About this book
Overview
Mama Dip's Kitchen, the iconic regional restaurant in Chapel Hill, North Carolina, was founded by Mildred "Mama Dip" Council in 1976 with $64 saved up from working as a cook for local white families. Mildred's children, including her youngest daughter, Anita "Spring" Council, grew up in the restaurant, spending time as dishwashers, waiters, and short-order cooks. They continue Mama Dip's legacy today, with Spring at the helm of the original restaurant, which continues to be a pillar of the local community. In 100 delicious recipes grounded in oral recipe-sharing traditions, Spring brings an updated and thoughtful approach to classic Southern food, including Pimiento Cheese Biscuits, Fried Green Tomato Parmesan, Smothered Fried Chicken with Andouille Sausage, and Goat Cheese Pound Cake.
Southern Roots provides a window into the vibrant story of the African American community in Chapel Hill's Northside neighborhood and the powerful legacy of a large, loving, and hardworking entrepreneurial family who made many sacrifices to succeed.
