nothin Pulled Pork? Nope—But It Still Has Soul | New Haven Independent

Pulled Pork? Nope — But It Still Has Soul

Neena Satija Photo

Sandra Pittman was serving people soul food on Congress Avenue — soul food without the heart attack.

You had to taste it to believe it. But her experiment works.

Pittman (pictured above) was hosting dozens of people who popped into her restaurant Monday as part of the first National Food Day. A series of related local events tied taking place this week — (click here for a full list) — are aimed at calling attention to ways to eat more healthfully.

Including when it comes to soul food. Of which Pittman is New Haven’s longest-standing popular purveyor, originally at her eponymous restaurant in the Hill, now at the new version of the restaurant, Sandra’s Next Generation.

Her new outlet has a new attitude: Soul Food can also keep your body healthy.

Soul food is healthy food. It’s just how you prepare it,” Pittman told her guests Monday.

On the menu: Turkey chop barbecue (a healthier twist on the traditional pulled pork dish); brown rice with fresh herbs and spices; veggies with steamed (not fried) catfish; and fresh string beans (without the chunks of meat often added for flavor).

Sandra’s wasn’t always known for serving healthy food. When Pittman opened the original version of her restaurant on Congress Avenue in 1989, she served traditional soul food soaked in grease.

It was only two years ago that Pittman decided it was time for a change, about the time her brother died of a massive heart attack.

Her restaurant had moved to Whitney Avenue, then closed, then moved back to its home in the Hill, when she started serving soul food with a twist.

She replaced pork with smoked turkey; meat flavoring in veggies with fresh herbs; frying with steaming; and white rice with brown rice.

This is actually pretty good,” said Thelma McFadden, who lives down the street from Sandra’s Next Generation. McFadden herself started cooking brown rice recently, as part of a decision to eat healthier at her doctor’s urging.

The key to making brown rice taste good is adding a little olive or vegetable oil, some minced vegetables like red peppers and onions, and fresh herbs like garlic, said Pittman.

Ileana Garcia and Naa Sackey dig in.

The free lunch at Sandra’s was among many other events organized by the New Haven Food Policy Council and Yale School of Medicine’s Community Alliance for Research and Engagement (CARE), including cooking demonstrations at local schools and gardens.

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