Should we keep eating Soul Food?

Should we keep eating Soul Food?


– All right, I’m out
here making my own plate ’cause I’m woke like that, all right? We got the collards, all right. Collards make me holler. Smoked to oblivion, all right. Now we got the chicken, that’s one. That’s two. Okay, now we gotta be strategic,
you feel me, all right? We got my cousin’s mac and cheese, just a little bit of that. Then we got Aunty Mae’s mac and cheese, all right, medium-sized portion. Then you got my mama’s mac and cheese, so let me just, all right. Then we got, what is, baby girl! – Hey, uncle. – Uh, this you? – Yeah, this is me. It is a delightful kale,
tri-kale blend salad. We have baby kale,
Tuscan kale, curly kale, and a little bit of jicama sprinkled in. – Jica who? – And then to top it off, there’s this lovely, vinaigrette– – Uh – with a little bit of herb. – So it’s raw? – Yeah, it’s raw. – Give it over. – What? – Hand it. – No. – Yes. – Uncle, no. This is good– – It hurts me more than
it hurts you baby girl. – This is good for you. This is good for you. Your heart condition – I’m a grown man, got
me out here eatin’ grass. – (sighs) – [Niece] This is messed up. Mom, get your brother man. – Millennials. – If you’re of the African diaspora, you probably have meals that remind you of yo skin folk and yo kin folk. – Mm hm. – Some of these foods were born out of the constraints of the times, but have since evolved to be celebratory. – And protected. – Hey. – Hallease gets if the collard’s not hit– – And I need a hit. – If you’ve been to the
National Museum of African American History and Culture, I know you were like okay okay, artifacts. But what’s the museum
restaurant lookin’ like though? – And it’s not just us, all right. According to UC Berkeley
professor and sociologist, Claude Fischler, food
is central to everyone’s sense of identity. The way any given human group eats helps to assert its diversity and hierarchy. And at the same time, both its oneness and the otherness of whoever eats differently. – Hence, Uncle Darnell trying to revoke your black card. With all that being said
from Fischler though, some foods were eaten out
of absolute necessity. So, should you be eating chitlins anymore? – Ehh I don’t know why we still do it. I don’t know. – And we wanna find out. So pause this video, go take the chicken out the freezer before your mom gets home, ’cause we’re talkin’ soul food. (funky jazz music) – Soul food comes from
the unique circumstances of enslaved Africans that arrived in what is now, the southern United States. It’s not just sweet potato
pie, mac and cheese. – Right. It’s the ingredients, cooking techniques, and eating habits that
were informed by their countries of origin and their newfound status as a slave. – Let’s take corn. Or maize. We’re too woke to watch
it with the same eyes now, but if you remember anything
from Disney’s Pocahontas, you know that corn is abundant here. – And Africans were already familiar with that ingredient as Portuguese trade brought the crop to West African nations a long time ago. – It became a staple
food for enslaved people and took many different forms. Pone bread is a cornmeal mush. Hominy or Indian corn
was used to make grits. And records show, that while
white folks use sorghum, or guinea corn to feed pigs, black foods used it to
make bread or porridge. – In South Carolina, a
dish called turn meal was essentially West African fufu. But with corn, instead of cassava or some other root vegetable. And the act of mixing
grain or starch with water, is common throughout all of Africa. In Kenya it’s called ngima or ugali. I didn’t like it growing up, but it sticks to your ribs
and gets the job done. – And remember, if you’re
working in the fields, you need your meals to be portable. So cornmeal and water mixtures evolved into hoecakes, pancakes, and hot water cornbread. – While forced labor fueled
American agriculture, collard greens were one of the few crops enslaved Africans were allowed to grow and harvest for their own consumption. And plantation owners gave them discarded animal parts to eat. Ham hocks, hog maws, hog jowl, pig’s feet, pig lips, chitlins. To a plantation owner,
that was actual trash. – This is the perfect example of how unique circumstances informed
our culinary creations. African cooks in the big house, simmered the greens slowly with these throwaway pieces of meat, like ham hocks to soften the leaves, and transform the bitter taste. – Cooks also used deep fat frying. A technique they were
familiar with back home, long before the advent of refrigeration, people used both smoking and frying as methods of food preservation or even flavorings. Like how Nigerians use ground up, smoked crawfish in a variety of dishes. – In this context, soul food is about nourishment, community, and survival. We have to work together to even have the energy to even tend a garden. Cooks who worked in the plantation house, brought leftovers to share with those working in the fields. And in the unlikely event you come across something as luxurious as sugar or milk– – (whistles) – Put that on your
cornbread and enjoy desert. – If you wanna get your ethno-botanist on, Yes, that’s a thing. We’ll link more resources
to information about gumbo, okra, and how rice
in the United States is, (whispers) from Africa. – [Hallease] Over time, thought our identities shifted from being African to being black, we still maintained a sense of identity through food. Like Professor Fischler noted. – Because slavery prevailed
largely in the South, and your meal was likely
cooked by black people, the food borne of those conditions became synonymous of the region. – [Hallease] “The Virginia
Housewife” by Mary Randolph is lauded as one of the
most influential cookbooks in U.S. history. And the first regional, American cookbook. And while that’s the case, it’s also important to note, as later reprints of the book have, that her culinary prowess
wasn’t a solo effort. As a very wealthy lady, her kitchen was staffed by enslaved cooks. – There’s okra recipes in there. We’ll link the book so you
can read it for yourself. And other 18th Century cookbooks directly referenced
their cooks’ expertise. There’s no doubt that culinary knowledge was transferred, shared,
blended to make new things. Albeit, under forced conditions. – It’s for that reason that
some people distinguish soul food from southern food. The latter pertains to the type of food, the former pertains to who cooked it. Amen? Who made the potato salad. – What is super important to know, because the term soul food wasn’t even really a thing until the 1960’s. This is where food and identity become even more intertwined. – [Hallease] First, enough time had passed after the Great Migration, to the North and out West, that black folks had multiple home towns. Where they were born and raised, and where their grandparents were from. For example. – You were from Harlem, but your people are down in Georgia. That’s why it’s called Down Home Cooking. – Second, it’s the 60’s and 70’s, ya dig? Say it loud, I’m black and I’m proud. Food was a political statement. You might be movin’ on up, compared to your ancestors, but Jim Crow laws still exist, and the Civil Rights
Movement is in full swing. – During the 1960’s,
middle class black folks used their consumption
of soul food to define themselves ethnically, to distance themselves from the values of the white middle class, and to align themselves with lower-class black people. Some consider soul food to be part of the Black Arts Movement. – The Movement’s goal was to shatter middle-class decorum, or respectability. Author Addison Gayle, called it the polluted mainstream of Americanism. – Yeesh. – But if there’s one thing you learn from this show, it’s that black culture, experiences, and schools of thought, aren’t all the same. While some use soul food
as a point of pride, others like Elijah Muhammad, the leader of the Nation of Islam, and Dick Gregory, entertainer, writer, and civil rights activist, sought to distance the black community from it’s slave past by condemning the diet as unhealthy and unclean. A practice of racial genocide. – Yeesh. – According to them, soul food was the garbage of white plantation owners. And we deserve more than garbage. – This is where things get testy. Because you’re not just
criticizing someone’s dinner, you’re criticizing their identity, since the two are now linked. How do you reconcile that
a food made from struggle but made with love, can
negatively impact your health? And how do you have this conversation without tying someone’s worth to your definition of health? – It’s a tall order. Especially since the media influences and represents how we see ourselves consciously or subconsciously, wanting to distance
ourselves from a history of forced labor, created an Uncle Darnell. Who sees kale salads as frou-frou. Farm-to-table sounds bougie. But indigenous people
and enslaved Africans, created farm-to-table. – Clean eating or going vegan sounds like a pretentious luxury, But what about Rastafarians? It’s all brandy. – [Hallease] Today, we still use soul food as a tool to define ourselves and belong to a group. As we discuss in the
Black Twitter episode, signifying via food is always in full swing online. – [Evelyn] Sugar Grits
Versus The Correct Ones. – [Hallease] And you
wash your chicken, right? – And you can’t put
raisins in potato salad. And the only mac and cheese we acknowledge is oven baked. – Pumpkin Pie? Ugh. – Now, black folks are finding new ways to deliver the essence of soul food. Love, comfort, and seasoning with different ingredient choices. – [Hallease] Take The Slutty
Vegan in Atlanta, Georgia owner, Pinky Cole, creates vegan burgers and sandwiches to show her community that it’s not expensive or bland to have vegan comfort food. Lindsey Williams, grandson
of famed restaurateur, and Queen of Soul, Sylvia Woods, dedicated his career to
continuing her legacy while being mindful of
salt, sugar, and fat. Neo Soul, isn’t just an Erykah Badu Spotify playlist, it’s a whole movement of redefining this type of food. In fact, we took a ‘lil drive to Houston, Texas and met Chef Jonny Rhodes, at his restaurant, Indigo. – [Hallease] His definition of soul food blew our minds. (oven whooshing) – Soul food is to me, the survival of agricultural oppression. – What do black folks have access to now? How can we reclaim some of that branding, and take ownership of
things like farm-to-table? – [Jonny] So, you have
the uh, the summer gourds, which is gonna be zucchini,
cooked in a squash, which is gonna be rolled with a pea and miso butter, and then gonna cook it over embers and smoke it on a skewed wood. And then smother it in a bearnaise sauce. Give you a gourd pickle from 2016, – Wow. – [Jonny] Fresh sunflowers. – Vintage. – Appreciate it. – This is so good. I am not even like, skilled enough to explain why it’s good. (laughs) But it’s like smoky and kinda peanut-y, – Yeah, there you go. – Um, and there’s like a sweetness to it. – And then that pickle
cuts through all that– – Oh yeah. that acidity from that
pickle cuts through all that marries it all together. – [Jonny] So this dish is actually called, titled Cornrows and Convictions. This is what we essentially talk about mass incarceration. One of the easiest things to grow in modern day prisons, also known as modern day plantations, – Uh huh. – Is gourds. Of any variety. They grow tons and tons of those and sell ’em to grocery stores. – Instead of treating
food as a personal choice tied to damaging diet culture, maybe we can think about it as a system. – Where does our food come from? How are those people treated? Would we know how to feed ourselves if the system that stocked
our grocery stores, suddenly stopped? – I mean, I grew green
onions on my windowsill once, and felt like a God. – So this is part three
of our third course which is titled, Institutionalize. So for this dish you’re lookin’ at smoked oysters with a
caramelized potato cream, and a fresh oregano on top. – Fun fact: I’ve never
had an oyster before. – Really? Well hopefully this is– – Okay. – Your best first one. – So do I just? (yelps) It’s like attached. – [Jonny] Yep. – Okay. – [Jonny] It’s a lot of flavor– – That is good. – [Jonny] It’s a lot
of flavor in just one. Yep and eat all that
sauce to grind with it. – Whoa. Now, what was the inspiration for this? You talked about like, different regions of the U.S. So can you speak more
about the inspiration? – So this dish, we titled this dish as Institutionalize. So one of the biggest misconceptions about the Antebellum era
for African Americans is that slavery was strictly about labor. But as Africans came over and other people came over, they were also architects, engineers, and all these different things. So with them being all of this, you see them eating oysters, and then taking the
oysters and mixing them with water and limestone to create stucco. It’s to create what
they need the foundation for them to build buildings. Some of these buildings
still last to this day in New Orleans, Savannah, Georgia, and in Charleston, South Carolina. – (whistles) And this oregano though? – [Jonny] Yeah, all that oregano’s a big pop for it. – And what went into
the potato cream sauce? – So it’s caramelized
dairy, caramelized potatoes, and caramelized onions. All together just to make that sauce. – Who knew? – It’s almost like our
version of surf-n-turf. We see, chips and potatoes
being a classic pairing. This is no different than
what potatoes and oysters just in our own variety. – (claps) That’s so good. – [Jonny] Thank you, thank you. – So then, the purpose of the meal is not just to eat, it’s to have a conversation, right? – Right. A lot of times, people come to the table they come to the table with a problem, which everybody knows. The idea’s to come to
the table with solutions. So that way we can stop
having the same conversations over and over again. – Mm hm. – So that we can have
conversations about how to fix things. Not just what’s wrong. – Yeah. (dish clinks) – [Jonny] So this dish is titled Turtlenecks and do-rags. This is where you’re gonna have crab warmed up in milk and butter with crispy shallots on top. – [Evelyn] I’m down. Mm hm. That’s good. – Turtlenecks and do-rags are one of the largest misconceptions that you have that you see happen in our community. And sometimes, some of
us make it out of poverty but sometimes when we
make it out of poverty, we become very critical
of our own community without providing any
real relief or aid to it– – Right, respectability, you know. – Right all those things to it. And when we do that, we often revert to capitalism as being our way to doing it. So when we do that we, like I said, being very critical of our own people, while being super capitalist, while being very well- not providing anything for the community. And that’s often reverted to the crab in the bucket mentality. Where they feel like they’re trying to make it out of the bucket and all the crabs are
trying to pull them back in since you’re saying we’re hating on them. But this is what we’re saying, you can wear your
turtleneck and your do-rag at the same time. – Mm hm. – [Jonny] You don’t
have to decipher between the two, so this is why we gave you that crab warmed up in butter sauce to challenge that crab in
the bucket mentality. One of the biggest things
about tasting menus, is that they’re not filling, but we’re still soul food, so we still want it to be filling and intellectually challenging as well. – Soul food is community. It’s how we took care of each other. My father didn’t grow up
with much in Virginia, but through career in the Air Force raised a middle class family
in San Antonio, Texas. He would often say, “true grit, mother wit, and don’t forget.” While my mother, who had
a similar upbringing, served these traditional
dishes during holidays. True grit, fortitude, determination. Mother wit, common sense. And don’t forget. Meaning literally don’t forget who your people are and where they come from. – (voice cracks) That is beautiful. – [Hallease] Yeah. All that being had said though, chitlins are a once a
year food in my family because even though we’re far removed from the circumstances
that boards creation, is it even New Year’s
without fried chicken? Greens? Black-eyed-peas? And chitlins? No. It’s just another day. But. Can I also make a mean
gluten free fried chicken? – Oh. – That gives you a nice hearty crunch. – Oh. – Without gastrointestinal distress? Yes I can. – There are more options now. Which isn’t a bad thing. So should we keep eating soul food? – I say everything in moderation. This food, for better or worse, is part of my personal identity as a black American,
descended from slaves. I take responsibility to
make food choices based on what I’ve learned about my body. And create alternative
versions when necessary. After all, food is meant to be shared. And what good is it if
my family and friends can’t enjoy it without
a slight alteration? – Mmm. A nice almond milk cornbread. – Sure. – Or like, sodium free
veggie broth for your greens. – Yeah sure. Okay all right. – For me, as a child of Kenyan immigrants, I am but a culinary tourist when it comes to soul food. And I gracefully bow out of
all Black Twitter debates. But it’s interesting ’cause my family is from a place where it’s
cheaper to grow your own food. – [Evelyn] Indoor
supermarkets are the luxury and not even that good. You have to grow something yourself in order to eat. Or at least buy it from
an open-air market. It’s farmer food in the
purest sense of the word. Stateside, I could be more mindful of where my food comes from, and learn how my access
to food doesn’t have to contribute to someone
else’s unethical treatment. – Yeah, community responsibility. What a concept. – I can also do the work to unlearn all the lies we were taught
about that food pyramid. Grain got me out here sluggish, y’all. – Soul food has evolved and will continue to do so as food culture
access, education, and identity shift. But we’ve proven that
no matter what we eat, we always make it with love. What are some of the traditional dishes your family eats? And how have you updated them? Let us know. – Give this video a like. Follow us on social media @sayitloudpbs and subscribe so you
don’t miss us next time. – Bye. – Bye. – I’m super hungry. – Me too. – Yeah let’s get food. – Let’s. – [Hallease] Hey everyone,
PBS Digital Studios wants to hear from you. They do a survey every
year that asks about what you’re into. Your favorite PBS shows, and things you’d like to see more of from PBS Digital Studios. You even get to vote
on potential new shows. All of this helps them
make more of the stuff you want to see. The survey takes about ten minutes and you might even win a sweet t-shirt. Link is in the description. Thanks. – (Evelyn laughs) Hold on. Be a man. – [Hallease] Perform
some masculinity, girl. (both laugh) (gentle chimes)

100 thoughts on “Should we keep eating Soul Food?”

  1. Umm I like the show but why are two people who aren't native black americans telling us about our culture? I'm just saying. Soul food is clearly a staple of the black american culture that is the only American food. It started here in the south. Why is this video even a question to ask black ppl

  2. Thank you for making content like this! When I was little, I thought there literally wasn't African food, because all the African people shown on TV were starving. Thank goodness we have more than TV!

  3. THANK YOU!! With your permission, I will be showing this to my students as a jump off point to talk about culture and identities (and the stereotypes that sometimes occur: "Oh, you are Greek? Did you eat souvlakis last night?" — what I was often asked as a kid) MERCI!

  4. my sister dated a polish man and they ate chitlins (they did not call it that) as well poor people food is universal

  5. The Tennessee State Historical Museum currently has a temporary exhibit on the history of food in Tennessee. The largest section in the exhibit was about soul food including the original cast iron skillet from Prince's Hot Chicken and a poll to vote on sweet versus unsweet cornbread. The exhibit is up until February 2020 and the museum is free to the public. Anyone visiting Nashville should check it out.

  6. This is so educating! Love this channel๐Ÿ˜ like literally eating ribs while watching this๐Ÿ˜‚ stereotype or nah ๐Ÿคท can't say I really care๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚ kudos!

  7. Yes we should. Always and forever!!!!!!! I could never get behind chitterlings (chittlins) but Iโ€™m on board with all other soul food.๐Ÿ™Œ๐Ÿฝ

  8. Love๐Ÿ’•๐ŸŒผ love๐Ÿ’•๐ŸŒป love ๐Ÿ’•๐Ÿฅ€this piece! And thank you for not referring to our ancestors as slaves, but accurately as enslaved.

  9. I love that ''SouL Food'' is as distinct as ''Mexican Food'' or ''Italian Food'' or ''Chinese Food''. it offers a variety of tastes and foods that contributes to good eating habits. Chittlin's and Greens are a Wonderful Treat, but you'd hate it if you had to eat it all the time, same with spaghetti or tacos or stir-fried rice. they're Good, just not all the time. YES ! keep eating SouL Food, and don't let Uncle Darrnell tell you different.

  10. I didn't realise there was so much crossover between working class english food and soul food (though we're oats rather than corn). Long live offal!

  11. Some things, let it go. You ain't making no stankin @$$ chitterlings in my house. You ain't heating it or eating it. Absolutely not.

  12. My family is from Louisiana; so, gumbo was and still is a staple dish. I, however, was born with a shellfish allergy. I have changed it by taking the pork and shellfish out (chicken, turkey neck, and all beef sausages) and by making a vegan gumbo. My husband ( and our kids) who hardly ever eat a vegetable loves my vegan gumbo the most!

  13. Yea, that pumpkin pie is ๐Ÿ˜ซ. Sweet potato pie any day. ๐Ÿ˜€. I โค๏ธthis content, thx for this. ๐Ÿ’•๐Ÿ’— the head wraps ladies๐Ÿ‘Œ๐Ÿพ.

  14. Fantastic video ladies! So informative. I'm from the Caribbean and I know some of our well loved foods have their roots in slavery. It's really tasty and comforting. But I draw the line at pig's feet and tripe though!

  15. I never ate it(unless I can't tell). One thing I hope people know, and I hope you do a video about this: Chicken should not only be a black stereotype. For one, Korea probably likes it more XD and 2, chicken was able to feed more newly free black people. Being paid less, and having a lot of people to feed, it made it easier to feed more people. The same goes for watermelon.

  16. I love your channel. Itโ€™s taught me a lot about black culture. Itโ€™s so true that food is part of a cultural identity thatโ€™s why I enjoy trying different cuisines ๐Ÿ™‚

  17. In my family we were eating kale before all the hype. I have made a dish in the slow cooker that was turkey thighs with kale and carrots. I have family members always asking how do I make it.

  18. Chef Jonny Rhodes is THE TRUTH. His cooking is amazing, his aim is to make his customers think about things that they would never link to food, especially the uncomfortable things…filling the mind and the belly. I'm so in love with this series!

  19. As a child of West Indian parents, I was taught about growing food, but also putting some serious flavor on it — curry is a STAPLE! And so is star anise! Even our drinks — mauby and sorrel — are grown. Sugar is in abundance as it is the main export, so add some sugar to your mauby and enjoy with your roti or pelau (rice and pigeon peas, veggies and stew chicken)

  20. Why is this even a question ๐Ÿ˜‚๐Ÿค— Our food is so diversified with other cultures and so soulful. The history breakdown was very good. But the food portion at the end ?๐Ÿ‘€ The one thing that I loved growing up was the family get togethers every Sunday and of course the Holidays. When everything was made fresh and going out to the garden to pick greens, helping my grandma with homemade ice cream etc… That was a soulful time with soul food. Hope everyone enjoys there soul foodโœŒ๐Ÿฝ

  21. Turn meal is basically West Indian fungi. ๐Ÿ˜ฎ I love seeing the connections between our cuisines. Diaspora is real! โœŠ๐Ÿฟ

  22. My issues with PEOPLE STILL discussing foods CREATED by AFRICAN-AMERICANS is THAT there's ALWAYS NEGATIVE undertones.๐Ÿ˜‘
    Forgetting that MANY peas, rice, fruits, vegetables etc were BROUGHT 2 the Americas FROM AFRICA that's a staple in many of OUR diets TODAY, that millions eat and should be cherished & celebrated continuously.

    Understanding how the FARMING INDUSTRY has altered FOODS EVERYONE EATS, should inform you NOT to belittle ALLfoods made by us. Which is a huge reason for diseases…and not just the preparation of it.๐Ÿ˜‘ Scarcity of healthy land & waterways ALL affecting access to grow more healthy food & raise chickens & or cattle if decided.

    OUR culinary history is NOT a monolith. IT'S NOT UNHEALTHY as a WHOLE, as the WORLD states & MANY of us believe. As we live in various regions that supplies a wealth of variety & creativity thats been passed down for generations, I'm NOT ACCEPTING the story THAT WHAT my AFRICAN ANCESTORS survived on as captors on PLANTATIONS was THEIR FAULT. They took what was given…in time altered taste & textures; added other nutritious ingredients that YES is a part of AMERICAN and culinary history THAT I SHARE & also EAT. And NOT ashamed.

    BOUT to make me some hot water CORNBREAD or HOECAKES with some homemade butter & syrup.๐Ÿ˜‹
    Bon appetite Y'ALL.

  23. Watching this as I'm eating collard greens, fried chicken, and cornbread. Really interested in y'all take on this but as a Southern black girl…I'm sorry, I need my soul food. It was honestly a highlight of my life when my family okay'ed my baked mac and cheese lol. The key to anything is balance and moderation though. I've made some tweaks to alot of my recipes tho. I use almond milk in my cornbread and my husband actually prefers it, as it makes it sweeter. and I dont use pork at all any more and try to make my own veggie broths.

  24. My aunts (the women who raised me) went vegetarian about 20 years ago and now we're more mindful about using plant-based butters and lower sodium broths. But we do still throw down hard with the traditional recipes for the holidays.

  25. As usual you nailed it. Food is a history lesson and cultural education, as well as a good reason to mix with other people.

    We are going to have to differ, slightly, on pumpkin pie.
    Though a good sweet potato pie is the queen of the dessert table without equal or pretender to the throne, a mediocre one disappoints more than a mediocre pumpkin pie. Because texture.

    And, without pumpkin pie, there would be no sweet potato pie. Just because grandma's a little rough, don't mean she ain't grandma.

  26. I'm Muslim so we've sort of already given up soul food? ๐Ÿคทโ€โ™€๏ธ
    Lol we still have Mac & cheese!ย 
    But like Bean Pie instead of Sweet Potato and Collard Greens with Turkey instead of Pork

  27. Pause the video and go take the chicken out the freezer before your mom gets home from work ๐Ÿ˜‚๐Ÿ˜‚๐Ÿ˜‚

  28. Super cool episode, love learning about food culture, history, and evolution. Hoping my survey helps and we see more of yall and new shows from PBS!

  29. Great video! I grew up super-poor, and we ate whatever was around, including many traditional dishes from the "Soul Food" menu. Later, I happened to be the only white employee at the company I worked for, and some of my colleagues tried to shock me by taking me to a VERY good soul food restaurant near Houston, TX. They were surprised by the things I was already familiar with. Thanks for sharing all this great stuff!

  30. Take the survey! It took about 15mins, but we could get more content like this if we speak up! Say it loud yโ€™all ๐Ÿค™๐Ÿพโค๏ธ

  31. Say it loud is easily one of the best YouTube channels in existence right now. My family eats pretty healthy but you can definitely catch us making gumbo, รฉtouffรฉe, shrimp and grits and some other staples throughout the year.

  32. My German grandparents still expect my siblings and I to eat sauerkraut and sausage with them on the morning of New Year's Day. It reminds us all that we aren't as distant from the immigrant experience as we may think we are.

    For real I wouldn't dare update it. The point isn't to enjoy anything the point is to suffer through my grandma's bitter sauerkraut and to drink responsibly on New Year's Eve, or else I'm still hungover and embarrassing myself in front of my family

  33. The distinction between Soul Food and Southern Food was good for me to learn. My grandmother, who is white and from a rural southern background, cooks a lot of the same dishes I've heard referred to as soul food. And, although I knew soul food's origin was in the African Diaspora and the conditions under slavery, the fact that the same foods are common among poor, rural whites in the South led me to believe it was called the same name no matter who made it.

  34. WOW!!! That was very interesting! ๐Ÿ‘๐Ÿผ๐Ÿ‘๐Ÿผ๐Ÿ‘๐ŸผAnd the restaurant concept just blew my mind!๐Ÿคฏ Creating a conversation from the dish creation, knowing that it's around food that we usually have most conversations with our community. I'm also a food tourist when it comes to soul food since I'm French Caribbean. Now I'm wondering about the exact origin of some of our traditional dishes, since we're also descendants of slaves.

  35. The capitalization of our gastronomical treasures; which had been considerd "trash" is astounding. I remember 2O years ago when my butcher would sell oxtail for pennies. Now it costs more than steak!!

    Another entertaining and informative video. Thanks ladies!

  36. this is way politely written.. as a 'soft step' for people very new to the way things really were, .. and sadly still are in some ways.
    Great teaching moment in this..
    `hopefully it generates some shared tables between cultures, & further conversations.

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