This is my recent article for Deep South Magazine with Chef Todd Richards of The Shed at Glenwood in Atlanta. A fascinating, enlightening and frankly, refreshing look inside the food Southerners take pride in cooking and in eating. Slavery is deeply rooted in its history and its transformation. Chef Richards also discusses the term “Soul Food” and what it really means, where fried chicken came from and Southern cuisine’s two key ingredients.
Forget everything you’ve ever learned or thought you knew about Southern food because it’s all about to change.