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Eating on the Underground Railroad

Corn Bread, recipes below
What we know about the underground railroad comes from slave narratives, autobiographies, runaway accounts, and stories in published in newspapers. For example we know that the revolutionary Harriet Tubman courageously returned to the southern Border States such as Maryland, Kentucky, and Virginia to name a few to lead enslaved people to freedom. But the number of times she did this and the number of people she led to freedom is unclear. We do no that most runaways across the Americas survived on a diet of foraged berries and herbs, small game like rabbits and squirrels, fish and oysters, potatoes, jerked meat, hard tack, and corn bread.

Southern Cornbread
2 cups of buttermilk (or 2 cups of vanilla soymilk)
½ teaspoon of baking soda dissolved in a tablespoon of hot water
2 large eggs
¾ cup corn, canola or vegetable oil

Mix eggs and milk together
Sift in 2 cups of corn meal with a teaspoon of salt and 2 teaspoons of baking powder or use self-rising cornmeal (I add just a little high source of fiber, just a little!)
Mix ingredients and if you’re northerner like me add a ¼ cup of sugar
Spray hot cast Iron skillet with nonstick cooking spray
Preheat oven at 425 then turn down to 375 and bake for 30-40 minutes or until golden brown
Brush with melted butter when done and enjoy!

The Foodways of a Cuban Runaway Slave: http://www.foodasalens.com/search?q=esteban

Jam and Preserve History

Artist Charles Alston on Harlem