DINING SOLO
TAKE A BREAK
A WOMAN’S RIGHT TO EAT ALONE
ADVENTURE CAMPING FATHER GEMINI HIKING JUNETEENTH PARK PICNIC PRIDE SANDALS SUNBURN SWIMMING
Did you know that a little over a century ago, women could not eat alone in restaurants? If they did, people would assume the woman was, let’s say, “looking for work,” and she would be disgraced, and so would the restaurant. So, women who wanted to dine alone or with other women would be turned away. Women needed to be accompanied by a man to eat out in public. How did this finally change? After being denied a ticket to a dinner event because of her gender, a journalist named Jane Cunningham Croly took action. Croly was an English- born American journalist who wrote and advocated for equal rights and economic independence for women. Croly also founded and was the first president of the Women’s Press Club of New York. One of Croly’s biggest advocacy groups was a women’s dinner club named Sororis. The women of Sororis held their first official meeting in April 1868 at a New York restaurant called Delmonico’s to protest the ban on women’s solo dining. They demanded service, and Delmonico’s agreed, making it the first establishment in U.S. history to allow women to dine without a male chaperone. When World War I began, more women entered the workforce, earning them increased independence. New restaurants and lunch counters started to open that would serve working women, and gradually, dining without a man became commonplace. Progress was slow, though; even as recently as 1970, some restaurants still barred solo women from entering. Thankfully, in today’s society, this would never fly!
SUMMER CHICKEN SALAD
Ingredients
Inspired by Foodnetwork.com
Dressing • 3/4 cup crumbled feta cheese • 1/2 cup half and half • 1/4 cup mayonnaise • 1/4 cup sour cream • 1 tsp sugar • Juice of 1 lemon
• 3 boneless, skinless chicken breasts • Salt and pepper • 4 ears of corn, shucked • 3 tbsp minced dill
• 3 stalks celery, finely diced • 1 red onion, finely diced • 1 1/2 cups blueberries • 1 head of butter lettuce
Directions 1. Place chicken in a large plastic bag and pound with a mallet to flatten to 1/4-inch thickness. Drizzle with olive oil and sprinkle with salt and pepper. 2. Heat grill, then grill chicken on both sides for about 4 minutes per side; set aside to cool before slicing. 3. Grill corn until the kernels begin browning, turning regularly for even cooking. Use a knife to shave the kernels off. 4. In a bowl, mix all dressing ingredients until combined. 5. In a large bowl, combine corn, dill, celery, and onions, then stir in chicken and top with dressing and blueberries as desired. 6. Separate the head of butter lettuce into “cups” to fill with salad and enjoy!
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