Most of America’s history has the experiences of food segregated. Everything differentiated between white and black Americans from: where you shopped, how you ate, what you ate, and the value of certain cuisines. Todd Richards, an Atlanta chef and owner of Richard’s Southern Fried just released his newest book about the ever-changing southern recipes.
His book is called “Soul: A Chef’s Culinary Evolution in 150 Recipes.”
He incorporates his personal stories with reliable southern recipes with basic ingredients. It even includes a playlist! Richards sat down with Virginia to talk about his new book.