Food for the Soul

Dolly Parton—we have all thought of her and what she gave to the world as we unfolded the story of her life and death over the last week. She was amazing because her talent allowed her to show us what can be done when we choose to give rather than take.

We learned about her incredible ability as a businesswoman, including her success in the food industry. I remember the first time, just a few years ago, that I saw her cake mixes, brownie mixes, and cornbread mixes. Huge success—like everything else she did. We all loved her, and, let’s be honest, we all love food.

Thinking about Dolly and food draws me back to a time when food was nothing like it is today.

It was Sunday at Highland Church in Denton, and there was dinner on the ground.

Picture long tables covered with every kind of dish you could imagine. Nothing was frozen or picked up at HEB on the way to church. Everything was made with loving hands and brought to be shared with others. Some of those dishes I have never seen again: strawberry cobbler, chocolate fudge pie, golden penny carrots, chuck roast with potatoes that was as “tender as young love,” chicken and dumplings, and Jeff Davis pie.

Just saying those names makes me hungry.

Another food vision that comes to mind is Gladys’ kitchen at Wilson schools. She made the food from scratch—not brought in already prepared by Cisco. Good stuff.

And Gladys always let the senior boys have seconds since they ate the last lunch period—IF there was anything that couldn’t be held over for the next day.

That brings to mind a classic story that Randy denies to this day.

One day, the senior in charge of turning in the lunch count somehow turned in a number that was much higher than usual. And it happened to be ENCHILADA DAY.

There couldn’t be leftovers, so those senior boys found themselves in enchilada heaven.

I’m sure there is another side to this story, but I have always liked this version.

Looking back even further, the first settlers in the Cibolo Valley were people who understood the value of food. They had made the terrible journey first by ship and then over land to get here. Food wasn’t something to be taken for granted. It meant survival, comfort, community, and preparation for the future.

As soon as possible, they planted cabbage because it would make their beloved sauerkraut and could be stored through the winter. Corn became a mainstay because it was simple to grow and could be turned into some form of cornbread for almost every meal. And then there was scrapple and souse—ways of using practically every part of a pig.

Nothing was wasted.

When you think about it, some of the best experiences of our lives have involved food.

A meal around a table.
A church potluck.
A grandmother’s recipe.
A school lunch.
A pie someone made just for you.
A dish that brings back a person you haven’t seen in years.

Food has a way of doing something technology never will. It gathers us together.

As our world changes and becomes increasingly filled with data centers, artificial intelligence, and all the advances that are necessary for the future, I hope we don’t lose sight of something very old-fashioned and very important.

I hope we remember the value of making something with our own hands and then giving it away.

I hope we remember sitting around a table with people we love.

I hope we remember that sometimes the best thing we can give someone isn’t something impressive or expensive.

Sometimes it’s just a plate of food.

And maybe that is one of the things Dolly Parton has reminded us of: we are at our best when what we have is used to bless someone else.