Todd Richards

Sean Powers / GPB

We launched a new "On Second Thought" series on Tuesday called “Main Ingredient” in which a chef tells us about his or her essential Southern ingredient. Host Virginia Prescott heads into the kitchen with Atlanta-based chef and cookbook author, Todd Richards. He shares with us his love for collard greens.

"Bacon, Collard and Fried Egg Sandwich" by Todd Richards

On Second Thought for Thursday, June 14, 2018

Jun 14, 2018
GPB

Flannery O’Connor is regarded by many as Georgia’s greatest fiction writer. Her books are written with dark humor, eccentric characters, and it’s all set in a devout Catholic faith. All of which made her a leading voice in southern gothic literature.

 

 


Mariam Akbar / GPB

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.