Radio Shows and Recipes: What's in a Name?

What an adventure Friday, August 19th was. By 7 p.m. the skies were dark because an incredible storm was clearly here to stay for a while. It was beautiful and refreshing and being drenched was nothing to complain about. We got a significant mid summer share from the farm on Thursday so quickly my plan for Friday night was to stay in and cook.

Some of the harvest from Norwich Meadows Farm complemented by a few items from my garden. (can't wait to fix my real camera so I can stop using my phone for these images.)

I turned on the radio to hear conversations about employment in the U.S. and the global economy. Blech. These are important issues, of course, however they are not fun during a leisurely Friday evening at home. Nonetheless, I listened. More, I anxiously anticipated one of my favorite shows, Soundcheck which was well-previewed throughout the evening. (for those of you who know my formerly year-long debate about my permanent homestead--NYC v. Madison, oooof, one of the items on my list of reasons to stay in NYC was Soundcheck fo sho).

The focus of the August 19th episode of Soundcheck was the history and impact of the Chitlin' Circuit. Oh. Music + social history + urban culture + a thoughtful perspective-debate + cooking with homegrown food = a long equation that balances on pleasure.

The conversation features, author of the book "The Chitlin' Circuit: And the Road to Rock 'n' Roll, and expert on the matter Preston Lauterbach, along with funk and blues artist Lee Fields, indubitably an expert, who began his musical career on the Chiltin' Circuit when he was 14 years old. It's an interesting discussion of their knowledge of, the history of and their experience with this significant and telling part of the history of Rock and Rhythm & Blues music in our history.

I understand one of Preston's evaluations of the history and underlying significance in the name "The Chitlin' Circuit". Dissecting it, he highlights the social networks and racial segregation of the time. The Chitlin Circuit began in late 1930's in the American South. Our country was blatantly segregated. He sees racism. If it hadn't been; if that wasn't part of our history, what might the name of this social, cultural circle been?

Lee Fields enters the conversation and explains the connotation of "chitlin". His explanation adds a beautiful, honest relevance that doesn't disregard Preston's perspective but that makes it something, at this point, which we cannot want to change. It's a name that explains the place for chitlins as a culinary delicacy in the south which is telling of our social history. It's a name that was recognized and something to be proud of because of who considered themselves members of the Chitlin Circuit.

Fields doesn't disregard the racial divide which led to the name. We hear his agreement with Preston. He also values the name because it allows for a necessary identity in a truthful history. Whether or not you identify with this, it has to be regarded in our truthful American history. I am a firm believer in that fact that sometimes the truth hurts. The truth is inclusive of everyone and their experiences. It is one that makes each of us who we are -- it allows us to think about and identify who we are.

Thankfully, an honest perspective of who we are impacts my life, daily.

Often I contemplate things like this, while enjoying music and cooking.

The sound of rain and music, the bounty of New York land, formerly pictured, let me relax.

As the farm's and my garden's bumper crop fill my kitchen this summer, I cook and can. Me momma and poppa got me the equipment I need to make that happen (Thank You). The tomatoes are especially bumping so for now, I'm focusing on marinara. Is there a recipe? Kinda. On Friday, 8/19, here's what it was:

This One Has No Name (previous versions do)

15 Bright, red tomatoes - quartered (with peel, seeds and all. why not use it all?)
Extra virgin olive oil
1 Garlic bulb - minced
1 Zucchini - chunked
2 carrots - chunked
3 green bell peppers - chopped
toss sea salt occasionally
ground black pepper occasionally
fresh cut thyme and oregano
dried sage, rosemary and anise, ground by mortar and pestle

Heat stock pot and drop several quartered tomatoes without oil or salt. Allow the natural juices and tomato sugars to brown the bottom of the pot a bit cuz Anne Burrell is right and brown food tastes good. It adds unmistakeable flavor. As those chucks begin to brown, caramelize and soften, the aroma fills the kitchen. Add more quartered tomato. When the bottom of the pot is hidden by depths of tomato juice, add a couple T olive oil and the minced garlic. Then some carrrots, zucchini and more tomatoes.