Would you call meatloaf, sandwiched with sautéed spinach and a fried egg, “soul food”? Or would you call okra, served as a side to soy-glazed grouper, “soul food”?
Most Mexican immigrants don’t consider themselves mexicanos. They’re more aligned by city, state, language, or even race.
Michael Twitty’s call-to-change, written for the food media, also serves as a thoughtful challenge for consumers.
When was the last time a random diner assumed they naturally knew more than you about what you wanted to eat or drink—and told you as much?
We know we’re biased, but we think this project is a soaring, powerful contribution to the conversation about our ever-changing region, told through the narratives of the farmers and cooks and waiters who did the work.
“Anytime you look into my work and you see a simple A-frame house with a porch on it, that’s my grandmother’s house. “
Wrap up National Poetry Month with this piece by Rebecca Gayle Howell, delivered at our 19th Southern Foodways Symposium.
On Harkers Island, a tight-knit community that holds fast to its traditions, Morales might have once been thought an outsider. Not now.
Della McCullers’ boardinghouse holds sophisticated stories of business acumen, community patronage, and everyday foodways that brim with a sense of place and purpose.