Photographs by Ashley Rose Young
As part of last week’s oral history workshop, participants were asked to create blog posts–short pieces in response to any part of their time spent in Oxford. We will be featuring their submissions here over the course of the next few weeks.
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As part of the Gathering the Stories Behind the Food oral history workshop, Amy Evans Streeter gave us a small taste of the plethora of the SFA’s documentaries.  One of my favorites was Smokes & Ears, the story of Geno Lee and the Big Apple Inn in Jackson, Mississippi.  The film documents two of the Big Apple Inn’s most famous items: hot smoked sausage sandwiches called “smokes” and pig ear sandwiches called “ears.”  Within moments of starting the film, I was not only captivated by the sights and sounds of sizzling sausages on a hot griddle, but also by the warm and inviting smile of Geno Lee. 
Later in the week, Amy informed us that Geno Lee was interviewed for the SFA’s Tamale Trail and that his tamales are available at a new pizza place in Oxford’s town square: Soulshine Pizza Kitchen.  Naturally, our small cohort of food scholars agreed to take lunch at Soulshine that day.  Amy ordered a dozen tamales for us to share, and handful of us split “The Kitchen Sink” pizza (marinara base, mozzarella cheese, pepperoni, Italian sausage, tomatoes, bell peppers, onions, mushrooms and black olives).  The tamales were a real treat—a bit larger and dryer than typical Delta tamales, but delicious nonetheless!  The pizza was great as well—the crust was thicker than I am used to (what can I say, I love New Haven thin crust), but overall the pizza was really satisfying!  Our cohort agreed that our meal at Soulshine was another successful culinary adventure in Oxford.
History, Duke – Durham, NC