Most of America’s history has the experiences of food segregated. Everything differentiated between white and black Americans from: where you shopped, how you ate, what you ate, and the value of certain cuisines. Todd Richards , an Atlanta chef and owner of Richard’s Southern Fried just released his newest book about the ever-changing southern recipes. His book is called “Soul: A Chef’s Culinary Evolution in 150 Recipes.” He incorporates his personal stories with reliable southern recipes with