Merrick has likely spent more time at the college than just about anyone. First coming to Southern as an undergraduate student, she has worked there since the mid-1990s. Like so many at the college, she spoke easily and deeply of Southern’s sense of belonging.
“For all intents and purposes, I like everything about it,” she said. “We’re our own world, our own space … the community that is Southern is amazing.”
The Archives Building, built in 1840, is the oldest building on campus. It’s listed on the National Register of Historic Places.
Also at the table was Jefferson Blackmon II, a precociously talented third (or perhaps even fourth) generation Southern student. Like Merrick, Blackmon loves Southern’s community — “the people are the best” — and its history.
He also loves its red beans.
“I never miss Mondays,” he said, before promptly demolishing his plate in the way only a hungry college student can.
By the time we finished up, the line, as promised, was indeed out the door. We headed out toward the Mississippi, with Merrick pointing out various campus landmarks ranging from the old (the beautifully simple Archives Building, built in 1840) to the new (the Southern University Innovation and Entrepreneurship Center).
We paused in a shady spot overlooking the Mississippi. Southern is located by a sharp bend in the river, one with a startling view: surrounded by trees draped in Spanish moss and overlooking the river from an unusually high bluff. It’s hard to think of a more peaceful place to stop and reflect.
The air was still, the shade welcome in the thick midday heat.
“There’s a lot of history here,” Merrick said, as a tugboat made its way slowly around the bend.
So, back to the red beans: are they the best in town? At least two Advocate features writers say yes, but, like us, the only way to find out is to visit the campus and try them yourself. Take it from us: you’ll be missing out if you don’t.
Southern University lunch dining hours:
Mayberry Dining Hall: 11 a.m. until 3 p.m. Monday through Friday
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