When Don Cornelius first introduced “Soul Train” in 1971, it was the show to check out for the coolest dance steps and rhythms to boogie to out of black America. The most unique feature of the show was the Soul Train Line.

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Below are some memorable videos from Sooooooul TRAIN! Some of ya’ll probably are gonna have some major flashbacks (e.i. S-curl, platform shoes, bell bottoms)

O’Jays-The Love Of Money

Kool & the Gang-Jungle Boogie

Earth Wind & Fire – Mighty Mighty

O’Jays-I Love Music

Karyn White – Secret Rendezvous

Sylvers-High School Dance

Michael Jackson-PYT

Archie Bell-Let’s Go Disco

Janet Jackson-Control

Skyy-Super Love

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The L.A. Recorder’s Office shows that Lil Kim owes from 2002 to 2009. Her most recent tax addition is an amount of $86,347.85 for the final year, bringing her total debt to a whopping $1,026,862.42.

Beginning her rap career with Junior Mafia in 1995, the Brooklyn-born rapper went double-platinum with her “Hard-Core” album. Singles, such as “No Time,” “Not Tonight,” and “Crush On You” were the chart toppers that brought Lil Kim into her own.

Afterward, Kim continued to enjoy moderate success until she was imprisoned for a year for lying to a jury in 2005. In perfect rapper style, though, after being released, Lil Kim appeared on “Dancing With the Stars.”

More recently, Lil Kim has gotten in to a number of public spats with fellow female MC Niki Minaj, and while the jury is out as to which femcee actually wears the crown, Lil Kim is reportedly working with Dr. Dre and 50 Cent on her fifth studio album.

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To expand the show, VH1 is taking the hit reality drama down south for an Atlanta spinoff. The move comes after the New York based season of “Love & Hip Hop,” featuring Chrissy Lampkin, Emily B., Olivia, Somaya Reece, Kimbella, Yandy Smith, and Erica Mena, averaged a reported 3 million viewers per episode.

The cast for Atlanta hasn’t been confirmed yet, so I guess we’ll all have to stay tuned.

Will you be watching?

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Michael Herklots, executive director of retail and brand development for Nat Sherman, talked with NewsOne.com about how to tailgate in style and choose the right cigar. Nat Sherman, Inc. has been a New York tobacco institution since 1930, working with manufacturers throughout the Dominican Republic, Nicaragua, and Honduras.

Everyone in the Giants organization smokes Nat Sherman cigars. Announcer Bob Papa, the official Giants announcer, can be heard every time the Giants score, saying, “Give that man a Nat Sherman cigar!”

“You don’t have to look like an idiot to tailgate,” Herklots says. “You can be a little fashion forward hanging out by the grill. Cigars add to your style either for pre-game or post-game celebration, or you can smoke for mourning a loss.”

You shouldn’t be lighting up a big Churchill or a big Double Corona in the winter. In the cold, you’re less able to pick up some of the nuances of milder cigars, so you need something with a little fuller flavor, says Herklots. Tailgating in colder weather takes a particular style, so from a cigar perspective, smaller formats are key.

Here are a few cigars Herklots recommends:

1)  The Nat Sherman Host Hobart

A robusto format (a shorter, fatter shaped cigar). It’s Honduran, medium-bodied, and there’s a sweetness on the cap right when it touches your lips. It’s an easy-to-taste cigar, so you’re not fighting for nuances when you’re in the cold. It’s really smooth and creamy.

Cost: $5. CBuy at NatSherman.com or at local retail tobacco stores.

2) A Metropolitan Maduro Union

A robust format—made in the Dominican Republic. Because of the maduro wrapper it adds a little bit more body and fuller flavor, but it also has a sweetness, but in this case the sweetness is natural because of the fermentation process this wrapper goes through.

Cost: $5

3)  The Nat’s Point Five

It’s like a half a cigar. It’s a little petite Corona and they come packed in five packs. They come in a natural wrapper and a maduro wrapper. But the maduro wrapper is going to be fuller, so it will stand up better to the cold. They’re great if you feel like a little quick something. They come in five packs so you can share with your friends at the tailgate.

Cost: $14 per pack

Lighting the cigars when tailgating is a challenge. We don’t recommend putting your face in the grill to light the cigar.

Here are some stylish lighters:

1) S.T. Dupont—have a lighter called the Maxi Jet—it’s a single flamed torch lighter, single action to ignite. If you want to balance functionality and style Maxi Jet is the best.

Cost: $200 each

2) Xikar, Colibri, and Lotus companies make less expensive torch lighters-$25-$100.

Make sure you bring an extra can of butane gas for your lighter and a travel humidor, so they hold up in cold weather.

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“I think the most important thing for people, regardless of what they will be cooking, is to be prepared and do their meats ahead of time. Get your shopping done on Thursday or Friday. Saturday do your cooking and prepping, so Sunday you’re just heating it up. That’s one of the key things: not stressing yourself out on game day.”

Using Bourbon in the kitchen is a huge trend in the kitchen right now, so here are two of her Bourbon-infused recipes:

Shrimp Cocktail with Maker’s Mark Cocktail Sauce:

1 recipe Maker’s Mark® cocktail sauce (recipe below)
24 pc. shrimp in shell, u-10
12 cups water
1-1/2 cups dry white wine, such as Riesling
2 lemons juiced
2 bay leaves
10 pieces whole black peppercorn
1 medium onion, peeled, halved and sliced thin 1/4″
1 stalk celery, sliced thin crosswise 1/8″
1 whole leek, washed and sliced thin, white and green
3 medium carrots, peeled, sliced into 1/8″ thick rounds
1/4 cup kosher salt
Lemon wedges, for garnish

1. Leaving the shell and tail intact, slice down the back of the shrimp, deveining the shrimp.
2. Bring the water, white wine, lemon juice, bay leaves, peppercorns, onion, celery, leek, carrots and kosher salt to a boil in a large pot. Reduce to a simmer and cook for 15 minutes until the vegetables are soft and the brine is flavorful. Strain through a fine mesh sieve into a new pot, discarding the solids.
3. Bring the stock back up to a simmer. Add the shrimp in shell and stir to submerge the shrimp. Remove the pot from the heat and allow the shrimp to poach for 10 minutes or until fully cooked.
4. Drain the shrimp and place the shrimp into a large bowl filled with ice. Stir the shrimp with the ice cubes and place the bowl in the freezer until the shrimp have cooled down, about 2-3 minutes.
5. Peel the shell from the shrimp, leaving the tail intact. Discard the shells. Serve the shrimp ice cold alongside the Maker’s Mark® cocktail sauce, with fresh lemon wedges.

Maker’s Mark Cocktail Sauce
Makes 1-1/2 cups

2 tablespoons Maker’s Mark® Bourbon, flamed off
1 cup Heinz® Ketchup
1 tablespoon TABASCO® Sauce
2 teaspoons Worcestershire sauce
2 tablespoons fresh lemon juice
1/4 cup freshly grated horseradish
1 tablespoon distilled white vinegar

1. Combine all ingredients together in a small bowl. Keep chilled until needed.

These ribs take on their bourbon brine and an exotic barbecue sauce scented with coriander. Finger lickin’ good, for real.

Prep Time: 24 hours/day beforehand
Cook Time: 5 hours
Level: Easy.

Serves 4–6

Recipe:

2 cups Makers Mark® Bourbon
1 bunch cilantro – cleaned and roughly chopped
4 cloves garlic, peeled and minced
1/4 cup fresh ginger, peeled and chopped
1 tablespoon coriander seeds
1 tablespoon mustard seeds
1 teaspoon ground cumin
1 teaspoon cayenne
1 teaspoon curry powder
1 tablespoon Dijon mustard
1/2 cup dark brown sugar
2 tablespoons kosher salt
1 rack of peeled pork spare ribs
3 tablespoons butter
1/2 white onion, peeled and diced 1/2″
1 cup pineapple juice
1 cup tomato juice
1 cup ketchup
1 cup water
Fresh cilantro leaves, for garnish
Fresh red radish, for garnish

1. In a large bowl, mix the Maker’s Mark®, cilantro, garlic, ginger, garlic, cumin, cayenne, curry, mustard seeds, Dijon and brown sugar and salt until well-combined. Pour into a shallow baking dish. Submerge the full rack of ribs in the marinade and refrigerate over night.
2. Preheat the oven to 400°F. After 24 hours, remove the ribs, brushing off any excess marinade and spices (reserve the marinade for the barbecue sauce), and place on baking sheet and roast in the oven for 45 minutes. Remove the rack from the oven, wrap the ribs tightly in foil and cool in the refrigerator for at least 3 hours.
3. Heat the butter in a medium saucepan over medium-high heat. Add the diced onion and cook for 10 minutes, stirring often. Add the marinade liquid and all of its components, the pineapple and tomato juice, ketchup, and water. Cook this mixture for 45 minutes on a medium simmer, stirring occasionally.
4. When the ribs have cooled down, slice them in between each bone to separate them from the rack and place in a large mixing bowl. Strain the barbecue sauce through a fine mesh sieve and pour over the ribs, tossing to thoroughly coat them.
5. Place the individual ribs in a single layer in an ample-sized baking dish, pouring the excess barbecue sauce over the ribs, and return to the oven. Lower the heat on the oven to 350°F and bake for an additional hour, turning the ribs occasionally to ensure sauce coverage.
6. The ribs will be tender and the sauce should glaze the ribs during the baking process. Serve hot with picked cilantro leaves, thinly sliced radishes and Maker’s Mark® Bourbon “chilled neat.”

Bourbon is a great mixer. It’s always good to have a hot drink if it’s going to be cold out. Hot toddies or cider are good to go with the food.

All in all, keep it simple, says Wong, because at the end of the day, “the Super Bowl is about great food, but really it’s about the Giants kicking Tom Brady’s *ss!”

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Challenge Detroit will select 30 innovative leaders throughout the United States to live, work, play and give in Detroit. Participants will live in Detroit, supported by a $500-a-month housing stipend; receive a $30,000 salary to work at one of the top companies in the region; experience the city through organized social and cultural events; and, participate in monthly team challenges, in partnership with area non-profits, designed to positively impact the city and region.

More at www.ChallengeDetroit.org.

“Challenge Detroit is founded on the belief that 30 of the best and brightest, passionate, hard- working and inventive leaders of tomorrow can make all the difference in the world, let alone a city,” said Deirdre Greene Groves, executive director of The Collaborative Group and Challenge Detroit. “We are working with top companies, non-profits and leaders from the greater Detroit area to develop this exciting social initiative that will positively impact the future of Detroit and the region.”

Participants will work with non-profits, including Tech Town, The Detroit Regional News Hub, and the United Way for Southeastern Michigan on initiatives such as developing opportunities for social entrepreneurship; addressing urban issues pertaining to regional planning; transportation and education; and distributing food to those in need. Each participant will also work at one of 30 Challenge Detroit host companies, which include ePrize, Quicken Loans, Marketing Associates and Strategic Staffing Solutions.

During their year in Detroit, participants will gain new insights about the city and the greater Detroit region while sharing their story with the world through regular blogging, video logging and social media updates.

“We believe, through their experiences with Challenge Detroit, these individuals will be intrigued to stay in Detroit, work in Detroit, bring new ideas to Detroit, even start their own business in Detroit, and by doing so, they will have a positive influence on our region today and in the future,” said Groves.

Challenge Detroit is accepting applications through March 16, 2012 and the year in Detroit will begin in August 2012.

Check out excerpts from her interview on a BlogTalk Radio show below:

What’s going on in her life.

I’ve been sober for two years, and a lot of people can’t say that. I’m timid, shy and broken a little bit by some of the responses [online], but then again so much support from the people saying “No! She’s none of that.” Real friends stepping up … And just showing me who the real people were in my life. It helped me find myself and find out that there’s a real true artist inside of me–that no matter what obstacles may come, he’s not going to let you fall, and he’s not going to let you down.

I started ministering to myself and looking at my heart … Finding my voice … And it just made me stronger. If it doesn’t kill you, it will make you stronger. Like Drake says, “It’s far from over…” I listened to the music that people were making, and it kept inspiring me. I started making music, and I just stepped out on a limb. My mom died … So much has happened. I miss people in my life. I miss LL [Cool J]. Debbie Allen came back to the community … And for once so many miracles. I swear so many miracles!

On the state of her career and the youtube videos that surfaced:

I went on to do movies, and nobody talked about it, and that hurt me. I did a movie called ‘Rim Shop’ after Katrina had happened in New Orleans. We went down there, and that place looked a mess, seriously. We shot a film out there just to help those people, to bring revenue in and just show our support to their situation. Then, I did a gospel kind of Tyler Perry play called ‘Friends and Lovers’.

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The proud recipient of countless coveted awards, such as the 2009 Urban X Award for “Best Anal Performer,” Fire began her porn career in 1998 at 22 years young.  Fire, who has appeared in hundreds of adult films, actually made the cut and had a legit cameo in the TNT police drama ”Southland,” where she played the girlfriend of a gang member.

Fire actually gave her breaking news item to her adoring fans via her Twitter account:

the_jada_fire $★jada fire★$

the_jada_fire $★jada fire★$

I WANNA SAY THANKS TO ALL MY FANS,I LOVE YALL SO MUCH…IM JUST DONE SHOOTINGS SCENES THAT’S ALL,ITS OK

So why is the Black queen of raunchy giving up her glorious crown? Fire tweeted that she is tired of the game:

the_jada_fire $★jada fire★$

People asking WHY? I’m just tired of having sex on camera that’s all, but I will continue to webcam, I don’t have 2 f**k nobody but me LMAO