I don’t talk about my personal life often, but the few times things do come out about my past, it should not come as a surprise to know that my younger days were filled with something known in American cuisine as “soul food”. Big, black cast iron skillets on a stove, with bacon fat drained off to save money, to be reused during cooking. Fried chicken. Sun tea. Coleslaw. Cornbread. It’s the type of food that got poor folks by in the Great Depression, that was made in the farmhouses and back swamp shanties before Social Security was established. It’s cheap, made with what is abundant, and took centuries to perfect. It was the United States’ answer to the so-called Peasant Dishes of France.