strawberry Red Mule we drank during this episode, head over to our Patreon and become a member! https://www.patreon.com/butterpecanpod

Sources for E. 14 Juneteenth: As American As BBQ Ribs:

What is Juneteenth?

How Red Food and Drink Joined the Juneteenth Feast

Wikipedia: Juneteenth

Texas Monthly: The Ghosts of Comanche Crossing

Wikipedia: Big Red (Soft Drink)

Categories
Episode

E 13. David McAtee’s BBQ

On June 1, 2020 David McAtee was shot and killed by the National Guard in the West End neighborhood of Louisville, Ky. Moments before his death, he can be seen on video checking his BBQ.

Kelly and Darryl cover the McAtee’s life, the events leading to his death, and the aftermath a year later. We also share a meal of jerk chicken, collard greens, and mac n’ cheese in honor of the man who sparked the idea for this podcast and continues to inspire us to be better.

We will be expanding more on BBQ in our next episode as we talk about and celebrate Juneteenth. But our discussion on BBQ does not end there – if you have any family BBQ secrets, memories or thoughts on David McAtee, or personal ways you celebrate Juneteenth, please comment below or send us an email at butterpecanpod@gmail.com

Sources for Episode 13. David McAtee’s BBQ

Wikipedia: Shooting of David McAtee

Louisville Barbecue Owner Killed in Police Shooting Fed a Food Desert

A Popular Louisville Restaurant Owner Was Killed by the Police. What Happened?

One year later, BBQ owner David McAtee remembered with two memorials in West Louisville

No Charges for Kentucky National Guard Members in Shooting of Barbecue Chef

David McAtee’s Family Mark One-Year Anniversary Of His Killing With Balloons, BBQ 

‘I cannot stand it’: family of Louisville man shot dead by police speak out