““It is also clear that structural racism is beating down the black chef. It started with segregation; black chefs in the South were either poorly paid shadow figures (often women) working for all-white establishments, or were locked into their own neighborhoods in Jim Crow. Nashville Hot Chicken wasn't a pan-Nashville dish; it was locked behind the walls of racial separation. Now gentrification, denial of loans to open brick-and-mortar restaurants, and lack of community support are the demons - economic stability utilizing our cultural capital is at stake.””
