Biography
Walker was born in Blytheville, Arkansas and grew up in South Bend, Indiana. His unmistakable saxophone style was the anchor for Jr. Walker & The All Stars rambunctious sound. The other original members of the group were drummer James Graves, guitarist Willie Woods, and keyboardist Vic Thomas.
His career started when he developed his own band at the age of 14, in the mid-'50s as the 'Jumping Jacks'. His longtime friend Billy Nix (drummer) started his own group the 'Rhythm Rockers.' Periodically Nix would sit in on Jumping Jack's shows, and Walker would sit in on the Rhythm Rockers shows.
Nix obtained a permanent gig at a local TV station in South Bend, Indiana, and asked Walker to join him and his keyboard player (Fred Patton) permanently. Shortly after, Nix would asked Willie Woods a local singer to perform with the group; shortly after Woods would learn how to play guitar also.
When Nix got drafted into the army, Walker convinced the band to move from South Bend, Indiana to Battle Creek, Michigan. While performing in Benton Harbor Michigan, Walker found a drummer by the name of Tony Washington, to replace Nix.
Eventually, Fred Patton (piano player) left the group, and Victor Thomas stepped in. The original name the "Rhythm Rockers" was changed to the "All Stars".
The group was spotted by Johnny Bristol. He recommended them to Harvey Fuqua, in 1961, who had his own recording labels. Once the group started recording on the Harvey label, their name was changed to Junior Walker & the All Stars.
When Fuqua's labels were taken over by Motown Berry Gordy, Jr. Walker & The All Stars became members of the Motown Records family, recording for Motown's Soul imprint.
The members of the band changed after the acquisition of the Harvey label. The drummer, Tony Washington quit the group, and James Graves followed the group into the Motown family.
Their first and signature hit was "Shotgun", written by Junior Walker and produced by Berry Gordy. "Shotgun" reached #4 on the Pop chart and #1 on the R&B chart in 1965, and was followed by many other hits, such as "(I'm A) Road Runner", "Shake and Fingerpop" and covers of the Motown classics "Come See About Me" and "How Sweet It Is (To Be Loved By You)".
In 1969 the group had another hit enter the top 5, "What Does It Take (To Win Your Love)?". A Motown quality control meeting rejected this song for single release but radio DJs made the track overwhelmingly popular, forcing Motown to release it as a single, whereupon it reached #4 on the Pop chart and #1 on the R&B chart. From that time on Walker sang more on the records than earlier in their career.
In 1979, Junior Walker went solo and was signed to Norman Whitfield's Whitfield Records label. He wasn't as successful as he had been with the All Stars in his Motown period. Junior Walker also played the sax on the group Foreigner's "Urgent" in 1981. The solo was actually cobbled together from tapes that he had made with the band. He later recorded his own version of the Foreigner song.
In 1983, Walker was re-signed with Motown. He died on November 23, 1995 in Battle Creek, Michigan of cancer. Drummer James Graves died in 1967 in a car accident, and guitarist Willie Woods in 1997 at age 60.
Jr. Walker's All Star Band is currently touring around the world with with original members Tony Washington and Acklee King and Detroit's own Marty Saxman Montgomery singing and blowing the saxophone so well if you closed your eyes you would think Junior himself was in the room.
[edit] Discography
[edit] Albums
TML11017 Shotgun LP
STML/TML11029 Soul Session LP
STML/TML11038 Road Runner LP
STML/TML11097 Home Cookin' LP
STML/TML11120 Junior Walker's Greatest Hits LP
STML/TML11140 These Eyes LP
STML11152 Live LP
STML11167 A Gassssssssss! LP
STML11198 Rainbow Funk LP
STML11211 Moody Jr LP
STML11224 Greatest Hits Vol 2 LP
STML11234 Peace & Understanding Is Hard To Find LP
STML11274 Jr Walker & The Allstars LP
STML12018 Hot Shot LP
STML12033 Sax Appeal LP
TMSP1129 Anthology LP
STMS5054 Greatest Hits LP
[edit] Singles
Year Song title Pop R&B UK
1965 "Shotgun" 4 1 -
1965 "Do The Boomerang" 36 10 -
1965 "Shake And Fingerpop" 29 7 -
1965 "Cleo's Back" 43 7 -
1966 "(I'm A) Road Runner" 20 4 -
1966 "Cleo's Mood" 50 14 -
1966 "How Sweet It Is (To Be Loved By You)" 18 3 22
1966 "Money (That's What I Want), Pt.1" 52 35 -
1967 "Pucker Up Buttercup" 31 11 -
1967 "Shoot Your Shot" 44 33 -
1967 "Come See About Me" 24 8
1968 "Hip City, Pt. 2" 31 7 -
1968 "Home Cookin' 42 19 -
1969 "What Does It Take (To Win Your Love)" 4 1 13
1969 "(I'm a) Road Runner" 4 20 12
1969 "These Eyes" 16 3 -
1970 "Gotta Hold On To This Feeling" 21 2 -
1970 "Do You See My Love (For You Growing)" 32 3 -
1970 "Holly Holy" 75 33 -
1970 "Carry Your Own Load" 117 50 -
1971 "Take Me Girl, I'm Ready" 50 18 -
1971 "Way Back Home" 52 24 -
1972 "Walk In The Night" 46 10 16
1971 "Take Me Girl I'm Ready" 18 50 16
1973 "Gimme That Beat, Pt. 1" 101 50 -
1973 "Way Back Home" 52 24 35
Home Cookin'
Junior Walker Lyrics
Jump to: Overall Meaning ↴ Line by Line Meaning ↴
I need home, home cookin', yeah!
It's said, a woman's place
Is in the kitchen
But in the kitchen, you are a flop
Them meals that you been fixin'
They ain't nothin' but yesterday's slop
An I like, yo' wiggly walk
I like yo' baby talk, yeah!
You're neat, the way you look
But you ain't nothin'
If you can't cook
I need home, home cookin', yeah!
I need home, home cookin', yeah!
Hot! I sweat all day
I rush back home, to see what you cookin'
Your beans are burned
You've ruined my place
And in the mirror, I find you lookin'
Now, I like sweet candied yams
And I like homemade ham-hocks
Instead of study, how you look
You oughta study
Yo' mama's cookbook
(sax & instrumental)
If you want a soul man
Get to rattlin', them pots and pans
I need home, home cookin'
I need home, home cookin'
Yeah!
Hot gravy
That pot roast
That pickled beets
And sugared toast
I like yo' wiggly walk, yeah!
An I like yo' way a-talkin'
And you look neat, the way you look
But you ain't nothin'
If you can't cook
I need home, home cookin'
I'm in the mood
For soul food
I said, home, home cookin'.
The song "Homecookin'" by Junior Walker is a classic soul track that celebrates the importance of good food in a relationship. The repeating chorus of "I need home, home cookin', yeah!" emphasizes the central message of the song, which is that a man needs more than just a pretty face and a wiggly walk – he needs his woman to be able to cook up a storm in the kitchen.
The song opens by acknowledging the traditional gender roles that place women in the kitchen, but quickly subverts this idea by emphasizing that cooking is a skill that not everyone can master. The singer complains that his partner's meals are "nothing but yesterday's slop" and demands that she improve her culinary skills if she wants to keep him happy.
Throughout the song, the singer describes his favorite foods – sweet candied yams, homemade ham hocks, and pickled beets – and suggests that his partner should take a cue from her mother's cookbook. The instrumental breaks feature Junior Walker's famous saxophone solos, which add to the celebratory vibe of the song.
Overall, "Homecookin'" is a fun and catchy tribute to the joys of good food and the importance of cooking skills in a relationship.
Line by Line Meaning
I need home, home cookin', yeah!
The singer desires a home-cooked meal as they feel satisfied and comforted by it.
It's said, a woman's place
It is commonly believed by many that a woman's role is in the kitchen.
Is in the kitchen
The perceived societal expectation is that women should do the cooking.
But in the kitchen, you are a flop
However, if a woman can't cook well, they won't be valued for their cooking abilities.
Them meals that you been fixin'
The food that has been prepared is unsatisfactory.
They ain't nothin' but yesterday's slop
The food is leftovers or poorly made and unappetizing.
An I like, yo' wiggly walk
The singer is attracted to the woman's physical appearance, specifically her walk.
I like yo' baby talk, yeah!
The singer is attracted to the way the woman talks, possibly in a playful or flirtatious manner.
You're neat, the way you look
The woman has a pleasing appearance and good grooming habits.
But you ain't nothin'
All of these appealing qualities are insufficient if the woman cannot cook.
If you can't cook
Cooking is an essential skill for a woman to have to be valued and respected.
Hot! I sweat all day
The singer has worked hard all day and comes home expecting a satisfying meal.
I rush back home, to see what you cookin'
They are looking forward to enjoying a meal prepared by the woman they're addressing.
Your beans are burned
The food the woman attempted to prepare is overcooked or burnt.
You've ruined my place
The woman has made a mess while attempting to cook.
And in the mirror, I find you lookin'
The woman appears to be neglecting her appearance while trying to cook, possibly becoming flustered and disheveled.
Now, I like sweet candied yams
The singer enjoys and appreciates certain types of food.
And I like homemade ham-hocks
They have specific food preferences that the woman is not currently satisfying.
Instead of study, how you look
The singer believes the woman should prioritize learning how to cook over their physical appearance.
You oughta study
The woman should put effort into improving their cooking skills.
Yo' mama's cookbook
The singer suggests the woman learn how to cook by studying their mother's recipe book.
If you want a soul man
If the woman wants to attract the singer, they need to be able to cook well.
Get to rattlin', them pots and pans
The woman needs to start cooking and making noise in the kitchen to attract the attention of the singer.
I'm in the mood
The singer currently feels the desire to eat soul food.
For soul food
They are specifically craving this type of cuisine.
I said, home, home cookin'.
The song emphasizes the importance of home-cooked meals and a woman's ability to cook in a relationship.
Lyrics © Sony/ATV Music Publishing LLC
Written by: EDDIE WILLIS, HENRY COSBY, MELVIN MOY
Lyrics Licensed & Provided by LyricFind
@ms.booklover2676
I need home, home cookin', yeah!
I need home, home cookin', yeah!
It's said, a woman's place
Is in the kitchen
But in the kitchen, you are a flop
Them meals that you been fixin'
They ain't nothin' but yesterday's slop
An I like, yo' wiggly walk
I like yo' baby talk, yeah!
You're neat, the way you look
But you ain't nothin'
If you can't cook
I need home, home cookin', yeah!
I need home, home cookin', yeah!
Hot! I sweat all day
I rush back home, to see what you cookin'
Your beans are burned
You've ruined my place
And in the mirror, I find you lookin'
Now, I like sweet candied yams
And I like homemade ham-hocks
Instead of study, how you look
You oughta study
Yo' mama's cookbook
If you want a soul man
Get to rattlin', them pots and pans
I need home, home cookin'
I need home, home cookin'
Yeah!
Hot gravy
That pot roast
That pickled beets
And sugared toast
I like yo' wiggly walk, yeah!
An I like yo' way a-talkin'
And you look neat, the way you look
But you ain't nothin'
If you can't cook
I need home, home cookin'
I'm in the mood
For soul food
I said, home, home cookin'.
@davidmehnert9641
As Junior well knew, I'd like to think, the degreasing process is especially important. . . .
* * *
"These are the Alps. . . My Hand. Hold. Concentrate."
---James Merrill
DEFINITIONS
We have tried, in this book, to use ordinary American cooking terms familiar to anyone who has been around a kitchen, but we list a few definitions here to avoid possible misunderstanding.
BASTE, "arroser"
To spoon melted butter, fat, or liquid over foods.
BEAT, "fouetter"
To mix foods or liquids thoroughly and vigorously with a spoon, fork, or whip, or an electric beater. When you beat, train yourself to use your lower-arm and wrist muscles; if you beat from your shoulder you will tire quickly.
BLANCH, "blanchir"
To plunge food into boiling water and to boil it until it has softened, or wilted, or is partially or fully cooked. Food is also blanched to remove too strong a taste, such as for cabbage or onions, or for the removal of the salty, smoky taste of bacon.
BLEND, "mélanger"
To mix foods together in a less vigorous way than by beating, usually with a fork, spoon, or spatula.
BOIL, "bouillir"
Liquid is technically at the boil when it is seething, rolling, and sending up bubbles. But in practice there are slow, medium, and fast boils. A very slow boil, when the liquid is hardly moving except for a bubble at one point, is called to simmer, "mijoter". An even slower boil with no bubble, only the barest movement on the surface of the liquid, is called "to shiver" ("frémir"), and is used for poaching fish or other delicate foods.
BRAISE, "braiser"
To brown foods in fat, then cook them in a covered casserole with a small amount of liquid. We have also used the term for vegetables cooked in butter in a covered casserole, as there is no English equivalent for "étuver".
COAT A SPOON, "napper la cuillère"
This term is used to indicate the thickness of a sauce, and it seems the only way to describe it. A spoon dipped into a cream soup and withdrawn would be coated with a thin film of soup. Dipped into a sauce destined to cover food, the spoon would emerge with a fairly thick coating.
DEGLAZE, "déglacer"
After meat has been roasted or sautéed, and the pan degreased, liquid is poured into the pan and all the flavorful coagulated cooking juices are scraped into it as it simmers. This is an important step in the preparation of all meat sauces from the simplest to the most elaborate, for the deglaze becomes part of the sauce, incorporating into it some of the flavor of the meat. Thus sauce and meat are a logical complement to each other.
DEGREASE, "dégraisser"
To remove accumulated fat from the surface of hot liquids.
SAUCES, SOUPS, and STOCKS
To remove accumulated fat from the surface of a sauce, soup, or stock which is simmering, use a long-handled spoon and draw it over the surface, dipping up a thin layer of fat. It is not necessary to remove all the fat at this time.
When the cooking is done, remove all the fat. If the liquid is still hot, let it settle for 5 minutes so the fat will rise to the surface. then spoon it off, tipping the pot or kettle so that a heavier fat deposit will collect at one side and can more easily be removed. When you have taken up as much as you can--- it is never a quick process--- draw strips of paper towels over the surface until the last floating fat globules have been blotted up.
It is easier, of course, to chill the liquid, for then the fat congeals on the surface and can be scraped off.
ROASTS
To remove fat from a pan while the meat is still roasting, tilt the pan and scoop out the fat which collects in the corner. Use a bulb baster or a big spoon. It is never necessary to remove all the fat at this time, just the excess. This degreasing should be done quickly, so your oven will not cool. If you take a long time over it, add a few extra minutes to your total roasting figure.
After the roast has been taken from the pan, tilt the pan, then with a spoon or a bulb baster remove the fat that collects in one corner, but do not take up the browned juices, as these will go into your sauce. usually a tablespoon or two of fat is left in the pan; it will give body and flavor to the sauce.
Another method--- and this can be useful if you have lots of juice--- is to place a trayful of ice cubes in a sieve lined with 2 or 3 thicknesses of damp cheesecloth and set over a saucepan. Pour the fat and juices over the ice cubes; most of the fat will collect and congeal on the ice. As some of the ice will melt into the saucepan, rapidly boil down the juices to concentrate their flavor.
CASSEROLES
For stews, "daubes", and other foods which cook in a casserole, tip the casserole and the fat will collect at one side. Spoon it off, or suck it up with a bulb baster. Or strain off all the sauce into a pan, by placing the casserole cover askew and holding the casserole in both hands with your thumbs clamped to the cover while you pour out the liquid. Then degrease the sauce in the pan, and return the sauce to the casserole.
[New Edition Note: An efficient degreasing pitcher now exists: pour in the hot meat juices and let the fat rise to the surface. Pour out clear juices---the spout opening is at the bottom of the pitcher; stop when fat appears in the spout.]
DICE, "couper en dés"
To cut food into cubes the shape of dice, usually about 1/8 inch in size as illustrated on page 29.
FOLD, "incorporer"
To blend a fragile mixture, such as beaten egg whites, delicately into a heavier mixture, such as a soufflé base. This is described and illustrated in the Soufflé section on page 161. To fold also means to mix delicately without breaking or mashing, such as folding cooked artichoke hearts or brains into a sauce.
GRATINÉ
To brown the top of a sauced dish, usually under a hot broiler. A sprinkling of bread crumbs or grated cheese, and dots of butter, help to form a light brown covering ("gratin") over the sauce.
MACERATE, "macérer"; MARINATE, "mariner"
To place foods in a liquid so they will absorb flavor, give off flavor, or become more tender. Macerate is the term usually reserve for fruits, such as: cherries macerated in sugar and alcohol. Marinate is used for meats: beef marinated in red wine. A marinade is a pickle, brine, or souse, or a mixture of wine or vinegar, oil, and condiments.
MINCE, "hacher"
To chop foods very fine, as illustrated on page 27.
NAP, "napper"
To cover food with a sauce which is thick enough to adhere, but supple enough so that the outlines of the food are preserved.
POACH, "pocher"
Food submerged and cooked in a liquid that is barely simmering or shivering. The term can also be used poetically for such things as "chicken breasts poached in butter."
PURÉE, "réduire en purée"
To render solid foods into a mash, such as applesauce or mashed potatoes. This may be done in a mortar, a meat grinder, a food mil, an electric blender, or through a sieve.
REDUCE, "réduire"
To boil down a liquid, reducing it in quantity, and concentrating its taste. This is the most important step in saucemaking.
---Julia Child, Louisette Bertholle, Simone Beck
MASTERING THE ART OF FRENCH COOKING, 1961, pp. 11-13.
Alfred P. Knopf, Inc. A Borzoi Book;
Reprinted from new plates, October 1971.
@sugarlove
I can’t stop moving my body and grooving with it 🤩🤩🤩🤩🤩🤩🤩🤩🤩🤩🤩🤩🤩🤩🤩🤩
@oliviajohnjohnolivia8142
This song makes me hungry.
@adriancalin8688
❤❤je walker one of the best sax
@jeffhouseye4827
James Jamerson absolutely fucking slays with his bassline on this song. what a beast!
@ViolaGirl2008
One of the coldest bass lines to ever be created! Period! They showing out on that percussion, too! Just perfect! This is real musicianship!
@smcilrath7940
I could not agree more with the comments. I love my wife's wiggly walk and her baby talk. but my family just stuffed themselves on my chicken and beans and rice and pickles. Funny lyrics. food and funk go together. This is the wonderful craziness that comes from giving James Jamerson three chords and saying "make it funky". Also, let's not forget about the tambourine. How many of us have had to live through a set when they gave somebody a tambourine because they thought "anybody can play it". Oh Lord.
@dalbyonemanband
Not just the bass, but the drummer! Love every ingredient!
@IzludeTingel
AND lead guitar!!
@its_me_dave
I see what you did there 👍😄
@bradleyscarton3931
2 drummers!