Food has been and continues to be an essential part of any movement for progressive change. From home cooks and professional chefs to local eateries and bakeries, food has helped activists continue marching for change for generations. Paschal's restaurant in Atlanta provided safety and comfort food for civil rights leaders. Elijah Muhammad and the Nation of Islam operated their own farms, dairies and bakeries in the 1960s. "The Sandwich Brigade" organized efforts to feed the thousands at the March on Washington. Author Fred Opie details the ways southern food nourished the fight for freedom, along with cherished recipes associated with the era.

Widely praised upon publication and now considered a classic study, Southern Labor and Black Civil Rights chronicles the southern industrial union movement from the Great Depression to the Cold War, a history that created the context for the sanitation workers' strike that brought Dr. Martin Luther King, Jr. to Memphis in April 1968. Michael K. Honey documents the dramatic labor battles and sometimes heroic activities of workers and organizers that helped to set the stage for segregation's demise. Winner of the Charles S. Sydnor Award, given by the Southern Historical Association, 1994. Winner of the James A. Rawley Prize given by the Organization of American Historians, 1994. Winner of the Herbert G. Gutman Award for an outstanding book in American social history.

In this Bank Street College of Education Best Children's Book of the Year, Paula Young Shelton, daughter of Civil Rights activist Andrew Young, brings a child’s unique perspective to an important chapter in America’s history. Paula grew up in the deep south, in a world where whites had and blacks did not. With an activist father and a community of leaders surrounding her, including Uncle Martin (Martin Luther King), Paula watched and listened to the struggles, eventually joining with her family—and thousands of others—in the historic march from Selma to Montgomery. Poignant, moving, and hopeful, this is an intimate look at the birth of the Civil Rights Movement.

Dr. Martin Luther King Jr. loved the fried catfish and lemon icebox pie at Memphis's Four Way restaurant. Beloved nonagenarian chef Leah Chase introduced George W. Bush to baked cheese grits and scolded Barack Obama for putting Tabasco sauce on her gumbo at New Orleans's Dooky Chase's. When SNCC leader Stokely Carmichael asked Ben's Chili Bowl owners Ben and Virginia Ali to keep the restaurant open during the 1968 Washington, DC, riots, they obliged, feeding police, firefighters, and student activists as they worked together to quell the violence. Celebrated former Chicago Sun-Times columnist Dave Hoekstra unearths these stories and hundreds more as he travels, tastes, and talks his way through twenty of America's best, liveliest, and most historically significant soul food restau­rants. Following the "soul food corridor" from the South through northern industrial cities, The People's Place gives voice to the remarkable chefs, workers, and small business owners (often women) who provided sustenance and a safe haven for civil rights pioneers, not to mention presidents and politicians; music, film, and sports legends; and countless everyday, working-class people. Featuring lush photos, mouth-watering recipes, and ruminations from notable regulars such as the Rev. Jesse Jackson, jazz legend Ramsey Lewis, Little Rock Nine member Minnijean Brown, and many others, The People's Place is an unprecedented celebration of soul food, community, and oral history.

Now with a new afterword, the Pulitzer Prize-winning dramatic account of the civil rights era’s climactic battle in Birmingham as the movement, led by Martin Luther King, Jr., brought down the institutions of segregation. "The Year of Birmingham," 1963, was a cataclysmic turning point in America’s long civil rights struggle. Child demonstrators faced down police dogs and fire hoses in huge nonviolent marches against segregation. Ku Klux Klansmen retaliated by bombing the Sixteenth Street Baptist Church, killing four young black girls. Diane McWhorter, daughter of a prominent Birmingham family, weaves together police and FBI records, archival documents, interviews with black activists and Klansmen, and personal memories into an extraordinary narrative of the personalities and events that brought about America’s second emancipation. In a new afterword—reporting last encounters with hero Reverend Fred Shuttlesworth and describing the current drastic anti-immigration laws in Alabama—the author demonstrates that Alabama remains a civil rights crucible.

The New York City Teachers Union shares a deep history with the American left, having participated in some of its most explosive battles. Established in 1916, the union maintained an early, unofficial partnership with the American Communist Party, winning key union positions and advocating a number of Party goals. Clarence Taylor recounts this pivotal relationship and the backlash it created, as the union threw its support behind controversial policies and rights movements. Taylor's research reaffirms the party's close ties with the union—yet it also makes clear that the organization was anything but a puppet of Communist power. Reds at the Blackboard showcases the rise of a unique type of unionism that would later dominate the organizational efforts behind civil rights, academic freedom, and the empowerment of blacks and Latinos. Through its affiliation with the Communist Party, the union pioneered what would later become social movement unionism, solidifying ties with labor groups, black and Latino parents, and civil rights organizations to acquire greater school and community resources. It also militantly fought to improve working conditions for teachers while championing broader social concerns. For the first time, Taylor reveals the union's early growth and the somewhat illegal attempts by the Board of Education to eradicate the group. He describes how the infamous Red Squad and other undercover agents worked with the board to bring down the union and how the union and its opponents wrestled with charges of anti-Semitism.

No American history or food collection is complete without this lively insight into the radical changes in daily life from the Gilded Age to World War II, as reflected in foodways. From the Gilded Age to the end of World War II, what, where, when, and how Americans ate all changed radically. Migration to urban areas took people away from their personal connection to food sources. Immigration, primarily from Europe, and political influence of the Caribbean, Latin America, and the Pacific brought us new ingredients, cuisines, and foodways. Technological breakthroughs engendered the widespread availability of refrigeration, as well as faster cooking times. The invention of the automobile augured the introduction of "road food," and the growth of commercial transportation meant that a wider assortment of foods was available year round. Major food crises occurred during the Depression and two world wars. Food in the United States, 1890-1945 documents these changes, taking students and general readers through the period to explain what our foodways say about our society. This intriguing narrative is enlivened with numerous period anecdotes that bring America history alive through food history.

“Opie delves into the history books to find true soul in the food of the South, including its place in the politics of black America.”—NPR.org Frederick Douglass Opie deconstructs and compares the foodways of people of African descent throughout the Americas, interprets the health legacies of black culinary traditions, and explains the concept of soul itself, revealing soul food to be an amalgamation of West and Central African social and cultural influences as well as the adaptations blacks made to the conditions of slavery and freedom in the Americas. Sampling from travel accounts, periodicals, government reports on food and diet, and interviews with more than thirty people born before 1945, Opie reconstructs an interrelated history of Moorish influence on the Iberian Peninsula, the African slave trade, slavery in the Americas, the emergence of Jim Crow, the Great Migration, the Great Depression, and the Civil Rights and Black Power movements. His grassroots approach reveals the global origins of soul food, the forces that shaped its development, and the distinctive cultural collaborations that occurred among Africans, Asians, Europeans, and Americans throughout history. Opie shows how food can be an indicator of social position, a site of community building and cultural identity, and a juncture at which different cultural traditions can develop and impact the collective health of a community. “Opie goes back to the sources and traces soul food’s development over the centuries. He shows how Southern slavery, segregation, and the Great Migration to the North’s urban areas all left their distinctive marks on today’s African American cuisine.”—Booklist “An insightful portrait of the social and religious relationship between people of African descent and their cuisine.”—FoodReference.com

Two unsung women whose power using food as a political weapon during the civil rights movement was so great it brought the ire of government agents working against them In early 1969 Cleo Silvers and a few Black Panther Party members met at a community center laden with boxes of donated food to cook for the neighborhood children. By the end of the year, the Black Panthers would be feeding more children daily in all of their breakfast programs than the state of California was at that time. More than a thousand miles away, Aylene Quin had spent the decade using her restaurant in McComb, Mississippi, to host secret planning meetings of civil rights leaders and organizations, feed the hungry, and cement herself as a community leader who could bring people together—physically and philosophically—over a meal. These two women's tales, separated by a handful of years, tell the same story: how food was used by women as a potent and necessary ideological tool in both the rural south and urban north to create lasting social and political change. The leadership of these women cooking and serving food in a safe space for their communities was so powerful, the FBI resorted to coordinated extensive and often illegal means to stop the efforts of these two women, and those using similar tactics, under COINTELPRO--turning a blind eye to the firebombing of the children of a restaurant owner, destroying food intended for poor kids, and declaring a community breakfast program a major threat to public safety. But of course, it was never just about the food.

The rights of a nation's citizens are civil rights. In the 1950s and 1960s, black Americans organized a movement to demand these rights, including equal education, the right to vote, and many other freedoms. This significant and accessible volume takes readers through the key events of the movement, including its victories and disappointments. Central figures such as Martin Luther King, Jr. and Malcolm X are featured, and a timeline helps readers understand the movement's progression.