Sweeties Consciously Connects Southern, Vegan, And Soul Food | Food Feature

Stephanie and Michael Terry sit at the coop cafe in Chatham Marketplace, wearing matching chef’s coats. Michael’s is a standard white coat. Stephanie wears a deep cherry red color. The married chefs are sitting across from each other at a table, having a spat because I asked them about grits.

“Oh, that’s a big argument,” Stephanie says, laughing.

“It’s just a Southern thing,” retorts Michael, who was born and raised in Southern Pines. Stephanie grew up in New York, eating her mother’s take on soul food.

“But how do y’all fix your grits?” I ask.

Michael narrows his eyes playfully on Stephanie and releases a quick sigh. “I let her fix them.”

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