Long before Charlotte’s food scene was dominated by tapas, fusions and small plates, soul food was the culinary cornerstone. Soul food has a long and intricate history in the southeast, and it extends far beyond cornbread and collard greens. But what is soul food’s identity today? What about it’s history is often overlooked? And how does soul food stay true to it’s roots while evolving for the future? To discuss these questions, Charlotte magazine Food Editor Kristen Wile talks to Chefs Michael Bowling of Soul Food Sessions and Greg Collier of The Yolk and @Dawn Cafe. Michael and Greg, who are both African American chefs, talk about what soul food means to them, what their goals are for Soul Food Sessions, and what some of the unseen challenges black chefs face in a predominantly white industry. Get in on the discussion by tweeting us @Charlottemag and using the hashtag #DiscussCLT.