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Updating soul foodPosted Jan 24th 2006 11:31AM by Nick VagnoniFiled under: Restaurants, Books, MagazinesNewsweek recently featured an article about
African-American chefs, restaurateurs and nutritionists that are trying to reinvent classic soul food dishes while
keeping health in mind. Some shifts are simple: baked chicken instead of fried chicken; collard greens flavored with
smoked turkey instead of ham hocks. Others, like the dishes of featured caterer Lindsey Williams (grandson of Sylvia
Woods of Sylvia's in Harlem), deviate a little more. Williams' new cookbook Neo Soul
was released this month by Penguin. Newsweek focues on dishes like veggie croquettes with tofu sour cream and Thai
sesame dressing, but some of Williams' recipes listed by Penguin--trout stuffed with collard greens, okra gumbo, and
"neo" sweet potato pie--sound a little more grounded. Another interesting item mentioned in the article was
the Soul Food Pyramid, created by Hebni Nutrition Consultants
in Orlando, Florida. Unfortunately, the Hebni site doesn't really let on too much about what's contained in the
pyramid.
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