ThriveWell Teaches to Preserve Tradition While Staying Healthy

In recent years, soul food has evolved from its origins in the south and spread all across the United States.  However, one thing that most Americans do not realize is the rich history behind the cuisine.

The origins of soul food derived from the antebellum United States, when African slaves were forced to create meals from leftover meat scraps and vegetables that would give them enough enough energy for an entire work day.  These creations were then passed down through generations of families and continue to play a major role in African-American culture today.

Unfortunately, the high fat and calorie content of soul foods can have damaging health effects on a person’s body.  Instead of completely cutting out soul food and its culture, modifications can be made to the ingredients in order to make the food healthier.

To make students aware of these possibilities, University Recreation and University Dining partnered together to host their second annual Food for the Soul event.  The event took place on Monday, Feb. 5 in the 1887 Bistro in Talley as the first in a series of events that NC State will be hosting during Black History Month.

The purpose of Food for the Soul was to show students, faculty and staff how soul food can be prepared differently in order to make it leaner.  Guest Chefs Gary Tessinari and Jonathan Graves presented how one can eat healthy without cutting out the preserved tradition that the soul food diet has maintained over the years.  

Both Tessinari and Graves performed cooking demonstrations displaying healthy substitute ingredients that could be used in the preparation of many popular soul foods.  Chef Tessinari presented how he makes his signature meatballs leaner by using turkey instead of beef.  Chef Graves also produced collards and added turkey as a hearty protein and flavor source.

When asked if he had any advice for those trying to make healthier modifications to their diet, Chef Tessinari advised that one should take advantage of the internet to find ideas for healthy soul food recipes.  Additionally, he explained how meal prepping healthy foods can be extremely beneficial, especially when one has a busy week ahead.  

After the cooking demonstration, all attendees had the opportunity to sample the delicious recipes made by the chefs.  From cajun catfish to yams, there was an abundance of soul foods to choose from. At the end of the event, attendees were provided with samples of yams, seasoning and marinade and were sent home with literature providing recipes and tips for maintaining a healthy soul food diet.

To learn more about future events that NC State will be hosting during Black History Month, visit the Multicultural Student Affairs website.