George Washington Carver

George Washington Carver was born into slavery on a farm in Missouri during the Civil War. As a child, one of his primary jobs around the house was tending to the garden, which sparked a lifelong appreciation for plants and nature, earning him the nickname “the plant doctor”. After earning his Master’s Degree in agriculture, Carver sought to help southern farmers who struggled to make profits due to poor soil quality from decades of planting only cotton. He pioneered crop rotation, encouraging farmers to grow peanuts, sweet potatoes, and soybeans to revitalize the depleted nutrients in the soil.

Carver went on to develop hundreds of uses for these crops, ranging from food products to industrial applications like dyes and adhesives. Life for these farmers significantly improved, gaining both expanded income and diets. He laid the groundwork for sustainable farming practices and completely reshaped the agriculture economy in the South; his impact is still felt in food production today. In 1952, the first national memorial for an African American was constructed in his honor.

Lloyd Hall

Lloyd Hall was born in 1894 and demonstrated a strong aptitude for science from an early age. After earning a degree in chemistry, he devoted his career to tackling one of the food industry’s biggest challenges—spoilage and contamination. At that time, food preservation depended on primitive methods that often rendered food unsafe to consume. Hall revolutionized this process by developing new sterilization techniques and pioneering the use of chemical preservatives to keep food fresh for longer without compromising safety.

One of his most significant discoveries was a method to prevent meat from spoiling during processing and storage. His technique of using flash-dried salt crystals inhibited bacterial growth while preserving texture and flavor, making cured meats safer and more reliable. He also developed a way to sterilize spices, eliminating mold and bacteria that were common in improperly stored seasonings. His work completely transformed meatpacking, canned foods, baked goods, and even military rations, ensuring that food could be stored and transported more reliably than ever before. The advancements Hall made in food chemistry are still utilized in the industry today, making mass food production and global distribution possible. Over his lifetime, he acquired more than 100 patents, and his influence continues to be a fundamental part of modern food safety and preservation.

Edna Lewis

Edna Lewis was born in 1916 in Freetown, Virginia. Founded by freed slaves, the cooking traditions in this community were deeply rooted in making the most of fresh, locally grown ingredients. This philosophy would later define her career. After moving to New York City, Lewis co-founded Café Nicholson and served as head chef for three years. The French-inspired restaurant attracted notable figures such as Marlon Brando, Eleanor Roosevelt, and Salvador Dali, all eager to taste Lewis’s creations.

After leaving the restaurant, there was a growing cultural demand for cookbooks. She authored four books over 30 years, highlighting authentic Southern cuisine at a time when it was often looked down upon. The Taste of Country Cooking documented the rich culinary traditions of the South, preserving recipes and techniques passed down through generations. More than just a collection of recipes, her work captured the cultural and historical significance of Black Southern cooking, influencing both chefs and home cooks. Long before “farm-to-table” became a trend, Lewis championed seasonal, ingredient-driven cooking. Her legacy continues to shape American cuisine, ensuring that traditional Southern food is recognized as both an art form and an essential part of culinary history.