There's a hole lotta happy going on. The first Friday in June is National Donut Day!
Started by the Salvation Army in Chicago in 1938, the day honors the Army’s ‘Donut Lassies’ who served treats and provided assistance to soldiers on the front lines during World War 1. (And this isn't to be confused with National Doughnut Day, which is in November and celebrates the actual food.)
Greg Bowman is an Editor Producer with CNN Creative Services in Atlanta and is also a craft beer enthusiast. Follow his beer escapades on Twitter @gboCNN.
It might seem like there is a national beer holiday at least once a week, but today celebrates the nation's most popular beer style, lager.
Lagers are fermented slower and at a lower temperature than other beer styles. The large-scale, "macro" breweries obviously rule when it comes to this style, cornering about two-thirds of all beer sales with their light lagers. However, I hope some of you will celebrate today by trying something new. There are plenty of great tasting lagers out there that are in the style that you may be used to, but may have a bit more flavor, produced with better ingredients and brewed by American companies.
Here's to the Southern treat that can't be beat - September is National Biscuit Month.
There's just something about a biscuit. Scratch that - there is everything about a biscuit. In a skilled set of hands, a humble meld of flour, fat, liquid and leavening are transformed into something that sustains both body and spirit through the toughest times. But honestly, even a so-called "cheater" biscuit from a box mix, can (a.k.a. "whomp biscuits") or freezer is better than having no biscuit at all.
If you'd like to take biscuit matters into your own hands, I've picked up a little wisdom along the way from my own biscuit-making adventures:
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
It may technically be a Saturday, but it sure feels like Fry-day to us - August 31 is National Bacon Day.
While the bacon craze may have reached peak sizzle in the last decade, with dedicated festivals, bacon-based couture, and appearances in non-breakfast courses from sundaes to cocktails, America's fixation with delicious strips of cured pork is nothing new.
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