Food for the Soul is a tender
book, combining stories and recipes that speak of the union of food
and fellowship, of nourishment as a spiritual act. Harlem's Abyssinian
Baptist Church, founded in 1908, has long been a cultural melting-pot,
drawing its members from throughout the African Diaspora to unite them
as a congregation where food and friendship are inseparable. Speaking
of food and community, one contributor, Carole Darden-Lloyd, speaks
of soul food, the unique African American contribution to the American
culinary landscape, by saying, "An easy description of soul food
would list any number of foods and how they're prepared. The more complex
definition is what African Americans share together while they eat -
the camaraderie and the community that's inspired by the food."
Food for the Soul brings
together the recipes of this melting-pot community, some of whom are
New York chefs and restaurant owners in their own right. The recipes
were assembled by a team of professionals who offered internships to
young members of he congregation, many now thinking of culinary careers.
Dishes such as Bahamian Seafood Cobbler, Soulful Chicken Stir-Fry, Whipping
Cream Biscuits, and Mama Georgia’s Sweet Potato Pie reflect the
far-flung nature of the church members.
During the Depression the Abyssinian
established a food kitchen, serving food in the church gymnasium. Volunteers
came forward to cook and merchants to donate food. Soon a table was
set on the side for people who had finished eating and wanted to talk,
make friends, tell stories.As if the reader were part of the community
Food for the Soul weaves those stories with the recipes.
These are stories about life in
all its aspects, some funny, some moving, and all of them relishing
life itself. One recipe with story will have an introduction that begins
"I'm nearly ninety now, so I don't cook very often. But if I want
ham hocks, I know how to make them." Another might relate the story-teller's
most memorable day at the Abyssinian Church - their own wedding. Yet
another churchgoer relates how he started making spicy chili in the
sixties as the South Bronx burned. Food for the Soul is history
written in the kitchen. It is illustrated throughout with photographs
that bring us into this welcoming community.
The church has long been devoted
to nurturing healthy eating, so much so that an official Abyssinian
Health Ministry was formed to to educate and to bring together principles
of body, mind, and spirit. The recipes are from the traditions of the
community, but have been update to reflect the knowledge we have today.
The introduction was written by the Reverend Dr. Calvin O. Butts, III,
Pastor of The Abyssinian Baptist Church. Dr. butts is also President
of the SUNY College at Old Westbury. . Dr. Butts is committed to social
justice, human rights and positive change. In addition to his professional
and religious avocations, Dr. Butts is founder of the Abyssinian Development
Corporation; President of the Council of Churches of the City of New
York; Vice-Chair of the Board of Directors of United Way of New York
City; Chairman of the National Black Leadership Commission of AIDS;
and Religious Co-Chair for New York Blood Center. Rev. Butts resides
in New York City, is married, and has three children and two grandchildren.
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