Our South: Black Food Through My Lens PUB201910 Destined to become a go-to

Destined to become a go-to guide

Mitch opened his first restaurant

feasting on Cracklins and Back Bone Stew

Tema Flanagan writes

brush it onto grilled chicken

Our South: Black Food Through My Lens PUB201910 Destined to become a go-toAuthor: Ashleigh Shanti Raised in Appalachia, native daughter Ashleigh Shanti, a queer Black woman and acclaimed chef, knows Southern Black cooking means more than we've come to believe. While hot buttered cast iron pan cornbread and crunchy, juicy, lard fried chicken have their roles to play, they are far from the entire story. The key to understanding how Black influence has defined foodways and cultures in the South is to explore its microregions,