Southern Roots

Recipes and Stories from Mama Dip's Daughter
Spring Council learned to cook at her mother’s elbow; here, she shares the recipes and kitchen wisdom passed down through three generations of Black restaurateurs
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.Southern Roots provides a window into the vibrant story of an African American community and the powerful legacy of a large, loving and hardworking entrepreneurial family who made many sacrifices to succeed.

Contributor: Marcie Cohen Ferris (Foreword by)

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