UPLOADED/REDIRECTED Watermelon Salad

Juneteenth is a Federal Holiday celebrating the end of slavery in the United States. It is observed on June 19, the day news of the Emancipation Proclamation reached enslaved people in Galveston, Texas, in 1865. Food is central to the celebration of Juneteenth. From the groundbreaking book by Bryant Terry, Black Food, essayist Micheal Twitty succinctly writes, "we practiced culinary jazz and improvised, drawing on things we had always done since time began, classical things, endemic to Africa and things we composed with others in mind and creative flourishes dreamed up in the void...no matter where we go, the footsteps will keep coming with creative fire, the character of tradition and sense of the cool that made for food tradition armed with a sense of empowerment and renewal that make for fertile grounds for the footsteps of the children of Africa to come."

Jackie Page is the chef and owner of Love Rocks Cafe' in Pittsburgh (McKees Rocks) PA. Try her excellent recipe for refreshing Watermelon Salad.

Ingredients

• Mixed greens

• Cucumber

• Red onion

• Watermelon

Directions

• Dressing: In a food processor, add a bunch of fresh mint, zest and juice of one lemon, 4oz. of feta.

• Turn on and drizzle in 1/2 cup olive oil.

Photography by Scott Goldsmith / Recipe by Chef Jackie Page / Styling by Keith Recker

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