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Article: soul: Food.
- Article from:
- High Point Enterprise
- Article date:
- February 21, 2007
CopyrightCOPYRIGHT 2007 High Point Enterprise. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Jimmy Tomlin
Feb. 21--WIN STON-SAL EM -- As a lad growing up in High Point, John Johnson experienced firsthand the wondrous warmth of soul food -- from pigs' feet and chitlins to oxtails, neck bones and collard greens.
"Right from the start, that's what we ate," Johnson says, explaining that he learned how to cook soul food from his father, a former Army cook, and his grandmother, who more or less raised him. "I've always loved soul food." So when Johnson, now of Winston-Salem, decided to enter the restaurant business, he turned to what he knows best -- soul food. Nine days ago, he opened Dr. J's House of Soul Food, and his parking lot has ...