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East Coast PItstops: Seeking Comfort…Food in Baltimore Part II

Having an assortment of pancakes at Ms. Shirley's Cafe-Baltimore

Having an assortment of pancakes at Ms. Shirley's Cafe-Baltimore

East Coast PItstops: Seeking Comfort…Food in Baltimore Part II

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http://www.examiner.com/x-9408-LA-Comfort–Soul-Food-Restaurant-Examiner~y2009m7d28-East-Coast-PItstops-Seeking-ComfortFood-in-Baltimore-Part-II


Soul Food Vs. Southern Cuisine by Crystal A. Johnson

catfish & hush puppies

As a restaurant reviewer for the Los Angeles Examiner Comfort and Soul Food Section, I encounter that many “Soul Food” restaurants would rather be deemed “Southern Cuinsine”.  Now, I understand the politics of it all.  The word soul food is so alienating.  Whereas many other cultures’ food are revered and can be what they are.  The African American offerings have stigmas.  Many of the stigmas warrant the reputation and many do not.

Once, I was speaking with an African American female friend of mine from an upscale neighborhood.  I talked about soul food and she scrunched her nose because she did not grow up eating it.  Being muslim, she also learned to stay away from much of the food because she could not eat pork.  As for her take on soul food, I rebutted with the celebration of our culture whether good or bad.  I understand the disdain that some African Americans have toward the food because some of the food signifies what our ancestor were left to eat like pig feet, chitterlings(pigs intestines) and pot liquor (the juice of collard greens).  Much of the food was heavily seasoned with salt.  The tradition of consistent consumption of the food has lead generations to diabetes, high blood pressure and heart problems.

Is the consumption of this food a matter of quality versus quantity or simply quantity?  It is probably a little of both.  Collard greens don’t have to be laddened with salt.  Many Soul Food/Southern Cuisine cooks are cooking smart.  Connell Moss, the owner of Ms. Peaches in North Hollywood, CA lost over 100 pounds and decided to alter many of his dishes to be hearty healthy and vegetarian friendly.   The food is low on salt and all sides are cooked without meat.  Les Sistas in Chatsworth, CA also opts for low salt use but pork still surfaces in some of the sides.  Mary Helen’s Southern Cuisine in Hampton, Virginia uses smoked turkey butts in the collard greens and the red beans.  Although, you will still find pigfeet and chitterlings on the menu and in demand in the southern location.  The owner of Red Springs Cafe in Baltimore, Maryland uses some of what she learned from diabetic cooking classes to cook her food in canola oil or chicken broths.  Her sides are also without pork.  She also offers baked tilapia and delicious baked chicken.  Do not be dismayed pork lovers, pulled pork barbecue and ribs are on the menu too.

Soul Food as it once was affectionately call has a bad wrap so Southern Cuisine provides a more inclusive cultural attraction.  As business owners, the goals is to attract masses to purchase your cuisne.  Southern food includes fried chicken, fried catfish biscuits, cornbread and many more delicious item which come with the expression, “A moment on the lips, a lifetime on the hips.”  Conversely, we should save the flavor but consume less of it with frequency.  Change the dynamic of your plate if you eat fried chicken, don’t put fried fish on your plate too.  If you skip the cornbread then go for a piece of sweet potato pie.   Share your thoughts.


Restaurants in the Hampton Road Area


http://www.examiner.com/examiner/x-9408-LA-Comfort–Soul-Food-Restaurant-Examiner~y2009m7d15-East-Coast-Pit-Stops-In-Search-of-ComfortFood-in-Virginia


Breakfast at Good Earth Restaurant Westwood Village


The Canyon Bistro: A Hidden Jewel in Topanga Canyon


Crystal Johnson has an evening of Dining at Sportsmen’s Lodge-(The Valley Scene Magazine)


LTTS Interview with Next Food Network Star: Aaron McCargo

by Crystal A. Johnson see photos at looktothestars.org

Viewers of the The Next Food Network Star watched Aaron McCargo go from struggling in front of the camera to dazzling the audience alongside Rachael Ray and a little Girl Scout.

The husband and father of three kids admits working with a child gave him a little piece of home in the kitchen. Last week he was dubbed the winner of the series, and his new show Big Daddy’s House has just begun airing on the Food Network.

Aaron McCargo on the set

As for his road to success, it is one that is paved with the help of mentors. It is McCargo’s hope that his new show will be a platform to make a difference in the lives of teenagers. He is already getting bombarded with calls from kids who are interested in culinary arts but may not be on the right side of tracks. McCargo says his focus is being able to reach out to the young kids.

Look To The Stars talked with McCargo about his win, cooking, and the role which mentorship played in his life.

How exciting is it to be the Next Food Network Star?

It’s very exciting. It is one step closer to my dream to make an impact on the world by my food and a big personality.

How did you come to trying out for the show?

My wife said I was always cooking and always talking. She thought it would be a great stage for me to be in the Next Food Network Star Competition.

You’ve been cooking since a very young age. How did the passion develop?

Since age seven or eight I was always cooking – even microwavable dishes for my parents. One summer came when I was thirteen, my mom was like “what do you want to do this summer?” I told her I want to cook. She said, “Well, you might as well work in the hospital and be a candy striper.” I thought she was kidding but sure enough I became a candy striper, then found my way to the kitchen and fell in love.

There is an episode coming up called Mentor Madness. Who is the episode inspired by?

When I first got to the hospital, I bumped into a gentlemen called Clem. He said to me, ” I noticed that you like hanging around…Do you want to be a chef?” And I said, “Yes, that is my dream.” He took me under his wing, showed me how to make soup and sauces. He became a mentor to me, and there are a couple of other people who have crossed my path during my life that really had an impact. They really pushed me to continue with my cooking and pursue my dream to become a great chef. The episode will reflect my relationships, so each meal on that show will be something that applies to that person in one way or another.

Aaron McCargo at work

Working with teens is an interest of yours. What is your vision to do with your new celebrity in relation to working with teens?

I really want to do an inner city type of thing and let people know that – whether it be the Bronx, Compton, Camden or New Jersey – there is a lot of talent… I would like to direct them at a young age to become great chefs.

Your show was great. Although you are a professionally trained chef, you also have a look about you, a way about you that makes people think, “Hey, I can do this.” You make everything look so easy and fun, especially when you are in the kitchen with your children. Is there something that you want to impart to parents?

There are a lot of kids who want to spend time with their parents, and sometimes parents don’t have time to go play in the park – but there is always the kitchen. My whole thing is to show you something that I know you can do.

Thanks for your time, Aaron.


Rachael Ray’s Food Goes to the Dogs by Crystal A. Johnson

See this and more about charity at Looktothestars.org

July 29, 2008 by Crystal A. Johnson

America’s favorite TV culinary talk show host is cooking up something new and this time it is for the dogs.

Yes, Rachael Ray wants to perk up your pup’s palette while helping at-risk animals through the adoption process. She is a launching a new line of dog food dubbed Rachael Ray’s Nutrish. The proceeds from the products will go to Rachael’s Rescue, an organization she founded where pets take center stage.

“I love my dog Isaboo, and as a member of my family, I need to make sure that she eats as well as the rest of us,” Ray gushes. “With the launch of Nutrish, I now have the opportunity to share with other pet lovers some of her favorite meals, flavors and special treats.”

Known for her quirky sense of humor, the TV show and cook has humorous names for many of her dog treats such as Isaboo Booscotti and Isaboo Grill Bites. Not to worry, everything is not going to the dogs. Ray will spread the love with a new line of cat food in the works.


For Mother’s Day, Celebs Chef Cook for the Cure by Crystal A. Johnson

There was a bevy of good will Mother’s days weekend in support of research for the cure of breast cancer, including not only the highly publicized Revlon Run/Walk but top celebrity chefs were involved with “Cook for the Cure.” Presented by KitchenAid, it is an effort by the culinary community and cooking enthusiasts to support and raise funds for Susan G. Komen for the Cure .

Lidia Bastianich, Mario Batali and Sara Moulton (Gourmet magazine executive chef and Good Morning America, food editor) appear in the May issue of Gourmet to raise awareness and give credit to the women who inspired them: their mothers. All three chefs signed the popular pink KitchenAid Artisan Series Stand Mixer, which is being auctioned on Charity Folks through May 15th.

In order to create breast cancer awareness, celebrity chefs and waitstaff wore pink aprons over the holiday weekend which read “I cook for mom.”

Susan G. Komen for the Cure®. Nancy G. Brinker promised her dying sister, Susan G. Komen, she would do everything in her power to end breast cancer forever. In 1982, that promise became Susan G. Komen for the Cure® and launched the global breast cancer movement.


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