The African-American relationship with veganism may seem like a trend in recent years, but that is far from the case.

Of all the foods the South has given to the American culinary landscape, fried chicken is one of the most impactful. And for good reason. In the more than 300 years since the dish was first recorded in the American South, it has garnered international praise for the characteristic combination of textures, techniques, and flavors that go into it: Crispy, crunchy skin hides juicy and tender meat inside, and if done properly, the seasonings can be tasted to the bone.

Though other states try to stake their claim, there's much reason to believe that Virginia is the birthplace of American barbecue.

Many Americans consider Memorial Day to be the start of summer, but perhaps a better holiday that exemplifies vacations, bountiful produce, barbecues and time with family and friends is Juneteenth.

I was at work a few years ago when I came back from lunch and ran into my boss who was standing outside my office door with a worried and hesitant look on his face.

Most Americans think of peanuts in terms of peanut butter or as a snack at baseball games. The history of peanuts in America, of course, is more complicated than that, and it is often tied to the enslavement of African Americans. However, the history of peanuts in West Africa is perhaps even more complicated.

While driving outside of Richmond, Virginia, one day, I passed a seafood restaurant called Stuart’s Fresh Catch. Posted outside was a vinyl sign advertising lake trout, crabs, fresh fish, and spoonbread. Clearly one of those things wasn’t like the others, and I made a mental note to come back the next day to try spoonbread.

I asked the hardware store clerk if he had wolf urine in stock.

“What did you just say?” he asked with a puzzled look.

I cleared my throat and repeated my request. The clerk threw his head back and laughed until tears wet his eyes.

Ask someone to define soul food, and they’ll typically answer along the lines of what African-Americans eat, and include examples of popular dishes like collard greens, fried chicken, and baked macaroni and cheese. While these foods are nearly ubiquitous and universally delicious, they don’t fully represent soul food or the cooks who make it.