“National Soul Food Month,” sometimes called “June,” deserves a presidential proclamation.
Why? Because this cuisine, which combines the food traditions of West Africa, Western Europe and the Americas, has long been the foundation for home cooking in the White House. As former White House executive chef Henry Haller wrote in “The White House Family Cookbook”: “In the White House kitchen, soul food — like all food — was specially prepared to provide the first family with the dishes they liked most, cooked in the manner that best suited their own personal tastes.” Thanks to enslaved and free African American presidential cooks, many Southern-born presidents and executive residence staffers could always get “a taste of home” that they craved.
In recognition of this special month, here is a sampling of some great soul-food moments in presidential history.
Chitterlings: Every year since 1965, the town of Salley, S.C., has hosted the world’s largest “Chitlin Strut,” where thousands gather to eat boiled or fried chitterlings, a.k.a. chitlins, made from pig intestines. Supposedly, one can smell the event from 25 miles away. In 1975, a U.S. Department of Agriculture representative who had been dispatched to the strut returned to the White House with a gallon of frozen chitterlings specially prepared for President Gerald Ford. History is silent as to whether the president chowed down on it.
Fried chicken: This Southern classic enjoys broad bipartisan support. President Ronald Reagan and NASCAR legend Richard Petty munched on fried chicken after Petty won the Firecracker 400 race in 1984. Fried chicken’s biggest White House moment, though, came in September 1979, when Carter served it at a gospel music picnic he hosted for a 1,000 people on the South Lawn. Inquiring minds from the White House press corps wanted to know if all of that chicken was fried in the executive kitchen. White House social secretary Gretchen Poston revealed that the president had received a very large carryout order from Gino’s, a popular fried chicken place in Northeast D.C.
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SOURCE: The Washington Post