Pat Davis was just 10 years old when two black men came into his father's barbecue joint in the heart of the Mississippi Delta in 1947. A huge fuss ensued, with four racists shouting every name in the book.
"My daddy went over to their table and said, 'These are people who want to eat just like you want to eat. You don't bother them. You leave them alone,' " Davis says, the incident seared in his mind six decades later. "They told Daddy he could lose his business by letting black people come in."
It's not unusual to find a barbecue restaurant in the South where the ribs are so good you want to run home and kiss your mom. But it's a rare find to discover the South's main delicacy cooked up by Lebanese immigrants in Mississippi, who defied segregation and who've been doing it since 1924. Read full article »