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Before Hollywood… a story about Polish actress in the U.S.A.       A visitor to the Polish Retirement Home Szarotka in Los Angeles is immediately touched by the feeling of history and patriotism. The main room is filled with portraits of Marshal Piłsudski and John Paul the Second,...

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Fantastic opinion piece by Sheryl Sandburg for the New York Times about how to support grieving children & build resilient kids after a loss.

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For Haitians, soup joumou is synonymous with freedom. The story goes that during French colonial rule of Haiti, enslaved Africans were forced by their oppressors to cultivate squash for this dish but were not allowed to eat it. When Haitians won their independence on Jan. 1, 1804, they ate soup joumou to celebrate. The formula varies slightly from family to family, but usually includes calabaza squash, beef marinated in a bright epis seasoning of onions, peppers and herbs, an assortment of other vegetables and pasta. This classic version is adapted from “Let’s Speak Haitian Food: Stories from the Haitian Diaspora on Cuisine, Community and Culture” by Cindy Similien, a Haitian-American author and community advocate. The inclusion of both vermicelli and homemade dumplings adds a springy bite and thickens the broth of this one-pot dish, which can be made on Haitian Independence Day, or for any special occasion.

Soup Joumou is served every year on the 1st of January as the Haitian nation celebrate its Independence. Easily make our traditional Haitian Squash Soup here.

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Soup Joumou - Haitian Squash Soup-Ingredients - Savory Thoughts.