For over 150 years, African-Americans have gathered on June 19 — known as Juneteenth — to celebrate freedom. The traditions of Juneteenth are centered around outdoor gatherings focused on music, communion, and food — especially soul food. In her first cookbook, “The Twisted Soul Cookbook,” chef/owner of Twisted Soul Cookhouse Chef Deborah VanTrece shares some of her best soul and southern-inspired recipes, including this picnic-perfect Spring Pea, Bacon, and Radish Salad. Find the recipe, published in the Atlanta Journal Constitution.