This story, set in the Piney Woods country of East Texas, spans most of a century, from shortly after the close of the Civil War to the 1960's. It is the story of Charley White, who was born in the middle of those woods—in a decaying windowless log cabin a few years after his mother and father were freed from slavery. His childhood, lived in almost unbelievable poverty, was followed by financial stability achieved in middle age through years of struggle. And then, in order to obey God's will, he abandoned this secure life, and for forty years he waged a one-man war on poverty and intolerance. Winner of the Carr P. Collins Award (best nonfiction book) of the Texas Institute of Letters, No Quittin' Sense presents the story of Rev. C. C. "Charley" White, whose life has inspired thousands of readers since the book was first published in 1969. This edition is a digital facsimile of the 1969 edition.

A history of independent African American settlements in Texas during the Jim Crow era, featuring historical and contemporary photographs. In the decades following the Civil War, nearly a quarter of African Americans achieved a remarkable victory—they got their own land. While other ex-slaves and many poor whites became trapped in the exploitative sharecropping system, these independence-seeking individuals settled on pockets of unclaimed land that had been deemed too poor for farming and turned them into successful family farms. In these self-sufficient rural communities, often known as “freedom colonies,” African Americans created a refuge from the discrimination and violence that routinely limited the opportunities of blacks in the Jim Crow South. Freedom Colonies is the first book to tell the story of these independent African American settlements. Thad Sitton and James Conrad focus on communities in Texas, where blacks achieved a higher percentage of land ownership than in any other state of the Deep South. The authors draw on a vast reservoir of ex-slave narratives, oral histories, written memoirs, and public records to describe how the freedom colonies formed and to recreate the lifeways of African Americans who made their living by farming or in skilled trades such as milling and blacksmithing. They also uncover the forces that led to the decline of the communities from the 1930s onward, including economic hard times and the greed of whites who found legal and illegal means of taking black-owned land. And they visit some of the remaining communities to discover how their independent way of life endures into the twenty-first century. “Thad Sitton and James H. Conrad have made an important contribution to African American and southern history with their study of communities fashioned by freedmen in the years after emancipation.” —Journal of American History “This study is a thoughtful and important addition to an understanding of rural Texas and the nature of black settlements.” —Journal of Southern History

While a luscious layer cake may exemplify the towering glory of southern baking, like everything about the American South, baking is far more complicated than it seems. Rebecca Sharpless here weaves a brilliant chronicle, vast in perspective and entertaining in detail, revealing how three global food traditions—Indigenous American, European, and African—collided with and merged in the economies, cultures, and foodways of the South to create what we know as the southern baking tradition. Recognizing that sentiments around southern baking run deep, Sharpless takes delight in deflating stereotypes as she delves into the surprising realities underlying the creation and consumption of baked goods. People who controlled the food supply in the South used baking to reinforce their power and make social distinctions. Who used white cornmeal and who used yellow, who put sugar in their cornbread and who did not had traditional meanings for southerners, as did the proportions of flour, fat, and liquid in biscuits. By the twentieth century, however, the popularity of convenience foods and mixes exploded in the region, as it did nationwide. Still, while some regional distinctions have waned, baking in the South continues to be a remarkable, and remarkably tasty, source of identity and entrepreneurship.