Editor s Note: As part of its commitment to cover the intersection of race and business, The Dispatch will feature one Black-owned business a week throughout February. That s in addition to continued examination of the barriers faced by Black businessowners.
Gourmet soul food meals are being produced in a 20,000-square foot warehouse in Milo-Grogan.
Tuesday through Sunday, gig economy drivers pick up to-go bowls ranging from pan-seared salmon fettuccine pasta to buttermilk fried chicken breast with mac and cheese, greens and sweet potatoes.
These “soul bowls” are the brainchild of Chef Will Hightower, who partnered with his brother, Kevin Hightower, to launch the Soul 2 Go restaurant in January. The business is one of about 35