Food for the ‘soul’ served up in honor of African American History Month

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Air Force photograph by Rebecca Amber

Team Edwards celebrated African American History Month with a soul food tasting Feb. 18 at the Airman and Family Readiness Center.

Team Edwards celebrated African American History Month with a soul food tasting Feb. 18 at the Airman and Family Readiness Center. The tables were lined with collard greens, macaroni and cheese, fried chicken and more.
The event’s organizers, Staff Sgt. Tarianna Green, and Tech. Sgt. Kenneth Bracely, were careful to distinguish that the foods served that day were not “southern cooking.” According to Bracely, southern cooking derived from soul food, the roots of which date back to the days of slavery in the United States.

Tech. Sgt. Steven Eckles, 412th Test Wing Chapel’s Office, eyes some desserts at the soul food tasting held Feb. 18 at the Airman and Family Readiness Center. The lunch event was one of several events put on at Edwards for African American History Month.

The slaves at that time would take left overs from their owner’s meal to create their own meal and a time of fellowship.
“When our ancestors would cook they would use pain, struggle, suffering, love and spiritual blessing for the herbs and spices,” said Bracely. “A cook would pour their soul into providing a great meal praying spiritual blessing over it.”
Over time, the tradition continued and families would gather for a large meal once a week and to enjoy each other.
Read more about African American History Month at www.africanamericanhistorymonth.gov/.
 

Soul food traditionally was a time of fellowship. At the soul food tasting Feb. 18 at the Airman and Family Readiness Center, attendees sat down and ate together.