This Black History Month, shop and support visionaries and innovators who are continually changing the culinary landscape of the South. From traditional Gullah Geechee recipes to a bladesmith hand-forging knives in South Carolina, read below for some of our favorite creatives.
Barlow’s Foods:
Tiffani Neal began Barlow’s Foods in honor of her grandfather, Arthur “Barlow” Harris who was passionate about food made with sustainable ingredients and impressive flavor. Since launching, their 3-in-1 pancake biscuit waffle mix has won numerous accolades and is a breakfast staple in many Southern kitchens.
Watch our Instagram Live with Tiffani Neal
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Omni Coffee:
Atlanta-based Omni Coffee is renowned for their innovative syrups and luscious coffee beans. Omni Coffee brands and sister shop, Omni Coffee and Eggs, are owned by Josh Norman who splits his time between the coffee shop and the NFL locker room. Omni Coffee aims to provide the everyday consumer with high-quality coffee beans and syrups to make everyday drinking something exceptional.
Read More About Omni Coffee
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Middleton Made Knives:
The stunning craftsmanship of Middleton Made knives speaks to the creativity and raw talent of the bladesmith forging them – and that’s Quintin Middleton. Known throughout the South as the premiere artisan chef knives, choose from pairing knives, Nakiris, chef knives, and even oyster shuckers.
Read More about Middleton
Shop Middleton Made Knives
Some of Our Favorite Cookbooks by Black Southern Authors
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The Rise: Black Cooks and the Soul of American Food by Marcus Samuelsson
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Fix Me a Plate: Traditional and New School Soul Food Recipes by Scotty Scott
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Bress 'n' Nyam: Gullah Geechee Recipes from a Sixth-Generation Farmer by Matthew Raiford
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Rodney Scott's World of BBQ: Every Day Is a Good Day by Rodney Scott and Lolis Eric Elie
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Juke Joints, Jazz Clubs, and Juice: A Cocktail Recipe Book by Toni Tipton-Martin
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Gullah Geechee Home Cooking by Emily Meggett
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Soul: A Chef's Culinary Evolution in 150 Recipes by Todd Richards
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Black Food: Stories, Art, and Recipes from Across the African Diaspora by Bryant Terry
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Ed Mitchell’s Barbecue by Ed and Ryan Mitchell
