Why the cheers for the week’s “get over the hump day?” Well, it’s because in Maryland, there are tantalizing tastes just waiting to be discovered at Food Truck Wednesdays. This fiesta of food happens every Wednesday from spring to the end of October at the Arbutus Volunteer Fire Department in Arbutus, MD and Red Lion Hotel’s parking lot in Timonium, MD.
The food trucks include all kinds of scrumptious local and international cuisine including: soul-food, Greek, Mexican, Korean, Indian and even dessert trucks. Here are just some of the food trucks who frequent the event:
The Gypsy Queen
Greek on the Street
Beef on the Street
Wanna Pizza This
Jimmy’s Famous Seafood
Farm to Charm
Mexican on the Run
The Multi Cultural Cooking Network had the opportunity to catch up with one of the founders of the event, Chad Houck of H2 Markets. What a chat! We talked to him about the origins of the event, how the trucks are selected and what to expect in the coming months. Check out the interview above, and find out more information about Food Truck Wednesdays by going to FoodTruckNites.com.
Telba is a healthy and refreshingly creamy beverage. Be cautious of how much you drink, though, as it is a mild laxative.
1 c Flaxseed
6 c Water
1 to 2 T Honey
Heat a cast-iron skillet over low heat. Add flaxseed and dry roast, stirring for about 5-10 minutes. Remove from heat and cool. Place flaxseed in a spice grinder and grind to a powder. Sieve into a bowl. Add water and stir. Let set for about 10-20 minutes to allow solids to settle out. Strain into a pitcher. Add honey and chill.
Notes: Telba Firfit: Mix telba with broken up pieces of injera bread and heat. Serve as a side dish.
The term Afro-Cuban refers to Cubans who mostly have Sub Saharan African ancestry, and to historical or cultural elements in Cuba thought to emanate from this community. The term can refer to the combining of African and other cultural elements found in Cuban society such as race,religion, music, language, the arts, and class culture.
During the 1920s and 1930s Cuba experienced a movement geared towards Afro-Cuban culture called Afrocubanismo. The movement had a large impact on Cuban literature, poetry, painting, music, and sculpture. It was the first artistic campaign in Cuba that focused on one particular theme: black culture. Specifically it highlighted the struggle for independence from Spain, black slavery, and building a purely Cuban national identity. Its goal was to incorporate African folklore and rhythm into traditional modes of art.
Cuban rumba, born in the poor sections of Cuban cities and carrying dance styles and rhythms that echo the African traditions of Cuban slaves.
Watch – Black in Latin America Documentary – Cuba: The Next Revolution
To hear her Lupita’s first name some may recognize it’s Spanish origin and that her last name Nyongo denotes her African heritage. Currently, the 12 Years a Slavestar is one of Hollywood’s “It girls.” Nyong’o was born in Mexico City, Mexico where her family were political refugees. It is traditional to name a child after the events of the day, so her parents decided to give her a Mexican first name. She is the second of six children.
Nyong’o’s parents are Dorothy and Peter Anyang’ Nyong’o, a politician. She is of Luo descent. Peter was the former Kenyan Minister for Medical Services. At the time of Lupita’s birth, he was a visiting lecturer in political science. He was elected in 2013 to represent Kisumu County in the Kenyan Senate. Her cousinIsis Nyong’o was named one of Africa’s most powerful women by Forbes magazine in 2012.
Nyong’o moved back to Kenya when she was less than one year old, when her father was hired as a professor at the University of Nairobi. At age sixteen, her parents sent her back to Mexico for a few months to learn Spanish
Nelson Mandela’s favorite dish was tripe. It was served on his 94th birthday. Tripe is the stomach of the cow or sheep. It is also prepared in many other cultures. See a Mexican recipe for Tripe(Tripas).
The research, provided by a conglomerate of experts, nutritionists, and culinary historians, is said to connect individuals with their roots of African Diaspora that they may not have access to regularly. Featured foods on the pyramid include watermelon, mango, various types of greens, and plantains in the fruits and vegetable category. The pyramid includes a section exclusive to herbs and spices. Chicken is particularly highlighted in the meats category, and a slice of sweet potato pie is suggested as the dessert of choice. The pyramid also shows Africans playing basketball for exercise.
At first look, these food pyramids could be offensive. However, after examining the offered information, the diagram only appropriately categorizes foods regularly consumed by the ethnic group from a cultural perspective. Like the USDA food pyramid, the African Heritage Food Pyramid is meant as a tool to illustrate how much Africans should consume of the traditional foods they may already eat–while celebrating their roots in African American cuisine. READ MORE
A study in North Carolina has revealed disturbing evidence of racist attitudes on the part of waitstaff toward black customers
According to the New York Daily News there is “new evidence of racist restaurant waitstaff may leave a bad taste in the mouths of African-American diners.After polling 200 servers in 18 North Carolina restaurants, researchers found that a shocking 38.5% discriminated against black customers.Waiters admitted that they often gave them poorer service, based on their expectations that black diners would be poor tippers, demanding and rude.” READ MORE Sometime we like to bury our heads in the sand about racism yet in 2012 with a physically Black President of the United States of multi-cultural heritage, the reality is still there. Is it as bad as it once was? No, but it doesn’t erase reality. This phenomenom isn’t just reserved to Blacks only. In several private conversations I learned of Latino men describing dining anxiety or avoidance of some fine dining establishments because of a sense of not belonging or being a sell out. There are two sides of the coin going on, preconceptions of the diner and the waitstaff.
When approached about doing the book review of Dining While Black written by Aisha Karefa-Smart, I thought to myself “Why?” I thought it was going to be an insulting presumptuous book about “how we are.” I hate broad stroking and stereotyping. However, the book is not at all what I presumed and I will admit the author put me in my place. In fact I have to give her a 7o’s “Right on!” To my surprise it is an incredibly warm, personal and informative book. At page 22 the author captured my complete attention with topic of The Negro Motorist Green Book. The history buff that I am became quite impressed with the history presented about the African American dining experience in America. READ COMPLETE BOOK REVIEW