Nichelle Newsletter
The photo above is a delicious danish that I bought a few weeks ago from Back In The Day Bakery which is one of the Black owned restaurants featured in Discover’s Eat It Forward program.
Random Food Thoughts
When did we start calling hot dogs, glizzies?!
There should be a food version of Verzuz and the first one would be about wings: flats vs drums.
The Convenient Truth of Rotisserie Chicken
Rotisserie chicken is like the MacGyver of foods. Writer Cathy Erway explores the convenience of grocery store rotisserie chicken.
Ice Cream Cocktails In The Summertime
I have heard of boozy milkshakes but I am just now hearing of the tradition of ice cream cocktail tradition from Wisconsin. Read about it on Atlas Obscura.
“The whole kind of dairy tradition—custard and ice cream—is so strong, it kind of makes sense that they were paired together with cocktails,” says John Dye, owner of three historic bars in Milwaukee, Bryant’s Cocktail Lounge, At Random, and The Jazz Estate. “I’ve always been of the opinion that in Wisconsin, we can take anything that’s bad for you and make it worse.”
Black Food Folks
Follow Black Food Folks on Instagram to get alerts on the conversations that Black people are having about food. I just watched a conversation between Therese Nelson and Lucy Saintcyr. Read about the food activism work Lucy is doing on Eater.
Black Chefs Are Getting More Book Deals, But Is That Enough?
My friend Nicole Taylor is featured in this New York Times article about book deals.
“Every Black cookbook author has a story that will make your mouth drop,” Ms. Taylor said. “Whether it’s about money or marketing or having to fight for this or that recipe, we all have a story. There’s a different standard for us, and a box we get put in.”
Books
Speaking of books, I keep updating my bookshop list of cookbooks. Nicole’s book is on the list.