Exploring Soul Food: How Black History Month Celebrates the Deep Connection Between Black Culture and African Heritage

Soul Food: A Connection to Roots

MILWAUKEE – You may not know Chef Bennie, but his food speaks volumes.

Chef Benjamin Smith owns Daddy’s Soul Food and Grille in Milwaukee. He pours his heart into every dish. “It comes from my personality,” he says. “We put in love and dedication.”

His passion for cooking began with his father, who was also a chef. “Watching him sparked my love for this,” Chef Bennie recalls.

Food with a Story

Many of Chef Bennie’s customers share a deep connection with soul food. Lorraine Coleman learned to cook from her mother. “I make dressing, greens, and cornbread at home,” she shares.

Frequent diner Maurice Wright is also inspired by his mom’s cooking. He loves mac ‘n’ cheese, but dressing, greens, and turnips are also favorites.

The Essence of Soul Food

Soul food is more than just comfort food; it has a powerful history. “It originated on the plantations,” explains Kidiocus Carroll, a professor at the University of Wisconsin-Milwaukee. Enslaved people made meals from what they had left over—cornmeal and scraps of meat.

They didn’t always have the best cuts of meat, but they made delicious meals from whatever they could find. “Their cooking reflected memories of home,” says Professor Carroll.

Chef Bennie loves this aspect of his culture. “We can create something amazing from nothing,” he expresses.

In his restaurant, he fosters a sense of community. People from all backgrounds come together over a shared love for food. “Everyone from police officers to students find common ground here,” he notes.

Chef Bennie aims to challenge the notion that soul food is unhealthy. He uses turkey instead of pork and keeps sodium low, ensuring that each dish is both delicious and nutritious.