Soul Food Dinner A Favorite Of Black Awareness Month

Published: Feb. 12, 1997

Soul food, a taste that can be traced to plantations in the early days of the South, will be featured Feb. 28 as part of Black Awareness Month at the University of Colorado at Boulder.

Chef Willie Bradley, food service manager in Cheyenne Arapaho Residence Hall, will cook a variety of traditional foods including barbecued ribs, catfish, collard greens, black-eyed peas with ham hocks, macaroni and cheese, candied yams, corn bread and okra-tomato gumbo. Dessert will be Chef Willie's homemade peach cobbler.

According to Bradley, soul food is made from the leftovers of butchering on the Southern plantation, transformed by special seasonings, with other foods added as available. Although soul food has roots in the rural South, its followers are found throughout the country because "It's m-m good," said Bradley.

This is the sixth year Bradley has volunteered his talents to prepare the dinner, a favorite of Black Awareness Month events.

Entertainment will be by the Second Baptist Male Chorus from 6:30 p.m. to 7 p.m. African art and sculpture will be on display for the evening. A brief recognition ceremony will follow the dinner to honor contributors to Black Awareness Month.

The all-you-can-eat meal will be from 4:15 p.m. to 6:30 p.m. in the Cheyenne Arapaho dining room on the CU-Boulder campus. The cost is $7 for non-CU-Boulder students. Tickets can be purchased at the Cheyenne Arapaho cashier window the night of the dinner.

For information call (303) 492-6887.