User:Eligir2/sandbox

Ideas for addition to greens article.

Add information on potlikker or link to page.

Add information about other greens that are native to Africa (look inside Carney for examples).

Ideas for addition to Sorghum:

-More information on the cultivation of the crop and specific uses of sorghum today.

Under Cultivation and Uses the article reads:

Cultivation and uses[edit]
One species, Sorghum bicolor, native to Africa with many cultivated forms now, is an important crop worldwide, used for food (as grain and in sorghum syrup or "sorghum molasses"), animal fodder, the production of alcoholic beverages, and biofuels.

I think I could add something like "Sorghum's cultivation has been linked by Archeological research back to ancient Sudan around 6,000 or 7,000 bp." I took this information from page 16 in In the Shadow of Slavery.

Pot Likker article:

Background[edit]
Former Governor and U.S. Senator Zell Miller of Georgia wrote a defense of the traditional spelling "potlikker" in The New York Times.

Much earlier, in his autobiography, Every Man a King, Governor and U.S. Senator Huey Pierce Long, Jr., of Louisiana, defined "potlikker", a favorite of his country political supporters, as the juice that remains in a pot after greens or other vegetables are boiled with proper seasoning. The best seasoning is a piece of salt fat pork, commonly referred to as "dry salt meat" or "side meat". If a pot be partly filled with well-cleaned turnip greens and turnips (which should be cut up), with a half-pound piece of the salt pork and then with water and boiled until the greens and turnips are cooked reasonably tender, then the juice remaining in the pot is the delicious, invigorating, soul-and-body sustaining potlikker ... which should be taken as any other soup and the greens eaten as any other food. ...

[Long continued] Most people crumble cornpone (corn meal mixed with a little salt and water, made into a pattie and baked until it is hard) into the potlikker.

My additions start here:

The practice of consuming potlikker has evolved from techniques used by enslaved people to obtain vitamins and minerals in the absence of nutritious food and the presence of nearly impossible manual labor.

Resources: Spoon bread and stawberry wine by, Iron pots and wooden spoons by jessica b harris, Hog and Hominy by Frederick Opie