RL Reeves Jr reports on the U.S soul food scene

We love reading obituaries. Our grandfather Big Jim Sullivan was an avid obituary follower with a standard joke when our grandma asked him what he was doing, “just making sure I’m not in here” he’d crack while the family had a good laugh. Continue Reading

RL Reeves Jr reports on the US soul food scene

Todd Price, formerly of New Orleans Times-Picayune has landed on his feet. Writing for Lafayette’s Daily Advertiser, Price recently visited Laura’s II, an old-school Acadiana hotplate joint. Laura’s specializes in ‘back of the stove’ cooking, that south Louisiana specialty where the cook puts a big black pot on a gas burner on the back of the range and lets it roll all-day-long. Continue Reading

RL Reeves Jr covers the US soul food scene

The divide between white folks southern food and African American soul food is not as vast as one may have been led to believe. Go to a white run meat and three in Huntsville, Alabama then take the 90 minute drive south to Birmingham and visit a soul food operation. Continue Reading

RL Reeves Jr reports on the U.S soul food scene

Vegan soul food is having a moment and we’ve been leading the resistance from New Orleans 9th Ward. Our neighborhood is filled with soul food cafes, hot plate joints and meat markets selling hog balls, maws, knee caps and snouts.

A common meal deal is two pieces of fried chicken for .99c.

If you opened a vegan soul food cafe in the the 9th you’d better buy some pigs to feed all the leftovers to. We suspect the rate of veganism in our neighborhood is among the nation’s lowest. Continue Reading

The best soul food in New Orleans is not sold from brick and mortar restaurants. It’s on the second line routes from mobile vendors.

Write Jan Whitaker looks at the birth of the term “soul food” on her always compelling website Restaurant-ing Through History. Continue Reading

Magnolia Supermarket in New Orleans 9th Ward has a fine assortment of meats for your soul food cooking needs

There’ll be a little hubbub out at the old Hurst Family Restaurant in Kenner, Louisiana for the next month or so. Then the regulars will have the place to themselves. Just like they have since 1946. link Continue Reading

Waiting on a hotplate in Meridian, Mississippi

We live in one of USA’s greatest neighborhoods for soul food: New Orleans 9th Ward. We can walk or drive to dozens of dirt cheap, delicious cafes, and gas stations where a common fried chicken special is two pieces for .99c.

What is soul? Soul is a joint wrapped in toilet paper, that’s what I learned from Funkadelic on their self-title long player from 1970. That records so good I bought two copies. Continue Reading

 

Adrian Miller, James Beard award winning author, and winner of the Ruth Fertel Keeper of the Flame award is the subject of Joe York’s latest short film: Table of Ideas.

Mr Miller spoke last week at a Dillard University-sponsored round table held at Zeitgeist in Central City, New Orleans.

Chef Todd Richards, Kyndra Joi, author of “Who Dem Gullah ask Princess Anyika” and rocket scientist Howard Conyers also appeared at the event. Sno-ball authority Megan Braden-Perry was a no show.

Zella Palmer screened her debut documentary: “The Story of New Orleans Creole Cooking: The Black Hand in the Pot” to wild applause.

We were so inspired that we ran by our local meat market We-Serv the next day and scored a family pack of pork neckbones to throw on our backyard smoker.

You can follow the Soul Food Scholar on Twitter here

Sticky sweet pork ribs cooked til the meat falls right off the bone at Bullard’s in New Orleans 9th Ward

“We’ve all got those ‘passionate moments’ in our family’s lives, when maybe a teenager wants to tell his family he’s gay, or someone needs to tell the family they have cancer,”

Ryal Thomas will be serving hog maws, cheeseburgers, and community building at his new restaurant Squiggly Giggly in Charlottesville. Continue Reading