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Oral Histories

The SFA oral history program documents life stories from the American South. Collecting these stories, we honor the people whose labor defines the region. If you would like to contribute to SFA’s oral history collections, please send your ideas for oral history along with your CV or Resume and a portfolio of prior oral history work to

< Back to Oral History project: Doe’s Eat Place


Clarke Reed, long-time customer

Doe's Eat Place

A restaurant is defined by its owner, its employees, and, not insignificantly, its regular clientele. Clarke Reed, former Republican National Committeeman and father of the Southern Strategy, is one of those regulars. He became a customer at Doe’s Eat Place soon after moving from Missouri to Greenville in 1950. In the ensuing years, Reed has entertained family and friends, journalists and politicians, over steaks and fries, tamales and shrimp. When he began eating at Doe’s, he walked through the back door as the rest of white Greenville did. Today, black and white walk through the front door, past the red glow of the broiler, by steaming pots of tamales, into the dining rooms beyond. Reed is one of the regulars who put Doe’s on the map, entertaining visiting journalists who came through Mississippi in the 1960s and 70s. Of course, the food speaks for itself, as does the character of the place—character imbued by regulars like Clarke Reed.

Date of interview:
2005-07-21 00:00

Amy Evans

Amy Evans

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The Southern Foodways Alliance drives a more progressive future by leading conversations that challenge existing constructs, shape perspectives, and foster meaningful discussions. We reconsider the past with research, scrutiny, and documentation.


Alex Raij Txikito

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