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the red bean, oh man, that looks kinda good too. yeah, a little bit of that. neck bones floating around somewhere? >> woman: they are, they're right here. >> anthony: okay, yeah i'll have some of those. little rice and gravy on there, yeah thanks. and uh, oh i dunno, a piece of fried chicken there, if you got a thigh that would be great. >> john t. edge: okra's perfect. >> anthony: yeah it is. oh man, that's good. >> willie simmons: now here in the south if you want to, you can throw your fork away and just grab the neck bone. >> anthony: oh yeah, i'll be working on that. once -- >> willie simmons: we forgive you and don't hold it against you for doing it. >> anthony: i could eat this okra all day long, man. it's good. >> willie simmons: and i wanna know what you think about those greens and butter beans. >> anthony: oh man, they're nice. man, that's tasty. do you think the right people get the credit for southern cooking as we know it? >> willie simmons: i do. >> anthony: you think the right people get the credit? i mean, look, you -- >> john t. edge: people know. people know who's behind this food. whether it's called soul food or

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