"Soulcialize Catering takes pride in offering southern style soul food. Bringing people together with every bite. With core values of loyalty and integrity, Soulcialize aims to serve it's community ethically, environmentally and "soulcially"." - Corey Woods
Corey Woods is the Chef De Parte and Soul Proprietor of Soulcialize Southern Style Soul Food Catering. With an idea and some drive, Corey began formulating a business plan for Soulcialize in October 2018, with help from Assets of Lancaster and his Mentor from Score, Holy Trinity Church, and many others.
His love of Culinary arts and years of experience and schooling in the field led him to go out on his own and bring to Lancaster's thriving foodie scene... what it has always been missing... Soul Food.
With Soul food as his vessel and passion, Corey not only Soulcilize’s and feeds his clients but he's also proud to be an asset to his community. He’s teamed with other small business owners to cater recent and upcoming events that benefit minorities, a back to school drive giving away donated supplies to school children, and “Shop with a Cop”, an event that pairs children with local law enforcement and helps them buy presents for Christmas. This builds a positive relationship between local police officers and local youth.
Corey is a participating member of the Dream Minority Business Network where he caters and promotes a linkage between the corporate community and minority businesses. The Minority Business Network (MBN) seeks to help individuals and corporations in their endeavor to assist public and other organizations in developing and implementing community programs.
When Corey isn’t busy in the kitchen he enjoys spending time with family and friends, fishing, reading, watching sports, and his career in real estate.
The expression “soul food” originated in the 1960’s. It began as a word used to describe African American culture and the Black American identity.
However, soul food has been around for much longer than most people realize. Taking its origins in the Deep South... African natives brought to America during the slave trade were given minimal food rations low in nutritional value.
With these sparse ingredients, Africans preserved traditional foods and created customary recipes with the resources they had available. Over time those recipes and techniques became the soul food dishes that we are familiar with today. A food genre associated with comfort and decadence, birthed from struggle and the instinct of survival. Historically, Southern Native American culture played an important part in the cultivating of soul food. Native American’s provided corn, one of the main staples in southern cuisine. Corn was ground into meal or lined with alkaline salt to make Hominy.
It’s an ingredient in many dishes and liquors; from cornbread to grits, moonshine to whiskey. The African influence can also be found throughout these recipes and can be seen in the heat levels of dishes. There are several essential foods in Southern and Soul dishes that were domesticated or consumed in the African Savanna. Things such as Pigeon Peas, Black Eyed Peas, and many leafy greens were common ingredients in African meals. Rice was also a major staple of these meals and thus Africans brought to America and the Caribbean their knowledge of rice cooking.
We can still see this influence any time we enjoy a side of red beans and rice. The consumption of sweet potatoes by African Americans in the United States is reminiscent of yams, popular in Africa. During slavery it was necessary to eat foods that were high in calories to balance the long days spent working in the fields. This helped to create the time-honored soul tradition of breading meats and frying foods. Practices such as coating fish in cornmeal and mixing meats with vegetables developed.
In time, slave owners gave special privileges to slaves with cooking skills and the style, and adopted African influence into Southern Culture. After slavery diets were dependent on seasonal and geographical availability. Farming, hunting, fishing, and gardening were essential. As the intersectionality of African food preparations continued so did Jim Crow, in turn, innovative survival truly manifested. Africans then and now have thrived with commonly known soul food dishes. Some of the most popular items on a soul food menu are; fried chicken and catfish, biscuits and gravy, cornbread, various leafy greens such as cabbage, turnip, collard greens, and macaroni and cheese.
There are a plethora of foods still wildly popular in America, with roots planted in African history. Today there is a soul food restaurant in every African-American community throughout the United States. Most common in areas with a historical presence of Afro American’s, it’s a staple of Black culture. Formed from the need to survive and flourished by the heartful flavors, the prevalence of soul food and it’s influence on American culture is undeniable.
23 N. Market Street, Lancaster, Pennsylvania, 17601
Market Hours 8am - 3pm | Tuesday, Friday & Saturday