2016 African American History Calendar – 35TH ANNIVERSARY EDITION
African Americans inspiring lives through food
The flavors of community
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Cooking up healthy
communities
The power and importance of food is unique in
every culture. Food sustains us. It keeps us well.
It preserves our history. It brings us together.
Through food, individuals can transform their
lives – and entire communities.
Aetna is proud to celebrate the rich and meaningful history of African
Americans in the culinary arts in our 35th anniversary edition of the African
American History Calendar. This calendar is a tribute to the flavors of
community, and the role that African American heritage cooking has
had and continues to have on our collective food culture.
This influence extends beyond the recipes, beyond the plates, and into the
greater world. African American chefs, activists and food experts are building
healthier communities. They are changing perceptions of healthy eating
through their work in the culinary arts.
Food is part of the journey – and the journey itself is remarkable.
Leah Chase’s famous Creole cuisine has fed presidents and fueled a
historic movement. Rodney K. Taylor’s farm-to-school program is giving
more children access to healthy food. Toni Tipton-Martin is reminding us
of the African American roots in American cuisine. Haile Thomas is
forging a path for a new generation of healthy eaters.
The 13 individuals you will meet in this 35th anniversary calendar are using
food to improve lives and make an impact. Read about their contributions
and sample their healthful recipes. Watch them tell their stories in the
online version of the calendar. Be inspired to create your own recipe for
a healthier life in a healthier world.
Get cooking: Each month features a new, healthful recipe prepared by our calendar contributors.
Find the full recipes in the center of this calendar and at AAHCalendar.com/recipes, and join the
conversation online using #AAHCalendar.
A culinary journey of heritage and innovation By Dr. Jessica B. Harris
African American heritage, tradition and culture have been reflected on our
tables for centuries. Yet the deep and lengthy legacy of African American
food within United States culinary history remains fairly unacknowledged.
1950s. She would grow traditional Southern foods like peanuts and collard
greens and okra behind the “projects” where she lived. She was bringing
tradition home, in an unlikely environment.
food-based businesses. Others, like Leah Chase in New Orleans, helm thriving
enterprises that have lasted for decades.
These old practices continue, with innovation. Matthew Raiford and other
African American farmers are returning to the land with a classic approach
to food harvest, working with heirloom products to create new recipes and
opportunities for healthful eating.
With African American heritage cooking, as with all things, it is important
to understand the Ghanaian principle of Sankofa, and “look back to move
forward.” As the story of African American food continues, we must honor
and acknowledge those who went before, upon whose backs we stand.
They show the way as we work to claim our rightful spot at the world’s table.
African American heritage cooking is part of a larger continuum, a richer
story, which includes the individuals and foods of Africa, the Caribbean,
Latin America, and a variety of points in the Western and Eastern worlds.
These food cultures have long shaped the traditions and values of cooking
in America – and this heritage is reflected in the innovation that we see in
African American food today.
The idea of food justice is a newly articulated expression of a practice that
has existed throughout African American history. Now, African Americans
are on the forefront. Bryant Terry and other leaders are fighting for food
equality with a new vigor – and making true change. Alex Askew and fellow
mentors ensure that a new generation is prepared to carry the torch.
Dr. Jessica B. Harris is an award-winning journalist, lecturer, professor, and renowned
expert on the food and foodways of the African Diaspora. She is the author of 12 critically
acclaimed cookbooks. Her most recent book, High on the Hog: A Culinary Journey
from Africa to America, was the International Association for Culinary Professionals
2012 prize winner for culinary history.
There is still a connection to the land – a rootedness even in the uprootedness
of the African American experience. My grandmother Ida Irene Harris, for
example, had a slightly-after-its-time Victory garden in New York City in the
Entrepreneurship has long been part of African American food culture, and
African Americans have continuously used food to create income, if not
wealth. Today, individuals like Maxcel Hardy are creating novel, sustainable
Most people tend to consider African American heritage cooking through
the narrow lens of Southern food, or soul food. However, in the 21st century,
African Americans are involved in every aspect of food.
Scan code to watch Dr. Jessica B. Harris video.
2016 Aetna African American History Calendar • aetnaafricanamericanhistorycalendar.com • #AAHCalendar
Alex Askew
President, BCAGlobal
(formerly Black Culinarian Alliance)
New York, New York
Alex Askew believes in the power of connections. He connected to his first
employer when he was only 14 years old. That’s when he landed a job as a
personal chef through his high school’s culinary work program.
This early experience sparked a passion within him. It led to a series of
restaurant jobs in New York City, and eventually brought him to the Culinary
Institute of America. He graduated in 1989.
As a young graduate, Askew realized how hard it could be for young minority
students to connect to each other. It was equally difficult to connect to
leaders in the food and hospitality industries. So he cofounded the Black
Culinarian Alliance in 1993.
“I realized that young people like myself lacked the connections needed to
be successful in the industry. They also lacked the skills to build a network,”
he said. “Education is important. But you also need to know how to use
relationships to create more opportunities.”
The organization is now called BCAGlobal, because of its global work.
It provides awareness and exposure to more than 150 students each year
by connecting education with the food industry. It pairs students with
thriving professionals who give real-life advice. It works to create more
career paths within the food service, restaurant and hospitality industries.
BCAGlobal also connects students with the culinary history of African
Americans. “Helping young people understand the awesome legacy of
African American cooks, chefs and others in food history builds their
confidence. Knowing where your roots start makes it easier to see what’s
possible and where you can go,” he said.
Askew is growing this work through a Kellogg Foundation fellowship in
Leadership and Racial Equity Healing. He is working with other leaders to
help lift up communities in need. “There’s a close connection between racial
equity healing, food and the community. A lot of it starts with our mindfulness
and appreciation of food. We need to understand food traditions and value in
our lives,” Askew said. “If we can get young people excited about food, talking
about food, learning to appreciate food and mindful of food, we can raise the
spirit of the community.”
Chili-Dusted Pan-Seared Chicken
Medallions with Roasted Apple &
Black-Eyed Pea Relish
The flavors in this recipe, from the slightly tart Granny
Smith apples to the sweet, spicy chili mixture, meld
together to create the perfect dinner-party dish.
For recipe, visit AAHCalendar.com/recipes/january.
January 2016
Sunday
Monday
“If we can get young people excited about food, talking about food, learning to
appreciate food and mindful of food, we can raise the spirit of the community.”
– Alex Askew
Tuesday
Wednesday
Thursday
Friday
Saturday
1
2
1863: Abraham Lincoln issues
Emancipation Proclamation.
1965: Rev. Dr. Martin Luther King Jr. calls
for nonviolent protests if Alabama blacks
are not allowed to register and vote.
New Year’s Day
3
4
5
6
7
8
9
1624: William Tucker, first African child born
in America.
1971: The Congressional Black Caucus organized.
1943: George Washington Carver,
agricultural scientist and inventor, dies.
1831: The World Anti-Slavery Convention
opens in London.
1890: William B. Purvis patents fountain pen.
2015: Andraé Crouch, legendary gospel
performer, dies.
2014: Franklin McCain, one of the
“Greensboro Four,” dies.
10
11
12
13
14
15
16
1864: George Washington Carver,
agricultural scientist and inventor, born.
1940: Benjamin O. Davis Sr. becomes
U.S. Army’s first black general.
1948: Supreme Court rules blacks have right
to study law at state institutions.
1990: L. Douglas Wilder inaugurated as
first African American governor (Virginia)
since Reconstruction.
1975: William T. Coleman named secretary
of Transportation.
1929: Rev. Dr. Martin Luther King Jr., a major
voice for civil rights in the 20th century, born.
1978: NASA names African American
astronauts Maj. Frederick D. Gregory,
Maj. Guion S. Bluford Jr. and
Dr. Ronald E. McNair.
17
18
19
20
21
22
23
1942: Three-time heavyweight boxing
champion Muhammad Ali (Cassius Clay), born.
1856: Dr. Daniel Hale Williams, pioneer
heart surgeon, born.
1918: John H. Johnson, editor and publisher
of Jet and Ebony magazines, born.
2009: Barack H. Obama sworn in as the 44th
president of the United States of America,
becoming the first African American to hold
the office of U.S. commander-in-chief.
1947: Jefferson Evans becomes first black
graduate of The Culinary Institute of America.
2009: Susan Rice confirmed as U.S. ambassador
to the United Nations, becoming the first
African American woman to represent the
nation before the world in this capacity.
1891: Dr. Daniel Hale Williams founds Provident
Hospital in Chicago, the first training hospital
for black doctors and nurses in the U.S.
Rev. Dr. Martin Luther King Jr.’s
Birthday Observed
24
25
26
27
28
29
30
1865: Congress passes 13th Amendment,
which, on ratification, abolishes slavery.
1851: Sojourner Truth addresses first Black
Women’s Rights Convention, Akron, Ohio.
1977: Andrew Jackson Young Jr. becomes the first
African American to serve as the United States
ambassador to the United Nations.
1961: Leontyne Price, world-renowned opera
singer, makes her Metropolitan Opera debut.
1998: Sarah “Madam C.J.” Walker, first
black female millionaire, honored on
U.S. postage stamp.
1926: Violette Neatly Anderson becomes
first black woman lawyer to argue a case
before the Supreme Court.
1844: Richard Theodore Greener, first African
American to graduate from Harvard, born.
31
2006: Coretta Scott King, widow of
Rev. Dr. Martin Luther King Jr., who enshrined
his legacy of human rights and equality, dies.
When you think of peanuts, do you think of shampoo,
soap and ink? Luckily, George Washington Carver did.
In the 1900s, he developed hundreds of products
from peanuts and became one of America’s most
distinguished scientists.1
Scan code to watch Alex Askew video.
2016 Aetna African American History Calendar • aetnaafricanamericanhistorycalendar.com • #AAHCalendar
Tia Berry
Manager, American Heart Association’s
Simple Cooking with Heart® Kitchen
Baltimore, Maryland
Tia Berry grew up cooking. But she didn’t grow up cooking healthfully.
“My grandmother taught me to cook. And everything was full butter,
full fat, and fried,” said Berry. “To this day, bacon is my weakness.”
Her relationship with food changed when she attended culinary school.
She began to refine her craft and soon showcased her healthful cooking
during a regular segment on the local news. From there, she began cooking
demonstrations for the American Heart Association (AHA).
Today, Berry manages the AHA’s Simple Cooking with Heart Kitchen in
Baltimore, Maryland. The kitchen is the first of its kind in the nation. It offers
hands-on cooking classes that are open to the public. For $5, participants
cook a heart-healthy meal and leave with four servings to share with
family. “If you want to be healthy, you cannot be the only person in your
home eating healthful foods,” said Berry. “So we encourage class participants
to involve their families by sharing what they’ve made.”
Simple Cooking with Heart Kitchen’s mission is to build healthier lives,
free from cardiovascular disease and stroke, by changing the way people eat.
“Some people come in begrudgingly. But they always leave class surprised.
And they often come back,” she said.
Berry knows firsthand the impact family can have on diet. “Both my
grandparents had diabetes. My grandmother had quadruple bypass surgery.
And my favorite aunt died of a massive heart attack at age 53,” she said.
“That’s what attracted me to the American Heart Association. The
organization allows me to help other people – but it helps me as well,
because I know what a struggle it can be to eat healthfully.”
The response from the community has been overwhelming. There is now
a waiting list for most classes.
This impact motivates Berry. “Food has always been my passion. But as an
adult, eating healthfully has become my passion,” she said. “I never want to
be a burden on my family. I want to be here for my child. I want to enjoy life.
And that’s why I do what I do.”
Simple Cooking with Heart® is a registered trademark of the American Heart Association.
Blackened Tilapia and Strawberry
Kiwi Salsa
The mild flavor of tilapia provides the perfect base for a
flavorful spice mixture of cumin, garlic, chili and paprika.
Topped with salsa made from tangy kiwi, sweet strawberry,
crisp cucumber and fresh cilantro, this is a healthy,
must-try meal.
For recipe, visit AAHCalendar.com/recipes/february.
February 2016
Black History Month
Sunday
Monday
“Food has always been my passion. But as an adult, eating healthfully
has become my passion.”
– Tia Berry
Tuesday
Wednesday
Thursday
Friday
Saturday
1
2
3
4
5
6
1902: Langston Hughes, poet, born.
1897: Alfred L. Cralle patents the ice
cream scoop.
2009: Eric H. Holder Jr. sworn in as the nation’s
first African American attorney general.
1913: Rosa Parks, civil rights pioneer
who sparked 1955 Montgomery, Alabama,
bus boycott, born.
1884: Willis Johnson patents eggbeater.
1993: Arthur Ashe Jr., tennis player,
humanitarian and activist, dies.
7
8
9
10
11
12
13
1883: Ragtime pianist and composer
Eubie Blake, born.
1968: Three South Carolina State
students killed during segregation protest
in Orangeburg, South Carolina.
1995: Bernard Harris becomes first African
American astronaut to walk in space.
1927: Leontyne Price, internationally
acclaimed opera singer, born.
1990: Nelson Mandela of South Africa
is released from prison after 27 years.
1957: Frederick M. Jones patents method for
preserving perishables.
1920: Andrew “Rube” Foster organized
The Negro National League.
Ash Wednesday
Lincoln’s Birthday
14
15
16
17
18
19
20
1817: Frederick Douglass,
“The Great Emancipator,” born.
1820: Susan B. Anthony, abolitionist and
women’s rights advocate, born.
1874: Frederick Douglass elected president
of Freedman’s Bank and Trust.
1891: Albert C. Richardson patents
a butter churn.
1931: Toni Morrison, winner of the 1988
Pulitzer Prize for her novel Beloved, born.
2002: Vonetta Flowers becomes Winter
Olympics’ first African American gold medalist.
1895: Frederick Douglass, leading voice
in the Abolitionist Movement, dies.
Valentine’s Day
Presidents’ Day Observed
21
22
23
24
25
26
27
1965: Malcolm X assassinated in New York.
2008: Johnnie Carr, major icon of the
Civil Rights Movement, dies.
1868: W.E.B. DuBois, scholar, activist and
author of The Souls of Black Folk, born.
1864: Rebecca Lee Crumpler becomes first
black woman to receive a medical degree
(New England Female Medical College).
1853: First black YMCA organized in
Washington, D.C.
1965: Civil rights activist Jimmie Lee Jackson
dies after being shot by state police in
Marion, Alabama.
1897: Marian Anderson, world-renowned
opera singer and civil rights activist, born.
Washington’s Birthday
28
29
1984: Michael Jackson, musician and
entertainer, wins eight Grammy Awards®.
1940: Hattie McDaniel becomes the first
African American to win an Academy Award®
for Best Supporting Actress for her role as
“Mammy” in Gone With the Wind.
Why do we all scream for ice cream? Because of Augustus Jackson. In the
early 1800s, he reinvented the technique used to make it and concocted
new recipes, earning him the nickname the “Father of Ice Cream.”2
Scan code to watch Tia Berry video.
2016 Aetna African American History Calendar • aetnaafricanamericanhistorycalendar.com • #AAHCalendar
Toni Tipton-Martin
Food and Nutrition Journalist, Author, Community Activist
Austin, Texas; and Denver, Colorado
To understand and appreciate America’s food culture, we must first understand
and appreciate the African American cooks who have shaped it for centuries.
So believes Toni Tipton-Martin, an award-winning food journalist and
community activist. She is giving a voice to the black women who have
made great, yet often overlooked, contributions to American cuisine.
“The prejudices, stereotypes and choices made for African Americans in
the past are part of the complex health story we have today,” she said.
Tipton-Martin’s recent book, The Jemima Code: Two Centuries of African American
Cookbooks, explores early 19th-century cuisine. It shows the creative skill of
black female cooks. It also highlights their impact on American food, families
and communities.
“The black women of that time managed the nutritional needs of multiple
families. And they did it on plantation rations,” she said. “They added in wild
greens, proteins and grains. Some of today’s healthiest foods come from the
African American experience.”
The book is based on Tipton-Martin’s collection of rare titles and cookbooks.
It also shares a name with her traveling exhibit of historic photographs.
The exhibit shows African American women at work in Southern kitchens.
Tipton-Martin is using her deep knowledge of the past to build community
wellness today. She is creating new and powerful ways to help all people
focus on their emotional, spiritual and physical health. “There are so many
confusing health messages out there,” said Tipton-Martin. “As humans,
we need one-on-one support. We need to be nurtured and encouraged.
I’m hoping we can inspire the next generation to learn how to be wholly healthy.”
Her foundation does just that. The SANDE Youth Project hosts two major
annual events in Austin, Texas, on culture, cuisine and community. Its Children’s
Picnic and Real Food Fair brings families together for local food and healthy
activities. Its Soul Summit tackles questions of culture and food as they relate
to community wellness.
“Food can break down racial barriers. It can help us discover how much alike
we are. It can bring the community together in a reconciled way,” she said.
Skinny Brownies
Dessert lovers, rejoice: this frosted walnut brownie provides
a guilt-free indulgence. Toni Tipton-Martin’s recipe reflects
her desire to satisfy an insatiable sweet tooth while watching
her weight, her passion for light cooking, and her dedication
to the stories and recipes of ancestors.
For recipe, visit AAHCalendar.com/recipes/march.
March 2016
Sunday
Monday
“Food can break down racial barriers. It can help us discover how much alike
we are. It can bring the community together in a reconciled way.”
– Toni Tipton-Martin
Tuesday
Wednesday
Thursday
Friday
Saturday
1
2
3
4
5
1914: Ralph W. Ellison, author and
educator, born.
1867: Congress enacts charter to establish
Howard University.
1865: Freedmen’s Bureau established
by federal government to aid newly
freed slaves.
1965: Bill Russell of the Boston Celtics
honored as NBA’s most valuable player
for fourth time in five years.
1770: Crispus Attucks becomes one of the first
casualties of the American Revolution.
6
7
8
9
10
11
12
1857: Supreme Court issues Dred Scott decision.
2006: Photographer-filmmaker Gordon Parks,
who captured the struggles and triumphs of
black America, dies.
1876: U.S. Senate refuses to seat
P.B.S. Pinchback of Louisiana.
1841: Amistad mutineers freed by
Supreme Court.
1869: Robert Tanner Freeman becomes
first African American to receive a degree
in dentistry.
1959: Lorraine Hansberry’s A Raisin in the Sun
opens at Barrymore Theater, New York; the first
play by a black woman to premiere on Broadway.
2015: Rev. Willie T. Barrow, activist and
civil rights icon, dies.
13
14
15
16
17
18
19
1773: Jean Baptiste Pointe Du Sable, black
pioneer and explorer, founded Chicago.
1956: Montgomery, Alabama, bus boycott ends
when municipal bus service is desegregated.
1947: John Lee, first black commissioned
officer in the U.S. Navy, assigned to duty.
1827: Freedom’s Journal, the first
U.S. black newspaper, founded.
1890: Charles B. Brooks patents street sweeper.
1939: Langston Hughes founded
The New Negro Theater in Los Angeles.
St. Patrick’s Day
1822: The Phoenix Society, a literary and
educational group, founded by blacks in
New York City.
Daylight Saving Time Begins
20
21
22
23
24
25
26
1883: Jan E. Matzeliger patents
shoe-lasting machine.
1965: Rev. Dr. Martin Luther King Jr. leads
march from Selma to Montgomery, Alabama,
for voting rights.
1898: J.W. Smith patents lawn sprinkler.
1873: Slavery abolished in Puerto Rico.
1907: Nurse and aviator Janet Harmon
Bragg born.
2009: John Hope Franklin, a prolific scholar
of African American history who influenced
thinking about slavery and Reconstruction, dies.
1872: Thomas J. Martin patents fire extinguisher.
Palm Sunday
Good Friday
27
28
29
30
31
1924: Jazz singer Sarah Vaughan,
“The Divine One,” born.
1870: Jonathan S. Wright becomes first black
state Supreme Court justice in South Carolina.
1931: Gloria Davy, the first African American
to sing Aida at the Met, born.
1870: Fifteenth Amendment ratified,
guaranteeing voting rights to blacks.
1988: Toni Morrison wins Pulitzer Prize
for Beloved.
Easter
The next time you bake a pie, thank J.W. Reed. In the
late 1800s, he developed and patented a version of the
rolling pin with a central rod. This allowed the body to
spin independently, making it much easier to handle.3
Scan code to watch Toni Tipton-Martin video.
2016 Aetna African American History Calendar • aetnaafricanamericanhistorycalendar.com • #AAHCalendar
Matthew Raiford
CheFarmer, Gilliard Farms; The Farmer & The Larder
Brunswick, Georgia
Matthew Raiford’s love for healthy foods grew just as organically as the
vegetables on his family farm. “I grew up eating our own fresh peas and
corn. I didn’t know any other way to eat,” said Raiford, who is now the
sixth-generation farmer on Gilliard Farms, the land his family has owned in
Brunswick, Georgia, since 1874. “It pushed my appreciation for good food.”
Raiford calls himself a CheFarmer – part chef, part farmer; his love for growing
and cooking healthy foods permeates his life. His day starts at 5:30 a.m.,
walking his property to check the crops by first light. After feeding the chickens
and ducks, he harvests the eggs for the farm store and his restaurant, The
Farmer & The Larder, where lunch preparation begins at 9 a.m.
“At the farm, we are committed to organic, sustainable and responsible
farming,” said Raiford. “The restaurant allows me to help promote healthy
living by bringing homegrown recipes to the table.”
His inspiration stems from his family. His parents have always encouraged
him to “do good work.” At 95 years old, his grandmother is still getting the
first taste of the vegetables from every harvest. “I want to ensure my children’s
children have good food. So I try not only to grow what works well in this area,
but also to educate the community on why certain vegetables can grow here
and how they can be used in their daily diets,” he said.
They serve up to 350 people every week in the 28-seat restaurant. They also
publish recipes and educational content on their website and blog. “You have
to have a conversation with the community about what it needs to become
more healthful,” he said. “It needs to be an open forum.”
Raiford says the biggest misconception people have about healthy eating is
the cost. “Even if you live in an apartment and have a balcony, you can create
a container garden,” he said. “Take two five-gallon buckets, and fill them
with $10 of top soil and good compost. Add a pack of carrot seeds for $2.99,
arugula for $2.99 and a tomato plant for $2.99. And just like that – you have
a great salad.”
Raiford and his fiancée, Jovan, educate the community by hosting cooking
classes at the restaurant and having one-on-one conversations at the farm.
Curried Shrimp with Pearl Couscous
and Vegetables
Curry, paprika, garlic and coconut milk combine with shrimp,
couscous and vegetables for an exotic taste that is both
healthy and flavorful.
For recipe, visit AAHCalendar.com/recipes/april.
April 2016
Sunday
“The restaurant allows me to help promote healthy living by bringing
homegrown recipes to the table.”
– Matthew Raiford
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
1
2
1950: Charles R. Drew, blood research
pioneer, dies.
1984: Georgetown coach John Thompson
becomes first African American coach to
win the NCAA® basketball tournament.
3
4
5
6
7
8
9
1826: Poet-orator James Madison Bell,
author of the Emancipation Day poem
“The Day and the War,” born.
1968: Rev. Dr. Martin Luther King Jr.
assassinated in Memphis, Tennessee.
1856: Booker T. Washington, educator,
author, orator and advisor to presidents
of the U.S., born.
1909: Matthew A. Henson reaches North Pole,
45 minutes before Robert E. Peary.
1915: Billie Holiday, American jazz singer
and songwriter, born.
1974: Atlanta Braves slugger Hank Aaron hits
715th career home run, surpassing Babe Ruth
as the game’s all-time home run leader.
1816: African Methodist Episcopal (A.M.E.)
Church formed.
10
11
12
13
14
15
16
1816: Richard Allen consecrated first
bishop of the African Methodist Episcopal
(A.M.E.) Church.
1997: The Charles H. Wright Museum of
African American History, the world’s largest
museum of its kind, opens in Detroit.
1983: Harold Washington becomes first
African American elected mayor of Chicago.
1916: Edna Lewis, the “Grand Dame of
Southern Cooking,” born.
1775: First abolitionist society in U.S.
founded in Philadelphia.
1947: Jackie Robinson becomes first African
American to play in Major League Baseball when
he made his debut with the Brooklyn Dodgers.
1862: Slavery abolished in the District
of Columbia.
17
18
19
20
21
22
23
1983: Alice Walker wins Pulitzer Prize
for fiction for The Color Purple.
1995: Margo Jefferson receives the Pulitzer
Prize for Criticism.
1972: Stationed in Germany, Maj. Gen.
Frederic E. Davidson becomes first African
American to lead an Army division.
2010: Dorothy Height, leading female voice
of the 1960s Civil Rights Movement, dies.
1966: Pfc. Milton L. Olive III awarded
posthumously the Congressional
Medal of Honor for valor in Vietnam.
2004: Charlie Sifford becomes first African
American elected into the World Golf Hall
of Fame.
1856: Granville T. Woods, inventor of the
steam boiler and automobile air brakes, born.
Passover Begins (sundown)
24
25
26
27
28
29
30
1944: United Negro College Fund incorporated.
1916: Madeline M. Turner patents the
fruit press.
1888: Sarah Boone patents ironing board.
1968: Dr. Vincent Porter becomes first black
certified in plastic surgery.
2009: Sojourner Truth, former slave turned
abolitionist, becomes first African American
woman to have a memorial in the U.S. Capitol.
1899: Edward Kennedy “Duke” Ellington,
jazz musician and composer, born.
1952: Dr. Louis T. Wright honored
by American Cancer Society for his
contributions to cancer research.
Administrative Professionals Day
The modern fruit press exists thanks to the creative juices of
Madeline Turner. In 1916, she invented Turner’s Fruit-Press,
a device that cut and juiced fruit.4
Scan code to watch Matthew Raiford video.
2016 Aetna African American History Calendar • aetnaafricanamericanhistorycalendar.com • #AAHCalendar
Rodney K. Taylor
Director of Food and Nutrition Services
Fairfax County Public Schools
Fairfax, Virginia
“No child should ever know the indignity of being hungry. Kids are suffering
in silence and hungry in plain sight. And someone has to do something about
it.” That someone is Rodney K. Taylor, director of Food and Nutrition Services
in Fairfax, Virginia. He is known for starting the first farm-to-school program
in the country and changing perceptions of school food.
“Forty percent of what local farmers grow gets thrown out because the
produce is not as beautiful as what they sell in stores,” he said. “We can buy
that produce and get it into the schools. It helps the local community, and it
gets the freshest food possible to children who don’t have access to fresh
fruits and vegetables.”
“Changing the food in schools can be a catalyst for changing the community,”
Taylor said. “It’s possible to have healthy children and a healthy bottom
line.” Taylor’s work has proven that if children are provided with healthy food
options, they will modify their behaviors and make healthy eating choices.
For the past 25 years, he has been directing school district nutrition programs.
In 1997, he began bringing produce from local farmers into his schools.
The program became known as the Farmers’ Market Salad Bar.
When Taylor became director of the Food Services Program in Riverside,
California, in 2005, he brought the farm-to-school program with him.
By the time he left 13 years later, the Food Services Program went from
a $3.1 million deficit to $7.1 million in reserve. The program expanded
from feeding 47 percent to 70 percent of the district’s children.
“My work changed what people thought about school food. It gave access
to children who wouldn’t have access,” he said. “It also demonstrated that
we could change children’s eating behaviors. We can bring innovation into
schools and make school districts proud of the food they serve.”
Taylor is now in Fairfax, Virginia, because of his reputation for making
change. It’s the 10th-largest school district in the country. His Food Services
Program prepares more than 149,000 meals per day for his 194 schools plus
community organizations.
“I’m here to ensure kids get healthy meals. I come from the inner city, and I
know hunger far more intimately than I care to discuss. I don’t want any child
to ever go hungry,” Taylor said. “Not on my watch. Not when I’m here.”
Mexican Chopped Salad with Yogurt
Cilantro Lime Ranch Dressing
Greek yogurt and cilantro combine for a refreshingly
flavorful dressing that perfectly complements a salad
of fresh chopped vegetables. It’s the ultimate summer
side dish.
For recipe, visit AAHCalendar.com/recipes/may.
May 2016
Sunday
“Changing the food in schools can be a catalyst for
changing the community.”
– Rodney K. Taylor
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
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2
3
4
5
6
7
1867: First four students enter
Howard University.
1995: Shirley Jackson assumes chairmanship
of the Nuclear Regulatory Commission.
2013: Cedric Brooks, saxophone player
and influential roots reggae musician, dies.
1961: Freedom Riders begin protesting
segregation of interstate bus travel in
the South.
1988: Eugene Antonio Marino installed as
first U.S. African American Roman Catholic
archbishop.
1991: Smithsonian Institution approves creation
of the National African American Museum.
1845: Mary Eliza Mahoney, America’s
first black trained nurse, born.
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1983: Lena Horne awarded Spingarn Medal
for distinguished career in entertainment.
2010: Lena Horne, singer, actress and
civil rights activist, dies.
1837: P.B.S. Pinchback, first African American
to become governor of a state in the U.S., born.
1895: Composer William Grant Still, first
African American to conduct a major
American symphony orchestra, born.
1862: Black slaves commandeer the
Confederate ship “The Planter.”
1914: Joe Louis, hall of fame boxer known
as “the Brown Bomber,” born.
2015: B.B. King, Blues legend and 15-time
Grammy winner, dies.
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21
1820: Congress declares foreign slave trade
an act of piracy, punishable by death.
1927: Dr. William Harry Barnes becomes first
African American certified by a surgical board.
1954: In Brown v. Board of Education, Supreme
Court declares segregation in public schools
unconstitutional.
1896: In Plessy v. Ferguson, Supreme Court
upholds doctrine of “separate but equal”
education and public accommodations.
1993: University of Virginia professor
Rita Dove appointed U.S. poet laureate.
1961: U.S. Attorney General Robert Kennedy
dispatches U.S. marshals to Montgomery,
Alabama, to restore order in the Freedom
Rider crisis.
2006: Katherine Dunham, pioneering
dancer and choreographer, author and
civil rights activist, dies.
Mother’s Day
Armed Forces Day
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25
26
27
28
1921: Shuffle Along, a musical featuring
a score by Eubie Blake and Noble Sissle,
opens on Broadway.
1900: Sgt. William H. Carney becomes
first African American awarded the
Congressional Medal of Honor.
1854: Lincoln University (Pa.), first African
American college, founded.
1926: Jazz trumpeter Miles Dewey Davis born.
1956: Althea Gibson wins the French Open and
becomes first African American to win a major
tennis title.
1942: Dorie Miller, a ship‘s steward, awarded
Navy Cross for heroism during the attack on
Pearl Harbor in 1941.
2014: Maya Angelou, renowned poet, novelist
and actress, who recited her poem On the
Pulse of Morning at the 1993 inauguration
of President Clinton, dies.
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30
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1901: Granville T. Woods patents overhead
conducting system for the electric railway.
1965: Vivian Malone becomes first African
American to graduate from the University
of Alabama.
1870: Congress passes the first Enforcement
Act, providing stiff penalties for those who
deprive others of civil rights.
Memorial Day Observed
From the 1930s through the 1960s, chemist and inventor
Lloyd Augustus Hall pioneered research into food preservative
chemicals. He holds numerous patents for a range of inventions
and innovations, including a bacon-curing process and unique
method of spice extraction.5
Scan code to watch Rodney K. Taylor video.
2016 Aetna African American History Calendar • aetnaafricanamericanhistorycalendar.com • #AAHCalendar
Leah Chase
Chef, Dooky Chase’s Restaurant; Philanthropist;
“Queen of Creole Cuisine”
New Orleans, Louisiana
When she was a child growing up in rural Louisiana, Leah Chase’s father gave
her three rules to live by. The first was to pray. The second, to work. And the
third, to do for others. “I’ve lived by those rules every day of my 93 years,”
Chase said. “I could not live a day without doing something for someone
else. I wouldn’t be happy.”
That’s why, on most days, you can still find her in the kitchen at Dooky
Chase’s Restaurant preparing others her famous Creole cuisine. She’s been
a fixture there since the 1940s when she and her husband, Edgar “Dooky”
Chase, Jr., took over the restaurant from her in-laws.
Back then, the renowned New Orleans establishment was not only a place
to try Chase’s home-cooked meals, but also a cultural meeting spot.
During the 1960s, people of all races would gather there to discuss the Civil
Rights Movement. Dooky Chase’s has maintained its cultural significance over
time, catering to celebrities and politicians alike. But it’s the everyday patrons
who come to sit and talk with Chase each day that continue to inspire her.
“People are the most important thing in life. Living is beautiful. But living
with people – meeting people, thinking about people, helping people – that’s
what makes life worth living,” she said.
After more than 70 years in the kitchen, Chase knows how to create dishes
that are both healthful and flavorful. But she believes eating healthfully is
about more than ingredients. “I am a big believer in eating in moderation,”
she said.
“We used to only eat fried chicken on Sundays. Now, people want it every day.
But you can’t. You need to have something to look forward to or it isn’t special.”
Chase also believes healthier communities start at home. “We need to get
people back to the dinner table, to talk and practice good manners and eat
simple meals. Because family is where it all begins,” she said.
Although Chase is considered the “Queen of Creole Cuisine,” that doesn’t
mean she’s done learning. “As you go along in life, you learn to do different
things. But, most important, you learn to be a part of things. You have to play
your part to make a difference,” she said. “And that’s what I do through cooking.”
Chicken Creole with Shrimp
Healthy food tastes better. That’s what chef Leah Chase
proves with this authentic Creole dish, which combines
fiber-filled okra, lean chicken and antioxidant-rich shrimp.
For recipe, visit AAHCalendar.com/recipes/june.
June 2016
Sunday
“We need to get people back to the dinner table, to talk and practice good
manners and eat simple meals. Because family is where it all begins.”
– Leah Chase
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
1
2
3
4
1968: Henry Lewis becomes first black
musical director of an American symphony
orchestra – New Jersey Symphony.
1971: Samuel L. Gravely Jr. becomes first
African American admiral in the U.S. Navy.
2008: Senator Barack Obama wins Democratic
presidential nomination, becoming the first
African American nominee of a major U.S.
political party.
1979: President Jimmy Carter proclaimed
the month of June as Black Music Month.
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8
9
10
11
1987: Dr. Mae C. Jemison becomes first
African American woman astronaut.
1831: First annual People of Color convention
held in Philadelphia.
1917: Poetess Gwendolyn Brooks, first
African American to win the Pulitzer Prize
(poetry, 1950), born.
2011: Clara Luper, Oklahoma civil rights icon
who led sit-ins at drugstore lunch counters in
Oklahoma in 1958, dies.
1995: Lincoln J. Ragsdale, pioneer fighter
pilot of World War II, dies.
1854: James Augustine Healy, first black
Roman Catholic bishop, ordained a priest
in Notre Dame Cathedral.
2014: Ruby Dee, award-winning actress
whose seven-decade career included
triumphs on stage and screen, dies.
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16
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1963: Medgar W. Evers, civil rights leader,
assassinated in Jackson, Mississippi.
1967: Thurgood Marshall nominated to
Supreme Court by President Lyndon Johnson.
1864: Congress rules equal pay for all soldiers.
1970: Kenneth A. Gibson elected mayor of
Newark, New Jersey, first African American
mayor of a major Eastern city.
1775: Minuteman Peter Salem fights in the
Battle of Bunker Hill.
Flag Day
1913: Dr. Effie O’Neal Ellis, first black woman
to hold an executive position in the American
Medical Association, born.
1942: Harvard University medical student
Bernard Whitfield Robinson commissioned
as the Navy’s first black officer.
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1865: Blacks in Texas are notified of
Emancipation Proclamation, issued in 1863.
1953: Albert W. Dent of Dillard University
elected president of the National Health
Council.
1821: African Methodist Episcopal Zion
(A.M.E.Z.) Church established.
1897: William Barry patents postmarking and
cancelling machine.
1940: Sprinter Wilma Rudolph, winner of three
gold medals at 1960 Summer Olympics, born.
1964: Carl T. Rowan appointed director
of the United States Information Agency.
2009: Michael Jackson, musician and
entertainer, dies.
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1975: Dr. Samuel Blanton Rosser becomes first
African American certified in pediatric surgery.
1991: Supreme Court Justice Thurgood
Marshall announces his retirement.
1911: Samuel J. Battle becomes first black
policeman in New York City.
2006: Lloyd Richards, theater pioneer and
Tony® Award winner for direction of Fences,
dies on his 87th birthday.
2015: Misty Copeland becomes first
African American female principal dancer
with the American Ballet Theater.
Father’s Day
Juneteenth
Alexander P. Ashbourne, a grocer from California,
invented the biscuit cutter in 1875. He also went
on to patent a process for refining coconut oil.6
Scan code to watch Leah Chase video.
2016 Aetna African American History Calendar • aetnaafricanamericanhistorycalendar.com • #AAHCalendar
James “Chef JR” Robinson
Celebrity Chef; Owner of KitchenCray
New York, New York
James Robinson is taking healthy food experiences on the road. Known as
“Chef JR,” Robinson is the founder of KitchenCray, an innovative catering and
event company that takes five-star dining experiences and recreates them to
cater to its clients’ lifestyles.
“This means that one day we might do a pop-up kitchen for a celebrity
event,” Robinson said. “The next day, we might take over a shelter and feed
hundreds of homeless people. Or we might go into the community to teach
parents to cook healthy meals for their families.”
It’s all part of KitchenCray’s total commitment to the community. The
company’s initiatives include the Community Chef Experience, which
connects KitchenCray with various organizations to help feed the homeless.
Its culinary arts program for children, called KitchenCray Kids, not only teaches
youth about healthy eating, but also inspires them to pursue their passions.
“When I was young, I had to inspire myself. I had to learn how to work on
my own without the support of others. That’s why I want to be the one who
shows support for others today,” he said.
“These initiatives are close to my heart. When I was young, I spent time
without a home, living out of my car,” Robinson said. “So one of the first
things I did when I had the means was to cook at a shelter for the homeless.”
One of KitchenCray’s goals is to change how the world views the chef
profession – to bring chefs out of the kitchen and put them at the center of
the culinary experience. “I started a catering company instead of a restaurant
so that I could have the flexibility and the power to show the community
love,” Robinson said. “Because in order to build healthy communities, you
need to build a healthy relationship with the community.”
He began cooking at age 11, inspired by the talents of the grandmother who
raised him and his six siblings. This joy for cooking led him to culinary school.
After much professional success, he became a popular contestant on the
cooking competition show Hell’s Kitchen.
JR’s Fisherman Soup
Warm up with James Robinson’s savory version of fisherman
soup, a hearty stew of shrimp, clams, mussels, lobster and crab.
For recipe, visit AAHCalendar.com/recipes/july.
July 2016
Sunday
“I started a catering company instead of a restaurant so that I could have
the flexibility and the power to show the community love.”
– James “Chef JR” Robinson
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday
1
2
2014: Michelle Howard becomes U.S. Navy’s
first woman four-star admiral. As Vice Chief
of Naval Operations, which she began that
same day, Howard becomes first woman and
first African American to hold that post.
1872: Elijah McCoy patents first self-lubricating
locomotive engine. The quality of his inventions
helped coin the phrase “the real McCoy.”
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4
5
6
7
8
9
1688: The Quakers in Germantown,
Pennsylvania, make first formal protest
against slavery.
1900: Traditional birthdate of Louis “Satchmo”
Armstrong, jazz pioneer.
1991: Nelson Mandela elected president of the
African National Congress.
1957: Althea Gibson wins women’s singles
title at Wimbledon, first African American
to win tennis’s most prestigious award.
1948: Cleveland Indians sign pitcher
Leroy “Satchel” Paige.
2000: Venus Williams wins women’s singles
championship at Wimbledon.
1893: Dr. Daniel Hale Williams performs
first successful open-heart operation.
Independence Day
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11
12
13
14
15
16
1943: Arthur Ashe, Jr., first African American
to win the U.S. Open and men’s singles title
at Wimbledon, born.
1905: W.E.B. DuBois and William Monroe
Trotter organize the Niagara Movement,
a forerunner of the NAACP.
1949: Frederick M. Jones patents cooling
system for food transportation vehicles.
1965: Thurgood Marshall becomes first African
American appointed U.S. solicitor general.
1951: George Washington Carver Monument,
first national park honoring an African American,
is dedicated in Joplin, Missouri.
1867: Maggie Lena Walker, first woman and
first African American to become president
of a bank, born.
1822: Violette A. Johnson, first black woman to
practice before the U.S. Supreme Court, born.
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20
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1959: Billy Holiday, American jazz singer
and songwriter, dies.
1918: Nelson Mandela, South African
anti-apartheid revolutionary and first black
president of South Africa, born.
1925: Paris debut of Josephine Baker,
entertainer, activist and humanitarian.
1950: Black troops (24th Regiment)
win first U.S. victory in Korea.
1896: Mary Church Terrell elected first
president of National Association of
Colored Women.
1827: James Varick, first bishop of the
African Methodist Episcopal Zion (A.M.E.Z.)
Church, dies.
1962: Jackie Robinson becomes first
black baseball player in the major leagues
inducted into baseball’s Hall of Fame.
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25
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27
28
29
30
1807: Shakespearean actor Ira Aldridge born
in New York City.
1916: Garrett Morgan, inventor of the gas
mask, rescues six people from gas-filled
tunnel in Cleveland, Ohio.
1948: President Harry S. Truman issues
Executive Order 9981, ending segregation
in armed forces.
1880: Alexander P. Ashbourne patents
process for refining coconut oil.
1868: 14th Amendment, granting African
Americans full citizenship rights, becomes
part of the Constitution.
1895: First National Conference of Colored
Women Convention held in Boston.
1822: James Varick elected first bishop
of the African Methodist Episcopal Zion
(A.M.E.Z.) Church.
31
1874: Rev. Patrick Francis Healy inaugurated
president of Georgetown University,
Washington, D.C.
Willis Johnson invented the eggbeater in the late 1880s.
Prior to his invention, mixing was done entirely by hand.7
Scan code to watch James “Chef JR” Robinson video.
2016 Aetna African American History Calendar • aetnaafricanamericanhistorycalendar.com • #AAHCalendar
Elle Simone Scott
Food Stylist, Culinary Producer, Founder of SheChef
Brooklyn, New York
Elle Simone Scott wants you to play with your food. “Experiment with eating
healthfully!” she said. “Don’t dismiss something because you didn’t grow up
eating it or you’ve never seen it before. It’s always important to try new things.”
seven years in her hometown of Detroit, Michigan, while moonlighting as a
line cook.
When the agency she was employed by lost funding, she decided to turn her
passion for cooking into a career. She got a job as a chef on a cruise ship and
followed that with a move to New York City to attend culinary school.
As a food stylist and culinary producer, trying new ideas with food is something
she does every day. Scott works with clients to create food that meets the
image and standards of their brands. This often requires cooking an item
multiple times to achieve the perfect look or creating nontraditional images
with food. “I once had to make a man out of waffles. That was interesting.
Trying to create a hand shape with batter, using a waffle iron, was a
challenge!” she said.
“I came to New York with $200 and two suitcases,” she said. “But taking
the risk was worth it. Through school, I won an internship with the Food
Network. They then hired me as a freelancer. That was the beginning of
my food-styling career.”
Scott grew up with a love of cooking inherited from her close family. But her
career initially took her in a different direction. She was a social worker for
Scott’s career came full circle when she started her mentoring program,
SheChef. “When I was growing up, I told my mother I wanted to be a chef.
She didn’t discourage me, but she did mention that there are not many
women chefs – especially women chefs of color,” Scott said. “She never
saw them. And if you don’t see someone like yourself in a career, you don’t
believe you belong.”
SheChef helps young women from urban settings understand that they
do belong in the culinary arts. It provides mentoring and free business
consultations, and it connects participants to volunteer and community
resources. There are nearly 150 members in chapters in Detroit, Michigan;
New York City; Atlanta, Georgia; and Dallas and Houston, Texas.
“My good fortune makes it my responsibility to support the women I meet;
the women who work hard and deserve the chance to style their own
careers,” she said.
“No Bahn Mi”: Shiro Miso Flank Steak
Lettuce Wraps with Pickled Vegetables
With this creation, Elle Simone Scott plays on the Vietnamese
Bahn Mi sandwich. Bahn Mi means “bread” in Vietnamese,
but Scott’s twist on the classic dish uses lettuce instead, while
keeping the meat and pickled vegetables — hence the
name, “No Bahn Mi.”
For recipe, visit AAHCalendar.com/recipes/august.
August 2016
Sunday
Monday
“Don’t dismiss something because you didn’t grow up eating it or you’ve never
seen it before. It’s always important to try new things.”
– Elle Simone Scott
Tuesday
Wednesday
Thursday
Friday
Saturday
1
2
3
4
5
6
1879: Mary Eliza Mahoney graduates from
New England Hospital for Women and Children,
becoming the first black professional nurse
in America.
2012: Gabby Douglas becomes the first
African American to win an all-around
gymnastics gold at the Summer Olympics.
1800: Gabriel Prosser leads slave revolt
in Richmond, Virginia.
1810: Abolitionist Robert Purvis born.
1962: Nelson Mandela, South African
freedom fighter, imprisoned. He was not
released until 1990.
1965: President Lyndon B. Johnson signs
Voting Rights Act, outlawing literacy test
for voting eligibility in the South.
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8
9
10
11
12
13
1894: Joseph Lee patents a kneading machine.
2005: John H. Johnson, founder and publisher
of Ebony and Jet magazines, dies.
1936: Jesse Owens wins fourth gold medal
at Summer Olympics in Berlin.
1989: Gen. Colin Powell is nominated chairman,
Joint Chiefs of Staff, the first African American to
hold this post.
1872: Dr. Solomon Carter Fuller, acknowledged
as first black psychiatrist, born.
1977: Steven Biko, leader of Black
Consciousness Movement in South Africa,
arrested.
1981: Reagan administration undertakes its
review of 30 federal regulations, including rules
on civil rights to prevent job discrimination.
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20
1989: First National Black Theater Festival
held in Winston-Salem, North Carolina.
2015: Julian Bond, activist and former
NAACP Board chairman who helped launch
the Civil Rights Movement, dies.
1922: Author Louis E. Lomax born.
1849: Lawyer-activist Archibald Henry Grimké,
who challenged the segregationist policies of
President Woodrow Wilson, born.
1859: Harriet Wilson’s Our Nig is first novel
published by a black writer.
1954: Dr. Ralph J. Bunche named
undersecretary of United Nations.
1993: Dr. David Satcher named director of
the Centers for Disease Control.
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25
26
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1904: Bandleader and composer
William “Count” Basie born.
1880: Cartoonist George Herriman born.
1926: Carter Woodson, historian and author,
inaugurates Negro History Week.
1853: George “Speck” Crum invents the
Saratoga Chip, now known as the potato chip.
1925: A. Phillip Randolph founds
Brotherhood of Sleeping Car Porters.
1946: Composer, singer and producer
Valerie Simpson Ashford born.
1963: W.E.B. DuBois, scholar, civil
rights activist and founding father of
the NAACP, dies.
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1963: Rev. Dr. Martin Luther King Jr.
delivers “I Have A Dream” speech during
March on Washington, D.C.
1920: Saxophonist Charlie “Bird” Parker born.
1983: Lt. Col. Guion S. Bluford Jr. becomes the
first African American astronaut in space.
1836: Henry Blair patents cotton planter.
We have George Crum to thank for one of the most popular snack foods of all time –
the potato chip. He invented the tasty treat in 1853, as head chef at Cary Moon’s Lake
House in Lake Saratoga, New York.8
Scan code to watch Elle Simone Scott video.
2016 Aetna African American History Calendar • aetnaafricanamericanhistorycalendar.com • #AAHCalendar
Haile Thomas
Youth Health Advocate, Motivational Speaker, Jr. Chef
Founder and Executive Director, The HAPPY Organization, Inc.
Tucson, Arizona
Haile Thomas proves that having a passion for health and nutrition doesn’t
have an age restriction. At 15 years old, Thomas already is one of the most
influential youth health advocates in the country. She is an executive director,
a sought-after speaker and an intern at Canyon Ranch Institute. She’s been
on countless television shows and even introduced First Lady Michelle Obama
at the 2013 Kids State Dinner at the White House.
And it all started when she was only 8 years old. That’s when her father was
diagnosed with Type 2 diabetes. “My family was shocked. Together, we began
to research ways to improve his health,” Thomas said. “We quickly saw how
eating healthful food and limiting processed food could affect health and
wellness. Over time, my dad was able to reverse his condition.”
During her research, Thomas was surprised to learn that youth are affected
by nutrition-related diseases such as diabetes and heart disease. “I realized
I could have ended up with a health condition if we hadn’t turned around
our lives. I didn’t think a lot of kids knew about this, and I wanted to do
something about it.”
With her mother’s help, Thomas applied and in 2010 was accepted onto
the Youth Advisory Board of the Clinton Foundation’s Alliance for a Healthier
Generation. This gave her a national platform to speak about youth health
and nutrition.
The experience inspired Thomas to start The HAPPY Organization, Inc.
in 2012. HAPPY stands for Healthy Active Positive Purposeful Youth.
The organization provides healthful programs for young people in Tucson,
Arizona’s, underserved communities. It offers HAPPY Chefs cooking classes
and summer camp, the HAPPY to Play fitness program, and HAPPY to Serve
community service projects.
Through HAPPY, Thomas has helped or educated more than 5,000 youth.
“We teach kids that it’s up to them to make healthful food taste good.
We want them to get creative; to get into the kitchen; and see that healthful
food can be easy, nutritious and tasty,” Thomas said. “As a community,
we have to become educated together. That’s what worked in our family.
If my dad had tried to change his habits on his own, he would not have been
successful. It happened because we all worked together.”
BBQ Jackfruit Sloppy Joe Sandwich
with Apple Slaw
This healthy take on the Sloppy Joe sandwich replaces meat
with jackfruit for a unique yet satisfying comfort meal.
For recipe, visit AAHCalendar.com/recipes/september.
“We teach kids that it’s up to them to make healthful food taste
good. We want them to get creative; to get into the kitchen; and
see that healthful food can be easy, nutritious, and tasty.”
September 2016
Sunday
Monday
– Haile Thomas
Tuesday
Wednesday
Thursday
Friday
Saturday
1
2
3
1993: Condoleeza Rice named provost at
Stanford University, becoming the youngest
person and first African American to hold
this position.
1958: Frederick M. Jones patents control
device for internal combustion engine.
1979: Robert Maynard becomes first African
American to head a major daily newspaper,
Oakland Tribune, in California.
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10
1957: Arkansas Governor Orval Faubus calls
out the National Guard to bar black students
from entering a Little Rock high school.
1960: Leopold Sedar Senghor, poet and
politician, elected president of Senegal.
1848: Frederick Douglass elected president
of National Black Political Convention in
Cleveland, Ohio.
1954: Washington, D.C., and Baltimore,
Maryland, public schools integrated.
1981: Roy Wilkins, executive director of the
NAACP, dies.
1968: Arthur Ashe, Jr. wins men‘s singles
tennis championship at U.S. Open.
1855: John Mercer Langston elected township
clerk of Brownhelm, Ohio, becoming first
African American to hold elective office
in the U.S.
Labor Day
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12
13
14
15
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17
1959: Edward Kennedy “Duke” Ellington wins
Spingarn Medal for his achievements in music.
1992: Dr. Mae C. Jemison becomes first
African American woman to travel in space.
1886: Literary critic Alain Lovke, first black
Rhodes Scholar, born.
1921: Constance Baker Motley, first black
woman appointed federal judge, born.
1963: Four black girls killed in Birmingham,
Alabama, church bombing.
1923: First Catholic seminary for black priests
dedicated in Bay St. Louis, Mississippi.
1983: Vanessa Williams becomes first
African American crowned Miss America.
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23
24
2015: Willie Mae Seaton, legendary chef
and recipient of the James Beard America’s
Classic Award, dies.
1893: Albert R. Robinson patents electric
railway trolley.
2015: Viola Davis becomes first African
American to win an Emmy for Best Actress
in Drama.
1998: Florence Griffith Joyner, Olympic track
star, dies.
1862: Emancipation Proclamation announced.
1863: Civil and women’s rights advocate
Mary Church Terrell born.
1957: Federal troops enforce court-ordered
integrations as nine children integrate
Central High School in Little Rock, Arkansas.
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1974: Barbara W. Hancock becomes first African
American woman named a White House fellow.
1962: Sonny Liston knocks out Floyd Patterson
to win heavyweight boxing championship.
1912: W.C. Handy publishes Memphis Blues.
1991: National Civil Rights Museum opens
in Memphis, Tennessee.
1910: National Urban League established
in New York City.
1962: James Meredith enrolls as first black
student at University of Mississippi.
Joseph Lee patented the bread-crumbling machine in the late1800s,
which automated the creation of breadcrumbs.9
Scan code to watch Haile Thomas video.
2016 Aetna African American History Calendar • aetnaafricanamericanhistorycalendar.com • #AAHCalendar
Bryant Terry
Author, Educator and Food Justice Advocate
Chef-in-Residence, Museum of the African Diaspora, San Francisco
Oakland, California
The arts, culture and history not only have the ability to inspire. They also
have the power to spark social change. Just ask Bryant Terry. The chef, author
and educator uses artistic and cultural influences to shape his work, as both
the chef-in-residence at San Francisco’s Museum of the African Diaspora and
as an active voice within the community.
“In everything I do, I want to inspire people to become active. I want to ignite
personal change, community engagement and civic participation,” he said.
Terry’s main cause: food justice – a movement that aims to give everyone
access to healthy, affordable food. In 2002, he founded b-healthy (Build
Healthy Eating and Lifestyles to Help Youth). The New York City initiative
provided youth programming and cooking demonstrations to hundreds
of young people throughout the city and beyond. It encouraged youth to
help build a more sustainable food system.
of access to healthy food. Even his recipes are influenced by art; namely, the
collage works of artist Romare Beardon, which inspire him to meld flavors
and cultural influences for his popular cookbooks.
“I want young people to be leaders in the food justice movement. And I
see cooking as a powerful way to get them involved,” he said. “Teaching
young people cooking can change their habits, attitudes and politics in
regard to food.”
“These works moved and motivated me. And I’m just one person,” said Terry.
“If I can move one person to change the way he or she approaches food,
that’s how I measure success.”
Terry’s own early lessons in food justice came from the art and music
of his youth, as well as his graduate studies in history at New York University.
He cites Upton Sinclair’s The Jungle, and the song “Beef” by Boogie Down
Productions as opening his eyes to the realities of the industrialized food
system. His study of the Black Panther Party’s community programs of the
1960s inspired him to think about how poverty and illness intersect with lack
Terry believes a healthy community is one in which there are many sources
for accessing healthy, affordable and culturally appropriate food. But it
doesn’t end there. “In a truly healthy community, the local food systems are
owned and driven by the people living in the community,” he said. “We
need to be clear about our roles as community members and citizens, and
contribute to change.”
Texas Caviar on Grilled Rustic Bread
One of the many creative ways Southerners use black-eyed
peas is by combining them with tomato, bell pepper and
onion and tossing it all with a tangy vinaigrette to create
Texas caviar. Bryant Terry spoons his onto thick slices of
rustic bread for a party-perfect appetizer.
For recipe, visit AAHCalendar.com/recipes/october.
October 2016
Sunday
Monday
“Teaching young people cooking can change their habits,
attitudes and politics in regard to food.”
– Bryant Terry
Tuesday
Wednesday
Thursday
Friday
Saturday
1
1996: Lt. Gen. Joe Ballard becomes first African
American to head the Army Corps of Engineers.
2
3
4
5
6
7
8
2000: James Perkins Jr. sworn in as Selma,
Alabama’s, first African American mayor.
1956: Nat “King” Cole becomes first black
performer to host his own TV show.
1864: First black daily newspaper,
The New Orleans Tribune, founded.
2011: Rev. Fred Shuttlesworth, described
by the Rev. Dr. Martin Luther King Jr. as
“the most courageous civil rights fighter
in the South,” dies.
1917: Political activist Fannie Lou Hamer born.
1993: Toni Morrison becomes the first African
American to win the Nobel Prize® in literature.
1941: Rev. Jesse Jackson, political activist
and civil rights leader, born.
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10
11
12
13
14
15
2001: Dr. Ruth Simmons, first African American
leader of an Ivy League institution, elected
18th president of Brown University.
1899: Isaac R. Johnson patents bicycle frame.
1887: Granville T. Woods patents telephone
system and apparatus.
2005: C. Delores Tucker, civil rights activist and
founder of the National Black Congress, dies.
1579: Martin de Porres, first black saint in
the Roman Catholic church, born.
1964: At age 35, Rev. Dr. Martin Luther King Jr.
becomes youngest man to win Nobel
Peace Prize.
1991: Clarence Thomas confirmed as an
associate justice of U.S. Supreme Court.
Rosh Hashanah Begins (sundown)
Columbus Day Observed
Yom Kippur Begins (sundown)
16
17
18
19
20
21
22
1984: Bishop Desmond Tutu wins Nobel
Peace Prize.
1888: Capital Savings Bank of Washington, D.C.,
first bank for African Americans, organized.
1948: Playwright Ntozake Shange, author of
For Colored Girls Who Have Considered Suicide
When The Rainbow Is Enuf, born.
1943: Paul Robeson opens in Othello at the
Shubert Theater in New York City.
1898: The first African American-owned
insurance company, North Carolina Mutual
Life Insurance Co., founded.
1917: Trumpeter Dizzy Gillespie, pioneer
of bebop, born.
1953: Dr. Clarence S. Green becomes
first African American certified in
neurological surgery.
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24
25
26
27
28
29
1996: Sheryl Swoopes becomes first player
signed with the newly created WNBA.
2005: Rosa Parks, civil rights pioneer who
sparked 1955 Montgomery bus boycott, dies.
1992: Toronto Blue Jays manager Cito Gaston
becomes first African American to manage
a team to a World Series title.
1970: Charles Gordone becomes first
African American playright to receive the
Pulitzer Prize for No Place to be Somebody.
1954: Benjamin O. Davis Jr. becomes first
black general in U.S. Air Force.
1998: President Bill Clinton declares HIV/AIDS
a health crisis in racial minority communities.
2015: Simone Biles becomes first woman
to win three consecutive titles at the World
Gymnastics Championship.
United Nations Day
30
31
1979: Richard Arrington elected first African
American mayor of Birmingham, Alabama.
1899: William F. Burr patents switching device
for railways.
Halloween
Smooth operator: Albert Richardson invented and
patented the butter churn in 1891, transforming
the food industry.10
Scan code to watch Bryant Terry video.
2016 Aetna African American History Calendar • aetnaafricanamericanhistorycalendar.com • #AAHCalendar
Kashia Cave
Founder and Chef, My City Kitchen, Inc.
Meriden, Connecticut
Growing up on her grandfather’s farm on the island of Trinidad & Tobago,
Kashia Cave was surrounded by healthful food. “We would bake bread in a
dirt oven. Our eggs came from our ducks or chickens. Anything we ate, we
grew,” she said. “And everyone – no matter what age – had a place and a
responsibility in the kitchen.”
for Foreigners. “Cooking provided a basic life skill that could really help these
families, many of which were single-parent and low-income households.”
This early love for fresh cooking stayed with her when she moved to
Connecticut and raised her two sons. She taught them to cook at an early
age. Soon, their friends also wanted to learn. The neighborhood parents
offered to buy ingredients for these makeshift cooking classes at Cave’s home.
“That’s when I realized there is a need for this in our community,” said Cave,
a graduate of both Lincoln Culinary Institute and the Italian Culinary Institute
This inspired Cave to create My City Kitchen, Inc., a community cooking
program for children ages 6 to 17. It offers two after-school classes per week.
Children learn to cook a healthy recipe and take a portion home to share with
their families. The program has served more than 580 students.
Cave builds the menus around the food that is available in the community,
as well as where students’ families shop. She even takes her students on
trips to the store so that they can plan and shop for their own meals.
“Once kids realize they can make a healthier version of the food they
love, with ingredients they can afford, they get really excited,” she said.
My City Kitchen also creates special programming to meet the needs of the
community. A recent program, Healthy Moms = Healthy Babies, taught teenage
mothers how to make healthful meals for themselves and their children.
Cave said the results have been life changing. One of her students, sent
to her from the juvenile justice program, didn’t speak a word to her for
three weeks. But after building a relationship through food, he became a
passionate junior chef who is graduating with honors.
“Cooking opens the door to change. Teaching children to cook impacts entire
families,” said Cave. “This program is a way to reach out and fight for our
children. That’s why I work so hard.”
Baked Salmon with Mango Salsa
Fresh herbs, greens, fruit and even edible flowers make
this a creative, colorful dish that is packed with healthy
ingredients and easy to prepare.
For recipe, visit AAHCalendar.com/recipes/november.
November 2016
Sunday
Monday
“Cooking opens the door to change. Teaching children to cook
impacts entire families.”
– Kashia Cave
Tuesday
Wednesday
2
1
Thursday
Friday
Saturday
3
4
5
1968: Shirley Chisholm of Brooklyn,
New York, becomes first black woman
elected to Congress.
1945: John H. Johnson publishes first
issue of Ebony.
1983: President Ronald Reagan designates
Martin Luther King Jr. Day a national holiday.
1981: Thirman L. Milner elected mayor of
Hartford, Connecticut, becoming first African
American mayor in New England.
2008: Senator Barack H. Obama elected 44th
president of the U.S., becoming first African
American to be elected chief executive in the
232-year history of the country.
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7
8
9
10
11
12
2012: President Barack H. Obama, the first
African American to hold the office of U.S.
commander-in-chief, elected to a second term.
1989: L. Douglas Wilder elected governor
of Virginia, becoming nation’s first African
American governor since Reconstruction.
1938: Crystal Bird Fauset elected state
representative in Pennsylvania, becoming first
black woman to serve in a state legislature.
1731: Mathematician, urban planner and
inventor Benjamin Banneker born.
2006: Benny Andrews, painter and teacher
whose work drew on memories of his
childhood in the segregated South, dies.
1989: Civil Rights Memorial dedicated in
Montgomery, Alabama.
1941: Mary Cardwell Dawson and Madame
Lillian Evanti establish the National Negro
Opera Company.
Veterans Day
Daylight Saving Time Ends
Election Day
13
14
15
16
17
18
19
1940: The U.S. Supreme Court rules in
Hansberry v. Lee that African Americans
cannot be barred from white neighborhoods.
1915: Booker T. Washington, educator,
author, orator and advisor to presidents
of the U.S., dies.
1881: Payton Johnson patents swinging chair.
1981: Pam Johnson named publisher of
the Ithaca Journal in New York, becoming
first African American woman to head a
daily newspaper.
1980: Howard University airs WHHM,
first African American-operated public
radio station.
1797: Sojourner Truth, abolitionist and
Civil War nurse, born.
1953: Roy Campanella named Most Valuable
Player in National Baseball League for the
second time.
20
21
22
23
24
25
26
1923: Garrett A. Morgan patents traffic
light signal.
1893: Granville T. Woods patents electric
railway conduit.
1930: Elijah Muhammed establishes the
Nation of Islam.
1897: A.J. Beard patents the Jenny Coupler,
used to connect railroad cars.
2014: Charles Sifford, former professional
golfer who helped desegregate the PGA
in America, awarded the Presidential Medal
of Freedom.
1955: The Interstate Commerce Commission
bans segregation in interstate travel.
1883: Sojourner Truth, abolitionist and
Civil War nurse, dies.
Thanksgiving Day
27
28
29
30
1990: Charles Johnson awarded National Book
Award for fiction for Middle Passage.
1961: Ernie Davis becomes first African
American to win the Heisman Trophy®.
1908: Adam Clayton Powell Jr., politician and
civil rights activist, born.
1912: Gordon Parks, writer, filmmaker and
photographer, born.
Henry Blair changed the farming industry when he invented a seed
planter that allowed farmers to increase the efficiency and reduce
the labor needed to plant corn. In 1834, he became only the second
African American inventor to receive a patent.11
Scan code to watch Kashia Cave video.
2016 Aetna African American History Calendar • aetnaafricanamericanhistorycalendar.com • #AAHCalendar
Maxcel Hardy III
Private Chef; Entrepreneur – Chef Max Miami catering company
Chef Max Designs – Chef Coats; Philanthropist; Founder, One Chef
Can 86 Hunger Foundation; Author
Miami, Florida; and New York, New York
Competing at a national level. Improving your life. Changing the world.
It’s not professional sports. It’s the culinary arts.
cooking competitions at the city and regional levels. He was granted a culinary
scholarship. “It was an easy transition from sports to the culinary world,” he said.
cost-effective food. The foundation also provides programming within
schools and community centers.
Maxcel Hardy recognized at an early age the similarities between sports
and cooking. Like most of his friends growing up in Detroit, Michigan, Hardy
had dreams of becoming a professional basketball star. And while he was a
competitive basketball player, he quickly realized that sports were not his
ticket to a better life.
Today, Chef Max has transformed his competitive spirit into an entrepreneurial
one. His Chef Max Miami catering company serves clients in Miami, New York and
Los Angeles. Clients include award-winning music artists, actors, professional
athletes and dignitaries. And his Chef Max Designs company works with local
tailors and designers to create modern, professional chef apparel.
“If you can change one thing in your diet, you can make a difference in your
health,” Hardy said. “Parents and families should shop together, cook together,
and help each other change diet and eating habits.”
“I started taking classes in the Culinary Arts Program in high school.
My teacher, executive chef Edward Bujarski, had traveled the world as a chef.
He inspired me to pursue it as a career,” said Hardy. Hardy began competing in
But his true passion is still rooted in the community. As the founder of
One Chef Can 86 Hunger Foundation, Hardy educates people on America’s
hunger crisis; and teaches families and communities how to access healthy,
Today, Chef Max is focused on inspiring healthy eating, healthy living
and empowerment through food. He also helps judge the youth cooking
competitions that he credits for changing his life. “Becoming a chef wasn’t
the cool thing to do where I was growing up. I didn’t see a lot of African
American chefs. So I’m proud to stand up and show kids what you can
achieve in the culinary arts,” he said. “Now, it’s definitely cool.”
Chipotle Cocoa Rub Chicken with
Mango Chutney
Chipotle and sugar combine to give this chicken recipe
a sweet kick. Add in honey and cocoa powder, top with
a flavorful mango chutney, and you have a dish that’s
unexpectedly delicious.
For recipe, visit AAHCalendar.com/recipes/december.
December 2016
Sunday
Monday
“Parents and families should shop together, cook together, and help
each other change diet and eating habits.”
– Maxcel Hardy III
Tuesday
Wednesday
Thursday
Friday
Saturday
1
2
3
1955: Rosa Parks arrested for refusing to
give her seat to a white man, sparking the
Montgomery, Alabama, bus boycott.
1884: Granville T. Woods patents
telephone transmitter.
1847: Frederick Douglass publishes first
issue of North Star.
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5
6
7
8
9
10
1906: Alpha Phi Alpha, first black Greek letter
fraternity, founded at Cornell University.
2013: Nelson Mandela, revered South African
anti-apartheid icon who spent 27 years in
prison and became South Africa’s first black
president, dies.
1932: Richard B. Spikes patents
automatic gearshift.
1942: Reginald F. Lewis, first African American
to create a billion-dollar business empire
through the leveraged buyout of Beatrice
International Foods, born.
1925: Entertainer Sammy Davis Jr. born.
1872: P.B.S. Pinchback of Louisiana becomes
first black governor.
1846: Norbert Rillieux patents a sugar refiner.
11
12
13
14
15
16
17
1926: Blues singer Willie Mae “Big Mama”
Thornton born.
1995: Willie Brown defeats incumbent
Frank Jordan to become the first African
American mayor of San Francisco.
1944: First black servicewomen sworn
in to the WAVES.
1829: John Mercer Langston,
congressman and founder of Howard
University Law Department, born.
1883: William A. Hinton, first African American
on Harvard Medical School faculty, born.
1976: Andrew Young nominated by
President Jimmy Carter to be U.S. ambassador
to United Nations.
1802: Teacher and minister Henry Adams born.
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19
20
21
22
23
24
1865: Congress passes 13th Amendment,
abolishing slavery.
1875: Educator Carter G. Woodson,
“Father of Black History,” born.
1860: South Carolina secedes from the
Union, initiating the Civil War.
1911: Baseball legend Josh Gibson born.
1883: Arthur Wergs Mitchell, first black
Democrat to be elected to Congress, born.
1867: Sarah “Madam C.J.” Walker,
businesswoman and first black female
millionaire, born.
1832: Charter granted to Georgia Infirmary,
the first black hospital.
Christmas Eve
Hanukkah Begins (sundown)
25
26
27
28
29
30
31
1907: Cab Calloway, bandleader and first
jazz singer to sell 1 million records, born.
1908: Jack Johnson, boxing pioneer, becomes
first African American to win the world
heavyweight boxing championship.
1862: African Methodist Episcopal Zion
(A.M.E.Z.) Church founded in New Bern,
North Carolina.
1905: Earl “Fatha” Hines, “Father of Modern
Jazz Piano,” born.
1924: Author, sportswriter A.S. “Doc”
Young born.
1892: Dr. Miles V. Lynk publishes first black
medical journal for physicians, the Medical and
Surgical Observer.
1930: Odetta, blues and folk singer, born.
New Year’s Eve
Christmas
Kwanzaa Begins
Sweet thinking: In the 1800s, Norbert Rillieux patented a sugar
evaporator that made it easier, safer and faster to process sugar.
Sugar processors around the world adopted use of his machine.12
Scan code to watch Maxcel Hardy III video.
2016 Aetna African American History Calendar • aetnaafricanamericanhistorycalendar.com • #AAHCalendar
Biographies
Alex Askew
Alex Askew is an experienced chef who has committed his career to
educating and supporting African Americans in the culinary arts.
Mr. Askew’s work as a personal chef began at the age of 14 as a result of his
participation in a high school vocational work program. After working in
New York City-area restaurants for six years, he attended the Culinary
Institute of America and graduated in 1989. As a result of his extensive
restaurant experience, Mr. Askew is skilled in a variety of cooking styles
including Cajun, Creole, holistic, Latin and American fusion.
Following graduation, he began food research, development and consulting
for companies that included General Mills, Hilton Hotels, Aramark
Corporation, Specialty Restaurants, as well as private clients.
In 1993, Mr. Askew cofounded BCAGlobal (formerly Black Culinarian
Alliance), an organization dedicated to education, awareness and exposure
for young minority students who wish to pursue careers in the culinary and
hospitality industries.
Mr. Askew has appeared on Good Morning America, the CBS Early Show and
the Food Network, and has received numerous awards and recognitions
for his work. In 2011, he was named Business Leader of the Year by the
Marcella Brown Foundation, and in 2012 received the distinguished New York
Institute of Technology Global Leadership Award. Most recently, Mr. Askew
was awarded the 2014 National Kellogg Fellowship in Leadership and Racial
Equity Healing. Learn more at bcaglobal.org.
Tia Berry
Tia Berry is a chef and kitchen manager dedicated to cooking healthfully—
and sharing her knowledge with others.
Ms. Berry is currently the kitchen manager for the American Heart
Association’s Simple Cooking with Heart® Kitchen in Baltimore, Maryland,
where the public can attend cooking classes focused on preparing
heart-healthy meals.
Her professional kitchen experience includes positions at T.G.I. Friday’s, Mt.
Vernon Hotel’s Bay Atlantic Café and DuClaw Brewing Company. She also
served as a teaching assistant for the nutrition cooking lab at Maryland
University of Integrative Health in Laurel, Maryland.
Ms. Berry is a 2013 graduate of Stratford University’s Culinary Management
program. While attending the program Ms. Berry regularly led cooking
demonstrations on Fox 45’s Morning News Show and prepared food for
After completing high school, Ms. Chase waited tables in the French Quarter,
and developed her love for food and feeding others. In 1946, she married
local musician Edgar “Dooky” Chase, Jr. and joined him in operating Dooky
Chase’s Restaurant, one of the few public places in New Orleans where mixed
race groups could meet to discuss the Civil Rights Movement.
In 2011, Mr. Raiford returned home to Brunswick, Georgia, to become the
sixth-generation farmer on land that has been in his family since 1874.
He is currently launching The Farmer & The Larder, a family-owned culinary
retail space specializing in educational adventures in taste through culinary
classes, kitchen retail and a weekly supper club.
Ms. Chase has received many awards and honors from numerous
organizations, including the NAACP, New Orleans Times-Picayune, National
Conference of Christians and Jews, National Council of Negro Women,
National Restaurant Association, Southern Foodways Alliance, Distinguished
Restaurants of North America, and Southern Food and Beverage Museum.
Mr. Raiford serves on the Slow Food USA board of directors and Slow Meat
Steering Committee. He has a Bachelors of Professional Studies degree
in Culinary Arts from The Culinary Institute of America in Hyde Park, New
York, and a certificate in Ecological Horticulture from UC Santa Cruz and
The Center for Agroecology and Sustainable Food Systems. Learn more at
farmerandlarder.com.
In 2010, Ms. Chase was inducted into the James Beard Foundation’s Who’s
Who of Food & Beverage. She has received honorary degrees from Tulane,
Dillard, Loyola, and Johnson & Wales universities; and Our Lady of Holy Cross
and Madonna colleges. She has served on many boards, including the Arts
Council of New Orleans and the New Orleans Museum of Art; and is a current
member of Women of the Storm and International Women’s Forum. Learn
more at dookychaserestaurant.com.
Maxcel Hardy III
Chef Max Hardy is a private chef, author, entrepreneur and philanthropist
who has prepared dishes for world-famous clientele, grown two successful
companies and made an impact on America’s hunger crisis.
His clientele includes award-winning music artists, actors, professional
athletes and dignitaries. From 2009 through 2014, Mr. Hardy was the
full-time personal chef for NBA All-Star Amar’e Stoudemire. During his
tenure with Stoudemire, the two coauthored a cookbook called Cooking
with Amar’e – 100 Easy Recipes for Pros and Rookies in the Kitchen.
Mr. Hardy is the founder of Chef Max Miami, a catering company that
specializes in a range of American, Asian, Caribbean, French and kosher
cuisine; and employs chefs in Miami, New York and Los Angeles. Outside
the kitchen, Mr. Hardy created Chef Max Designs, a line of chef apparel; and
founded One Chef Can 86 Hunger Foundation, an organization that works to
raise awareness and fight the hunger epidemic in America.
He currently serves on the board of directors of Opportunity Charter School
in Harlem and is a member of the Food Bank for New York City’s Culinary
Council. He has competed on The Food Network’s Chopped; and has been
featured in Bon Appétit and Essence magazines, on Good Day New York and
MSNBC, and in the New York Post.
James Robinson
James Robinson is a professional chef, entrepreneur and advocate for culinary
education for youth and families.
As a professional chef, Mr. Robinson has found success in upscale dining.
He has held positions at many notable Washington, D.C.-area restaurants,
including the Ritz Carlton and Blue Duck Tavern; and has held sous chef
and executive chef positions at the St. Gregory Hotel; Washington Marriott
International; The United States Department of Energy; and Indulj, a historic
D.C. restaurant. This diverse background has helped him cultivate a unique
culinary expertise that includes Thai, Mediterranean, Caribbean and
American cuisine.
Mr. Robinson’s commitment to making five-star dining an accessible, personal
experience led him to found KitchenCray, a company that provides private
dining experiences; and leads classes and events in partnership with schools,
nonprofits, shelters, and other youth- and family-centric organizations.
The organization allows Mr. Robinson to focus on his passion for utilizing his
craft to teach underprivileged youth about healthy eating and raise their
awareness about a career in the culinary arts. Through special KitchenCray
initiatives, Mr. Robinson and his team share their love of cooking with children
and teach parents how to prepare healthy meals.
Mr. Robinson graduated summa cum laude from Monroe College in Bronx,
New York, with a degree in culinary arts. Learn more at kitchencray.com.
cooking shows on Maryland Public Television. As part of the university’s
recruitment efforts, she led cooking demonstrations at high schools
throughout Maryland.
Mr. Hardy continues to excel in culinary arts and has no desire to stop, hoping
with each dish he creates people will be able to “taste his dedication to
excellence in every bite.” Learn more at chefmaxhardy.com.
Elle Simone Scott
Elle Simone Scott is a food stylist and culinary producer with a passion for
mentoring women in the culinary arts.
Ms. Berry has trained under master pastry chef Jan Bandula, and well-known
local chefs Derrick Purcell and Eric Yeager. She has worked closely with
Andrew Zimmern, award-winning host of Travel Channel’s Bizarre Foods.
Dr. Jessica B. Harris
Dr. Jessica B. Harris is an author, editor and translator whose work documents
the foods and foodways of the African Diaspora.
As a freelance food stylist and culinary producer, she has collaborated with
and contributed to television and print publications including the Food
Network, Food Network Magazine, The Cooking Channel, The Katie Couric Show,
ABC’s The Chew and Bravo’s Chef Roble and Co.
Ms. Berry is a member of the American Culinary Federation and is a certified
culinarian and pastry culinarian. Learn more at heart.org/baltimorekitchen.
Dr. Harris is a founding member of the Caribbean Culinary Federation and for
many years was the only American member of the Association des Cuisinières
de la Guadeloupe. She holds degrees from Bryn Mawr College; Queens
College/CUNY; The Université de Nancy, France; and New York University.
Kashia Cave
As founder and executive director of My City Kitchen, Inc. (MCK), Kashia Cave
uses cooking to teach basic life skills to children and young adults.
Ms. Cave developed MCK to pave the way for youth to become responsible
and healthy adults through education and health awareness. MCK’s goal is
to change negative mindsets, and show youth a bigger and brighter future
through cooking. The program gives participants an understanding of where
food comes from and how to prepare it independently; the development
of culinary skills and knowledge helps build confidence and self-esteem.
In addition, MCK’s Healthy Moms = Healthy Babies program focuses on
teaching teen mothers how to provide healthier food options for their babies
and families on a limited budget.
Ms. Cave has been featured in numerous print publications, including The
Hartford Courant, Meriden Record-Journal and New Haven Advocate, as well as
on local CBS, NBC and Fox news programs. She also has received numerous
awards in recognition of her work. In 2011, she was named one of Connecticut
Magazine’s Generation Next 40 Under 40 honorees. In 2013, she received
the Meriden, Connecticut, Board of Education Community Support Award
for Outstanding Support to the Meriden Public Schools; and in 2015 she
received the Meriden/Wallingford NAACP Image Award for Outstanding
Community Service.
Ms. Cave is a graduate of Lincoln Culinary Institute in Hartford, Connecticut;
and the Italian Culinary Institute for Foreigners in Costigliole-D’Asti, Italy.
Learn more at mycitykitchen.org.
Leah Chase
Known as the “Queen of Creole Cuisine,” Leah Chase is a chef, author and
advocate for African American Art.
As executive chef of Dooky Chase’s Restaurant, Leah Chase has fed notable
civic and international leaders, legendary entertainers, United States
presidents and countless others. She was the inspiration for the character
Princess Tiana in Disney’s movie The Princess and the Frog.
Dr. Harris has authored, edited or translated 17 books, including 12 cookbooks;
and has written extensively for scholarly and popular publications.
She has lectured throughout the United States and abroad; and consults
internationally, most recently for the Smithsonian Museum of African
American History and Culture on their new cafeteria, and Oxford/Brookes
University on their Gastronomica Program.
Currently, Dr. Harris is a professor of English at Queens College/CUNY in
New York. She is at work on several new projects, including a book about her
postcard collection entitled In the Dignity of Their Work and the Joy of Their Play;
and A Moment In Time, a memoir about her experience as a member of a circle
of friends in New York City that included Maya Angelou and James Baldwin.
Dr. Harris is series editor for a new series on African Diaspora food, folklore
and material culture.
In 2015, Dr. Harris was honored with a doctorate of humane letters
honoris causa from Johnson & Wales University and the inaugural lifetime
achievement award at the Soul Summit, a gathering of people working in
the area of African American food. Learn more at africooks.com.
Matthew Raiford
Matthew Raiford is a sixth-generation farmer and chef whose focus on
organic farming allows him to bring local, sustainable, flavorful meals
to the table.
Throughout his more than 19 years of experience in the food and hospitality
industry, Mr. Raiford has worked and traveled extensively. He has served as
executive chef of Little St. Simons Island, a private resort located off the coast
of Georgia; executive chef of Haute Catering in Washington, D.C., at the
House of Representatives; and executive chef of Galaxy Diner, the employee
dining facility at Gaylord National Hotel in Maryland. Most recently he held
the position of program coordinator and associate professor of culinary arts
at the College of Coastal Georgia. Mr. Raiford also has taught culinary arts at
colleges in Maryland and Texas.
Ms. Scott also is the founder of SheChef, an organization that mentors
women in the field of culinary arts and provides unique dining experiences
through its Cast Iron Supper Club. SheChef offers a variety of services
for aspiring culinary artists, including consulting, mentoring, recipe
development, cookbook editing, cooking lessons and menu planning.
SheChef has been featured in Black Enterprise magazine, Essence magazine,
and will be highlighted on Centric TV and In Her Shoes blog’s “75 Black
Women-Owned Brands to Support This Holiday & Beyond.”
Ms. Scott is a graduate of the Culinary Academy of New York and has a
Master of Arts in Entertainment Business. Learn more at shechef.org.
Bryant Terry
Bryant Terry is an award-winning chef, educator and author, renowned for
his activism in creating a healthy, just and sustainable food system.
Mr. Terry is a recipient of the 2015 James Beard Foundation Leadership
award. He is currently chef-in-residence at the Museum of the African
Diaspora in San Francisco; where he creates programming that celebrates
the intersection of food, farming, health, activism, art, culture and the
African Diaspora.
His fourth book, Afro Vegan: Farm-Fresh African, Caribbean, and Southern Flavors
Remixed, was published in April 2014 to stellar reviews. Amazon.com named
it one of the best cookbooks of 2014. It was nominated for an NAACP Image
Award in Outstanding Literary Work and was included on several year-end
lists. Mr. Terry also is the author of the critically acclaimed Vegan Soul Kitchen.
Mr. Terry’s activism has earned him numerous accolades. In 2014, the
African American Studies department at UC Berkeley honored him for his
commitment to community development and transformative change.
In 2012, Hillary Clinton chose him as one of 80 American chefs to join the
American Chef Corps. That same year, TheRoot.com included him on its list
of “100 Most Influential African Americans,” and he also received recognition
on TheGrio.com’s list of “100 African Americans Making History Today.”
Mr. Terry graduated from the Chef’s Training Program at the Natural Gourmet
Institute for Health and Culinary Arts in New York City. He holds an M.A. in
History from New York University and a B.A. with honors in English from Xavier
University of Louisiana. Learn more at bryant-terry.com.
2016 Aetna African American History Calendar • aetnaafricanamericanhistorycalendar.com • #AAHCalendar
Biographies
Haile Thomas
Haile Thomas is a 15-year-old youth health advocate, motivational
speaker, vegan chef, and founder and executive director of The HAPPY
Organization, Inc.
Rodney K. Taylor
Rodney K. Taylor is a pioneer and expert in revolutionizing school nutrition.
Currently, Mr. Taylor is the director of Food and Nutrition Services for the
Fairfax County Public Schools (FCPS) in Virginia. Prior to FCPS, Mr. Taylor
was employed as the director of Nutrition Services for the Riverside Unified
School District in Riverside, California.
Established in 2012, HAPPY stands for Healthy Active Positive Purposeful
Youth. Through HAPPY, Ms. Thomas works to engage, educate and inspire
youth and families to embrace healthy habits through cooking classes,
basic nutrition education and physical activities that are healthy, fun
and engaging.
A noted pioneer and expert in farm-to-school salad bars, Mr. Taylor is known
for establishing the Farmers’ Market Salad Bar program in 1997 while working
as director of Food and Nutrition Services in the Santa Monica-Malibu Unified
School District in Santa Monica, California.
Ms. Thomas was one of the first young chefs featured on season one of
Rachael vs. Guy Kids Cook-Off on the Food Network. Today, she hosts the
Plant-Powered Haile YouTube Channel, where she shares delicious and
nutritious plant-powered recipes. She is a junior chef advisor for Hyatt Hotel’s
For Kids By Kids menu; and a contributing writer for Edible Baja Arizona and
Polish Magazine, where she shares healthy recipes and encourages readers to
explore new plant-based foods and flavors.
Mr. Taylor has served on the California State Board of Food and Agriculture,
the University of California President’s Advisory Commission for Agriculture
and Natural Resources, and the Network for a Healthy California’s Executive
Committee.
Mr. Taylor is the recipient of numerous honors and awards, including the
California Endowment’s Health Heroes Award, Loma Linda University Award
for The Promotion of Healthy Lifestyles — For Outstanding Commitment
to the Public’s Health, The Riverside Human Relations Commission Heroes
Award, and the NAACP Education Award. Learn more at
fcps.edu/fs/food/index.shtml.
Ms. Thomas serves on several advisory boards, including the Canyon
Ranch Institute Life Enhancement Program®, where she works with former
Surgeon General Dr. Richard Carmona and his team of experts. She is health
ambassador for Hip Hop Public Health and ambassador chef for Wholesum
Harvest Family Farms, Inc., where she develops healthy recipes and cooking
videos. Ms. Thomas also is a certified healthy living ambassador with the
University of Arizona’s Cooperative Extension 4-H Program.
Her media appearances include: the Food Network, The Rachael Ray
Show, Dr. Oz, the TODAY show, Home & Family Show on the Hallmark Channel,
O, The Oprah Magazine, Teen Vogue, and YES! Magazine. Learn more
at thehappyorg.org.
Toni Tipton-Martin
Toni Tipton-Martin is an award-winning food and nutrition journalist, and
community activist dedicated to building a healthier community.
In 1991, she became the first female African American food editor at a
major daily newspaper. Today, she is author of The Jemima Code: Two Centuries
of African American Cookbooks, a reflection on the history and culture found
throughout her collection of historic cookbooks. She writes a blog and runs a
traveling exhibit also called The Jemima Code.
Ms. Tipton-Martin coauthored A Taste of Heritage: New African-American
Cuisine, wrote a chapter in South for Culinaria: The Food of the United States and
published a historic reprint of The Blue Grass Cook Book.
She is founder of The SANDE Youth Project, an organization dedicated to
improving the lives of families by combating childhood hunger, obesity
and disease; and promoting the connection between culture, cooking and
wellness. SANDE’s outreach includes cultural exhibits, hands-on cooking
demonstrations and community events. In 2014, Ms. Tipton-Martin received
the John Egerton Prize for her efforts.
Ms. Tipton-Martin is on the James Beard Awards Committee and the
African Heritage Diet Pyramid Advisory Committee. She is a member of
several organizations, including the International Association of Culinary
Professionals, and is cofounder of Southern Foodways Alliance and
Foodways Texas.
Ms. Tipton-Martin has appeared on the Cooking Channel’s Foodography, the
PBS feature Juneteenth Jamboree and has been a featured speaker at colleges
and culinary associations throughout the country. Her writing has appeared
in numerous journals and magazines, including Gastronomica and Cooking
Light magazine. Learn more at tonitiptonmartin.com.
Life Enhancement Program is a registered trademark of CR License, LLC.
Photography Locations
Introduction: Brooklyn, New York
January: Star Career Academy of New York
February: American Heart Association’s Simple Cooking
with Heart® Kitchen, Baltimore, Maryland
March: Tattered Cover Book Store, Denver, Colorado,
FERGUSON Bath, Kitchen & Lighting Gallery, Aurora, Colorado
April: The Farmer & The Larder, Brunswick, Georgia
May: Fairfax County Public Schools, Springfield, Virginia
June: Dooky Chase’s Restaurant, New Orleans, Louisiana
July: Mess Hall Food Community, Washington, D.C.
August: Akwaaba Bed and Breakfast, Brooklyn, New York
September: Community Gardens of Tuscon, Arizona
October: Museum of the African Diaspora, San Francisco, California
November: Lincoln Culinary Institute, Hartford, Connecticut
December: BluJeen Restaurant, Harlem, New York
Opportunity Charter School, Harlem, New York
NYC Food Bank
Food Stylists
Cover: Kendra E. Smith
January: Roscoe Betsill
February: Dan Macy of DANTASTICFOOD
March: Outside The Box, Inc.
April: Christi Henri
May: Lisa Cherkasky
June: Kendal Gensler
July: Harry McMann
August: Airis Johnson
September: Ellen Straine
October: Jocelyn Jackson – JUSTUS KITCHEN
November: Elizabeth Bell
December: Roscoe Betsill
Special thanks to those whose effort and time
helped create this calendar:
Aetna African American Employee Resource Group
Mark Callahan, Director, Aetna Design
Miguel Centeno, M.P.A., Senior Director, Community Relations
Jane M. Condron, Paralegal, Law & Regulatory Affairs
Anjie Coplin, Communications Director, Enterprise Communications
Deb Corbin, Community Relations and Urban Marketing
Grace Figueredo, Vice President, Diversity and Inclusion
Kristine Grow, Executive Director, Corporate Communications
Tanya Hall, Regional Director, Community Relations,
Northeast and Mid-Atlantic
Cinna Harvey-Ellis, Paralegal, Law & Regulatory Affairs
Mimi Johnson, Regional Director, Community Relations, Mid-America
William I. Kramer, Vice President, Healthcare Counsel,
Law and Regulatory Affairs
Laurel Levy, Regional Director, Community Relations, Southeast
Shawnette Rattigan, Project Manager, Enterprise Communications
Thomas Wynn, Print Production Specialist
Creative Development
The Pita Group
Rocky Hill, Connecticut
Credits
Produced by Aetna Inc.
Hartford, Connecticut
Photography Assistants
Michael DeStefano
Kendal Royer
Executive Sponsors
Floyd W. Green, III, Vice President, Community Relations
and Urban Marketing
Thomas Sanford, Vice President, Enterprise Communications
Printer
Allied Printing, Manchester, Connecticut
Project Manager
Peggy Garrity, Business Project Program Manager
Corporate Communications
Project Assistants
Myrna Blum
Sharon Valechko
Lisa Santoro, Design Director and Designer
Laura Campbell, Designer
Content Development
Cursive Content Marketing
North Haven, Connecticut
Emily Cretella, Writer
Stacy Firth, Copyeditor
Photography
Lou Jones Studio
Boston, Massachusetts
Lou Jones, Photographer
To Order Calendars
Additional calendars are available for $4 each.
To order please send a check, payable to Aetna, to:
Aetna African American History Calendar
Corporate Communications
151 Farmington Avenue, RT63
Hartford, CT 06156
Phone: 860.273.0509
Fax: 860.273.2697
Resources
1
2
3
4
5
6
http://blackinventor.com/george-washington-carver/
http://www.biography.com/people/augustus-jackson-21329851
http://www.encyclopedia.com/topic/Rolling_Pin.aspx
https://en.wikipedia.org/wiki/Madeline_Turner
https://webfiles.uci.edu/mcbrown/display/hall.html
http://www.ehow.com/about_5347075_history-biscuit-cutter.html
7
8
9
10
11
12
http://blackinventor.com/willis-johnson/
http://blackinventor.com/george-crum/
http://blackinventor.com/joseph-lee/
http://blackinventor.com/albert-richardson/
http://blackinventor.com/henry-blair/
http://blackinventor.com/norbert-rillieux/
2016 Aetna African American History Calendar • aetnaafricanamericanhistorycalendar.com • #AAHCalendar
Brazilian Greens
Dr. Jessica B. Harris
Chili-Dusted Pan-Seared Chicken Medallions
with Roasted Apple & Black-Eyed Pea Relish
Serves 4
Serves 10
INGREDIENTS:
• 2 pounds fresh young collard greens
• 3 tablespoons olive oil
• 8 cloves garlic, minced (or to taste)
• 1 tablespoon water
Alex Askew
DIRECTIONS:
Wash the collard greens thoroughly and
bunch them together. Take each bunch, roll it
tightly, and cut it crosswise into thin strips.
Heat the oil in a large, heavy skillet over
medium heat, then cook the garlic, stirring
until it is slightly browned. Add the collard
strips and cook, stirring constantly for five
minutes until the greens are soft but retain
their bright green color. Add a tablespoon of
water, cover, lower the heat and continue to
cook for 2 minutes.
Serve hot with the hot sauce of your choice.
INGREDIENTS:
• 12 Granny Smith apples, small dice
• 1 cup water
• 1/2 cup lemon juice
• 4 ounces turkey bacon, medium dice
• 3 ounces canola oil
• 1/4 cup minced garlic
• 6 ounces onion, small dice
• 1/2 pound black-eyed peas
(soaked in water overnight)
• 2 quarts chicken stock
• 3 bay leaves
• 20 4-ounce chicken medallions
• 1 quart buttermilk
• 1 quart apple cider
(juice can be substituted)
• 1/4 cup sherry wine vinegar
• 2 green peppers, small dice
• 3 red peppers, small dice
• 3 tablespoons cilantro, finely chopped
• 1 tablespoon crushed pepper
• 1 bunch scallions, thinly sliced
• 2 tablespoons salt
• 1 tablespoon pepper
CHILI SPICE MIX INGREDIENTS:
• 2 cups chili powder
• 1/4 cup brown sugar
• 1 cup flour
• 1/4 cup paprika
• 1/4 cup parsley, finely chopped
• 3 tablespoons sage, finely chopped
• 3 tablespoons salt
• 1 tablespoon fine ground pepper
Blackened Tilapia and Strawberry Kiwi Salsa
Tia Berry
Serves 4
STRAWBERRY KIWI SALSA INGREDIENTS:
• 1 1/2 cups diced strawberries (Approximately 1/2 pound. You can also
substitute cantaloupe, melon or mango,
based on what is in season or on sale.)
• 1 medium kiwi, peeled and diced
• 1/2 medium cucumber, peeled and diced
• 2 tablespoons chopped fresh cilantro
• 1/4 cup red onion, thinly sliced (optional)
• 1/4 medium jalapeño pepper, seeded and minced (optional)
BLACKENED TILAPIA INGREDIENTS:
• 2 tablespoons chili powder
• 2 teaspoons garlic powder
• 2 teaspoons cumin
• 2 teaspoons paprika
• 1/2 teaspoon salt
• 4 4-ounce tilapia fillets (other flaky white
fish, such as flounder, sole or red fish may
be substituted for tilapia)
See reverse for directions.
See reverse for directions.
Skinny Brownies
Toni Tipton-Martin
Curried Shrimp with Pearl Couscous and Vegetables
Matthew Raiford
Mexican Chopped Salad with
Yogurt Cilantro Lime Ranch Dressing
Rodney K. Taylor
Makes 12 – 16 Brownies
Serves 4
Serves 8 – 10
FROSTING INGREDIENTS:
• 2 tablespoons butter
• 2 tablespoons unsweetened cocoa
• 1/2 cup powdered sugar
• 1 tablespoon skim milk
• 1 teaspoon vanilla
BROWNIES INGREDIENTS:
• 1/2 cup all-purpose flour (if you prefer fudgy
brownies, replace all-purpose flour with
cake flour and omit the frosting)
• 1/2 cup unsweetened cocoa
• 1/4 teaspoon salt
• 1/2 cup egg substitute
• 1/4 cup sugar
• 6 tablespoons unsweetened applesauce
• 2 tablespoons butter, margarine or oil
• 1 1/2 teaspoons vanilla
• 1/4 cup chopped toasted black walnuts
INGREDIENTS:
• 1 1/2 pounds large shrimp
• 1 tablespoon plus 1 teaspoon curry
• 1 teaspoon smoked paprika
See reverse for directions.
• 1/2 teaspoon cayenne (optional)
• 2 teaspoons sea salt
• 2 1/4 cups water
• 2 cups pearl couscous
• 2 tablespoons coconut oil
• 8 cloves of garlic, smashed
• 1/4 cup red pepper, small diced
• 1/2 cup tomatoes, medium diced
• 2 cups packed arugula
• 1 1/4 cup coconut milk
• Additional curry, sea salt and cracked
black pepper to taste
See reverse for directions.
MEXICAN CHOPPED SALAD
INGREDIENTS: • 1 head Romaine lettuce, chopped
• 2 ears of corn (raw), kernels cut from cob
• 4 mini (or 1 large) orange peppers, diced
• 4 Roma tomatoes, diced
• 1 cucumber, peeled and diced
• 1/2 medium red onion, chopped
• 2 avocados (ripe but still slightly firm), diced
• 1 can black beans, drained and rinsed
YOGURT CILANTRO LIME RANCH DRESSING
INGREDIENTS: • 1 cup plain Greek yogurt
• 2 tablespoons mayonnaise
• 6 tablespoons milk
• 1/2 cup packed cilantro, very finely chopped
• 1 clove garlic, minced
• 1/2 teaspoon onion powder
• 1/4 teaspoon cumin
• 2-3 pinches of cayenne pepper
• Salt and freshly ground black pepper,
to taste
• 2 tablespoons fresh lime juice
DIRECTIONS:
Add all salad dressing ingredients in a mixing
bowl and whisk to combine (add more milk/
lime juice if desired for a thinner consistency).
Toss all salad ingredients together in a bowl.
Add the salad dressing.
Chicken Creole with Shrimp
Leah Chase
JR’s Fisherman Soup
James “Chef JR” Robinson
“No Bahn Mi”: Shiro Miso Flank Steak Lettuce Wraps
with Pickled Vegetables
Elle Simone Scott
Serves 4 – 6
Serves 2
Serves 4: Two Wraps Per Person
INGREDIENTS:
• 6 5-ounce boneless, skinless chicken breasts
• 1 tablespoon salt
• 1/2 teaspoon white pepper
• 1/4 cup vegetable oil
• 1 cup onions, chopped
• 1/2 cup green peppers, chopped
• 2 cups whole tomatoes with liquid
• 2 cups water
• 2 cloves garlic, mashed and chopped
• 1/2 teaspoon ground thyme
(or 2 sprigs fresh)
• 1/4 teaspoon cayenne pepper
• 12 small whole okra
• 1 pound shrimp, peeled and deveined
• 1 tablespoon parsley, chopped
DIRECTIONS:
Season chicken with 1 teaspoon salt and the white pepper. In large skillet or chicken fryer, heat
the vegetable oil. Place seasoned chicken in hot oil, turning as it cooks (about 6 minutes).
Lower heat. Remove chicken and set aside.
INGREDIENTS:
• 6 shrimp
• 4 clams
• 4 mussels
• 1 ounce lobster meat
• 1 ounce lump crabmeat
• 1 yellow onion, diced
• 1 teaspoon tomato paste
• 1 scotch bonnet
• 1 bay leaf
• 1 teaspoon chopped garlic
• 1 teaspoon saffron
• 1 teaspoon chopped parsley
• 2 cups seafood stock
• 2 teaspoons olive oil
• Shells of 6 shrimp
• Body of 1 lobster
• Salt and pepper to taste
Continued on reverse.
DRESSING INGREDIENTS:
• 1/3 cup agave
• 3 heaping tablespoons Dijon mustard
• 3 tablespoons white wine vinegar
• Salt to taste
SLAW INGREDIENTS:
• 1/2 cup radishes, sliced
• 1 small purple cabbage, sliced
• 2 medium green apples, shredded
• 4 tablespoons cilantro, chopped
Texas Caviar on Grilled Rustic Bread
Bryant Terry
Serves 4 – 6
Makes 4 Sandwiches
BBQ JACKFRUIT SANDWICH INGREDIENTS:
• 2 tablespoons olive oil
• 2 cans of young jackfruit
• Salt and preferred all-purpose seasoning
to taste
• 1/2 cup - 1 cup preferred BBQ sauce
• 8 toasted slices preferred bread
See reverse for directions.
SHIRO MISO FLANK STEAK INGREDIENTS:
• 1/2 cup white miso
• 1 tablespoon ginger, grated and peeled
• 2 teaspoons spicy mustard
• 1 clove garlic, minced
• 1 teaspoon sea salt
• 4 tablespoons vegetable oil
• 2 pounds grass-fed beef flank steak
• 6 leaves butter lettuce
• 1/4 cup cilantro for garnish
See reverse for directions.
DIRECTIONS:
Preheat a medium pot over medium heat. Add olive oil. Once hot, add shrimp and lobster shells.
Cook for 5 minutes, and then add onions, garlic and tomato paste. Cook for 8 minutes, and then
add seafood stock.
Continued on reverse.
BBQ Jackfruit Sloppy Joe Sandwich with Apple Slaw
Haile Thomas
PICKLED VEGETABLES INGREDIENTS:
• 1 cup apple cider vinegar
• 2 tablespoons sugar
• 3 teaspoons kosher salt
• 1/4 cup radishes, cleaned and sliced
• 1/4 cup carrots, shredded
• 1/4 cup jalapeño peppers, sliced
• 1/4 cup red onions, sliced
INGREDIENTS:
• 2 whole sun-dried tomatoes or a scant
1/4 cup of slices
• 2/3 cup dried black-eyed peas, sorted
and soaked in water overnight
• 1 3/4 teaspoons coarse sea salt
• 3/4 cup extra virgin olive oil
• 16 large cloves garlic, thinly sliced
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons red wine vinegar
• 1 1/2 cups seeded heirloom tomatoes,
diced in 1/4-inch pieces
Serves 4-6
• 1 cup green bell pepper, diced in
1/4-inch pieces
• 1/2 cup yellow bell pepper, diced in
1/4-inch pieces
• 1/4 cup red onion, diced in 1/4-inch pieces
• 2 jalapeño peppers, seeded and diced into
1/4-inch pieces
• 1/2 cup packed minced cilantro
• Freshly ground black pepper
• 1 large loaf rustic bread, cut into about
12 1/2- to 3/4-inch slices
DIRECTIONS:
Put the sun-dried tomatoes in a small heatproof bowl and add enough boiling water to cover.
Let soak for 5 minutes. Drain the black-eyed peas and rinse them well. Transfer to a medium
saucepan and add water to cover by 2 inches.
Continued on reverse.
Chipotle Cocoa Rub Chicken with Mango Chutney
Maxcel Hardy III
Serves 4
CHIPOTLE COCOA RUB CHICKEN
INGREDIENTS:
• 3.5 pounds chicken, skin on
(remove skin for a healthier option)
• 2 tablespoons chipotle (minced)
• 2 tablespoons olive oil
• 1/2 cup light brown sugar
• 1/4 cup white sugar
• 5 tablespoons cocoa powder
• 3 tablespoons honey
• 2 teaspoons salt
• Salt and pepper for taste
Baked Salmon with Mango Salsa
Kashia Cave
MANGO CHUTNEY INGREDIENTS:
• 2 mangos, diced
• 1 ripe plantain, diced
• 1/4 bunch of cilantro, chopped
• 1 small red onion, diced
• 1 red pepper, diced
• 1 green pepper, diced
• 1/2 cup agave
• 2 tablespoons olive oil
• 1/4 cup vinegar
• Salt and pepper for taste
See reverse for directions.
MANGO SALSA INGREDIENTS:
• 1 kiwi, peeled and diced small
• 1 whole ripe mango, peeled and diced small
• 1/2 red sweet pepper, cleaned and diced small
• 1 tablespoon cilantro, chopped fine
• 1/2 teaspoon fresh-squeezed lemon or
lime juice
• 1/2 poblano pepper, seeded and diced small
• Salt and black pepper to taste
RAINBOW MICROGREEN SALAD
INGREDIENTS:
• 1 pack of mixed rainbow microgreens
• 1 small pack of edible flowers
• Drizzle of extra virgin olive oil
My Favorite Recipe
BAKED SALMON INGREDIENTS:
• 1 cup orange juice
• 1 tablespoon fresh chopped dill
• 1 tablespoon fresh chopped sage
• 1 tablespoon fresh chopped thyme
• 1 tablespoon fresh chopped rosemary
• 2 teaspoons fresh grated ginger root
• 1 teaspoon orange zest
• Dash of paprika
• Salt and pepper to taste
• 4-6 pieces fresh salmon, 4-6 ounces each
See reverse for directions.
Recipe Cards
Tear out these recipe cards, and use them to cook up your favorites.
(And don’t forget to share your food photos online using the hashtag
#AAHCalendar!)
From savory sides to sweet desserts, from spicy main courses to simple
snacks, this collection of healthy recipes includes dishes as unique
and flavorful as the culinary professionals who crafted them.
Blackened Tilapia and Strawberry Kiwi Salsa
Tia Berry
DIRECTIONS:
Place all salsa ingredients in a medium bowl and toss. Keep in refrigerator until
ready to serve.
In a small bowl, mix dry ingredients to create seasoning mixture. Pat each fish filet dry.
Generously coat fish with seasoning mixture on one side.
Spray large skillet with cooking spray and heat over high heat. Place fish in pan, seasoning
side down, and cook for 3 minutes. While cooking, generously coat the other side with the
seasoning mixture.
Flip fish and cook 3 minutes longer. Plate and top with salsa.
Chili-Dusted Pan-Seared Chicken Medallions with
Roasted Apple & Black-Eyed Pea Relish
Alex Askew
DIRECTIONS:
Toss apples in bowl with water and lemon
juice, set aside.
In small stockpot, sweat turkey bacon in
canola oil until lightly crispy. Add garlic
and onion and sweat 2 minutes more. Add
black-eyed peas and chicken stock to cover,
then add bay leaves and simmer until tender
(approximately 45 minutes).
Remove chicken from buttermilk. Pat dry, dust
with chili spice mix and pan sear in skillet with
canola oil (approximately 3 minutes on each
side) over medium heat.
When beans are done, remove bay leaves,
pour off cooking liquid and combine
with apple cider and vinegar. Reserve in
mixing bowl.
Check for doneness (internal temp of 165˚F ).
Serve with warm relish. Garnish with fresh
herbs or microgreens.
Curried Shrimp with Pearl Couscous and Vegetables
Matthew Raiford
Skinny Brownies
Toni Tipton-Martin
DIRECTIONS:
Preheat oven to 375° F.
DIRECTIONS:
To make the frosting, beat butter until light and fluffy. Add 2 tablespoons cocoa, powdered
sugar, milk and 1 teaspoon vanilla and beat until smooth. Set aside.
Pour water into pot and bring to a boil.
While waiting for the water to boil, place the
couscous on a sheet pan and cook in the
oven for approximately 10 minutes. Check
frequently after the first 5 minutes; couscous
should be toasted just until it reaches a
golden brown color.
Pour couscous into boiling water. Add 1
teaspoon curry and 1 teaspoon sea salt, then
turn down to a simmer and stir occasionally
until couscous has absorbed the water.
DIRECTIONS:
To make the pickled vegetables, bring vinegar, sugar and 3 teaspoons kosher salt to a boil and
whisk until sugar and salt dissolve, about 1 minute. Remove from heat and add all liquid and all
vegetables into a sealable container and refrigerate. Can be held up to two weeks.
Combine the rest of the relish ingredients,
add to beans. Let marinate for 30 minutes.
Add roasted apples and toss lightly. Add salt
and pepper to taste. Reserve for service.
While beans are cooking, lightly tap/pound
chicken on both sides and marinate in
buttermilk for 1 hour. Combine chili spice
mix ingredients and reserve on side.
Place shrimp in bowl and sprinkle on 1
tablespoon curry, smoked paprika, cayenne
and 1 teaspoon sea salt. Toss until shrimp
are coated, then place in refrigerator for
15 minutes.
“No Bahn Mi”: Shiro Miso Flank Steak Lettuce Wraps
with Pickled Vegetables
Elle Simone Scott
Drain apples, toss with small amount of oil
and roast (on nonstick baking sheet) for
20 minutes at 375° F or until they start to
caramelize. Remove from oven and cool
slightly.
Heat 1 tablespoon coconut oil in a sauté pan
until small whisps of smoke appear. Remove
shrimp from refrigerator and sauté 1 minute
on each side. Add 1/4 cup coconut milk to
pan with shrimp and cook for an additional
1 to 2 minutes until coconut milk bubbles
and starts to thicken. Turn off heat.
In a separate sauté pan on medium heat,
add 1 tablespoon coconut oil and sauté garlic
until golden brown. Add red pepper and
tomatoes and sauté 1 additional minute.
Add the remaining coconut milk to vegetables
and allow to start to bubble, then toss in
couscous and arugula and stir until arugula
starts to wilt.
Preheat oven to 350° F.
Stir together flour, 1/2 cup cocoa and salt in a medium bowl and set aside. In a large bowl,
combine egg substitute, sugar, applesauce, butter and 1 1/2 teaspoons vanilla. Beat well with
a wooden spoon to mix. Stir in flour mixture about 20 times, just to blend. Gently stir in walnuts.
Be careful not to overmix.
Pour the batter into an 8-inch square cake pan sprayed with nonstick vegetable spray. Bake for
25 to 30 minutes. Let cool completely on a wire rack. Remove from pan to a serving plate and
top with frosting.
Remove from heat. If needed, adjust seasoning
with curry, salt and cracked pepper. Place
couscous mixture in bowl and top with shrimp.
JR’s Fisherman Soup
James Robinson
Chicken Creole with Shrimp
Leah Chase
DIRECTIONS:
Let the stock come to a rolling boil, and bring it down to a simmer. Strain stock. Add the saffron,
scotch bonnet and bay leaf. Let everything simmer for 45 minutes, and then add the rest of
the seafood. Cook until the clamshells are open (about 5 to 8 minutes). Add salt and pepper to
taste. Garnish with parsley and serve.
DIRECTIONS:
Sauté onions in skillet until they turn translucent. Add the green peppers, stir and cook
for 3-4 minutes. Add whole tomatoes to the onion mixture, mashing the tomatoes as
you stir. Add water, garlic, thyme, cayenne pepper and remaining salt. Cook on high
heat for 4 minutes.
Lower heat; return chicken to sauce. Add okra and cook for 10 minutes until okra are
just tender. Add shrimp and cook until shrimp turn pink, about 5 minutes. Add parsley
and serve over buttered rice.
In a bowl, whisk white miso, ginger, mustard, garlic, 1 teaspoon salt and 2 tablespoons oil until
it reaches a paste-like consistency.
Add flank steak to the bowl, making sure both sides are coated with marinade. Cover and
refrigerate overnight or at least 30 minutes.
Heat a grill or grill pan and brush with remaining 2 tablespoons of oil. When grill starts to smoke,
place steak on and cook 3-5 minutes on each side or until desired doneness. Let rest for 5
minutes and slice against the grain.
Place 3 slices of steak in each lettuce leaf and top with pickled vegetables and cilantro.
Baked Salmon with Mango Salsa
Kashia Cave
Texas Caviar on Grilled Rustic Bread
Bryant Terry
BBQ Jackfruit Sloppy Joe Sandwich with Apple Slaw
Haile Thomas
DIRECTIONS:
Add all salsa ingredients to a medium bowl and mix well. Season with salt and pepper to taste,
then set aside.
Bring to a boil over high heat. Decrease the
heat to medium, skim off any foam, and
partially cover. Cook until beans are soft but
still firm, 40 to 50 minutes. Stir in 1 teaspoon
of salt and simmer for 10 minutes. Drain in a
colander, rinse under cold water for 1 minute,
then set aside to cool.
DIRECTIONS:
Mix all dressing ingredients together until the dressing is smooth. In a separate bowl, toss all
of the slaw ingredients together. Pour the dressing on the slaw and toss well. Let the slaw sit
in the fridge for 15-20 minutes.
Add all salad ingredients to a medium bowl and mix well, then set aside.
Preheat oven to 375° F. Add the first 9 baked salmon ingredients to a medium bowl and
mix well.
Spray a baking dish with cooking spray and place the salmon in the dish, then pour the
orange juice mixture over the salmon and bake for 10-12 minutes.
Once the salmon reaches an internal temperature of 160° F, place the salmon on top of the
microgreen salad and garnish with the mango salsa. Serve immediately.
Meanwhile, warm the oil in a medium skillet
over low heat. Add the garlic and cook,
stirring occasionally, until the garlic is crispy
and golden brown, 8 to 10 minutes. Strain
the garlic oil through a fine-mesh sieve into
a bowl and reserve the garlic.
Drain the sun-dried tomatoes, finely chop,
and put in a blender. Add the lemon juice,
vinegar, and remaining 3/4 teaspoon salt,
then process. With the blender running, pour
in 1/4 cup of the garlic oil in a slow stream
and process until creamy.
Transfer the blended mixture to a large bowl.
Add the black-eyed peas, tomato, green and
yellow bell peppers, onion, jalapeño and half
of the cilantro. Stir gently until well combined,
then cover and let rest at room temperature
for 1 hour.
Preheat the oven to 400° F. Season the
black-eyed pea mixture with black pepper
and, if desired, more salt.
Lightly brush each slice of bread with garlic
oil, saving any leftover for drizzling. Put the
bread on a large baking sheet and bake,
without turning, until lightly browned and
toasted on top, 6 to 10 minutes. Top each
slice with a heaping 2 tablespoons of the
black-eyed pea mixture. Garnish with a few
slices of crispy garlic and a scattering of the
remaining cilantro. Drizzle with garlic oil.
Chipotle Cocoa Rub Chicken with Mango Chutney
Maxcel Hardy III
DIRECTIONS:
Preheat oven to 375° F.
Combine chipotle, olive oil, the sugars, cocoa powder, honey and salt in a medium-sized
bowl. Toss chicken until all pieces are completely coated with the rub. Marinate for 24 hours
if time permits.
Place chicken on a nonstick baking pan, and place in oven for 35 minutes or until the
chicken reaches an internal temperature of 165° F.
To make the mango chutney, add olive oil, mango, plantain, red onion and peppers to a
medium saucepot. Sauté for 3 minutes on medium heat. Add agave, cilantro and vinegar,
and let it reduce for 5 minutes. Add salt and pepper to taste.
Top chicken with mango chutney.
Heat a medium pan to medium-high heat and add olive oil. Drain the cans of jackfruit and
pick out the little pockets inside of the fruit. Add the jackfruit to the pan and cook for about
3 minutes.
Add salt and seasoning to taste and continue to sauté for 1-2 minutes. Next, add the BBQ
sauce and coat all pieces of jackfruit. Cover the pan and allow the jackfruit to simmer down
in the BBQ sauce for 15-20 minutes.
When the jackfruit is done cooking, take a pair of tongs and shred until it becomes stringy.
Add jackfruit and slaw to slices of toasted bread and serve.