February 2024 Newsletter

And just like that, it’s February! If you live in New England like me, by now you might be just as tired as I am with the cold, the snow, the ice, sunset at 5:00pm, down jackets, stuffing dry fingers in the pockets of your coat, chapped lips. Winter can be tough here, and February oftentimes feels like the worst month of the year: just another cold, dreary month of cold and icy roads to get through.

But there are exciting things happening, and despite my less than festive mood, l’m anxious to explore some new recipes, celebrate sweets in honor of Valentine’s Day, and learn about the incredible plants that made up the african-american diet. February is also black history month, and I can’t think of a better time to explore the legacy of black cooks.

I’m ashamed to say it, but I know very little about African American cuisine, what ingredients are used, how African roots have shaped our cuisine. It’s something I’ve always wanted to explore in more depth, but that kept being replaced by other goals and tasks. But if there’s anything I want to improve about myself this year, it’s not procrastinating and delaying the things I want to do. To that end, I intend to explore black American cuisine, specifically the plants they used and use still.

I’ll also read a book I’ve waited far too long to pick up, and that is Michael Twitty’s Cooking Gene. Twitty is the mastermind behind Afroculinaria, the food blog that explores African and African American culinary history and traditions. He’s authored two books, The Cooking Gene having won him the 2018 James beard foundation book award for book of the year. I can think of no one better to instruct me on African American culinary traditions.

February is also the month of Valentine’s Day, and I’d be remiss as a food blogger if I didn’t offer some delicious treats for that special someone (or for yourself - no judgement here!). For me, treats should be a year-round thing, Valentine’s Day just being one of several days to make something delicious. But also, I aim to prove just

how delicious plant-based goodies can be, (yes, even without eggs and butter!). What’s more, in the thick of winter, it’s good to treat ourselves every now and again, right?

So, hang in there my friends. Good times and good eats are ahead, despite the dismal weather. Let’s power through February with treats, new knowledge, new challenges, and before we know it, spring will be just around the corner.