Homemade mayo, the art of making potato salad, canned potatoes, collard greens and Hoppin’ John. What an excellent program on Oct. 28 that featured a conversation between culinary historian Leni Sorensen and award-winning author and culinary historian Michael W. Twitty on Twitty’s new book, “Recipes From the American South.” The crowd-pleasing discussion followed the foundation of Twitty’s James Beard Award–winning memoir, “The Cooking Gene.”

Twitty and Sorensen discussed their shared interest in food traditions, family stories, and the importance of passing down culinary knowledge.

Twitty emphasized the significance of self-reliance, gardening, and preserving food traditions for future generations.

“So, you know, both of my grandmothers were very different people. One was from Alabama, and one was from Prince Edward County, Virginia,” Twitty said. 
”One was tobacco farmer, and the other one was two generations removed from a cotton field. . And both of them kind of had the same idea. First it was ‘know how to do everything you can do for yourself.'” 


Twitty noted that many Black people adhered to that mantra of self reliance largely due to Jim Crow laws and the Great Depression. While his grandparents could not depend on the legal system to protect them from Jim Crow, they did have themselves and the ability to help others in their communities by sharing food that often came from their gardens.

On the subject of mayonnaise and canned potatoes, Sorensen, a former meat farmer in South Dakota who moved to Virginia in the 1980s, said she has made her own mayonnaise for decades. She also started canning potatoes so as not to waste any of the leftover vegetable after making potato salad and/or baked potatoes, she said.

The conversation also touched on regional food differences, the importance of community gardening, and the need to connect with others who share a passion for food and tradition.

Great job, Library of Virginia! More, please.