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Marcie Cohen Ferris

businesswoman, chef, restaurateur, and community activist, was born Mildred Edna Cotten in Baldwin Township, Chatham County, North Carolina. The youngest daughter in a family of seven children, she was raised by her father Ed Cotten, a farmer and voice teacher. Council's mother Effie Edwards Cotten, a teacher trained at Bennett College in Greensboro, North Carolina, died at age thirty-four when her daughter was twenty-three months old. Mildred Council was nicknamed “Dip” by her brothers and sisters because her long arms allowed her to reach deep into the rain barrel and retrieve a dipper full of water, even when the barrel was low.

Council recalled as a significant moment the day in 1938 when her father asked her to stay home and “fix a little something to eat” while the rest of the family worked in the fields (Mama Dip's Kitchen, 2).

From a young age Council ...

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Donna Tyler Hollie

chef, restaurant owner, author, and teacher, was born in Orange County, Virginia. She was one of eight children, three sons and five daughters, born to Eugene and Daisy Lewis. Her community, called Freetown, was established by her grandfather, Chester Lewis, a farmer, and other freedmen after the Civil War. Her grandfather's home was the site of the community's first school.

Although little is known about Lewis's formal academic education, she learned to cook by observing and assisting her mother and paternal aunt, Jennie These women cooked in the tradition of their African forebearers using seasonal ingredients frying in oil flavoring vegetables with meat improvising and relying on their senses to determine whether food was appropriately seasoned and thoroughly cooked For example whether a cake was done could be determined by listening to the sound made by the cake pan Wonderful dishes were created ...

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professional cook, singer, and entrepreneur, was born Ernestine Caroline Williams in Nicodemus, Kansas, the seventh of thirteen children of Charles and Elizabeth Williams. The members of the Williams family were descendants of Tom Johnson, a former slave of Vice President Richard M. Johnson of Georgetown, Kentucky. In 1877 the Johnson family migrated and settled in the historic all–African American town of Nicodemus. The tradition of cooks in the Johnson and Williams families dates back to days of slave kitchens, when Vice President Johnson hosted a large barbecue for the French general the Marquis de Lafayette in 1824. His slaves prepared over fifteen hundred pounds of barbecue meat for the event.

Ernestine grew up assisting her mother in the kitchen and learned to cook pies in a wood burning stove Her favorite pie to make as well as to eat was lemon meringue The recipe ...