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.

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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

Mildred “Mama Dip” Council has passed away at the age of 89. The legendary North Carolina soul food cook, and restaurant owner sat down with Professor Florence Soltys in 2003 for this 30 minute interview. RIP Mama.

There is a new vegan “soul food” restaurant in New Orleans. We’re certain the vegans have plenty fine food but we’d happily kick the pins out from underneath somebody that tried to feed us vegan gumbo or jambalaya. Continue Reading

Soul Food Universal Register

We’ve been eating nothing but soul food for the past month. Collards, grits, fried chicken, black eye peas, cornbread, liver mush, and neckbones have been on our menu every single day as New Orleans has seen temperatures in the 20s and days on end without a hint of sunshine.

We’re moving to Puerto Rico. Continue Reading

Brown Sugar of Boutte’s Bayou Is One Of The Best Soul Food Cooks In Louisiana

Amarillo Texas is not a stronghold of soul food. Up on the plains of Northwest Texas you’re more likely to sit down to a grain-fed ribeye or a plate of enchiladas than stewed neckbones and collards. That’s about to change as Family Soul Food is now open. Expect “gut-busting portions of pork chops, cheesy meatloaf and fried ribs (that) can be accompanied by green beans, sweet potatoes, corn on the cob and other sides.” Continue Reading