The People's Place: Soul Food Restaurants and Reminiscences from the Civil Rights Era to Today

The People's Place: Soul Food Restaurants and Reminiscences from the Civil Rights Era to Today

Language: English

Pages: 240

ISBN: 1613730594

Format: PDF / Kindle (mobi) / ePub

Dr. Martin Luther King Jr. loved the fried catfish and lemon icebox pie at Memphis’s Four Way restaurant. Beloved nonagenarian chef Leah Chase introduced George W. Bush to baked cheese grits and scolded Barack Obama for putting Tabasco sauce on her gumbo at New Orleans’s Dooky Chase’s. When SNCC leader Stokely Carmichael asked Ben’s Chili Bowl owners Ben and Virginia Ali to keep the restaurant open during the 1968 Washington, DC, riots, they obliged, feeding police, firefighters, and student activists as they worked together to quell the violence.
Celebrated former Chicago Sun-Times columnist Dave Hoekstra unearths these stories and hundreds more as he travels, tastes, and talks his way through twenty of America’s best, liveliest, and most historically significant soul food restau­rants. Following the “soul food corridor” from the South through northern industrial cities, The People’s Place gives voice to the remarkable chefs, workers, and small business owners (often women) who provided sustenance and a safe haven for civil rights pioneers, not to mention presidents and politicians; music, film, and sports legends; and countless everyday, working-class people.
Featuring lush photos, mouth-watering recipes, and ruminations from notable regulars such as the Rev. Jesse Jackson, jazz legend Ramsey Lewis, Little Rock Nine member Minnijean Brown, and many others, The People’s Place is an unprecedented celebration of soul food, community, and oral history.

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fast.” Paschal’s Potato Salad (Serves 14) Ingredients 4½ pounds Yukon Gold potatoes 2 cups mayonnaise 2 tablespoons plus 1 teaspoon sweet pickle relish 2 tablespoons plus 1 teaspoon white sugar 2 tablespoons plus � teaspoon chopped white onion 2 tablespoons plus � teaspoon prepared mustard 8 hard-boiled eggs, diced 2 tablespoons plus 3¼ teaspoons diced celery 2¾ teaspoons diced red pepper 2¾ teaspoons diced green pepper � teaspoon dried parsley � teaspoon ground black pepper Salt

2011] I’ve been the first African American to win that office. The sit-ins were the catalyst for touching the souls of the community, locally and nationally.” On February 13, 1960, Armstrong participated in the first full-scale sit-ins at segregated lunch counters at McLellan’s, Kress, and Woolworth’s, all along Fifth Avenue in downtown Nashville. In May 1960, Fred Harvey died (not the Fred Har vey of the Harvey House chain). Fred Harvey Jr. became the youngest independent retailer in the

chicken in a nearby booth. Norman is the former longtime director of the Virginia Human Rights Council. She sees Africanne on Main as a vehicle of greater understanding. “This is a place to meet,” says Norman, who goes back with Ma Musu since her hair-braiding days. “I bring my board here. This is a place to reacquaint, renew, and even acknowledge. This place is unique. My girlfriend had her wedding reception at the chef’s place. She now has me pack up food and have it shipped to Hawaii where she

leaving. Buildings abandoned. Drugs being imported into the community. Throughout the country the civil rights movement was going heavy, and pride and culture were very strong. People were trying to figure out what that was going to feel like and look like. Sylvia’s was doing this thing called ‘soul food.’ And ‘soul’ was the term that was being called. That culture—the movement, the music, the food—that was the foundation of something great.” Woods-Black added, “You had Malcolm X walking down

wife, Coretta, lived on the top floor of a three-floor slum apartment building at 1550 S. Hamlin. They paid ninety dollars a month in rent. Dr. King said, “You can’t really get close to the poor without living and being here with them.” The Chicago stay-over is regarded as the first major civil rights action in the North. The Rev. Jesse Jackson after a summer 2014 breakfast at the last historic soul food restaurant on the West Side of Chicago. Henry Henderson, the Chicago produce supplier who

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