Adrian Miller, the author of Black Smoke: African Americans and the United States of Barbecue, remembers how for his family, holidays like Juneteenth always meant celebrating with food. “We went to the public celebrations in the Five Points neighborhood, Denver’s historic Black neighborhood. At those events, the celebrated foods were barbecue, usually pork spareribs, giant smoked turkey legs, watermelon, and red-colored drinks.” To many Black Americans, barbecue and soul food mean victory. Cooking techniques passed down for generations speak to the fortitude and perseverance of Black culture and cuisine. But…
