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junehawk.bsky.social
NYC-based [food] writer. Cookbook lover. Culinary/pastry student. Travel addict. Photographer. Historian. Recovering academic. Always hungry. I write Historical Foodways on Substack historicalfoodways.substack.com/ www.juneisyhawkins.com
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It is wild to me that it has now been longer since I started my dissertation research in earnest (Jan '18, so 7 years) than how long it took me to do my entire PhD (6 years, 9 months). It feels like I landed it Seville for the first time just the other day. Time both flies and stands still.

submitted 9 days ago • 0 comments

Seven years ago I published a recipe from a (mostly) manuscript recipe bundle I was gifted at conference. It's for something called "Mousse for Valentine or Washington's Birthday." It's Washington's birthday today, so here is a link. #foodhistory #histfood #culinaryhistory #historicalrecipes

submitted 9 days ago • 0 comments

Where I finally conquer the White House Cook Book's Huckleberry Cake #foodhistory #histfood #culinaryhistory #historicalrecipes open.substack.com/pub/historic...

submitted 11 days ago • 0 comments

Today in my patisserie class we finally used the puff pastry we made a week ago. Yes, making puff pastry is a pain in the ass, especially with the luxury of a dough sheeter (which we do have at school), but OMG the flavor! Store-bought seems wholly inadequate now.

submitted 16 days ago • 1 comment

Apagonia (roughly Blackoutland) is a very fitting name for Cuba. Genius.

submitted 16 days ago • 0 comments

Not an egg in sight at my local Costco in Brooklyn.

submitted 17 days ago • 1 comment

Did I start a batch of mango ice cream at 9pm to churn tomorrow?

submitted 18 days ago • 0 comments

Do what it takes so you don’t go mad…

submitted 19 days ago • 13 comments

A funny thing happens when you bake for a living, or, in my case, for education. You get sick of eating baked goods. I bring so much baked stuff home from school that most of the time I can’t even think about eating one more piece of it without my stomach doing a somersault.

submitted 20 days ago • 2 comments

As a historian of (colonial) Florida, I have so many stories of Florida governors trying to skirt the law - and often succeeding. In than sense, I guess, DeSantis is in good (bad) company. It's a Florida tradition at this point.

submitted 21 days ago • 0 comments

@clotheshorse.bsky.social

submitted 24 days ago • 0 comments

Today is my Substack publication's second anniversary and what a better way to celebrate than by talking about failure! #foodhistory #histfood #culinaryhistory #foodculture open.substack.com/pub/historic...

submitted 25 days ago • 1 comment

www.youtube.com/watch?v=vQvh...

submitted 26 days ago • 0 comments

Today I had my Culinary Arts 2 midterm practical exam & did great. I lost a couple of points cause I was a bit late presenting my dish to the chef (have you ever tried to SIEVE potatoes???), but everything else was on point. My pan sauce was *chef’s kiss*. I’m very happy with the results.

submitted 29 days ago • 1 comment

This is my neighborhood and I've spent quite a bit of time at this store catching up with friends. Good for the employees for unionizing; shame on Starbucks for closing the location in retaliation.

submitted 29 days ago • 0 comments

Has anyone written about the (apparently ill-fated) Soviet role in the 1939-40 World's Fair in NYC? NYPL has over 1,000 linear feet of records on the fair, and mentions significant controversy over Soviet plans and eventual withdrawal...

submitted 29 days ago • 1 comment

Oh, the irony.

submitted 30 days ago • 0 comments

My family and I fled a dictator. I never imagined I'd live under one again, let alone a democratically elected in the US.

submitted 30 days ago • 1 comment

I could really go for a Moe’s Homewrecker.

submitted 31 days ago • 0 comments

I made myself some masala chai and I’m drinking it from one of my fine porcelain tea cups and saucers because YOLO. Use the fancy stuff, wear the fancy clothes, use the fancy china.

submitted 31 days ago • 0 comments

Apparently the use of em-dashes is a way that people identify work written by AI and I'm not OK. I love em-dashes. And I suppose if you read my dissertation, completed in 2022, through that lens, you'd conclude it written by AI. I use em-dashes liberally and I can't believe AI is ruining that too.

submitted 32 days ago • 0 comments

In patisserie class today we made Paris Brest and eclairs. My eclairs are delicious (banana caramel), but they look like trash. But look at how pretty this Paris Brest is! (Also delicious.)

submitted 35 days ago • 1 comment

I can’t decide if this unfortunate or serendipitous branding.

submitted 38 days ago • 0 comments

I just churned the passion fruit ice cream I made yesterday and I think I finally nailed the flavor balance.

submitted 38 days ago • 0 comments

I’m sick of these quotidian questions like “what do you want for dinner?” and not deeper queries like “can a woman, herself, become a dumpling?”

submitted 39 days ago • 2 comments

Well, this is extremely disappointing. WTF Snoop Dogg? www.foxnews.com/entertainmen...

submitted 39 days ago • 0 comments

I’m also making passion fruit ice cream today to churn tomorrow because why not.

submitted 39 days ago • 0 comments

The last couple of weeks in culinary school have been absolutely exhausting but so rewarding. I've made bonbons, cakes, cookies, butchered poultry and fish, prepared Chateaubriand and other parts of the beef tenderloin, made onions rings, tons of potatoes, and more.

submitted 39 days ago • 1 comment

It’s a focaccia for lunch kind of day.

submitted 39 days ago • 2 comments