Latest Posts

Hominy and Fry Bread

“This is how Choctaws forever have cooked… So, in order to keep it and being able to learn how to cook outdoors, and not move inside, not do the crockpot, not going to the can and opening it up. This is our culture.”

The Radical South Lecture Series

“The South has always been an extraordinarily diverse place, racially, politically, religiously, and when one understands the full range of Southern history, one discovers that it is rich and complex enough to make room for all of us.”

Lowcountry Oysters at Bowens Island

“We don’t have somebody standing there, pampering you, opening them for you. We give you a knife and a rag and some cocktail sauce and a souffle cup, and we let you go at it.”

Searching for Soul-Food in the Once Chocolate City

For the first time in almost sixty years, Washington D.C.’s black population is now less than 50 percent. In a city whose foodways originate in Southern and African American sensibilities, Ralph Eubanks ponders what impact the population shift is having on the restaurant scene.