. Three dozen or so mostly black-owned small businesses cluster together in rows under the building’s open steel beams, selling everything from children’s clothing to jewelry to electronics and toys. Time 2 Grub is in the back, a low-slung plywood stand wrapped in faux brick under a shingled 10-foot roof. The menu is a cascade of soul food basics, served simply in Styrofoam containers; combos come with sides like black-eyed peas or greens, with either sweet tea or Kool-Aid to drink.
“I was getting really tired of driving from Compton to Lancaster [for work],” says O’Neal, who spent a career doing billing work for the Marines. “I was missing time with my family, pulling over on the side of the highway to take naps. But they always say God has a plan.” At the time, the only place in the area that came close to catering to her Southern-leaning desires was, a staple Louisiana restaurant doing po’ boys, mac and cheese, and jambalaya in nearby Palmdale. But where were the fried turkey legs, the smothered pork chops and chitterlings and shrimp-loaded alfredo pastas she found herself craving? Though they were common staples at home, that sort of cooking didn’t much exist in a restaurant anywhere in the Antelope Valley. O’Neal decided to change that.
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