Back in the 1960s, a new variety of American cuisine emerged into our consciousness. This cuisine consisted of food that was traditional to the Southern United States and especially to African-Americans. It consisted of staples such as rice, sorghum, sweet potatoes, turnips, and okra. In included new types of greens: dandelions, collards, kale, beet tops, mustard and pokeweed. Recipes relied upon lard and cornmeal and featured cuts of meats such as oxtails, ham hocks and pig's feet. The more daring recipes even included game: raccoons, squirrels, turtles, opossums, and rabbits. By the end of the decade, this cuisine had found a new name. It was called 'Soul Food'. This name was in part a reflection of an era when the struggle of blacks for their Civil Rights was a central issue in American life. The term 'soul' became a definer of African-American culture. We had 'Soul Music', why not 'Soul Food'? But the word, 'soul', is about much more than race. It is about a spiritual reality that is at the center of human existence. 'Soul' is about that nebulous something that lies at the core of our being. Having soul helps us to reach into ourselves, up to God and out to God's creation and other human beings. Soul is about connecting, and about community. It is about making the most of limited resources. It is about working together with people you enjoy on projects that you believe in. It is about looking in, looking up and reaching out. 'Soul Food' is about creating and sharing joy.
St. Philip's Church in the Highlands
 The Rev. Frank Geer
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