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

New Orleans Soul Food: A Grocery Store Hot Link Stuffed Into A Po Boy Loaf

Beaumont, Texas is one of our favorite cities in the great state. It’s old, rough and around the edges and home to some of the best restaurants in the Lone Star. At Sonny’s BBQ II you can get a square meal of fried chicken, pig feet, homemade hot links, fried fish, smoked boudin, and pork ribs. Continue Reading

Kentucky Soul Food

At Irma Dee’s in Louisville “…the menu of the day included Salisbury steak, smothered pork chops, fried whiting and catfish, chicken wings, ham, ribs, plus a range of sides from potato salad to greens.” We want a lady named Irma Dee to prepare every meal we eat from here on out. Writer Kevin Gibson has all the details. Continue Reading

Natchitoches Meat Pie is pure Louisiana soul food

“Princess Pamela’s Soul Food Cookbook” is back in print thanks to the Lee Brothers of South Carolina.

“The recipes are incredible, really deep dive on South Carolina cooking before the war, very sophisticated combinations of ingredients like hog chow and turnip greens, pigtails and butter beans, 12 different permutations of sweet potato confections.” Matt Lee Continue Reading