National Bagel and Lox Day
Today is National Bagel and Lox Day, centered on one of the most enduring deli combinations: a bagel layered with cream cheese and lox. I have always known this as Lox and Bagels and Cream Cheese. I do not know where it got reversed in the title for the “Day Of”. Also it appears on product labels as “Smoked Salmon”. I didn’t know Salmon smoked.
The word lox comes from the Yiddish laks, itself rooted in Scandinavian words for salmon. Long before refrigeration, salmon was cured with salt as a way to preserve it, resulting in the rich, silky fish that became a staple in Jewish deli culture after Eastern European immigrants arrived in the United States. Smoked and cured fish traveled well, kept reliably, and paired naturally with bread and dairy.
Over time, the bagel and lox became a deli favorite, especially in cities like New York, where appetizing shops specialized in cured fish, cream cheese, and bagels baked daily. It evolved into a familiar breakfast and brunch standard, still tied closely to tradition.
This is how those of us who love it would prefer it: a bagel, cream cheese spread thick, and lox stacked high. So that is how I made it. Red onion sliced thin on the side, but I will photograph that by itself.
You can see more food photographs in my Commercial Food Photography gallery here:
https://www.secondfocus.com/index/G0000WFAqDJQOgKU
Wings and Waffles for National Chicken Wing Day
Today is National Chicken Wing Day, and I decided to do something a little different. Instead of photographing just wings, I thought—why not stack them on waffles? A twist on the classic chicken and waffles that has been a Southern comfort food staple for generations.
Chicken and waffles has deep roots in American food history. Its origins trace back to the late 1800s and early 1900s, where fried chicken and waffles were served together in the South. The pairing later became iconic in Harlem’s jazz clubs during the 1930s and 40s, offered as a hearty dish for late-night musicians and patrons—too early for dinner, too late for breakfast. Over time, it became a combination that blends sweet, savory, and crispy textures in one plate.
As for National Chicken Wing Day, that’s thanks to Buffalo, New York—the city credited with creating the Buffalo-style wing in 1964 at the Anchor Bar. Teressa Bellissimo is said to have fried leftover chicken wings for her son and his friends, tossing them in a spicy sauce and serving them with celery and blue cheese. The idea took off. By 1977, Buffalo declared July 29th as National Chicken Wing Day, cementing the city’s claim to the now-famous bar food.
So here we are—Buffalo wings meet Belgian waffles, photographed just as they were plated. No styling, no tricks. A nod to both a food holiday and an enduring classic that continues to reinvent itself.
Take a look at more of my work in my Commercial Food Photography gallery here:
https://www.secondfocus.com/index/G0000WFAqDJQOgKU
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