A Picture Says 125 Words

Shelling Peas

Shelling Peas

Natchez, Mississippi/Melrose Plantation

June 2012

Under the shade of live oaks looking ancient and grizzled with Spanish moss, a hog carcass was split and cooked over pecan wood while a small army of white and black people–young and mature, male and female set to the task of making the food to go with the barbecue.  The menu came directly from a Mississippi slave narrative and included purple hull crowder peas, roasted sweet potatoes, cabbage, green corn, and whole chickens and a hog finished off with peach cobbler–all cooked on an open pit over hardwood saplings using antebellum recipes. There was lemonade and cold water and sassafras tea by the gallon. Dialogue happened: recipes, memories, prayers, unity.  Children asked questions about things long forgotten.  Reconciliation.

Ser Seshsh Ab Heru/CM Boxley and James Meredith talk about the old days–the Civil Rights Movement and how to help the youth save themselves…

 

 

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About michaelwtwitty

I am a Judaics teacher and Culinary Historian focusing on the foodways of Africa, enslaved African Americans, African America and the African and Jewish diasporas.
This entry was posted in African American Food History, Food and Slavery, Food People and Food Places, The Cooking Gene and tagged , , , , , , , . Bookmark the permalink.

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