Leatha Jackson learned how to cook ribs and steaks by working in her aunt’s restaurant in Bogalusa. In this episode, she looks back with pride on her fifty-year career as a professional short-order cook. For years, Jackson dreamed of opening a restaurant in her home near Columbia, Mississippi. She discusses the humble beginnings of Leatha’s Barbeque and why looks can be deceiving.
By the time Leatha’s Barbeque moved to Hattiesburg, it had become a destination spot for barbeque lovers around the world. She credits her love of people and the power of word-of-mouth advertising.
Podcast Extra: The menu at Leatha’s Barbeque Inn does not offer many choices: only five entrées and two sides. Jackson explains why the selection is limited and discusses the most popular menu items.
Although Leatha Jackson passed away in September of 2013, Leatha’s BBQ is still in business and keeping her legacy alive.
PHOTO: Leatha’s BBQ Inn Facebook page.
Lemuel A. Wilson Junior’s parents were the owners of a weekly newspaper in Richton, Mississippi. In this episode, he shares his memories of working at the Richton Dispatch after school in the 1920s and how the paper served their community. He also recalls how their family’s newspaper survived the Great Depression by running foreclosure notices and accepting food as payment for subscriptions.
After serving in the Air Force during WWII, Wilson worked for the Washington Post and the Star newspapers in Washington, DC. In this 1973 interview he discusses the pressures of working for a large metropolitan paper and his decision to come home to Richton and take over the family business. As publisher of the Richton Dispatch, Wilson pondered the difference between daily and weekly newspapers. While both are important, he felt the weekly format better suited to rural communities.
PHOTO: Richton Dispatch Facebook page