Richard Johnson, of Naples, cooks conch fritters at the Naples Cultural Heritage Celebration at the River Park Community Center in Naples on Saturday, Feb. 20, 2010. Johnson, originally from south Georgia, spent the afternoon cooking oxtail in onion gravy, smoked Georgia sausage, collared greens, and his mother's recipe of pigeon peas and rice. The event sought to celebrate the cultural diversity of the community through food, music and dance. Photo by Tristan Spinski

Photo by TRISTAN SPINSKI

Richard Johnson, of Naples, cooks conch fritters at the Naples Cultural Heritage Celebration at the River Park Community Center in Naples on Saturday, Feb. 20, 2010. Johnson, originally from south Georgia, spent the afternoon cooking oxtail in onion gravy, smoked Georgia sausage, collared greens, and his mother's recipe of pigeon peas and rice. The event sought to celebrate the cultural diversity of the community through food, music and dance. Photo by Tristan Spinski

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