The Hated Peanut Butter Sandwich by John H

John H is of American decent who has an appreciation for American culture and foods such as the peanut butter sandwich. John has been happily married for about twenty years. He has four great children who are all in school. His life is fulfilling and sometimes chaotic. Graduating Fairleigh Dickinson this year is a milestone which will be fully appreciated upon completion. John has enjoyed his tenure at FDU and future endeavors look bright and limitless.

I have always admired the peanut butter sandwich.  The simplistic nutrition which it represents has been challenged recently to mean much more than food. It may be possible to discover the basis of the newfound controversy in the sandwiches history. The origin of peanut butter dates back to 1880. The inventor was Dr. Ambrose W Straub (Stratley, 1).  Dr. Straub thought to crush peanuts into an edible food for his patients with bad or no teeth so they could get the protein they were missing in their diet (Stratley, 1). If the mother of invention is necessity, then peanut butter must be considered a recipe for the improvement of lives. However there are some who see peanut butter as a threat. Some today consider a peanut butter sandwich a symbol of “white privilege”. It’s a good thing Dr. Straub saw peanut butter in a different light. He saw peanuts as nutrient rich and crushed them into a tasty treat which could be served on bread. The peanut butter sandwich has been a lunchtime staple at home and at schools for generations.  Hopefully the criticism of white privilege will end up in the garbage along with the protests of a few clouded minds.

 The peanut butter creation resolved a nutritional dilemma. Understanding how the claim to racism came about is a mystery. Peanut butter actually has a different claim to fame. People simply like the taste.  According to Stratley,” Dr. Straub brought peanut butter to the world fair in 1893 where the crushed peanut was first introduced to the world” (Stratley, 1). Dr. Straub recognized his peanut paste was a great protein substitute since it contained sufficient nutrients. It is a viable alternative for folks who could not eat meat. The Patent office even issued Straub a patent. “On February 4, 1903 Dr. Straub received patent number 721,621 for a mill for grinding peanuts into butter” (Stratley, 1). Another great advantage of peanut butter is that it does not need refrigeration.  It can last for many weeks in the same container retaining its freshness. It was inevitable that peanut butter would become commercially produced with all these benefits as well as its great taste.

On occasion science creates a simple product which becomes loved by the public. Apparently sometimes it can be hated as well. Peanut butter is a living testament.  According to the History of Peanut Website, “By 1920 the crushed peanut paste of Dr. Straub was so loved it was mass produced under the Skippy and Peter Pan brand name” (Stratley, 1). Who would have guessed a controversy would develop in the twenty first century. I have memories during my childhood of my friends and I having lunch in the school cafeteria. Most of us who brought our lunch from home brought a peanut butter sandwich of some type or another. Sometimes I would have peanut butter and grape jelly…sometimes strawberry. It is interesting how peanut butter compliments almost any flavor of jelly. I would have to say thumbs down to mint though.  Peanut butter even made it into cookies and cakes. Who knew the crushed peanuts of Dr. Straub were so versatile and yet controversial.

I was convinced of peanut butter’s never ending appeal until the headlines were printed. My family remained in the dark. My son is a perfect example of a child who knew where his peanuts were buttered. He would only eat peanut butter and butter sandwiches during his toddler years. From age three to age five he devoured them. He demanded them for breakfast, lunch, and dinner. I always thought the butter in peanut butter was figurative. However my son took the recipe and made it a literal representation. Hence the butter was actually butter…four pats to be exact.  He has outgrown his appetite for the sandwich but still remembers how they were a staple in his life for so many years. He has moved on to fast food, pizza, and chicken wings. I never will forget asking him what he wanted for lunch…even though I already knew. I had it ready made too! Good for us we did not live in Oregon. I don’t know how he would have taken the news. He probably would have laughed.

 Surprisingly peanut butter sandwiches are not loved everywhere or by everyone. Here are the details. Taking a break I overheard a cable news channel report there was a claim the famed peanut butter sandwich was racist. How could this be? A sandwich having racist connotations seemed to be absurd. After all I was never threatened by a taco or fried dumplings before. The assertion by a grade school principal against one of America’s lunchtime and school favorites produced the headline, ‘WHITE PRIVILEGE’? PORTLAND PRINCIPAL CLAIMS PB&J SANDWICHES COULD HOLD RACIST CONNOTATIONS (Hallowell, 1). I had to investigate this further since I did not want to be guilty by association. It appears Verenice Gutierrez, principal at Harvey Scott K-8 School, in Portland, Oregon claims the sandwich does not meet the demographic needs of the diverse student body (Hallowell, 1). I thought peanut butter demonstrated its deliciousness to the masses. But apparently peanut butter was hated by a few. I also did not realize sandwiches had demographics. I must have missed that day of school.

 I’m not sure if culture shock was expressed by kids who were served peanut butter sandwiches. But if I visited Japan I would expect to see sushi. I think peanut butter is being used as a scapegoat for a bigger issue…assimilation and indifference. Hopefully school principals have better things to do than pick on lunch. But to pick on a peanut butter sandwich is just plain wrong.  It seems to me such a statement of white privilege is an exaggeration. I do not believe the sandwiches are forced upon the student body. In turn I do not believe I could be forced to eat sushi either…even though I would voluntarily…YUM!  I believe calling a sandwich a symbol of racism is ridiculous. When did the sandwich stop providing the taste and nutrition kids love. I say let the student body of the Harvey Scott School speak. What do they think?  It is unfortunate an American staple in school cafeterias for generations is hated at all.

  I remember in my youth I loved peanut butter. It seems unfathomable that today it is associated with white privilege. The last time I checked any privileges for anyone were discriminatory.  For example affirmative action was found by court decision to be discriminatory. If the demographics of the student body clash with peanut butter then I would say do not make them eat the stuff. The last time I was in grade school there were two choices for lunch.  Most often peanut butter sandwiches were brought from home. It’s really funny because many kids today throw away their lunches no matter what it is. I never saw the racial connotations involved as some claim today…only something to eat. It seems to me a big deal about nothing. It’s probably just someone crying foul when there are subsidies involved. Maybe they want more. I would not however recommend opening a peanut butter distribution in Portland. Sales to schools would not be very lucrative.

Works Cited

Stradley, Linda. "History of Peanut Butter and Jelly Sandwich." History of Peanut Butter and Jelly Sandwich. N.p., n.d. Web. 17 Feb. 2013. http://whatscookingamerica.net/History/Sandwiches/PeanutButterJellySandwich.htm

Hallowell, Billy. White Privilege? Portland Principal Claims PB&J Sandwiches Could Hold Racist Connotations." The Blaze. N.p., n.d. Web. 17 Feb. 2013. http://www.theblaze.com/stories/2012/09/11/white-privilege-portland-principal-claims-pbj-sandwiches-could-hold-racist-connotations/#

Origins and Traditions of Irish Soda Bread by Ellen H.

Ellen H. is a senior at Fairleigh Dickinson University of Irish decent with a love of cooking a variety of different foods including mixing and blending ethic dishes such as Italian food mixed with Mexican food such as Tacos in Pasta Shells. Ellen is a married mother of four who is looking forward to graduating. Ellen enjoys literature such Shakespeare, John Milton, Aesop and many others. Ellen is also interested in Psychology and Philosophy. Ellen takes pride in family heritage and traditions will therefore provide an in depth view of preparing Irish Soda bread a tradition handed down to her from her grandmothers.

            Making Irish Soda bread at Christmastime has been a family tradition all of my life. My mother and both Grandmothers taught me how to prepare and bake the bread that is a staple in our homes during the Christmas season. In my youth, preparations always included stories about our Homeland and ancestors that my grandmothers proudly retold year after year. The sweet smell of Irish Soda bread baking is something that always jogged my memory toward yesteryear with Grand Mary and Grand Emily. This is a tradition I proudly share with my children and find myself telling them stories told to me by my Grandmothers. However I have learned Irish Soda Bread is not an original Irish recipe but rather one richer in religious, social, and cultural history then I had imagined.

            Irish Soda Bread was a creation first made by American Indians. According to The History of Irish Soda Bread, “The idea of using soda to leaven bread was done by the American Indians centuries ago, where they used pearl-ash of Potash (a natural soda in wood ashes) in their breads to make them rise” (Block, 1).  It is interesting to see the connections of such different cultures embracing the same food. It is possible the Irish brought back the recipe after visiting early Colonial America. It is also plausible a letter was sent to Ireland describing this delicious bread made by American Indians in the new world. Either way I am thankful for its migration. According to Abigail’s Bakery, Irish Soda Bread became popular in and around the 1840’s in which the traditional recipes were made from simple “flour, baking soda, soured milk, and salt” (Abigail’s, 1). Irish Bread is well-loved bread by many but it is of humble roots and was “a traditional product of a poor country as it was made with the most basic of ingredients” (Abigail’s, 1). I never realized the strong religious connection with the bread nor did I realize the bread was a poor man’s recipe.

            Discovering religious reference which went beyond what my two grandmother’s had taught me was fascinating. There was a broader meaning to the way the bread was made. For example I learned the reasons my grandmothers would make a cross on the bread has several explanations. I had always assumed it was just to symbolize Jesus and Christmas. However there seems to be much more. According to The History of Irish Soda Bread, “The Cross on the soda bread has several explanations. Legend has it that folks did it to “let the devil out” while it’s baked for good luck, and others say it made it easy to divide into 4 pieces. It was also a symbol for a cross during Christian holidays” (Block, 1). I was always learning from Grand Mary and Grand Emily. This made the time I spent with them more meaningful in respect to the Christmas season.

             Irish Soda Bread has taken many different directions and meanings through the years. This is the recipe Grand Mary and Grand Emily made when they were children and now I follow in their footsteps. I can remember making the bread in my mind uniting the cultures and societies of the past to the present. Grand Mary would always tell me to make sure the flour, salt and baking soda were sifted together evenly. That commonly meant sifting two or sometimes three times. As a small child I loved doing the sifting. I always made a mess. I had flour all over me by the time we were done preparations. They never seemed to mind my mess. They often reveled in the fact that I liked to participate in the tradition with them as my brothers were always apathetic to family traditions. After sifting the next step was to add buttermilk. In order to soften dry looking dough you have to knead the dough, but make sure that you do not over knead the dough or else the bread will not be tender. So you want to limit knead time to about 30 seconds or so. Then shape the bread and bake for about 40 to 50 minutes at 400 degrees.

  

            I believe the time it took for the bread to finish brought together all families who shared this delicious tradition while waiting in anticipation. The bread is done when the back end of a butter knife, used to gently tap the loaf, sounds hollow. Then it is finished. Wrap it for softer bread or let it set out for crispier bread. I did research on Irish Soda bread and found that altering the ingredients make it different than traditional Soda Bread by adding whiskey, raisins or other things that were not part of the traditional ingredients. The Society for the Preservation of Irish Soda Bread differentiates how ingredients change the bread, “If your "soda bread" has raisins, it's not "soda bread!  It's called "Spotted Dog" or "Railway Cake"!  If it contains raisins, eggs, baking powder, sugar or shortening, it's called "cake", not "bread."  All are tasty, but not traditional Irish Soda Bread” (O’Dwyer, 1)! I searched out many recipes and very few were traditional recipes and often had ingredients that did not come close to traditional Irish Soda Bread. Even though Grand Mary added powdered sugar to a few loaves, most of the loaves did not have any sugar. I never knew the Society existed and that making small adjustments to the recipe made the bread something completely different then Irish Soda Bread.

            Irish Soda Bread was served with Irish Stew in our house combining two delicious Irish recipes. I can still see the bread sitting on the table with a cross pressed across the bread and I always try to make the cross perfect like my grandmother’s did, but I never seem to be able to make the perfect cross. Everyone loved to soak up the gravy with their Irish Soda Bread. The powdered sugar version was always the favorite of my cousins, siblings and me ….probably because it was the sweetest. I have tinkered with the recipe and made loaves with raisons which are very good.  I always make loaves with powdered sugar just like Grand Mary did for my children, nieces and nephews. I always make sure to have a piece for Grand Mary in her memory.

   

             The background music which ties my family’s social connections to Ireland would always be playing in the background such as Harrigan, When Irish Eyes are Smiling, Danny’s Song, Too-Ra-Loo-Ra-Loo-Ral, I’m looking over a four leaf clover and I’ll take you home, Kathleen. I can remember on rare occasion if my father was home from work he would play the fiddle for the grandmothers while they baked. I can still hear Grand Emily humming along and Grand Mary singing along. It brings tears of joy to my eyes and I am grateful for the rich memories I have of them both. I am also grateful for many of the traditions and stories they shared with me and I now share with my children.

              The candles we keep in the windows is a symbol that all our welcome in our home which is also reflective of our religious belief that now the Inn now has room for Jesus in contrast to what transpired in Bethlehem when there was no room in the Inn for Mary and Joseph. Grand Mary would tell of her travels to Ireland with my Grand-Daddy and how her favorite part was being able to kiss the Blarney Stone which she had to lean upside down in order to kiss. I can also remember an old Irish saying from Grand Emily which stated, “Marry in May and Rue the Day…Marry in April if you can; it’s a joy for the maiden and for the man”. This saying was so etched into my mind that I made sure to marry my husband in April. I believed it would make for a happy marriage like Grand Emily had told me as she sipped her Irish coffee. One time I snuck a sip. It was possibly the worst thing I have ever tasted. As an adult I learned Irish coffee was doused with whiskey which was probably the reason they were so happy and understanding. I am still not fond of whiskey to this day. I always consider myself American, but I am Irish in the sense that I carry on the traditions of my ancestors from the Motherland with a sense of pride especially when the family gets together at Christmastime. I think it is important to maintain a connection with one’s heritage and pass such traditions onto the next generation.

           

Works Cited

(n.d.). Retrieved February 16, 2013, from Abigails Bakery: http://www.abigailsbakery.com/bread-recipes/history-of-irish-soda-bread.htm

O'Dwyer, Ed. (n.d.). Retrieved February 17, 2013, from Society for the Preservation of Irish Soda Bread: http://www.sodabread.info/

Block, Stephen. The History of Irish Soda Bread. (n.d.). Retrieved February 17, 2013, from http://www.kitchenproject.com/history/IrishSodaBreads/index.htm

Tasteful Turkey, Not Just For Thanksgiving Anymore! by Portia C. Langston

Portia C Langston is in her junior year at FDU and strives every single day to make it through. She is a single mother of the best 6 year old little girl that ever walked the earth and thanks God every single day for bringing this angel into her life. Portia is the middle child of 5, 2 older siblings and 2 younger siblings. Portia really does not regret anything that she has been through in life and takes nothing for granted. Portia loves to go on day and overnight trips with her daughter. She loves spending time with family filled with plenty of aunts, uncles, and cousins to last a lifetime.  Since her grandmothers passing of lung cancer in 2008, Portia likes to keep the tradition of a Turkey Wing diner when the family gets together once a month. Since everyone has such hectic lives, the families once a month gatherings are in remembrance of her.

      Who said Turkey is just for Thanksgiving?  If you can have Turkey on the holidays, you sure

enough can have it on a random Sunday….right? Well cooking a whole Turkey might be a bit much 

for a random Sunday for you, but Cooking Turkey Wings for the family is sure to hit the spot for the 

entire table. Although, back in my “Hey Day” early 20’s, I had no interest in cooking, by the 

mid-20’s I was all over the kitchen trying to get things right and making things up on my own. Now 

in my late 30’s, I have since perfected things but I'm still making things up on my own. One thing 

that I learned from my grandmother was how to make a great Turkey Wing diner that will be sure to 

have the house smelling like good cooking for days.

       I line a dozen wings onto a baking sheet and lightly cover them with low sodium

seasoned meat tenderizer. Letting the tenderizer sit on the wings for about 20-30 minutes, I then

cut about 10 small red potatoes into cubes of 4. I take about 5 or 6 full figured carrots and chop

them into circles, not fine slices; I’m not looking to make carrot mush just some really tender

carrot slices. After washing my crock pot out, I find a place for it on the counter and turn it on

low heat to get it ready for the goodness that will soon simmer for the next eight hours.

 

        I remember my grandmother adding a mouth watering aroma to our entire third floor

apartment with the best Sunday diners that I could ever ask for. The thing I remember most about

it was that she did it so effortlessly and with so much love and tenderness in her heart. Even if

one came over to visit with no expectations of eating Sunday diner they could not help but take a

bit of the goodness that lay within. The way she took so much pride in what she was doing, I

would ask her why she did it with a smile on her face all the time. She would respond “We are

blessed to have food to eat, why not smile about it”. She would give me the same answer every

single time. It was our moment.

            

          I then combine the seasoned wings with one full packet of Lipton Onion Soup Mix into

an oven bag. After shaking the oven bag until the contents are all evenly coated, because I am a

true onion lover, I then add a chopped onion into the oven bag to add zest to the flavor of the

wings.  Keep in mind, adding any other ingredients for taste is at one’s discretion. I then place

the bag with contents inside into the refrigerator to marinate. After a minimum of an hour of

marinating I place all contents of the bag, potatoes, and vegetables in the crock pot that has been

already placed on low heat, letting cook over night having a happy nights rest and looking

forward to a happy home aroma in the morning.

         It’s the smell of it all, the smell of the hot roasted potatoes. The sensational aroma

of the sweet cut up carrots that have in the last 8 hours turned into the perfect tender. The heavy scent of onion and warmth fill the house waking me up to the happiest reason to smile on that

morning. I do remember how my tummy always did a happy dance every time I thought about

the tender wings placed before me ready to devour. Because my daughter does not like potatoes

unless they come in the form of the infamous French fry, I usually make her a serving of yellow

rice as a substitute. 

            I love making this Turkey Wing dish because it always takes me back to that

place when my grandmother was alive and Sundays was the time of the week that we could sit

down together and just spend time over a great hot meal. After my own mother’s passing when I

was a little girl, my grandmother became my rock of a go to woman. When I needed help with

something or advise on someone she would be right there to lend an ear or give her words of

wisdom. Our Sunday dinner together was something that we both looked forward too.

            I look forward to teaching my daughter how to make these Turkey Wings as soon as she

is old enough to dibble and dabble in the kitchen. I want to make sure that we always have

mother daughter time with each other and that she can take this receipt, holding onto it, making it

her own through her years like I did through mine and grandma did through hers.