#CREAM OF WEET SERIES#

The most humble and universal of dishes, porridge was our first and simplest way of cooking grains to release the arsenal of nutrition and burst of flavor locked inside. The only rules for entry into the ‘porridge club’ are that it needs to be made with a grain and it’s usually a dish best served warm to hot.” It can be made sweet, savory, thin or thick, with toppings or without. As food writer, Mary Luz Mejia, notes, “A big bowl of porridge can rev your internal motor at breakfast, help you unwind after a late night, or ease the previous night’s excesses. An added bonus is that it’s easy to make-simply boil or bake ground, crushed or chopped whole grains in water or milk. Farming changed the world because of the invention of porridge.”įor many around the world, porridge (also historically spelled porage, porrgie, parritich), represents nourishment: whole-grain goodness, healthy nutrition, and ultimate comfort, served up in a bowl.

As one historian of early human history, Alistair Moffat, proclaimed a few years back, “The great invention, the greatest revolution in our history was the invention of farming. Throughout history and within every culture, porridge has been a dietary staple. And what a fascinating world it is!-with its long culinary history stretching back to the Agricultural Revolution of the Neolithic Era (between 80 BCE), and the countless variations of the hot, whole-grain cereal that people all around the world have been concocting ever since. With whole grains at the forefront of our mission, it seems only fitting for the Bakehouse to delve into the world of porridge.

#CREAM OF WEET SERIES#

Taking the stereotypical image of a Black servant off the Cream of Wheat boxes isn’t going to end systemic racism tomorrow, but it’s part of a larger series of myths, thoughts and ideas that combined have the ability to change perceptions.From Porridge Nursery Rhymes by international poet, Goodness Lanre, 2013 “It’s representative of a society built around certain ideas and certain images. “When you talk about racism - structural, system and institutional - it’s never been just one thing,” he said. Isolated changes to brands like Cream of Wheat may seem like small gestures, he said on Saturday, but it’s important to view the changes as part of the bigger picture. They were always problematic but until recently there wouldn’t have been the pushback to these images that has evolved over time.” “It’s a bit late, but better late than never,” said Todd Boyd, a professor of cinema and media studies at USC School of Cinematic Arts in Los Angeles, and the Katherine and Frank Price endowed chair for the study of race and popular culture. Butterworth’s bottle, a ConAgra product, with the mammy, a caricature of Black women as subservient to white people. Critics have long associated the shape of the Mrs. Butterworth’s pancake syrup, said it would re-evaluate its products. Also in June, the maker of Eskimo Pie, the 100-year-old chocolate-covered ice cream treat, said it would retire that brand name, and ConAgra Brands, the maker of Mrs.

Cream of weet