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. Evelyn acting like she doesn’t have a whole series called “Smack Yo Lip”😂 you know how to describe those flavors, don’t be modest!

  2. I am part Mexican and Black and I eat grits that my Mexican mother made. I make them boiled with syrup and milk or without with salt, or mustard.

  3. Now I'm going to make some cabbage and cornbread 😋 I use non-dairy milk when cooking for myself, it's all about seasoning & how MUCH of that alternative milk you use.

  4. 🙏🏾💐Thank you, Evelyn & Hallease, I really appreciate the topic, how do I claim my CEU’s📚🍎✌🏾u took us to school

  5. OMG I felt that my grandma really walked into the museum cafeteria and was like what they mac n' cheese and fried chicken taste like

  6. ok white guy living in a place where most black people are doctors lawyers accountants or engineers , the closes we have to soal food is KFC and I have never scene colards for sale , I made hoe cakes and  got scared by the proses for frying chicken . Is sal food devided between tradional and modern ?

  7. As I was listening to the chef speak, I thought about how it’s interesting to note the similarity of African-Americans that make it out of poverty and Africans (namely Nigerians that I’m more familiar with) that leave poor areas and how there’s a drive to distance themselves from where they came from (moreso in regards to poverty and impoverished regions). I noticed particularly with Nigerians that there are a lot of them here (in the States) that are exceptionally brilliant people yet do little or nothing to contribute to the improvement of their respective regions back home (in Africa) outside of sending money to their respective family members. I understand unfortunately that that has contributed to the “brain drain” that has plagued certain parts of Africa. Luckily, there are those who have and do have plans to improve conditions back home.

    And to answer your question, as a Nigerian I love bitter leaf soup made by my momma 🙂

  8. This video is making me want some speckled butter beans w/ smoked turkey necks, chicken wings, steamed okra, and maybe even a piece of hot water cornbread. Hmm mm m

  9. I loved this video! As as foodie who went vegan and gluten-free nearly ten years ago, I got used to eating only certain ethnic cuisines that I really loved; but as of these past few years, with more and more folks getting creative with vegan-American cooking from all parts of the country. It feels so good to eat the foods I grew up with, turned vegan; and foods from other parts of the country as well. Vegan burgers, cheesecake, greenbean casserole, etc. Almost anything can be made plant-based these days. So many creative people out there! I love it! Including vegan southern foods fully equipped with collards, bbq sauce, cashew ranch, and perfectly spiced soycurls. Delish! Thanks for sharing your knowledge and experiences in this wonderful video! Love the content on your channel!

  10. My spouse's family moved from an area on the seacoast of Sciliy to far inland in New England in 1905. Unable to get the usual fresh seafood and other staples they were used to (olive oil, chickpeas, fresh herbs), they played with available items to try and copy the old tastes. Plus, most meat and veggies they grew on their property was sold for cash, so it was the odds and ends that family used. When I first met my spouse, I was grossed out by an odd fish dish that his family ate around Christmas time made with sardines, canned clams, and canned tuna with veg in an oil and vinegar dressing. They didn't quite remember where the tradition began, just that this is what you ate on Christmas Eve. Later in a Scilian cookbook from their area I found the original recipe that would have been made with fresh squid, octopus, etc, (similar to the Feast of Seven Fishes eaten in the Italian Penninsula) in an olive oil dressing. The family just did what they could with what they had to keep a piece of tradition.

  11. Is it a black culture thing to make your man a plate?

    I (I’m also black) told my friends I wasn’t going to make him a plate, and they got mad at me! Like I’m confused. He was fine with it. They said I was disrespecting him. Like I have never made him one, nor has he asked.

  12. You are better off eat soul food of any kind, then highly processed foods sold at food markets today. It’s all REAL food from real animals & plants, so I’d take that over a Twinkie or McDonalds, or even a granola bar, any day!!!

  13. This video made me so happy! It’s awesome to learn about delicious food (and I’m going to show this to my mom, because she LOVES soul food, even though she and I have Celiac disease, and she’s a little white lady from California. She grows her own collard greens and everything, it’s kinda cool. I’ve never been a huge fan of mac n cheese, but I guess that’s just my sad whiteness, lol). For traditional foods in my family, it’s a blend, since part of my mom’s family is Jewish, and then I usually cook Celtic style food and Wiccan-focused food for the holidays. So, a regular holiday meal (around Yuletide Solstice, Hanukkah, and Christmas) usually has latkes, some kind of meat (usually a roasted chicken), cock-a-leekie, wassail, Christmas pudding, and lots of mincemeat pies. I’m also really excited for Mabon tomorrow, because I’m going to have some nice stew and bread to celebrate autumn’s coming, and I’m REALLY excited for Samhain not only for costumes and candy and dumb supper, but I really like colcannon, and my family makes loads of colcannon and peas-pudding (though we cut up the slices and fry them so they’re nice and greasy and brown) on Samhain.

  14. Forever and always. Never believe the projectionists, that's unhealthy. No one loves every Soul Food meal, but every Soul Food meal is loved by someone. Peace.

  15. Evelyn is serving #smackyolip faces during the tasting😆. Thank you so much for this there's a lot of discussion to be had about finding a better way forward while still paying homage.

  16. Or we can start making different styles of soul food! :3 keep the original soul food, but just upgrade it, add more to it.


  17. If you choose to eat fatty foods, be obese, have heart problems and diabetes in 2019 that’s your choice but don’t blame your skin color or economic status. #NoExcuses

  18. "Soul food was the garbage of white plantation owners," (and all that slaves are were ALLOWED to eat)! For that reason, and because it's contributes to heart disease and diabetes, as a black person I reject most soul food. I say most because occasionally I can't resist some fried chicken and/or sweet potato pie. 😀

  19. YOOOOOOOO at 11:15 when the chef from Indigo starts to go into the intent and context of the food, I swear it was poetry meets visual and culinary art. I. am. SHOOK!.

  20. ………..the eating of chitlins is European in origin ……..the wiener and sausage were made from pig intestine (chitlins)…..this is just one example of how Europeans ate chitlins…..

  21. Why does the second half of this episode feel like 'Smack yo lip: woke bachelorette ' edition? 😍😍😍

    I'm allergic to everything he served but he is so woke, intelligent and fooooiiiiiinnee that I would just eat a little bit and stab myself with my EpiPen 😐

  22. Great episode: I think we all have a version of soul food- I grew up with Trinidad Sunday food 🤗. But when I went to Sylvia's in Harlem… good lord faddah almighty…I may or may not have snuck 3 full plates plus sides into my country because it's only a 45 min flight 😅

  23. I'm from a family that is part central/south American but mostly white American. Arroz con Pollo eaten with Lays potato chips was a staple growing up!

  24. I grew up in NYC on my South Carolinian Grandma's food: Grits, Okra, Collards,
    Yams, Fried Chicken, Ribs, Peas & Rice, Corn Bread and Gumbo, which we didn't
    call it, but that's what it was.

  25. my favorite this my Puerto Rican mama mAKES is oven baked chicken & yellow rice. She always laughs when i ask for it when i come home from college because it’s “peasant food” but her update with a hearty helping of shredded mozzarella makes it THE BEST DISH

  26. Yes, I've gotten away from Soul Food/Southern Cooking. My grandmother being from GA & My grandfather being from SC. Me? Being born in NC. That's all I've seen and ate on a daily. I've became burned out by the age of 18! So when I moved out at the age of 20? I didn't cook it! If I did? It was rare. I just mainly eat veggies, fruits, chicken, beef, and seafood. Once in a while? I may get Mac & cheese, fried chicken, collard greens, and corn bread. That isn't often.

  27. We have a bunch of Norwegian recipes bc my mothers family emigrated from there to the US. It's fun to combine them with more American style food like spiced sausage, scrambled egg and butter lefse!

  28. My grandpa’s a roughneck from the Midwest and grew up eating lots of spare parts, game, and home grown veggies (LOTS of squash from the garden). My dad hated it because it reminded him of growing up without much. By the time I came around, things like eating the fish you caught wasn’t a thing my dad enjoyed (we still ate frog legs- go figure).

    Now that I’m older, I’m finding that fresh-caught fish (from the right river), squash for every season, and wild rice are downright tasty and healthy, so I keep it in the rotation. Biscuits and gravy is only a sometimes food nowadays though. And I’m not touching the family possum recipe with a 10 foot pole.

    As a white guy, I have to admit that the soul food debate fascinated me because parts of it remind me of things I’ve heard in my household- my grandpa says what we eat is who we are, my dad doesn’t want to eat any more of that “white trash” food, and my mom keeps what’s healthy.

  29. I’m from South Louisiana and my family and I are creole so we have beans and rice just about every day, gumbo for Christmas 🎄, crawfish bisque 🦞for Easter, and jambalaya in the fall. So what I’m saying we eat certain foods and fishers that are seasonal and for celebratory events. I grew eating rice 🍚 and beans every day with a salad 🥗 and corn bread , no meat; only on Sundays and special events. I enjoy my Afro creole roots in Louisiana and when eat every dish I think of my family, history, and family

  30. I would love to see a video on black graphic design and it’s history. I feel like it’s a topic ppl need to think about more

  31. The next time you’re up in DC for PBS, you need to come up to Baltimore for the day and try out all of the vegan soul food places. 💯

  32. “Africans invented farm to table” pretty sure every culture ever in the history of mankind did “farm to table” wtfuhhhhh is wrong with this channel

  33. Ok…this is before watching the rest of the video but….can she please teach me how to wrap my hair like hers (teal wrap)? Gorgeous!

  34. I found this channel recently and it is so good. I’m from a white Irish family, and grew up in the southern low country (in Savannah) but was barely exposed to true Southern food and Soul food. This content is amazing for expanding upon what few things I already knew and understand things from a non-white perspective. Makes me wish I could finish my history degree! Thank you guys for what you do, it is so important.

  35. you make a good case but i still remember having to eat this stuff once a week as a kid from cans and prepackaged boxes and i get a stomach ache

    it's just not the same if your parents cannot cook

  36. Funny, me and my wife were on the subject of food the other day (shes japanese and im latin american) and after a week of jumping back and forth from japanese food and latin american food , we both came to the agreement that a lot of the dishes from both of our cultures came from struggle and survival. I love the work you guys are doing on PBS. Please continue!

  37. I love collard greens and although I'm not vegan, I now saute them in olive oil and then steam them in veggie broth…sometimes. Other times I break out the smoked ham hocks and turkey necks!

  38. Cornbread is not only a side dish, but it also goes well over collard greens, cabbage, black-eyed peas and red beans in rice. If cornbread is not there, I'm putting my plate down and leaving your house.

  39. Oh man, I knew I was gonna suffer, watching this. I work until 2 AM, it's now 3 AM, and there is nothing in the freezer but some Tostitos, and some mixed berries.—That said, Thanks again for such a compelling, and funny show! Also, while it's true I have the munchies, this may have been my favorite episode.

  40. I'm Southern born-and-bred, so I grew up eating a lot of what y'all mentioned (albeit white-ified since I'm white and all).
    My grandma was the daughter of a poor NC sharecropper, so the kids worked in the fields all day while my great-grandma cooked their supper. And what a supper it was!
    Fried chicken, cream potatoes, collard greens (with ham hock cooked in), garden peas, boiled cabbage, stewed tomatoes, and hot-water cornbread to name a few. And everything was cooked with a pound of butter, or a dollop of lard.
    And yes, it was very fatty, high in cholesterol and sodium-heavy…but the kids needed those calories when they were tending to crops all day under the hot sun.
    As my grandma grew up and learned the recipes, she then cooked it for us grands when we'd go to visit. Man, I ate like a king for a few days every month!
    But today, with our service economy and fast cars, we can't eat like that everyday and still be heart-healthy.
    But hey, nobody said we couldn't continue to eat it on Sundays or holidays!

  41. My family is from Mississippi and Arkansas… talk about soul food omg!!! Fried chicken, Mac n cheese, greens, cornbread, black eye peas, you name it it was cooked!!

    10 years ago i let go of beef and pork and it definitely halted many of the things my mom and sisters cooked now that I’m 31 and have found ways to make these same dishes just a lil healthier guess who got promoted to Mac n cheese at thanksgiving.. yes yes it’s ya boy right here lol.

    Food is such a vital part of our identities!! Thanks so much for the video

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