BEGIN:VCALENDAR
VERSION:2.0
PRODID:-//Every National Day - ECPv6.16.2//NONSGML v1.0//EN
CALSCALE:GREGORIAN
METHOD:PUBLISH
X-ORIGINAL-URL:https://everynationalday.com
X-WR-CALDESC:Events for Every National Day
REFRESH-INTERVAL;VALUE=DURATION:PT1H
X-Robots-Tag:noindex
X-PUBLISHED-TTL:PT1H
BEGIN:VTIMEZONE
TZID:America/Chicago
BEGIN:DAYLIGHT
TZOFFSETFROM:-0600
TZOFFSETTO:-0500
TZNAME:CDT
DTSTART:20250309T080000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0500
TZOFFSETTO:-0600
TZNAME:CST
DTSTART:20251102T070000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0600
TZOFFSETTO:-0500
TZNAME:CDT
DTSTART:20260308T080000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0500
TZOFFSETTO:-0600
TZNAME:CST
DTSTART:20261101T070000
END:STANDARD
BEGIN:DAYLIGHT
TZOFFSETFROM:-0600
TZOFFSETTO:-0500
TZNAME:CDT
DTSTART:20270314T080000
END:DAYLIGHT
BEGIN:STANDARD
TZOFFSETFROM:-0500
TZOFFSETTO:-0600
TZNAME:CST
DTSTART:20271107T070000
END:STANDARD
END:VTIMEZONE
BEGIN:VEVENT
DTSTART;VALUE=DATE:20260825
DTEND;VALUE=DATE:20260826
DTSTAMP:20260518T131535
CREATED:20250913T160145Z
LAST-MODIFIED:20251229T203503Z
UID:10000622-1787616000-1787702399@everynationalday.com
SUMMARY:National Whiskey Sour Day
DESCRIPTION:A well‑made whiskey sour is a lesson in balance. The drink likely evolved from sailors’ grog—spirits mixed with citrus juice and sugar to ward off scurvy. By the mid‑19th century\, bartenders in the United States were combining whiskey\, lemon and sugar with ice and shaking them to a frothy chill. One popular origin story credits Elliott Stubb\, a sailor‑turned‑barman\, who purportedly invented the drink in a port in Chile around 1872; another points to American cocktail manuals from the 1860s. Regardless\, the recipe endures because it’s straightforward and satisfying. To mix a whiskey sour\, fill a shaker with good bourbon or rye\, freshly squeezed lemon juice and simple syrup. If you like a richer texture\, add an egg white—a technique borrowed from early sour cocktails—and dry‑shake vigorously to emulsify\, then add ice and shake again. Strain into a chilled glass over fresh ice or serve it straight up. A twist of lemon peel or a cherry are traditional garnishes. On National Whiskey Sour Day\, take the time to measure\, shake and taste. You’ll notice the tartness of lemon\, the warmth of oak‑aged whiskey and the subtle sweetness that ties everything together. The holiday is also a nod to the golden age of cocktails and to the bartenders who continue to perfect them.
URL:https://everynationalday.com/event/national-whiskey-sour-day/
CATEGORIES:Food & Beverage
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20260825
DTEND;VALUE=DATE:20260826
DTSTAMP:20260518T131535
CREATED:20250913T164544Z
LAST-MODIFIED:20251229T203503Z
UID:10000726-1787616000-1787702399@everynationalday.com
SUMMARY:National Green Goddess Day
DESCRIPTION:Green Goddess dressing is a testament to how the theatre can influence cuisine. In the 1920s San Francisco’s Palace Hotel hosted the actor George Arliss\, who was starring in the play The Green Goddess. To honour him\, the hotel’s chef\, Philip Roemer\, created a dressing as vibrant as the title. He blended mayonnaise with fresh herbs—parsley\, tarragon and chives—along with anchovies\, vinegar and a splash of Worcestershire sauce to achieve a creamy\, savoury sauce that paired beautifully with crisp salads and seafood. The dressing became wildly popular on the West Coast through the 1930s. Over time\, variations added sour cream\, avocado or lemon juice\, and home cooks embraced the recipe after it appeared in the 1948 edition of The Joy of Cooking. After a mid‑century lull\, Green Goddess experienced a renaissance in the 1990s as chefs rediscovered its verdant flavour. National Green Goddess Day is a chance to make the dressing from scratch. Chop handfuls of herbs\, mash a fillet of anchovy into a paste\, whisk with mayonnaise\, a squeeze of lemon and a splash of white wine vinegar. Blend until smooth and flecked with green. Drizzle it over bibb lettuce and radishes\, dollop it onto grilled salmon or use it as a dip for crudités. Each bite tastes of gardens and sea breezes. The holiday encourages us to revive a nearly forgotten classic and appreciate how a simple sauce can tie together a meal—and a moment in cultural history.
URL:https://everynationalday.com/event/national-green-goddess-day/
CATEGORIES:Food & Beverage
END:VEVENT
BEGIN:VEVENT
DTSTART;VALUE=DATE:20260825
DTEND;VALUE=DATE:20260826
DTSTAMP:20260518T131535
CREATED:20250913T172308Z
LAST-MODIFIED:20251229T203502Z
UID:10000873-1787616000-1787702399@everynationalday.com
SUMMARY:National Banana Split Day
DESCRIPTION:On a summer afternoon in 1904\, David Evans Strickler\, a 23‑year‑old apprentice pharmacist at Tassel Pharmacy in Latrobe\, Pennsylvania\, decided to liven up the soda fountain menu. He split a banana lengthwise\, nestled three scoops of ice cream between the halves\, drizzled them with chocolate and strawberry sauces\, sprinkled crushed nuts on top and finished each scoop with a cherry. Customers lined up for the 10‑cent treat\, and the banana split was born. It soon spread to ice cream parlours across America; Walgreens popularised it by making the sundae a signature item in its chain of stores. Some claim a competing origin in Wilmington\, Ohio\, but Latrobe holds the longest‑running festival. National Banana Split Day honours this over‑the‑top dessert. To make your own\, choose a ripe but firm banana\, peel and split it. Place scoops of vanilla\, chocolate and strawberry ice cream down the centre. Pour on hot fudge\, pineapple sauce and strawberry compote. Add dollops of whipped cream and sprinkle chopped peanuts or walnuts. Don’t forget the cherries on top. There’s no need to stick to tradition—swap in mint chip or coffee ice cream\, add caramel or butterscotch and finish with crumbled cookies. The banana split’s enduring appeal lies in its whimsy and abundance; it’s a celebration in a boat‑shaped dish and a reminder that sometimes more really is more.
URL:https://everynationalday.com/event/national-banana-split-day/
CATEGORIES:Food & Beverage
END:VEVENT
END:VCALENDAR