Hey, y'all, we're taking a quick break this week, so we're re-sharing my conversation with Jessica B. Harris from last season.

Her new book, Braided Heritage, Recipes and Stories on the Origin of American Cuisine, will be available everywhere on June 10th.

We'll be back next week with Wyatt Flores, a rising singer-songwriter from Stillwater, Oklahoma, who's making

serious waves in the country music scene. We'll see you soon.

Hey y'all, welcome to Biscuits and Jam from Southern Living. I'm your host, Sid Evans,

and today I'm talking with someone who, as a

friend of hers once said, does Southern better than most Southerners. Jessica B. Harris may have been

born and raised in New York City, but she has Tennessee roots through her father and has spent

much of her life split between homes in the northeast and the south, specifically New Orleans.

For more than 50 years, she's been a college professor, a writer, and a lecturer,

and her many books have earned her a reputation as an authority on food of the African diaspora,

as well as a Lifetime Achievement Award from the James Beard Foundation.

A few years back, Netflix adapted her book, High on the Hog, a culinary journey from Africa

to America, into a four-part docu-series. And I'm very proud to say that she's been a long-time

contributor to Southern Living with a regular column called

the Welcome Table. Jessica was here in our Birmingham studio, and we talked about her mother's

signature mac and cheese, the cast-arned skillet she'd be sure to save if her house were ever on fire,

and her dear friend, the late New Orleans chef, Leah Chase,

all on this week's Biscuits and Jam.

Dr. Jessica B. Harris. Dr. Jessica B. Harris, welcome to Birmingham and welcome to Biscuits and Jam.

Well, thank you, thank you. It's breakfast time, I guess. Is it Biscuits and Jam or is it tea time?

It's always breakfast time here. Okay.

...