Eddie’s Snack Bar | Southern Foodways Alliance arrow left envelope headphones search facebook instagram twitter flickr menu rss play circle itunes calendar

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 annemarie@southernfoodways.org.

< Back to Oral History project: Jackson’s Iconic Restaurants


Eddie’s Snack Bar

Batter matters at Eddie’s Snack Bar. The fry coating at this fish shack is the perfect mix of cornmeal and spices. Leaving behind a career as a chef for a local country club, Eddie Bennett crafted the seasoning recipe and, with his wife Rubye, opened their eponymous Snack Bar in 1981. Today, it is run by their daughter, Pat. You can find her manning the fryer five days a week.

This joint’s name is a misnomer. It is not a bar; there is no beer or liquor served. But it is a fine place to both snack and fill up on fish. There is pan trout (whole, bone-in), catfish (large Mississippi-raised fillets), and buffalo fish (more bone than meat—Pat warns first-time eaters to take it slowly). Eddie’s is a small place that is packed most hours of the day. It acts as a focal point for the Gowdy Street neighborhood and nearby Jackson State University.

Date of interview:

Rien Fertel

Rien Fertel

Download Transcript

Other Project Interviews



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

Let’s Stay in Touch

Sign up for the SFA newsletter to have the latest content
delivered directly to your inbox.