802: Chasing Flavor with Carla Hall and Roots, Heart, Soul with Todd Richards

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

American Public Media

Arts, Food

4.2 • 2.9K Ratings

🗓️ 19 April 2024

⏱️ 52 minutes

🔗️ Recording | iTunes | RSS

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Summary

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This week, it’s the food journeys of two chefs. First, TV Star and author Carla Hall joins us to talk about her latest show, Chasing Flavor. She brings us stories about her filming and travels and the connection between people and their food. She sticks around to answer some of your cooking questions. Carla Hall hosts the MAX series, Chasing Flavor, and is the author of Carla's Soul Food: Every Day and Celebration. Then, we sat down with Atlanta chef Todd Richards to talk about the interesting and varied influences on soul food. He talks about the foods from West Africa, how they traveled across the Caribbean, and how the dishes have evolved. He left us with his recipe for Haitian Oxtail in Beef Broth with Pikliz. Todd's new book is Roots, Heart and Soul: The Story, Celebration and Recipes of Afro Cuisine in America.

Broadcast dates for this episode:

April 19, 2024 (originally aired)

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Transcript

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0:00.0	Splendid Table is brought to you by all the chickens at Locally Laid Egg Company.
0:04.3	Producing high quality delicious eggs for over a decade, locally laid prioritizes good lives for their hens.
0:10.7	Locally Laid Egg Company also partners with rural farmers to keep agriculture
0:14.8	clucking along in Minnesota. Locally sourced, locally sold, that's locally laid.
0:20.6	You can learn more about visiting the flock at the farms Airbnboc at locally laid.com.
0:25.0	I'm Francis Lamb and this is the splendid table from APM.
0:33.0	What's soul food?
0:37.0	What's soul food? Yeah simple answer for a lot of people is fried chicken,
0:47.0	mac and cheese, shrimp and grits.
0:49.0	It's southern food, it's American comfort food, and of course it's black food.
0:55.0	And in fact, the term soul food started in the 60s in a time of proud reclamation of black culture,
1:00.2	but it's also complicated.
1:03.0	The great black chef Edna Lewis, who loved southern food so much
1:07.0	she founded several southern food preservation societies,
1:10.0	was always careful to say that her food was not soul food.
1:15.0	Ever many black chefs, whether their specialties were southern or French or Italian or Japanese,
1:22.0	being called soul food cooks is an insult.
1:26.0	It says you can't be more than your skin color.
1:29.0	Well, today we have two terrific guests who've taken their own soul food journeys with joy and deliciousness
1:37.0	and came to deeper understanding of what soul food means to them.
1:41.6	Later on we'll be joined by Chef Todd Richards, author of Roots
1:45.0	Heart Soul. It's a book that explores the influence and evolution of food as it
	...

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