Browse Items (23 total)

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The front porch.  The space between inside and outside, private and public worlds.  A place for friends and family to gather and to renew the essential connections that make up community.  A place to sit and watch out; a place from which to receive…

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In 1957 in Chapel Hill, only 3 restaurants in Chapel Hill were desegregated, those owned and run by the immigrant Danziger family. Otherwise, Jim Crow laws kept Black residents from sharing a lunch counter, much less a table with whites. Breaking…

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The food ministry at St. Joseph C.M.E. began in 2004 as part of Rev. Troy F. Harrison’s vision of a “church without walls.” Initially a bread ministry stocked with loaves and coffeecakes donated by an Entemann’s Bakery Outlet, the ministry has grown…

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The UNC Food Workers Strike, or what is commonly known as the Lenoir Strike, of 1969 catalyzed concern about the working conditions of cafeteria workers at UNC, many of whom were Northside residents. Led by Mary Smith and Elizabeth Brooks, the nearly…

In this interview, Mama Kat, a cooking and baking extraordinaire, shares some of her kitchen expertise including tips, favorite recipes, and funny stories. Mama Kat learned how to cook from her parents and grandparents, and now writes down her…

This interview is a part of the Marian Cheek Jackson Center’s A Place at the Table series. Katherine Council and Lillian Alston talk about their time volunteering with Heavenly Groceries. Katherine describes the origin of the food ministry before…

Ms. Freddie Mae Mitchell grew up on Graham Street, and as the oldest daughter in her family, she helped her parents by cooking for the rest of the family. Her cousins owned a farm, and her family would get food from them. When she got married she…

Food is inextricably woven into Mildred Council’s life story. She grew up on a farm outside of Chapel Hill and cooked mostly out of necessity, and her main concerns were cost and practicality. She started learning from her father when she was nine…

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Lillie recounts on her first experiences with cooking bread as a young girl. She was the designated cook of the family. She also talks about her mother’s cooking style since her mother does not use standard recipes to cook. Juanita speaks about Mama…

This interview provides discussion of food, especially the process of getting food, and the amount of food you could buy. Furthermore, Morrow describes the change in money changes to affect how much food you can buy. She also demonstrates how money…

Having lived in New York City before moving to Chapel Hill, Joyce Long has seen firsthand the differences between Northern and Southern cooking. Her father owned a restaurant in Harlem, but she and her mother did most of the cooking in the home. Her…

This interview is part of the Marian Cheek Jackson Center’s A Place at the Table Series. Roberto Gonzalez, a resident of the Northside neighborhood and tenant of St. Josephs CME church, immigrated from Mexico to Chapel Hill when he was about 26 years…

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Donny Hollywood Riggsbee, a bachelor, gemini, grew up in Chapel Hill, North Carolina. He remembers the last few decades in North Carolina, reflecting on the fond memories of his family and friends. He reflects on his time at UNC, working in housing…

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This interview includes Keith Edwards’s viewpoint on the importance of food in the home and in the community.  She recalls specific recipes in the interview. Edwards was born and raised in Carrboro where Domino’s Pizza is now located. She was one of…

Ms. Atwater gives an overview of food access in the community when she was growing up and how her family’s attitudes toward food have developed over the course of her life. Starting with a discussion of her mother’s kitchen and garden, she describes…

R.D. and Euzelle Smith have lived in Potter’s Field in Chapel Hill since the 1940s. Both worked as educators in Chapel Hill for decades, and R.D. served as a member of the Town Council. They then became the namesakes for Smith Middle School when it…

In this oral history, Regina Merritt discusses what her life was like growing up on a farm. From the beginning of the interview, it is clear that her grandmother was the centerpiece of her family. She cooked for not only her own family members, but…

This interview includes the interviewee’s background and his occupational history with food. He considers his first kitchen to be at the Carolina Inn in the 1940s and 1950s. His favorite dish to cook at the Carolina Inn was roast beef. Revels states…

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Williestine McLean begins the interview by sharing her childhood background of living in Darlington, SC with 12 siblings. She also includes her battle with cancer and having to attend UNC Hospitals for treatment. Willistine describes her parents’…