National Corn Dog Day – 4 of Them
A corn dog, it turns out, has a schedule.
March 16 — often cited as the original or earliest claimed date, though no one seems certain why.
March 17 — sometimes folded into St. Patrick’s Day because it’s already a crowded calendar.
March 21 — another claimed “official” date, appearing in national day listings without clear origin.
NCAA Tournament Opening Weekend — widely accepted in practice, as National Corn Dog Day is frequently tied to the start of March Madness and watch parties.
So much complexity for my “National Days of…” calendar and photography.
Meanwhile, the corn dog itself remains exactly what it is.
A hot dog, coated in cornmeal batter and deep fried on a stick. A practical invention tied back to German sausage makers who settled in Texas, adapting their product to American tastes by dipping it in cornbread batter and frying it. By 1927, the process was patented, describing food on a stick as a “clean, wholesome and tasty refreshment.” It went on to become standard fare at fairs, festivals, school lunches, and just about anywhere something could be eaten while walking.
Simple. Portable. No explanation needed.
Which makes it slightly surprising that something this simple now comes with multiple official dates and a tournament tie-in.
See more from From Bag to Background on my website at…
https://www.secondfocus.com/index/G0000wQ3fbeEezF0/I0000nUG8tfk8Gdc
National Macaroon Day — May 31
Today is National Macaroon Day. I photographed 56 coconut macaroons—half regular, half drizzled with chocolate—against my standard black background. Straight from the package, no styling, no props.
Coconut macaroons are a flourless cookie with a long lineage. The earliest versions date back to 9th-century Italian monasteries, made from almond paste. The word “macaroon” itself comes from the Italian maccarone, meaning “paste.” Over time, shredded coconut replaced almonds in the U.S., leading to the chewy golden version most familiar here.
Macaroons gained particular significance within Jewish communities, especially during Passover, due to their flourless composition. That connection helped solidify their place in American bakeries and holiday tables alike.
Whether you prefer the plain version or the chocolate-dipped kind, the macaroon has managed to stay relevant across cultures and centuries. The texture—crisp on the outside, chewy inside—is what makes it.
More photos from my “From Bag to Background” series at https://www.secondfocus.com/index/G0000wQ3fbeEezF0/I0000nUG8tfk8Gdc
SecondFocus Blog 