Page 7 - ROOT May-Jun 2025

FOOD ROOTS: GRILLING

Summertime is the perfect time to cook values. They were used to rally support for part of the man’s role, while women
outdoors, a practice that dates back to the the Revolutionary and Civil Wars. Politicians traditionally managed the kitchen indoors.
discovery of fire. But grilling as we know it hosted cookouts to connect with voters. Even In 1951, Weber Brothers Metal Works created
today has only become an American tradition today, many Americans celebrate the nation’s a portable metal grill that allowed people to
in the past 75 years. founding with backyard grilling. grill at home without needing a built-in brick
Grilling is often described as being as The idea of modern-day grilling began to take oven. Backyard grilling grew into a cultural
American as Fourth of July fireworks. In shape in the early 1900s. At the time, most obsession. While cookouts were already
this case, “American,” refers to the entire barbecuing happened at campsites. In 1919, common on holidays like the Fourth of July
continent. The roots of grilling can be traced during a camping trip, a group of industrialists and Father’s Day, by the 1950s, grilling had
to the Caribbean, where indigenous people and scientists found a use for leftover wood become a go-to activity for any weekend.
used indirect heat from flaming green wood from a new Ford automotive plant. They used Today, people grill, smoke, and barbecue
to cook meat slowly. Christopher Columbus it to produce charcoal briquettes. Henry Ford various foods, from meat and vegetables to
was the first European to record this method helped distribute the briquettes nationwide creative, complex dishes. Grilling occurs
on the island that is now home to Haiti and through his car dealerships, making outdoor at home, in parks, and in competitions,
the Dominican Republic. cooking easier and more accessible.
continuing a tradition that brings people
Other Spanish explorers later brought the During World War II, American soldiers together around food and fire.
cooking style known as “barbacoa” north into used compact grills supplied by the Coleman Source:
regions as far as present-day Virginia. Company. When they returned home, many https://food52.com/blog/26334-history-of-the-
Grilling quickly became more than just a way brought their love of outdoor cooking. As american-cookout
to prepare food. In early American history, families moved into the suburbs, grilling https://www.smithsonianmag.com/
barbecues were social gatherings where people became popular in spacious backyards. At the arts-culture/the-evolution-of-american-
came together to share meals and common time, outdoor cooking was often considered barbecue-13770775/

From the Kitchen: SESAME WATERMELON RADISH SALAD

Serves 4

SALAD INGREDIENTS: DIRECTIONS:
• 1 watermelon radish, sliced thin Place the vegetables in a mixing bowl.
• 1 cucumber, sliced thin In a small bowl, whisk together the dressing
• ¼ cup red onion, sliced thin ingredients until the honey is fully blended into
DRESSING INGREDIENTS: the vinegar.
• ¼ cup unseasoned rice wine vinegar Pour the dressing over the vegetables and toss
• ½ tsp. sesame oil gently to coat.
• 1 ounce honey Cover and refrigerate for approximately 30
• 10 Thai basil leaves, chiffonade minutes before serving.
(thinly sliced into ribbons)
• Salt, to taste

Nutrition Information (Serving Size 8 oz.): Calories – 65, Total Fat – 0g, Saturated Fat – 0g, Cholesterol – 0mg,
Sodium – 100mg, Total Carbohydrate – 15g, Fiber – 2g, Total Sugars – 12g, Protein – 0g