Cara Reedy is an Executive Assistant at CNN. She previously wrote for Eatocracy on being a small cook in a big kitchen.
I grew up in St. Louis, MO which is considered the Midwest, but has some clear southern leanings. Barbecue and fried chicken were always around. One of my favorite meals as a child was a one-pot meal consisting of potatoes, green beans, carrots and cabbage boiled with a ham hock. My parents served it with a fresh batch of corn bread to soak up the juices - often called pot liquor or potlikker.
I never really thought anything about this meal other than I liked it. When you're a kid, you generally don't analyze your food that deeply. It’s either like or can’t stand. Flash forward to adulthood, when I started doing some personal research on the African American slave diet. I suddenly realized that what my parents were serving was the original soul food.
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
We're having a two-night stand with Lu Brow.
Our favorite New Orleans bar chef is back from yesterday's happy hour to offer a few words of wisdom for your upcoming Mardi Gras revelry - no matter the number of Sazeracs you've swigged.
Get ready to laissez les bons temps rouler - just don't let them rouler you right into the NOPD's possession.
What NOT to Do During Mardi Gras: Lu Brow
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