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Mississippi Moments Podcast

After fifty years, we've heard it all. From the horrors of war to the struggle for civil rights, Mississippians have shared their stories with us. The writers, the soldiers, the activists, the musicians, the politicians, the comedians, the teachers, the farmers, the sharecroppers, the survivors, the winners, the losers, the haves, and the have-nots. They've all entrusted us with their memories, by the thousands. You like stories? We've got stories. After fifty years, we've heard it all.
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Now displaying: Category: foodways
Dec 5, 2022

'Tis the season for home cooking and today's episode provides a heaping plateful! Jennifer Brannock, Professor and Curator of Rare Books and Mississippiana here at USM takes us on a tour of their massive community cookbook collection. It is a fun and informative discussion on how the project came into being and why the history of food is so important to understanding our culture. Delve into our online collection of rare community cookbooks by following this link: https://www.digitalcollections.usm.edu/mississippiana-and-rare-books

Jennifer's interview is followed by a classic MSMO episode from December 2015, with New Orleans chef Marcelle Bienvenu discussing the history of Cajun cooking and the impact Chef Paul Prudhomme had on Louisiana foodways.

Nov 30, 2020

The Mississippi Moments Decades Series continues counting down to the Center for Oral History and Cultural Heritage 50th Anniversary Celebration in 2021. Today we dip into an interview conducted in August of 1973. Mrs. Mary Lillian Peters (Ogden) Whitten graduated from Mississippi Normal College (USM) with a degree in Music Education in 1923. She has many fond and entertaining memories of college life in those early days, but in this episode, we focus on her life growing up on a farm in Noxubee County.

1973 – Mary Whitten of Macon, Mississippi was born on her family’s farm in 1904. She remembers selling vegetables and dairy products to the local agricultural high school for extra income. Farm life in Mississippi during the early 20th Century required hard work and self-sufficiency. Whitten recalls hunting wild honey and hickory nuts and smoking meat in winter. 

After Whitten’s father died in 1915, the entire family worked to keep their dairy farm going. She describes rounding up the cows for milking and washing clothes in a nearby spring. Part of Whitten’s responsibilities included churning cream and clabber into butter and buttermilk. She recounts feeling heartbroken once after accidentally spilling the contents of the churn.

Jul 13, 2020

Robert Darville grew up working in his father’s café during WWII. In this episode, he shares his memories of the food service business in the days before chain restaurants. His father was a welder at the McComb Railroad Maintenance Shop in the evenings and ran his own lunch counter in the mornings. Darville explains what made the hamburgers at the old Taste and Sip Shop so special.

According to Darville, his father’s café had lots of competition. He discusses some of the town’s classic eateries of the 1940s and 50s.

After serving in the Korean War, Darville returned to McComb and opened the Hollis drive-in restaurant with his father and uncle. He remembers fondly how the community supported their business. Darville and his father sold hamburgers and hotdogs to the McComb Railroad workers for decades. He recalls how many of their customers ate the same lunch every day, year after year.

Dec 24, 2018

MSMO Holiday Classic from 2015: MSM 463 Kris Gianakos of Meridian comes from a large Greek family. In this episode, he discusses his favorite way to prepare leg of lamb. Lamb is a staple of Greek cooking. For his family, it was a dish usually served during the holidays. He also describes avgolemono soup, a traditional Greek chicken soup and explains why it always reminds him of home.

PODCAST EXTRA: According to Gianakos, wherever he travels, he runs into other Greeks eager to share their traditional foods. As examples he cites two Greek-owned restaurants in Memphis and Oxford.

PHOTO: Business2community.com

Nov 19, 2018

As family and friends gather this week for Thanksgiving, we revisit the 2010 interview of freelance food and travel writer, Julian Brunt, who views cooking as his form of creative expression. In this episode, he explains why he is so passionate about preparing meals for his circle of friends. As the wife of an army officer, Julian Brunt’s mother hosted dinner parties for the other officer’s families. He remembers how she would prepare traditional Southern dishes for their friends. He also recalls how they expected their children to dress for dinner and join in on mealtime discussions. This is one reason why Brunt considers good conversation to be the main ingredient of any successful dinner party.

When Julian Brunt cooks a meal for his friends, each of the five courses compliments the next. He shares some of his tricks to keep things interesting and why he enjoys reading about classic French cuisine.

Whatever the week holds for you, we wish you safe travels, good company, good food, and pleasant conversation.

PHOTO: Julian Brunt public Facebook post.

 

Oct 22, 2018

John Gouras left the island of Patmos to come to America with his father in 1921. In this episode, taken from an interview conducted in 1974, Gouras shares some memories of his life and career spent as a Jackson restaurateur.  He remembers selling his father’s homemade candy to local businesses in Lake Charles, Louisiana as a teenager and how he and his partner purchased their first eatery, the People’s Café, in Jackson for $800, in 1928.  He recalls how they survived the Great Depression and opened their second café, the Mayflower, four years later.

Shortly after becoming a naturalized citizen in 1938, Gouras joined the Army Air Corp and served as a supply officer in the Mediterranean theater.  He explains how his restaurant experience was put to use by General William L. Lee.

At the time of the interview, the Mayflower Café had been open for 42 years. It is still in business as of 2018. Gouras describes the Greek community of Jackson as industrious, close-knit, and well-respected. He discusses how they work to keep traditional Greek holidays and customs alive.

PHOTO: roadarch.com

Aug 13, 2018

To celebrate the recent opening of The Midtowner - Robert St. John's tribute to the classic American diner - we are re-posting this episode from last summer, in which St. John shares his knowledge of a favorite topic: the history of Hattiesburg restaurants.

Lunch counters and cafeterias have long provided time-strapped Americans with fast, affordable food. In this episode, restaurateur and author, Robert St. John discusses the evolution of Hattiesburg dining, beginning with three early Hub City eateries and why they were close to the train station. He also recalls the Frost Top, a franchise fixture from the 50s - 70s, all the times he ate there and what made the Frost Top so special.

Throughout the 20th Century, large companies and boarding houses provided plate lunches for hungry workers. St. John describes some of Hattiesburg’s favorite lunchrooms and their “meat and three” menus. For hungry shoppers, the department store lunch counters provided a ready respite, before eventually being replaced by mall food courts.  St. John remembers some of Hattiesburg’s department store food fare and hanging out at the Cloverleaf Mall.

PODCAST EXTRA: Jimmy Faughn, an early Hattiesburg restaurateur, operated several eateries including The Collegian, Le Faughn’s, and the Sea Lodge. St. John reflects on Faughn’s reputation as the fine dining patriarch of Hattiesburg.

PHOTO: The Midtowner, Hattiesburg Hotel Indigo Facebook page.
Jul 16, 2018

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.

Dec 18, 2017

Growing up in the Delta, Gail Goldberg celebrated all the traditional Jewish holidays with her family. In this episode, she describes some of the foods associated with certain holidays such as Chanukah, Rosh Hashanah and Passover and why some foods are forbidden.

Since marrying into the Goldberg family and moving to Greenwood in the late ’70s, Gail and her mother-in-law have worked together to make sure the Jewish traditions are not forgotten.  She reflects on how family recipes and practices have evolved as their family has grown.

Of all the Jewish holidays Gail Goldberg’s family observes, Rosh Hashanah is her favorite. She discusses the weeks of planning required to feed all the family and friends who come to celebrate.

PHOTO: Wiki Commons

Dec 11, 2017

Growing up in Ruleville, Lisa Burnett learned the basics of southern cooking from her family. In this episode, she remembers helping her grandmother make biscuits and how “Papaw” smoked meat in an old refrigerator.

Burnett moved from Ruleville to New York after college, but she still loves southern cooking. She marvels at how many New Yorkers don’t cook and how much her co-workers love her pimento cheese sandwiches and pulled pork sliders.

Now that she is an adult, Burnett helps plan and prepare the family holiday meals. She explains how three generations work together to make their Christmas Eve dinner a special event. But it’s about more than home cooking and time spent with family and friends. She also makes time to visit as many restaurants as possible, during her trips to Mississippi. Because while New York has plenty of great places to dine out, there’s no place like the South for unique eateries.

 

Nov 20, 2017

As the son of a tenant farmer, Boe McClure of Holly Springs would help his father preserve meats in the family smokehouse. In the episode, he explains how to smoke a ham and remembers how good the final product tasted. Before the days of refrigeration, people would can foods in glass jars to keep them from spoiling. McClure recalls how his family would make their own sausage and can some of it for an easy breakfast.

Sorghum is a type of sugarcane used throughout the South to make molasses. McClure describes the sorghum milling process and how his mother would serve the molasses on biscuits.

PODCAST BONUS: McClure’s family grew peanuts on their farm as a dietary supplement for themselves and their dairy cows. He discusses feeding the peanut vines to the cows at milking time and how his mother would parch the nuts to use in baking.

PHOTO: Horse-powered sorghum mill- http://tnhomeandfarm.com   

Jul 24, 2017

Hattiesburg restaurateur and author Robert St. John had been majoring in Communications when he took a job managing a small delicatessen. In this episode, he recalls how that experience lead him to a career. While working at the deli and as a waiter, St. John returned to college, studying Hospitality Management, where he preferred to spend his time designing restaurants.  He opened his first one in the late 80s, the Crescent City Grill where he began to establish a reputation as a chef and food writer.

After 29 years in business, Robert St. John knows what it takes to be a successful Hattiesburg restaurateur. With five unique restaurants, currently in operation and another opening soon, he discusses what makes his home town special and how to give customers what they want. He also describes two of his newer dining concepts and the process of creating them.

Whenever St. John is on the road, he always seeks out locally owned places to eat and shop. He believes these one-of-a-kind businesses are what gives a town its unique identity.

 PHOTO: Hattiesburg American

Jul 17, 2017

Lunch counters and cafeterias have long provided time-strapped Americans with fast, affordable food. In this episode, restaurateur and author, Robert St. John discusses the evolution of Hattiesburg dining, beginning with three early Hub City eateries and why they were close to the train station. He also recalls the Frost Top, a franchise fixture from the 50s - 70s, all the times he ate there and what made the Frost Top so special.

Throughout the 20th Century, large companies and boarding houses provided plate lunches for hungry workers. St. John describes some of Hattiesburg’s favorite lunchrooms and their “meat and three” menus. For hungry shoppers, the department store lunch counters provided a ready respite, before eventually being replaced by mall food courts.  St. John remembers some of Hattiesburg’s department store food fare and hanging out at the Cloverleaf Mall.

PODCAST EXTRA: Jimmy Faughn, an early Hattiesburg restaurateur, operated several eateries including The Collegian, Le Faughn’s, and the Sea Lodge. St. John reflects on Faughn’s reputation as the fine dining patriarch of Hattiesburg.

PHOTO: Coney Island Café in the same location since 1923.

Dec 12, 2016
MSM 507 Randy Yates - Comfort Food

The term “comfort food” is used to describe those dishes that remind us of home and family.

In this episode, Randy Yates co-owner of the Ajax Diner in Oxford discusses his idea of comfort food.  He shares his memories of dishes his mother prepared for the family growing up as well as the wide variety of foods they enjoyed at the Neshoba County Fair every year.

When Yates and his business partner opened the Ajax Diner in Oxford, they decided to offer a quality plate lunch.  He discusses what the average college student wants, the large variety of home-style dishes they offer and explains why the term “comfort food” is no misnomer.

Nov 21, 2016
MSM 505 Robert St. John - Family Thanksgiving Traditions

No one has more of a passion for good food than Hattiesburg’s own Robert St. John.  As a food writer and restaurateur, St. John has found the recipe for successfully translating his love of cooking into a successful career. Through the popularity of his eateries, cook books and food columns, one readily sees his complete understanding of the southern palate.  An understanding he credits to his upbringing.

In this episode, St. John discusses his Hattiesburg roots and how his family’s Thanksgivings have changed through the years. He remembers his grandmother as a great cook and hostess.  And he explains how the smell of a roux still reminds him of Thanksgivings at her house.

Many of the recipes St. John prepares on Thanksgivings today have been passed down from his mother and grandmother.  Even so, he still manages to add his own touches.

Podcast extra: Even though he knows he could do a lot of business on holidays such as Thanksgiving and Christmas, St. John feels it’s more important for his employees to be at home with their families on those days.

Happy Thanksgiving from Mississippi Moments.

Dec 14, 2015
MSM 464 Marcelle Bienvenu - The Prudhomme Effect

Marcelle Bienvenu grew up in Saint Martinville, Louisana. In this episode, she discusses her family’s passion for cooking and how Chef Paul Prudhomme introduced the world to Cajun cuisine. Bienvenu was working at Commanders Palace restaurant in New Orleans when they hired Prudhomme. She recalls his “Trinity” of spices.

Bienvenu is a columnist with the Times Picayune and has published several cookbooks. She also teaches cooking classes and courses on culinary traditions of the American South.

Podcast Extra: Bienvenu explains how which part of Louisiana you’re from determines the way you cook Creole food.

PHOTO: WDSU.com

Dec 7, 2015
MSM 463 Gianakos - Traditional Greek Cooking for the Holidays

Kris Gianakos of Meridian comes from a large Greek family. In this episode, he discusses his favorite way to prepare leg of lamb. Lamb is a staple of Greek cooking. For his family, it was a dish usually served during the holidays. He also describes avgolemono soup, a traditional Greek chicken soup and explains why it always reminds him of home.

PODCAST EXTRA: According to Gianakos, wherever he travels, he runs into other Greeks eager to share their traditional foods. As examples he cites two Greek-owned restaurants in Memphis and Oxford.

PHOTO: Business2community.com

 

Jul 6, 2015
MSM 444 Mary Louise Tarver - Growing Up in Natchez

Mary Louise Tarver was born in 1918 on Elm’s Court Plantation in Natchez.  In this episode, she recalls her Uncle Will’s garden and his prickly relationship with her mother.

Growing up on a farm taught Mary Louise Tarver to enjoy simple pleasures.  She remembers riding horseback to the Homochitto Swamp to spend the day fishing.

For Mary Louise Tarver, farm life meant learning to be self-sufficient. She describes how her mother would use apple peels to make vinegar, and use the vinegar to make pickles.

PODCAST EXTRA: During the Great Depression, some schools began serving students a hot lunch using food items provided by government.  Tarver recalls how the lunch lady did the best she could with what she had on hand.

 

Mar 23, 2015
MSM 433 Alonzo Brandon - Hunting to Survive

Before there was Whole Foods, there was wild foods. As a young man, Alonzo Brandon of Port Gibson, hunted in order to help feed his family. In this episode he describes how he would outsmart the squirrels that tried to hide from him.

After working all day, Alonzo Brandon would often go coon hunting. He recalls waiting until dawn some nights for a treed coon to finally come down.  He also discusses his weapon of choice, the 22 caliber rifle. 

Brandon’s family raised hogs as an additional source of protein.  In this podcast extra, he remembers how the hogs would also hunt to supplement their diets.

 

Feb 6, 2015
MSM 424 Randy Yates - Jackson Restaurants of the 70s & 80s

Jackson has always enjoyed a wide selection of choices when it comes to dining out. In this episode, Randy Yates discusses the important role Greek restaurateurs played in Jackson’s culinary history. Yates began working for Primos Northgate restaurant as a college student.  He remembers the large crowds and the places the staff would go between shifts.

After Primos, Yates took a job working at Scrooge’s.  He credits owner Bill Latham and Don Primos for teaching him some important job skills. 

Today, Randy Yates is co-owner of the Ajax Diner, on the Square, in Oxford.

May 31, 2013
MSMo 355 Robert St. John - Southern Cooking Today, Ext. Ver.

Hattiesburg native, Robert St. John opened his first restaurant, The Purple Parrot, in 1987. He explains his decision to have multiple dining formats in the same building.

St. John has authored seven cookbooks and his weekly food column is syndicated in thirty newspapers.  In this extended version of the original episode, he discusses how his love of traditional Southern cooking, seafood and Creole cuisine has shaped his own cooking style and how Southern cooking has evolved in the past twenty-five years.

 

Feb 1, 2013

Jewish holidays are traditionally associated with certain foods. Gail Goldberg of Greenwood discusses some of these dishes. She explains why, as the Jewish population of Greenwood has declined, holiday traditions have become even more important.  Goldberg also details the tremendous amount of effort that goes into preparing for the family’s annual Rosh Hashanah celebration.

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