#southern food
Menu Mondays is back! Still planning your Thanksgiving meal? Need some ideas? Mary Lee Swann could help! Check out her classic line-up. From 1930.
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Chick-fil-A said it would end contributions to organizations known to oppose same-sex marriage and other LGBTQ rights, but the fast food chain’s announcement is being met with skepticism from a leading advocacy group.
The Georgia-based company said it was refocusing its philanthropic efforts on “education, homelessness and hunger.” As such, the company will no longer make donations to the Salvation Army and the Fellowship of Christian Athletes, both of which have a checkered history with regard to LGBTQ issues.
Drew Anderson, GLAAD’s director of campaigns and rapid response, remained skeptical of the company’s latest pledge. “Chick-fil-A investors, employees, and customers can greet today’s announcement with cautious optimism,” Anderson said in an emailed statement, “but should remember that similar press statements were previously proven to be empty.”
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Smoked brisket, baked beans, coleslaw, bbq sauce, pickles, onion, and a pickled jalapeño
Baked beans, turnip greens, and vegan twice baked potatoes
Spicy black eyed pea burger dressed with spinach, tomato, onion, and chipotle mayo. Served with homemade fries!
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Turnip Greens
Ingredients
- 1 bunch fresh turnip greens with roots
- 1 medium piece salt pork
- 1 cup water
- 1 teaspoon salt
- 2 tablespoons bacon drippings, butter, or margarine
- Pinch of sugar (optional)
Instructions
- Strip the stems from the greens (unless they’re very tender) and wash thoroughly
- Place in a saucepan and add the pork, water, and salt. Cook, covered, for 45 minutes over medium heat, or until tender.
- Remove the pork and pour the greens into a colander to drain. Place in a pan and chop scissor-like with two knives.
- If necessary, add more salt to taste. Keep hot and add the bacon drippings and a pinch of sugar.
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The Meat-and-Three Makeover: Southern Cooking Rethought
Across the country, chefs are putting new spins on an old-school Southern dining concept.
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#VoicesfromtheStacks
Hungry for some Southern cuisine?
Alexander Smalls– an opera singer, a James-Beard-Award-winning chef, a Tony and Grammy award winner, the co-owner of two renowned restaurants: The Cecil and Minton’s– could be just the chef you can take inspiration from! He’s appeared on numerous TV shows, magazines, and served individuals such as Toni Morrison, Spike Lee, and Quincy Jones. Here at the University of Iowa’s Special Collections & Archives, one of his books graces the shelves.
Grace the Table: Stories and Recipes from My Southern Revivalis a memoir consisting of a combination of storytelling from Small’s childhood and hometown in South Carolina, through Europe, and to Manhattan, detailing Small’s love for food. He interconnects culture, family history, and more while sharing 100s of his recipes created during his travels. This book sheds light on how he fell in love with cooking and his upbringing with Southern Revival cuisine. Some of his recipes include Southern Revival dishes like mac and cheese terrine with Creole sauce, caramel cake, and black-eyed peas with arugula. There are tales from the first meal he cooked at 6 years old, to meeting Joan Sutherland, to touring Europe as one of the star singers of the Houston Grand Opera production of Porgy and Bess.
Small, his recipes and stories, his history and his southern cooking (a mix of traditional and international flair inspired by his travels), are worth the read!
-Matrice Y, Special Collections, Olson Graduate Assistant
Last week as I styled one of the shows taking place at Charleston Fashion Week, I also took some time to enjoy fab nibbles for lunch and dinner! #Southernfoods #Foodie
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