Sharon Richards-Noel, the heart and soul behind West Indies Soul Food, has been a celebrated figure in the Twin Cities’ Caribbean food scene since 1991. Her journey is not just about food; it’s a testament to passion, community, and the deep-rooted traditions of Caribbean Soul Foods. For years, capturing the essence of Sharon’s story has been a delightful challenge, much like the complex flavors she masterfully blends in her dishes. Attempting to interview Sharon was an exercise in patience and understanding, filled with calls catching her amidst the daily rhythm of her culinary life – marinating jerk chicken, peeling yams, sourcing ingredients, or attending to community needs. Her world revolves around nurturing, whether it’s through her soul foods or her unwavering support for those around her.
Every summer, at the bustling Minnesota State Fair, amidst the novelty foods, lies a haven of authentic Caribbean soul food at Sharon’s booth in the International Bazaar. It’s here that her loyal customers seek refuge for a taste of genuine flavors: jerk chicken, incredibly tender and infused with fragrant thyme, a savory and subtly herbal experience rather than just fiery heat; and curried chicken, a testament to homemade care, delicately spiced to a point of natural sweetness, reminiscent of home-cooked wholesomeness. This isn’t the manufactured “care” of chain restaurants; it’s a palpable simplicity and genuine love infused into every dish. This authentic approach to soul foods is why West Indies Soul remains a cherished destination, regardless of Sharon’s elusive availability for interviews.
Sharon Richards-Noel, the dedicated founder of West Indies Soul Food, bringing authentic Caribbean soul foods to the Twin Cities since 1991.
At her State Fair booth, Sharon is a constant presence, often seen managing pans of chicken, directing her young team, and engaging with the long lines of customers under the summer sun. Amidst the lively chaos, she operates with sturdy grace, always ready with a warm greeting and an offer of her famous sweet potato pie. This pie is more than dessert; it’s a labor of love, made with freshly peeled sweet potatoes and a blend of island spices like nutmeg, ginger, cinnamon, and clove. It’s a true Caribbean soul food, an experience that transcends taste, offering aromatherapy and a sense of island escape in every bite. “Sharon, I already bought the pie. I never miss your pie,” is a common refrain from her regulars, a testament to its irresistible allure. Her response, “None better,” isn’t arrogance, but a quiet confidence in the quality and soul she pours into her food.
This dedication to her craft and community finally paved the way for a deeper conversation. “My fans tell me, ‘Talk to her, talk to her,’ so I’ll do it,” Sharon conceded, marking a turning point in sharing her story. Even during the interview, her hands remained busy, packing takeout orders, a testament to her perpetual motion and commitment to serving her customers.
Sharon Richards-Noel expertly preparing onions, a foundational step in crafting her healthy and flavorful Caribbean soul foods.
“I don’t like to do it,” she admitted about the interview, her humility evident even over the phone. “I want God to get the glory. I don’t do anything to get praised. Let God get the glory; you put that in the story, all glory to God. All I ask is the strength and wisdom and stamina to get the work done. Nothing in that story about me! Everything about God.” This profound faith is the cornerstone of West Indies Soul Food. As Mark 12:17 reminds us, “Render to Caesar the things that are Caesar’s, and to God the things that are God’s,” it’s clear that for Sharon, West Indies Soul Food is a divine offering. The essence of “soul” in her food is inextricably linked to her spiritual grounding.
The genesis of West Indies Soul Food is rooted in the Minneapolis Central Church of Christ, a significant Black Church of Christ known for its community outreach. It was within this church that Sharon’s catering service began in 1991. “The preacher put in a hood so I could start my catering service!” she recalls. Initially a small venture, catering for weddings, graduations, and local events, it was a response to a personal craving for authentic, quality food. Church and community have always been central to Sharon’s life, shaping both her values and her culinary journey in Caribbean soul foods.
The “West Indies” part of West Indies Soul Food traces back to Sharon’s birthplace, Port of Spain, Trinidad, in 1961. Growing up in a large family without running water, her childhood was rich in community and fundamental experiences. “I remember living up on a hill, being 10 years old, maybe 11, and having to go take a bath in the street with my underwear on,” she shares, painting a vivid picture of simpler times. Despite the hardships, it was a beautiful time filled with playing marbles, flying kites, and learning from her mother, who ran a small store selling homemade treats. Her father, a butcher, ensured the family always had quality meats, fostering an appreciation for good ingredients from a young age. This upbringing in Trinidad deeply influenced her approach to soul foods, emphasizing fresh, homemade quality.
Her mother’s influence was paramount, teaching her the art of Caribbean home cooking and instilling a strong work ethic. “That’s how I got to be such a good cook, just learned from her and her sisters.” Even with her mother’s passing, Sharon remains grounded in her upbringing, identifying as a middle child who values peace and being at the heart of things. This sense of being central, of nurturing and providing, translates directly into her approach to West Indies Soul Food.
As Trinidad progressed, so did Sharon’s life. Her sister’s scholarship to a Catholic university in Minnesota became her gateway to a new world. Drawn by the allure of “snow and all that,” she joined her sister, only to find Minnesota’s cuisine lacking the vibrant flavors of her homeland. “I wanted to see the things you only see on TV, snow and all that,” she said. “But then it snowed, and I told my sister, ‘I want to go back home, you can’t see how cold it is on the TV. What are these Moon Boots, they so heavy! I want fried rice. They don’t make fried rice right here. They don’t make chow mein the way they do in the Caribbean; what is it?’ I lost 20 pounds just for Minnesota food.” This flavor void propelled her to enroll in Saint Paul College’s chef program, determined to bring authentic Caribbean soul foods to Minnesota.
Her interest in culinary arts was part of a broader passion for caregiving and community well-being. “I like all the parts of taking care of people—taking care of the human body for health, with cooking, with fashion design. Take care of the home with home economics,” she explains. She also found love and started a family, but the demanding hours of restaurant kitchens clashed with her responsibilities as a mother. This led her to open a home day care in St. Paul, further embedding herself in the local community. St. Paul became her adopted home, a place where community bonds are strong. “In St. Paul, if I see a kid waiting for the bus, I sit with them and wait. If I see someone needs a ride, I give them a ride… Everyone knows me in St. Paul. It’s a beautiful place to raise kids.” Her home became a haven, reflecting her open-door policy and boundless generosity.
Even after her children grew and the day care closed, Sharon’s commitment to community and authentic soul foods remained. She ventured into professional kitchens but was quickly disillusioned by the ego-driven environment. “I never forget this guy at the Minnesota Club. He always want to argue about who was a better chef—what do I care? Is he a human being? Then love him. That’s all.” This philosophy underscores her disinterest in self-promotion and aligns with her desire to give all glory to God.
Her first standalone West Indies Soul Food location in St. Paul primarily relied on catering. Applying for a State Fair booth was a long shot, attempted several times before success finally arrived in 2004. The call came unexpectedly, a pivotal moment overshadowed by personal tragedy. On Mother’s Day that year, her eldest son, Emanual, was tragically killed in a car accident. “He was my firstborn, such a special boy,” Sharon remembers, his memory a constant presence in her life and work. Emanual’s compassionate spirit is immortalized on the West Indies Soul Food truck, his face a symbol of the soul behind her cooking. Despite the immense grief, Sharon persevered, making her State Fair debut in the Food Building a difficult but ultimately transformative experience. Later, the move to the International Bazaar proved to be a perfect fit, creating a vibrant community atmosphere reminiscent of a Trinidadian village square.
The International Bazaar became more than just a location; it became a community. “I have so many friends at the bazaar now,” Sharon shares, highlighting the camaraderie among vendors. The daily routines of sharing breakfast, bartering with other vendors, and the mutual support system enriched her State Fair experience. Her West Indies Soul Food booth became renowned, consistently selling out each day, particularly her celebrated sweet potato pie. The secret? Fresh, quality ingredients and a whole lot of soul. Beyond the food and community, there’s a spiritual dimension to her work at the fair. The booth becomes a place of unexpected connections and even prayer, illustrating the far-reaching impact of Sharon’s faith and food.
Sharon Richards-Noel’s life is a powerful narrative of dedication to community, unwavering faith, and the creation of truly authentic Caribbean soul foods. Her story is a reminder that some of the most profound culinary experiences are rooted in personal history, community spirit, and a deep sense of purpose. West Indies Soul Food is not just about the exquisite flavors of jerk chicken or sweet potato pie; it’s about the soul Sharon pours into every aspect of her work, serving both her community and a higher purpose. Perhaps the difficulty in giving Sharon Richards-Noel publicity is because her mission transcends worldly recognition. She isn’t striving for reviews or accolades; she’s serving God through her soul foods, and in doing so, nourishes the souls of everyone fortunate enough to taste her culinary creations.
