One of the most memorable speeches in American history, Frederick Douglass’s What to the Slave is the Fourth of July? is now available in an elegant hardcover edition.

Douglass first delivered the famous speech on July 5, 1852, to the Rochester Ladies' Anti-Slavery Society. After paying respect to the patriotic architects of America’s independence, Douglass exposed the hypocrisy of a nation that enshrined the inalienable rights of man yet enslaved millions. The signing of the Declaration of Independence was meaningless to slaves, Douglass argued, and the annual celebration of a freedom not afforded to them was the worst possible insult.

Throughout the speech, Douglass directly quoted passages from the Declaration of Independence, the U.S. Constitution, and the Bible to support his argument that slavery must be abolished in the United States. Douglass was especially critical of the faith leaders in America that used the church to justify slavery rather than to spearhead positive societal change.

Despite Douglass’s condemnation of the institutions that protected slavery, the speech also emphasized America’s young age and her potential to change for the better. In keeping with this belief in an America that would one day guarantee freedom for all, Douglass delivered “What to the Slave is the Fourth of July?” to audiences nationwide in the decade preceding the Civil War.

Famous figures such as James Earl Jones, Morgan Freeman, and Douglass’s descendants have performed small sections of the hour-long speech. Abridged editions of the speech are also disseminated for educational purposes. Because “What to the Slave Is the Fourth of July?” is an incredibly nuanced speech, it is often misrepresented or shared out of context. Now you can read the speech as it was meant to be experienced, in its entirety.

Frederick Douglass’s most famous speech is as relevant today as when it was first delivered in 1852. A defining document of the United States, What to the Slave Is the Fourth of July? is essential reading for all Americans.

Dust and Determination

After the Civil War, emancipated slaves who didn’t want to pick cotton or operate an elevator headed west to find work and a new life. Charles Goodnight and Oliver Loving drove two thousand longhorns across southern Texas blazing a trail to Bosque Redondo in New Mexico. In 1866, the new Goodnight-Loving Trail was crowded with cattle headed for a government market. By the 1870s, twenty-five percent of the over thirty-five thousand cowboys in the West were black. They were part of trail crews that drove more than twenty-seven million cattle on the Goodnight-Loving Trail, Western Trail, Chisholm Trail and Shawnee Trail. They were paid equally, and their skill and ability brought them earned respect and prestige. Author Nancy Williams recounts their lasting legacy.

Before chain coffee shops and luxury high-rises, before desegregation and the 1968 riots, Washington’s Greater U Street was known as Black Broadway.

From the early 1900s into the 1950s, African-Americans plagued by Jim Crow laws in other parts of town were free to own businesses on U Street and built what was often described as a “city within a city.” Stores, banks, and barbershops along with theaters, restaurants and hotels crowned a neighborhood know for Black affluence. U Street competed with Harlem in its heyday, and showed Black culture to the world.

Local author and journalist Briana A. Thomas narrates U Street’s rich and unique history from the early triumph of Emancipation to the days of Civil Rights pioneer Mary Church Terrell and music giant Duke Ellington through the recent struggles of gentrification.

Florida native Zora Neale Hurston's early twentieth-century ethnographic research and writing emphasizes the essentials of food in Florida through simple dishes and recipes.

It considers foods prepared for everyday meals as well as special occasions and looks at what shaped people's eating traditions in early twentieth-century Florida. Hurston did for Florida what William Faulkner did for Mississippi - provided insight into a state's history and culture through various styles of writing. Her collected food stories, folklore and remedies, and the related recipes food professor Fred Opie pairs with them, are essential reading for those who love to cook and eat.