Fayetteville much more than just chain restaurants

Myron B. Pitts

We were pretty meat-and-potatoes in my family, growing up.

To be specific, you’d call my mom’s meals “soul food” were they to be served up in a restaurant — lots of bird (chicken, turkey), ham, collards and turnip greens, mashed potatoes, okra, sweet potatoes, cornbread, peas and green beans, cabbage, mac and cheese — you get the picture. As a kid, I took this Sunday afternoon, after-church smorgasbord for granted. I did not appreciate until later how good the food actually was.

Several years ago, I asked my dad if he thought Ma’s cooking was at last equal to the legendary cooking of Ma’Dear — his mom — and without hesitation, he said it was. This counts as a stunning admission and high praise in Southern families.