Grits and Gumbo: Cooks from the Kitchen of My Life
This cookbook is a tribute to the family members and friends who have shaped Dr. Harris through their culinary traditions and spirit. It showcases the diversity within African American culinary habits and celebrates the rich, communal heritage of food.
The book—and its name—was inspired by a precious childhood food memory featuring Third Ward Zen founder Dr. Ellen Harris’ maternal grandmother, Emma McDowell, who they lovingly called Ma Tank.
A great cook, Ma Tank once prepared her signature gumbo, but with a twist. At the time Dr. Harris was about 9 years old, and she and her little brother were spending the weekend with Ma Tank. Because she only had enough rice on hand for her husband, Ma Tank served the children their gumbo with cold hard grits leftover from breakfast. Having never been fond of grits, Dr. Harris begged Ma Tank to serve the gumbo without the grits, but her response was that they needed "something to stick to your ribs.” Because children did not argue with their elders, she ate the gumbo and grits, much to her dismay. It's a moment that still makes Dr. Harris smile when she thinks about grits or gumbo.
The book inspired a Facebook Group of the same name, where Dr. Harris shares stories and musings related to the African Diaspora, as well as the work she is doing.
This cookbook is a tribute to the family members and friends who have shaped Dr. Harris through their culinary traditions and spirit. It showcases the diversity within African American culinary habits and celebrates the rich, communal heritage of food.
The book—and its name—was inspired by a precious childhood food memory featuring Third Ward Zen founder Dr. Ellen Harris’ maternal grandmother, Emma McDowell, who they lovingly called Ma Tank.
A great cook, Ma Tank once prepared her signature gumbo, but with a twist. At the time Dr. Harris was about 9 years old, and she and her little brother were spending the weekend with Ma Tank. Because she only had enough rice on hand for her husband, Ma Tank served the children their gumbo with cold hard grits leftover from breakfast. Having never been fond of grits, Dr. Harris begged Ma Tank to serve the gumbo without the grits, but her response was that they needed "something to stick to your ribs.” Because children did not argue with their elders, she ate the gumbo and grits, much to her dismay. It's a moment that still makes Dr. Harris smile when she thinks about grits or gumbo.
The book inspired a Facebook Group of the same name, where Dr. Harris shares stories and musings related to the African Diaspora, as well as the work she is doing.
This cookbook is a tribute to the family members and friends who have shaped Dr. Harris through their culinary traditions and spirit. It showcases the diversity within African American culinary habits and celebrates the rich, communal heritage of food.
The book—and its name—was inspired by a precious childhood food memory featuring Third Ward Zen founder Dr. Ellen Harris’ maternal grandmother, Emma McDowell, who they lovingly called Ma Tank.
A great cook, Ma Tank once prepared her signature gumbo, but with a twist. At the time Dr. Harris was about 9 years old, and she and her little brother were spending the weekend with Ma Tank. Because she only had enough rice on hand for her husband, Ma Tank served the children their gumbo with cold hard grits leftover from breakfast. Having never been fond of grits, Dr. Harris begged Ma Tank to serve the gumbo without the grits, but her response was that they needed "something to stick to your ribs.” Because children did not argue with their elders, she ate the gumbo and grits, much to her dismay. It's a moment that still makes Dr. Harris smile when she thinks about grits or gumbo.
The book inspired a Facebook Group of the same name, where Dr. Harris shares stories and musings related to the African Diaspora, as well as the work she is doing.