Juneteenth, June 19, is a celebration of freedom. Juneteenth, also known as America’s Second Independence Day, commemorates the end of slavery in the United States.
In honor of freedom the chefs at UConn Health have created special, personally meaningful menus to share during the week of Juneteenth in the Main Cafeteria at UConn Health located in the Main Building on campus.
The holiday is observed on the day in 1865 that Union troops arrived in the last slave-owning community in the country to enforce the Emancipation Proclamation issued more than two years earlier. Though Juneteenth has been celebrated by African American communities since the late 1800s, it only became an official federal holiday in 2021, when President Biden made it the first new federal holiday since Martin Luther King Jr. Day in 1983.
In 2023, the Connecticut legislature designated Juneteenth as an official state holiday.
“For me Juneteenth is a reminder of a time when African American people were enslaved in our country, and how so many people fought for our freedom,” says Chef Anthony Cardwell of New Britain, a longtime UConn Health employee. “For me to be able to work in an environment like UConn Health, a place where I have worked for 13 years, is great. African Americans didn’t always have this opportunity. Now, that’s a great feeling.”
Cardwell warmly shared, “I always love when my family and I get together to share barbeque food. I wanted to share that experience with the UConn Health community.”
On June 14 the menu of Chef Anthony Cardwell will be:
- BBQ Ribs
- Pulled Chicken
- Baked Beans
- Corn on the Cob
- Dirty Rice
- Macaroni Salad
- Honey Cornbread
- Watermelon
“Juneteenth is a time of reflection for where we have come from in the past. It makes me think of family and friends getting together,” heartfeltly shared Chef Mike Walker. He has worked at UConn Health for 10 years. He lives in New Britain but is originally from Chicago.
Walker says his special menu represents the bringing together of all the various cultures of Black people.
“My menu brings together all types of ethnic food,” says Walker. “I love seafood. I love veggies. We appreciate the opportunity we have been given this Juneteenth to show off our talents.”
On June 17 the menu of Chef Mike Walker will be:
- Sautéed Shrimp
- Fried Fish
- Grits with Cheese
- Fried Green Tomatoes
- Mashed Potato
- Succotash
- Banana Cream Pudding Pie
Catering Chef Judith “JuJu” Morrison of East Hartford, originally from Jamaica, only joined UConn Health in November 2023 but loves working at UConn Health.
“I love my job, and what I do!” Morrison says. “As an immigrant, I am learning the American culture. Coming here to share my food from Jamaica is a privilege. Jamaica too has a history of slavery, and it is very diverse. We communicate through food.”
In her special Juneteenth menu she is paying homage to Jamaica and its people.
“Sharing my food is sharing history and love through food,” Morrison concludes.
On June 18 the menu by Judith “JuJu” Morrison will be:
- Braised Oxtails with Butter Beans
- Mac & Cheese
- Curried Chicken
- Rice and Kidney Beans in Coconut Milk
- Sautéed Cabbage and Carrots
- Garlic Green Bean
- Honey Cornbread
- Pineapple Cake
“Food is an expression of our history and lived experience,” also shares Dr. Jeffrey F. Hines, Chief Diversity Officer at UConn Health and Interim Vice President, Chief Diversity Officer of the University of Connecticut. “The stories and food shared by these accomplished chefs celebrate the richness of the diaspora of Black people. This is an amazing collaboration of many partners at UConn Health. Please enjoy!”
