The name “soul food” gained popularity in the 1960s when the word "soul" became associated with all things African-American. But its origins go way back to the Antebellum period, when slaves in the South would create meals out of discarded meat parts (pig’s feet, ham hocks, tripe) and the tossed-away leafy tops of vegetables such as beets and turnips, and otherwise would rely on whatever they could catch, fish, or farm for their meals.

I got a great recipe for granola from a famous bakery in Los Angeles last year. I have fiddled with it so much, this is now my recipe. Besides, I've conveniently forgotten the name of the bakery. I even put this granola on top of salads!