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Article: Soul on ice: Can good food burdened with a bad rap finally find a place in its native land? (Food Business: Ethnic Foods).(soul food)
- Article from:
- Food Processing
- Article date:
- August 1, 2002
- Author:
CopyrightCOPYRIGHT 2002 Putman Media, Inc. 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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On a warm summer afternoon, Paul Sebron, a 48-year-old graduate of the Queen City Culinary Arts Academy who's also known as "Mr. Pig," is tending to his charcoal grill, made from an abandoned fuel oil tank. He's slow-cooking batches of barbecue pork ribs and chicken for what he hopes will be a robust evening crowd at Mr. Pig's.
Sebron's signature rib tips are a near-legend in Cincinnati, winning high praise from the mayor and regular kudos from Cincinnati magazine. But Mr. Pig's eponymous eatery has a marketing problem. It's in the heart of Over-The-Rhine, a notoriously poor and crime-ridden neighborhood just north of downtown. In April 2001, the neighborhood ...