Podcast appearances and mentions of john t edge

On this episode we catch up with our good friend John T Edge, author and host of the excellent TV show, True South. We chat abouthis recent trip to the UK, his highlights and favourite foods from the tripWhat chance a True South international special?How well Texas and Oklahoma fits into "Southern" cultureThe place that the humble hotdog holds in American cultureSome of John T's favourite personal interest stories from this seasoncan we get him to share his best Mac n Cheese recipe?

In this episode, John T. Edge, a distinguished professor of practice in the University of Georgia's MFA Narrative Nonfiction program, talks with Tommy Tomlinson about his latest book, “Dogland: Passion, Glory and Lots of Slobber at the Westminster Dog Show.”   Tommy's book explores the bond between dogs and their people in this inside account of the Westminster Dog Show that follows one dog on his quest to become a champion.  In this conversation with John T, Tommy, a UGA grad, discusses his writing process, and how he went about determining his main character amidst the many interesting, complex people he met over the three years he was on the road reporting this story.  Tommy's first book was “The Elephant in the Room,” a memoir about being overweight in America. He is also the host of the podcast SouthBound in partnership with WFAE and author of a newsletter, The Writing Shed newsletter.  Before that, he spent 23  years as a reporter and local columnist for the Charlotte Observer.   Dogland: Passion, Glory and Lots of Slobber at the Westminster Dog Show  https://tommytomlinson.com/dogland-book/ The Elephant in the Room: One Fat Man's Quest to Get Smaller in a Growing America https://tommytomlinson.com/elephant-in-the-room-book/ Southbound:  https://tommytomlinson.com/#podcast The Writing Shed Newsletter: https://tommytomlinson.substack.com/

This week on the podcast, Darian and Steve are joined by James Beard award winner, author and host of ESPN's TrueSouth John T. Edge. John joins the show to discuss storytelling, why food is important to culture and what it's like to work with Wright Thompson. You can follow John on Twitter @johntedge. TrueSouth airs on the SEC Network and is available on ESPN+.  Plus, Darian and Steve break down Penn State's win over USC and share the biggest storylines for the second half of the season.  Follow Darian and Steve on Twitter @StuffSomersSays and @SteveSamspell. Visit the website at StuffSomersSays.com. Join the newsletter today. Go buy Stuff by visiting StuffSomersSays.com/TheStuff

John T Edge grew up in Clinton, Georgia, raised in a Confederate general's house that introduced him early on to the complicated legacy of the South. His childhood was complicated, too, and not always happy, but his mother and father shared a curiosity about food and cooking that never left him. For more than 20 years, John T headed up the Southern Foodways Alliance at the University of Mississippi, shining a light on the diverse food cultures of the South, and he's written as thoughtfully about the people of this region as anyone I know. His 2017 book The Potlikker Papers: A Food History of the Modern South, is a must read. And for the last several years, he's also hosted True South, a television series on the SEC Network that explores the small towns, back roads, family restaurants, and unsung heroes who make the South such a dynamic place. Sid talks to John T about the 7th season of the show, some of his favorite behind-the-scenes moments, and a South Carolina family connection that surprised them both. For more info visit: southernliving.com/biscuitsandjam Biscuits & Jam is produced by: Sid Evans - Editor-in-Chief, Southern Living Krissy Tiglias - GM, Southern Living Lottie Leymarie - Executive Producer Michael Onufrak - Audio Engineer/Producer Jeremiah McVay - Producer/Audio Editor Jennifer Del Sole - Director of Audio Growth Strategy & Operations Learn more about your ad choices. Visit megaphone.fm/adchoices

John T. Edge joins Chris and Eddie for a conversation that takes them all over the South. John T. is a writer, commentator, the former director of the Southern Foodways Alliance, and host of the television show True South. He is the director of the Mississippi Lab at the University of Mississippi, and his latest passion project is the Greenfield Farm Writers Residency, which will offer space for writers of all kinds to step away from the real world and put their focus and attention on their writing project, whether that's a song, a poem, a novel, or a scientific paper.John T. earned his MA in Southern Studies from the University of Mississippi and an MFA in Creative Nonfiction from Goucher College. He has written or edited more than a dozen books and has written columns for the Oxford American and the New York Times. He has also been featured on NPR's All Things Considered as well as CBS Sunday Morning and Iron Chef.Most importantly, he firmly believes that Birmingham, Alabama, is a Southern city, no matter what Chris says.Resources:John T.'s websiteGreenfield Farm Writers ResidencyTrue South

John T. Edge is a writer, commentator, television personality, and, since 1999, the director of the Southern Foodways Alliance. He received his undergraduate degree from the University of Georgia, a Master's Degree in Southern Studies from the University of Mississippi, and an MFA in Creative Non-Fiction from Groucher College. He has authored several books about food and received a writing award from the James Beard Foundation. He hosts the SEC Network/ESPN show True South. John T. and his wife Blair, along with their son, live in Oxford, Mississipi.

As Christmas gets ever closer the Chaps reunite with John T Edge of True South to talk about Christmas in Mississippi, Season 6 of the Show, the Ole Miss project to save William Faulkner's cottage and to use it as a writers retreat as well as John T's Christmas food favourites! Get into the festive mood with this awesome guest and episode!

We're in Hawaii this week — at least Nancy is — and we talk about everything from native fruits to Spam, one of the few foods in the world that Ruth has never eaten. Ruth talks about the Zen of pie making, Nancy gives a shout out to two of her favorite kitchen utensils and Laurie waxes poetic about why Jonathan Gold fell in love with the island. Leaving Hawaii we discuss why failure in the kitchen is a good thing. Then it's on to the politics of pesto — along with a handy little trick to make it better — even if you're not doing it by hand. Three Ingredients is a reader-supported publication. To receive posts with bonus material, including recipes, restaurant recommendations and podcast conversations that didn't fit into the main show, consider becoming a paid subscriber.Our favorite mortar and pestleNancy has shown up at the cooking class she's conducting in Hawaii with just two treasured pieces of equipment. First and foremost is her beloved mortar and pestle, which is so heavy she's asked her assistant Juliet to pack it in her suitcase. It's one originally made for pharmacists and Nancy is so fond of hers that she sometimes buys extras to give to her friends. In fact, she gave one to Ruth years ago and Laurie has had one for decades too.What makes it so special that all three of us have it in our kitchens? Nancy says that while a rougher molcajete is right for guacamole, she loves the smooth surface of her unglazed ceramic mortar and pestle for making mayonnaise, aioli and especially pesto, which she never makes in a food processor. Laurie found this description on the British Museum website that describes why the original Wedgwood & Bentley mortars were considered superior to marble “for the purpose of chemical experiments, the uses of apothecaries, and the kitchen”: “These mortars resist the action of fire and the strongest acids. ... They receive no injury from friction. They do not imbibe oil or any other moisture. They are of a flint-like hardness, and strike fire with steel.”Nancy also loves her trusty Microplane. But then, who doesn't? It pretty much changed life in the kitchen, as John T. Edge explained in this 2011 story for the New York Times.Note that in our bonus post for Episode 3, available to paying subscribers later this week, we share the recipe for Nancy's caprese salad, which is on the cover of “The Mozza Cookbook,” plus a pie recipe from Nancy's new baking book “The Cookie That Changed My Life” and a mini podcast all about salt.Thank you for reading Three Ingredients. This post is public so feel free to share it.A proper luauNearly every year Nancy participates in the Hawaii Food & Wine Festival, founded by chefs Roy Yamaguchi and Alan Wong. It's an event that grew out of Cuisines of the Sun, which Associated Press writer Barbara Albright once described as “the ultimate food camp.” Nancy happened to be cooking at Cuisines of the Sun the year that Laurie took Jonathan to Hawaii for the first time. Until that trip in the late 1990s, Laurie had only experienced the food of tourist Hawaii and thought that the island destination would be a place where Jonathan could take a vacation from thinking about food in a serious way. Boy was she wrong. When they arrived on the Big Island they were invited to a luau that was unlike any Laurie had ever experienced. Held at Hirabara Farms run by Kurt and Pam Hirabara, who were pioneers in the Hawaii regional cuisine movement, the music, dancing and especially the food — all rooted in Hawaiian culture — were enchanting. There wasn't a grass skirt in sight. After that trip, Jonathan was smitten. Here's an excerpt from a story he wrote for Ruth at Gourmet in 2000 describing that party:There may be a prettier acre than Kurt and Pam Hirabara's up-country farm on the island of Hawaii, where the damp, mounded earth and skeins of perfect lettuces glow like backlighted jade on a wet afternoon. But when the sun comes out and the mist melts away, and through a break in the clouds suddenly looms the enormous, brooding mass of Mauna Kea, the loftiest volcano in the world, it's hard to imagine where that prettier acre might be.Three hours before chef Alan Wong's luau at Hirabara Farms, a party celebrating the relationship between the chef and the army of Big Island growers who supply the Honolulu restaurant that has been called the best in Hawaii, the tin roof of the Hirabaras' long packing shed thrums with rain, and the thin, sweet voice of the late singer Israel Kamakawiwo'ole slices through the moist mountain air. Wong's kitchen manager, Jeff Nakasone, trims purply ropes of venison into medallions for the barbecue, and pastry chef Mark Okumura slaps frosting on a stack of coconut cakes as high as a small man. Lance Kosaka, who is the leader at Wong's Honolulu kitchen, arranges marinated raw crabs in a big carved wooden bowl. Mel Arellano, one of Wong's colleagues from culinary school and something of a luau specialist, reaches into a crate and fishes out a small, lemon-yellow guava.“I've got to eat me one of them suckas,” he says, and he pops the fruit into a pants pocket.I nibble on opihi, pricey marinated limpets harvested in Maui, and try to gather in the scene. Two of Wong's younger sisters stir a big pot of the gingery cellophane-noodle dish called chicken long rice; Buzzy Histo, a local kumu hula—hula teacher—crops orchids, exotic lilies, and birds-of--paradise brought over from the farmers market in Hilo. A cheerful neighbor, Donna Higuchi, squeezes poi from plastic bags into a huge bowl, kneading water into the purple goo with vigorous, squishing strokes until the mass becomes fluid enough to spoon into little paper cups. She giggles as she works.“Some people like poi sour,” she says. “I like it frrrr-rresh. Although most people would say I'm not really a poi eater. I like it best with milk and sugar—it's really good that way.”Her friend stops measuring water into the poi and wrinkles her nose. “Don't listen to Donna,” she says. “You try your poi with lomilomi salmon.”If you're hungry for more, here's an article Jonathan wrote for Food and Wine Magazine, when he visited the islands with Roy Choi. And here's the L.A. Times story about poi that Laurie talks about in this episode. Poi is a food that most visitors to Hawaii rarely experience in the way it was intended to be eaten. “The mush you might have been served at a hotel luau,” she wrote, “was almost certainly not aged, and probably served plain, which is the rough equivalent of eating potatoes mashed without butter or cream.” Or, as Victor Bergeron, aka Trader Vic, once wrote, “Americans do not appreciate food which is too far out.”Devil in a white can Ruth, Nancy and Laurie all remember Underwood Deviled Ham with great fondness from their childhoods. Surprisingly, this is the entire ingredient list: Ham (Cured With Water, Salt, Brown Sugar, Sodium Nitrite) and Seasoning (Mustard Flour, Spices, Turmeric).It turns out that it's a very old product. The William Underwood Company began making it in 1868 (soldiers ate a lot of deviled ham during the Civil War), and the company's logo was trademarked two years later making it the oldest extant American food trademark. And what about that other ham in a can, Spam? As described on the Hormel website, it's made from six ingredients: “pork with ham meat added (that counts as one), salt, water, potato starch, sugar, and sodium nitrite.” We talk about Spam musubi (Spam and sushi rice wrapped with nori), which has been popular in Hawaii for decades — Jonathan called it “the real soul food of Hawaii” in this review of the now-closed Monterey Park restaurant Shakas.Ruth may not be a Spam fan, but our musubi talk prompted her to bring up one of her favorite nori seaweed-wrapped snacks, onigiri. We thought you might like to make your own onigiri. Here's a recipe from Serious Eats. For more recipes, including one prompted by Ruth talking about the zen of pie making — spending time with her rolling pin makes her very happy in the kitchen — check back later this week for this episode's bonus post for paying subscribers with a new mini podcast. Get full access to Three Ingredients at threeingredients.substack.com/subscribe

John T Edge of True South on the SEC Network joined The Mitch Davis Show Podcast to talk about season six of True South.

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In this episode, Distinguished Professor of practice John T. Edge interviews author Paul Kix about his latest book You Have to Be Prepared To Die Before You Can Begin to Live, which chronicles 10 critical weeks of the Civil Rights Movement. From nuts and bolts questions on how to keep a story moving forward, and how to humanize grandiose questions like how to change the world through narrative this conversation gets to the core of why we write. Paul's weekly newsletter This Week Paul Likes offers practical writing advice and inspiration.

This week I deal pretty frankly with the facts of turning animals into food. There is a little discussion of blood and guts - and how removing them from an animal transformed it from a dead animal into meat - that is, food. These are essential transformations we don't think about much - but they are unavoidable steps if you are going to eat meat. ANd it is a lot of work we almost never see anymore.Beyond that - it's a look at what animals most people were eating most of the time. And what circumstances helped arrange things that way. In other words, yes, another episode of lists of animals. The two cool books:US History in 15 Foods by Anna ZeideThe Larder - Edited by by John T. Edge, Elizabeth S.D. Engelhardt & Ted OwnbyThis week the essay, “Bodies of the Dead” by Wiley C. Prewitt Jr. was particularly usefulMusic Credit: Fingerlympics by Doctor TurtleShow Notes: https://thehistoryofamericanfood.blogspot.com/Email: TheHistoryofAmericanFood at gmail dot com Twitter: @THoAFoodInstagram: @THoAFoodPost: @THoAFood

Show Notes Air Date: March 15, 2023 Welcome to Episode 242 of the podcast. Author, television host and historian of the south and its food, John T. Edge is my guest this week. John T. is host of True South on the SEC Network and Hulu, teaches at the University of Mississippi and acts as the Founding Director of the Southern Foodways Allicance. You can learn more about John T. at his website, www.johntedge.com and give him a follow @johntedge on Instagram and Twitter. Also, check out the SFA at www.southernfoodways.org and give their podcast Gravy a listen. This episode has been brought to you by: Motley Que offers some of the best barbecue classes going. Visit www.motleyque.ca and click on the Classes tab to see the full schedule. There are both full day and micro classes to choose from, like King of the Grill (it'a great class for beginners) to Big game Prep (great for tailgating or hockey playoff parties) and Brisket Micro classes with a bunch more upcoming including Steak, Ribs and more. Township 27 develops, produces, distributes and sells the highest quality Pantry Spices, Herbs, Spice Blends, Sauces, Salad Dressings and Condiments for People Who Love Food! If you are looking for the best in spices, blends, sauces and condiments, whether it be retail, wholesale, or bulk, check us out at www.township27.com and follow them on Instagram and Facebook. And The Barrel Boss Q, a family owned and operated small business in Leduc County, AB and the manufacturer of the Original Canadian Charcoal Drum Smoker. Visit them at www.barrelbossq.ca to see the whole lineup and follow them on Facebook & Instagram. All music on The Eat More Barbecue podcast has been graciously provided by Alan Horabin. Search Alan Horabin on YouTube to check out his new music. Eat More Barbecue can be found online at www.eatmorebarbecue.ca & www.albertabbqtrail.ca and my email is eatmorebarbecue@gmail.com Social media links: Facebook & Instagram at eat_more_barbecue Twitter @eatmorebarbecue Thanks for listening. Please subscribe, rate and review. This podcast is a production of Eat More Barbecue Digital Media.

John T. Edge joins host Jennifer Zyman. S3:E3 of @thefoodthatbinds is LIVE with @JohnTEdge. Edge hosts @truesouthtv, which airs on @SECNetwork and @ESPN. They discussed his journey throughout the food world, the South, the relationships that made him who he is today, and his upcoming memoir. Edge also wears many other hats. He is a distinguished visiting professor in the MFA in Narrative Nonfiction program at the Grady College of @universityofga, a contributing editor at @gardenandgun, directs the Mississippi Lab, and serves the @southfoodways as a Founding director. His book The Potlikker Papers: A Food History of the Modern South, was named a best book of 2017 by NPR, Publisher‘s Weekly, and others. He has won four James Beard Foundation awards. In 2012 and 2020, he won Beard's M.F.K. Fisher Distinguished Writing Award. You can learn more about his wife Blair Hobbs' art and upcoming art show on her website. Subscribe, rate & review on iTunes and Apple Podcasts! Follow us on social media at @jenniferzyman and @thefoodthatbinds. Host: Jennifer Zyman, www.jenniferzyman.com Editor and producer: Carson Shanklin

Metronews Statewide Correspondent Brad McElhinny and author and TV host John T. Edge on 580 Live from the Par Mar Stores Studio, presented by Thornhill Auto Group.

With the festive season approaching and no college football this week, the Chaps speak with True South's John T Edge to chat John T's favourite food, the new True South season & what Christmas dinner looks like on John T's table!

John T. Edge tells us why we need to eat more catfish!

Show notes at Keith Snow.com If you have ever visited Charleston SC you quickly realize that among the southern charm and historic buildings there is something else that has visitors flocking to the Holy City. Charleston was founded in 1670 as Charles Town, honoring King Charles 11, and is literally a living history book. Once the heart of the slave trade almost half of all slaves arrived at Charleston, or course this stain on the city's past should never be forgotten. One of the results of this slave trade was that many slaves from Africa brought their Gullah cuisine and cooking methods with them as well as other traditions such as basket weaving, these recipes, methods, and skills have become a treasure to the Charleston area and all who visit. it Many ingredients that are considered basic commodity staples like rice and corn are now heralded in the Charleston area and have become the stuff of obsession. A reading from Fast Company….The Grit Awakening: Why Antebellum-Style Cornmeal Has Risen Again Tim Mills remembers that as a boy growing up on a North Carolina farm, one of his favorite chores was riding with his grandfather to the local mill to get the corn ground. So when “the still voice of God” told the 71-year-old Methodist farmer to build a grist mill on his small farm in Clarke County, Georgia, Mills says he at least had some idea what The Almighty was talking about. God had great timing: Mills' brand of grits, made with 19th-century techniques and a pair of mules, are now a hit in upscale Southern restaurants. Mills' brand, Red Mule, is one of a slew of successful pre-industrial cornmeal companies that are seeing sales surge across the New South and beyond. There are a number of trends that help explain the increasing appeal of Antebellum-style grits. First there's the increasing preferences among consumers for less-processed, locally sourced foods. There's the well-documented Southern instinct to celebrate old ways of doing things. But above all, the success of Red Mule is probably about their taste, which for most Southerners is older than living memory. “I grew up eating those bland grits, and they didn't have any taste, other than the butter, salt, and pepper you'd put on them,” says food historian John T. Edge, director of the Southern Foodways Alliance. He's referring to the familiar white stuff pooling beside fried eggs on breakfast plates. Those grits are processed on high-speed roller mills, which heat to a high temperature, damaging the flavor of the corn and smashing the germ to dust. Edge has watched, happily, as grits have been resurrected into an artisanal food. “What's happened to the South isn't some fad but a genuine unearthing of old foods and varieties,” he says. “Grits are a reintegration of a very old food being enjoyed in a very new time.” Now grits or corn are just one staple that is being celebrated and the focus of many Charleston area menu items, also oats, Carolina Gold Rice and other simple staples are making a huge comeback, and rightfully so. Several years ago I had the pleasure of filming an episode of Harvest Eating TV in an old steel building behind the railroad tracks in downtown Columbia SC with Glenn Roberts founder and principal of one of the most important companies in America, Anson Mills. And then there's Anson Mills in Columbia, S.C., which takes the term “heirloom” to a new level. Owner Glenn Roberts produces grits and meal made of corns that were raised as crops in the nineteenth century. But Roberts' mission isn't just to sell grits. He's spent the last 20 years finding, protecting, and cultivating corn and other pre-industrial domesticated plants–called “landraces”–and resurrecting agricultural systems that existed in North America centuries ago. His Carolina Gold Rice, grown in the coastal area of South Carolina, is of the same variety that people were eating at the end of the Revolutionary War. In old journals and diaries Roberts discovered that in the South Carolina of the 1700s, many farmers followed a 17-year-long cycle of rotating specific crops to enhance their flavor, hardiness, and nutritional value without depleting the soil. -Fast Company I literally could go on and on about how important the work Glenn Roberts does at Anson mills but suffice to say we all owe Glenn a debt of gratitude for his dedication to Antebellum grains and preserving southern foodways. Resourced for this episode: https://ansonmills.com/ https://www.coastalconservationleague.org/projects/growfood/ https://huskrestaurant.com/about/suppliers/ https://www.jstor.org/stable/3740433 https://www.fastcompany.com/3035287/the-grit-awakening-why-antebellum-style-cornmeal-has-risen-again https://www.southernfoodways.org/ https://www.southernfoodways.org/gravy/

Ed Mitchell #edmitchell is known as ‘The Pitmaster' #thepitmaster in barbecue circles #bbq, Ed Mitchell has been cooking whole-hog barbecue the traditional way since he was a teenager in Wilson, North Carolina. A grandson of a small farmer, Ed was surrounded by natural, good-tasting food as a child. He has rich memories of those taste and times. For years, his education, military duty, and work with the Ford Motor Company took him away from Wilson, until he returned in 1990 to help his mother when his father became ill. Thanks to a chance launch and Ed's habit-forming barbecue, Mitchell's Grocery soon morphed into Mitchell's Ribs, Chicken & B-B-Q. As the business grew, so did Ed's reputation. Acknowledgement of his talents led to associations with influential writers and historians including Calvin Trillin, John T. Edge, Peter Kaminsky, and Michael Pollan. Peter Kaminsky, author of Pig Perfect, in which a chapter is dedicated to Ed's story, introduced Ed to the superior taste of free-ranging pigs raised on traditional foods. Ed was convinced that this was the taste of his youth he'd been searching for. He soon partnered with North Carolina A&T State University's farm-raised pig program to encourage chefs to support naturally raised pigs. During this time Ed became a founding pitmaster of the 15th annual Big Apple Block Party #bigappleblockparty. In 2009, Ed was invited to cook at the prestigious James Beard House in New York City. A year later, notable food advocate and author Michael Pollan shadowed Ed in preparation his The New York Times' best selling book, Cooked: A Natural History of Transformation (Penguin Books, 2013.) #cooked Ed was not only featured in the book, but also in the Netflix original food documentary film, “Cooked.” In March 2012, Ed hosted a barbecue master class at the 20th Annual International Food and Wine Festival #annualinternationalfoodandwinefestival in Melbourne, Australia. Ed's network of passionate culinary experts who are at the forefront of the food movement, as well as a rising fan base, helped support his transition from his family's restaurant to an upscale barbecue concept, The Pit, based in Raleigh, North Carolina. In 2014, Ed left The Pit to team up with his son Ryan at Ed Mitchell's Que in Durham. ____________________________________________________ Food & Beverage Industry brought to life. F&B LIVE! is a national, industry influencing webcast featuring the leaders in the restaurant, hospitality, branded food and beverage and CPG industries, many of whom are Michael's "friends in the business." Featuring an informal and informative conversation where friends in the business share the latest intel, ideas and best practices for surviving these dynamic challenges we are facing and the future of our brands and businesses. The show is live and broadcast across 5 platforms and features an audience rich with industry influencers. Be sure to pick up your copy of: Food & Beverage Magazine's Guide to Restaurant Success https://www.amazon.com/dp/1119668964/... ____________________________________________________ *CLICK TO SUBSCRIBE: YouTube: https://www.youtube.com/c/foodbeverag... *Follow Us on Facebook : https://www.facebook.com/FoodAndBever... *Follow Us on INSTAGRAM: https://www.instagram.com/fbmagazine/ *Follow Us on TWITTER: https://twitter.com/fb101com www.fbmagazine.com@edmitchell@ryanmitchell@michaelpolitz@jenniferenglish@jamesbeardaward#foodandbeverage#foodandbeveragemagazine#JamesBeardAward#foodie#restaurant#foodieinternational#foodiefest#foodandbeveragetrade

John T Edge of SEC Network's True South joins the Chaps to dish on the best food spots in SEC country and spin the yarns of years travelling across the South in search of food and football!

In celebration of Walter Edgar's Journal at 21, this week's episode is an encore from 2010 featuring John T. Edge, author and Director of the Southern Foodways Alliance, University of Mississippi; and Matt and Ted Lee, award winning cookbook authors. The conversation was a preview of a debate on the topic, "What is Real Southern Cooking?" which aired on SCETV's Take on the South.

We're telling stories about a kind of love that created us, sustained us, maybe drove us crazy. A kind of love that—no matter what—made us who we are.   This special episode of Hear-Tell revisits stories about relationships with our mothers—how they cared for us and how we care for them. Stories come from past guests on the show: 2017 MFA graduate Karen Thomas, a professor of practice in journalism at Southern Methodist University; MFA faculty member John T. Edge, director of the Southern Foodways Alliance and host of ESPN's "True South"; and 2019 MFA graduate Dorothy Lennon, a writer and teacher based in Atlanta, Georgia.    REVISED is a semi-regular feature debuting with this episode. REVISED episodes will repackage previously-published stories for special occasions.    To learn more about Hear-Tell, visit our website.    Find Hear-Tell on Facebook, Instagram, and Twitter.  

The Guys welcome Producer/Writer/Host JOHN T. EDGE back inside The Press Box for a special preview of the season finale of True South, airing on The SEC Network and now available on demand on ESPN+.

Writer/Commentator and Producer/Writer/Host of The SEC Network's "True South" program...visits with Chris, JD & Mike...inside The Press Box.

John T. Edge, host of True South, on the SEC Network, joined us right after the airing of the Brownsville episode. It's perfect timing with Tony Delk being a Brownsville native. We talked about the show, how he puts it together, the people he meets and more. We also talked about the Cats struggles as they've limped to a 1-4 start.

Run It Up The Podcast HR2: “Southern Cooking” 10-29-20 - John T Edge, Host of TrueSouth on SEC Network, joins us for a great conversation about food and more - How does a missing Trevor Lawrence impact Clemson? - SEC Superlatives

Gravy host John T Edge talks with poet Aimee Nezhukumatathil about her book, World of Wonders. The poetry collection integrates everyday life, family history, and natural history, and offers a path, to see and think anew. This episode is part of a 4-episode 2020 symposium series where Gravy interviews authors whose work shapes our ideas about the future of the South.

In the final installment of our “From Home” series, we hear from a chef, a bartender, and a writer.  Cory Bahr is a chef and the owner of Parish Restaurant & Bar, Bahr Food Truck, Heritage Catering, and Standard Coffee, all located in Monroe, Louisiana. Follow chef Bahr on Instagram: @CoryBahr  Tokiwa Sears is a mixologist and a rising star in Atlanta’s food and beverage scene. You can find her as the lead bartender at Bar Margot, located in Atlanta’s Four Seasons Hotel. You can also follow along with “Miss Libation” via her instagram page. John T. Edge is a writer and the Director of the Southern Foodways Alliance. Edge has won three James Beard Foundation Awards including in 2012 when he won Beard’s M.F.K. Fisher Distinguished Writing Award. Edge is also the host of “Gravy”, a podcast from the Southern Foodways Alliance which shares stories of the changing American South through the foods we eat.  Season 2 of “From Scratch with Michael Ruhlman” is already under production. Please subscribe for updates on our return later this year!  Learn more about your ad-choices at https://news.iheart.com/podcast-advertisers

The Southern Foodways Alliance was founded two decades ago by John T. Edge in Oxford, Mississippi as part of the University of Mississippi’s Center for the Study of Southern Culture. Their mission is to document, study, and explore the diverse food cultures of the changing American South. The SFA hosts and sponsors events and seminars, produces documentaries, publishes a regular journal called Gravy, as well as producing a Gravy podcast.Co-hosting that podcast is Melissa Booth Hall who serves as managing director of the SFA and who originally hails from Middlesboro, Kentucky. Melissa is a graduate of Centre College and the Chase School of Law, but decided Southern food was a lot more fulfilling.In this episode, Melissa and I discuss the state of restaurants in the South during the pandemic shutdown and how people are coming together to help restaurant workers, including through the Lee Initiative from right here in Kentucky.Melissa discusses her work with the SFA, how she went from Middlesboro High School to Oxford, Mississippi, and how she honed her kitchen skills by cooking through Southern Living magazine. Plus, Melissa and I commiserate about the loss of March Madness for Kentuckians, and we have a  flashback to 1980s 13th Region high school basketball.Southern Foodways Alliance Website | Instagram | Facebook | TwitterGravy PodcastThe Lee InitiativeSave Local Restaurants Support Eat Kentucky on Patreon for bonuses and previewsFollow Eat Kentucky: Instagram | Facebook | TwitterEmail Alan with questionsIf you're looking to buy or sell a home in the Lexington area, download Alan Cornett's free real estate app.

John T. Edge reads his essay “My Mother’s Catfish Stew,” originally published in the Oxford American, about a son’s duty toward family memories and his mother’s legacy.Edge is the author of “The Potlikker Papers: A Food History of the Modern South.” He’s the director of the Southern Foodways Alliance and host of ESPN’s True South. Edge is also an original member of the Low-Residency MFA in Narrative Nonfiction at UGA faculty. In the episode, Edge discusses the changing role of the first person in his writing and what he learned about narrative craft by exploring his personal life on the page.

For this episode I traveled to the town square in Bardstown, Kentucky and visited Chef Newman Miller at the Harrison-Smith house, a 240 year old structure that now serves as a private event space. You may have seen Chef Miller on season 16 of Top Chef when the popular show visited Maker’s Mark distillery, where Newman serves as chef at Maker’s Star Hill Provisions. Newman was also recently on the SEC Network’s TrueSouth when John T. Edge visited Hodgenville, Kentucky. Newman and I discuss his time growing up in Washington County, his first job at Louisville’s Brown Hotel, his time in Scotland, and what eventually brought him back to Kentucky. Also, Newman explains the opportunities that exist in Kentucky’s growing food and hospitality scene. Plus we talk about Laha's burgers in Hodgenville, Jake’s 150 Sausage, and how he tries to carry on the legacy of Hooker & Sparky’s fried chicken. I also get Newman—who goes by "bourbon and ham" on social media—to give me his every day recommendations for the bourbon shopper. You may even get some hot brown tips for your own kitchenAnd there’s plenty more—you’ll have fun listening to Chef Newman Miller of Star Hill Provisions at Maker’s Mark Distillery.Chef Newman MillerInstagram | TwitterHarrison-Smith House | FacebookStar Hill Provisions at Maker's MarkInstagram | Facebook True South Top Chef Kentucky, Episode 2Courier-Journal: Top Chef wanted an iconic Kentucky meal. This is the chef who made it. Support Eat Kentucky on Patreon for bonuses and previewsFollow Eat Kentucky: Instagram | Facebook | TwitterEmail Alan with questionsIf you're looking to buy or sell a home in the Lexington area, download Alan Cornett's free real estate app.

This is a "Best Of" edition of The Chris Vernon Show. Chris, Roser and Devin will be back on Monday, January 6th with their first live show of 2020. On this pod, you'll hear our interviews from the 2019 NBA Las Vegas Summer League with Grizzlies SG Grayson Allen (2:43) and TNT's Kristen Ledlow (25:09). You'll also hear an interview done in-studio with Tony Allen and the host of the SEC Network's TrueSouth, John T Edge (55:09).

Each year, The Georgia Writers Hall of Fame inducts new members to its growing list of authors who have made significant literary contributions to the state. This year's inductees – John T. Edge, A. E. Stallings, and Julia Collier Harris – will all be celebrated at the University of Georgia Special Collections Library in Athens on Nov. 17 . Author Janisse Ray was inducted to the Georgia Writers Hall of Fame in 2015. Her expansive body of creative works range from nonfiction to poetry, and her memoir, Ecology of a Cracker Childhood , came out with its 15 th anniversary edition last year.

The Deep End of FlavorRecipes and Stories from New Orleans’ Premier Seafood ChefBy Tenney Flynn with Susan Puckett Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York City, sitting at her dining room table talking to cookbook authors.Tenney Flynn: My name is Tenney Flynn. I'm the chef of GW Fins fine dining seafood restaurant in New Orleans, where we have just started our 18th year business, and we're going to talk about my cookbook, The Deep End of Flavor.Suzy Chase: Inspired by vibrant flavors of New Orleans and tropical climates, you have included your favorite techniques for creating fabulous seafood-centered meals in this cookbook. So let's dive in. Get it? Dive in?Tenney Flynn: Okay. I do like to dive.Suzy Chase: I know. Yeah, we're definitely going to talk about that. But I'm so happy that you're talking about looking beyond salmon and tilapia. I think it's safe to say we're all slightly sick of salmon and tilapia, right?Tenney Flynn: Well, I'm not sick of tilapia, because I don't eat it. I don't recognize its existence, but that's easier for me to do in New Orleans. And I think I say something in the book like, "There's always a better choice than tilapia, no matter where you are," either in the frozen or the fresh section. Salmon, I like salmon, and if I lived in the Pacific Northwest I would have nothing but wild salmon, but it's my experience that even if I'm willing to pay the money for these wild varieties, by the time they get east, they're not really worth it. I'm perfectly happy with high-quality, farm-raised Atlantic salmon. We usually buy it from Ireland or Scotland. And I've got recipes... I've got a recipe in the book that's great for that. It's cold-smoked and grilled, and it's made believers out of a lot of people. But 70% of our menu at Fins is out of the Gulf of Mexico, and the Gulf of Mexico supplies 66% of the edible fin fish varieties in the U.S., which, you know, you can tell it right away if it's 66%, then it's more than the East Coast, the West coast, Alaska, and Hawaii put together. Alaska has more tonnage, but we certainly have more varieties.Suzy Chase: I don't like fish, but I like your fish.Tenney Flynn: I was about to say, "You're telling me you don't like fish. I take that as a personal challenge."Suzy Chase: No, that's a quote that you hear so much.Tenney Flynn: I do, and I like it. And usually those people come from places where fish isn't readily available. Certainly I grew up with bad fish. It used to come in these oblong boxes. I actually thought fish was oblong. And my mother would thaw it out, and then she would, you know, ruin it one way or another. And it wasn't that good. I defy anyone to not like any number of recipes with just a simple sauteed meunière, which is one of the first recipes in the book. Just a little salt and pepper, dust in flour, saute in a little oil and butter mixture, pour a little brown butter over the top. I mean, there's nothing not to like. I've enjoyed, you know, making believers out of people, and I think people are much more adventurous in trying new species than they were, you know, 20 or 30 years ago.Suzy Chase: So, you're an avid diver and spearfisher, and you even have a recipe for ceviche lionfish in this cookbook. Describe this.Tenney Flynn: Well it's a very simple ceviche. I don't like the kind where, you know, it's highly acidic and sort of tastes pickled. So this particular recipe is basically half lime juice, half orange juice, a little shallot, a little salt, a little hot chili. And then I smash the fish out flat. Lionfish is a very tender fish. It's rather neutrally flavored. And then just sort of pour that sauce over it, let it sit for a minute or two, rather than, you know, letting it sit in the acid for long, long periods of time. We also have a deep-fried lionfish recipe in there that's very, very good. It's a great fish that lends itself to a quick saute and tempura-frying very, very handily. And then sticking them is considered good citizenship. You're supposed to kill everyone you see, and the only way to harvest them so far is recreational divers hand-spearing them.Suzy Chase: Where can you find them?Tenney Flynn: They're basically, they're moving up the East Coast. They're good at depths that humans can't go to. They can't take anything much under 50 degrees, so that's going to keep them out of New York, probably. They're very adaptable. They have 14 venomous spines that surround their body. They're beautiful fish. You might've seen them in aquariums. They're aquarium escapees. They're not native to this hemisphere. And they escaped, and they eat everything, and nothing eats them. A couple of months ago, there was a lionfish rodeo in the Florida panhandle. They got 15,000 fish.Suzy Chase: So your roots are in Stone Mountain, Georgia. Tell me about your father's restaurant.Tenney Flynn: Well, it's... even the name of my father's restaurant is unusual in 2019, but you have to realize this was the '60s. It was a different world. It was still a segregated society, and it was called The Plantation Restaurant. There were also, in Atlanta at that time, there was Mammy's Shanty, Aunt Fanny's Cabin, Pittypat's Porch. I mean, it was a genre of restaurants. And, you know, having gotten past that, the restaurant itself was this giant, sprawling entity, and we fried enough chicken to fill the Superdome. Part of it was family dining, and then there was another side of it that... It was a dry county, which meant that there was no alcohol sold anywhere there, but you could get a state charter that enabled you to have a private club. You could sell liquor, you know, to the club members. So that was kind of an unusual thing at the time, and that end of the restaurant was more of a chop house kind of menu, slightly more upscale. But I started working in the kitchen there when I was about nine years old and worked in the kitchen until I was 15. I wanted to go out on the floor and make tips. And then I started working as service bar when I was 16, because nobody could see me.Suzy Chase: Tell me about GW Fins, where you cook now.Tenney Flynn: GW Fins is a fine-dining seafood restaurant kind of on a steakhouse frame. We just started our 18th year in the French Quarter. Even at 18 years, we're always going to be the new guy on the block, because we're across the street from Arnaud's, which is 100 years old, and around the corner on the other side of the block from Galatoire's, which I think is about 105 years old. It's a modern restaurant. It's a big space with a big warehouse space. We have about 220 seats, and since I had spent 10 years in the steakhouse business, it's not real surprising that the kitchen design was kind of modeled after a steakhouse. We don't use heat lamps or plate covers. There's a lot of open space, so all the food has to come up and go out immediately. So we use a timing system, kind of like a steakhouse. And fish is, you know, when it's cooked to point, when it's ready to go, it has to go. We drop first course in five minutes and entrees in 20 minutes, and the cooks are all cooking for that 20 minutes. We typically have 12 to 14 fin fish on the menu. As I mentioned, 70% of those come out of the Gulf of Mexico, and we have a variety of preparations. Very little fried stuff. I deep-fry softshell crabs. I think that's the way to do them. And we have some fried garnishes, but most... it's pretty much divided between sauteed, wood-grilled, broiled. And the executive chef, Mike Nelson, has been with me for 14 years. He's been executive chef for the last two years. He's a very inventive cat. He's much more creative than I am, and we've evolved some of the simple items over the years. We've done a kitchen remodel. We're able to do some things we couldn't do before. So it's a pretty exciting kitchen, and one of the most exciting things about it is that we print the menu every day about four o'clock. We receive all our fish in the whole state, and we kick them back, and we call up, and, you know, it's... We still reject a lot of fish from people we've been buying from since we've opened, because we look at every fish, and they buy it in vats. Everyone always sends us the best of what they have. We have full-time butchers every day, and Chef Mike has kind of made it his shtick to go nose to tail. One reason is respecting the animal. He's really done some very, very interesting things with using whole whole carcasses.Suzy Chase: John T. Edge, author of The Potlikker Papers: A Food History of the Modern South, wrote about how you talked trash fish early on. What is trash fish?Tenney Flynn: Just an under-utilized species that people don't, you know... it's sort of out of their comfort zone, their field of knowledge. We'll buy anything, you know, that we can, by-catch, small amounts of things, and things we've never heard of before. We had conger eel the other day. I'd never tasted conger eel.Suzy Chase: What's that?Tenney Flynn: It was just a huge sea eel. The bone structure was challenging, but the meat was really, really good.Suzy Chase: So when you see something like conger eel that you've never seen before, what does that mean?Tenney Flynn: Well, it's just the... I mean, the ocean is full of, you know, thousands and thousands of different species, and these are things that are caught... By-catch just means it was caught accidentally. You know, they're targeting one species, and then they caught another. They don't usually want that, because they have to stop and throw it over the side. And long as it's fresh, we'll buy it. We'll see what we can do with it. And that's a lot of fun.Suzy Chase: Let's talk about conservation. You say think sustainable, buy domestic. As a home cook, what sort of fish should I be buying at the grocery store, and what should I stay away from?Tenney Flynn: Well, different states have different laws governing country of origin. In general, all the way across the board, the United States has good fishery laws. You know, nobody likes regulations. The commercial fishermen don't like them, the recreational fishermen don't like them, the various green groups don't like them. Nobody is perfectly happy with the regulatory process, but that's why we have a healthy fish population. And I've been diving places that either had no rules or the rules were not enforced, and there's no fish. There's a seafood contest here every year where chefs from coastal... actually 25 or 30 states, so I think there was some freshwater fish involved, too. Anyway, there was a chef from Guam whose dish was parrot fish, and I've dove in Guam, and the only reason anybody eats parrotfish is they've eaten everything else. I was a little bit perturbed at that. Certainly in BVI, in Honduras, they have very lax or easily-circumvented regulations.Suzy Chase: While I was looking through the cookbook for something to cook, I saw on Page 133 that you have a recipe for frog legs. I just can't understand the appeal. Please explain.Tenney Flynn: I don't understand what your objection to them is. Do you like... Are they cute little frogs, or are they gross frogs, or why don't you like frogs?Suzy Chase: I just can't imagine, first of all, that there's any meat on the leg. It just seems like... how many frog legs do you have to eat to get a decent amount of meat for, let's say, an appetizer?Tenney Flynn: Well, the ones I prefer are pinky finger sized, so I'd give you about six or eight of them, or about three or four pairs. The ones that are thumb and first knuckle or the base of your thumb sized you have to cook a little bit longer. You have to braise them. I think in the book, too, I talk about a particular customer that I cooked frog legs for who also cooked a lot of other much weirder stuff than frog legs, which is... recently passed away, mac Rebennack, Dr. John. He was convinced to the core of his being that the reason why he was alive and kicking was he only ate wild food.Suzy Chase: Well, he's not alive and kicking anymore, so I don't know.Tenney Flynn: He was a 77-year-old rock 'n' roll musician that shot heroin for 40 years, so that's like dog years with... for the normal population.Suzy Chase: Yeah, he had a good run.Tenney Flynn: And we love our characters in New Orleans, and he certainly was one.Suzy Chase: On Saturday night, I made your recipe for shrimp sauteed in barbecue butter with goat cheese grits and warm sourdough bread to sop up all the buttery goodness. Describe this dish.Tenney Flynn: Well, calling it barbecue shrimp is in New Orleans thing. It's not really barbecued, but it's a... And our recipe is a compound butter, which makes it easier to standardize the level of seasoning. So you get domestic shrimp, season them, saute them lightly, deglaze with a little beer, and then mount this compound butter in there to make the creamy sauce, and then dip your bread in, and eat them up. How did you enjoy it?Suzy Chase: It was amazing. And I don't like grits, I have to admit, but the goat cheese brought it to a whole different level.Tenney Flynn: Well, I think hominy grits, the long-cook variety, it's a neutral medium, and you can... There's a recipe in the book for a risotto made with the pozole instead of rice, kind of a riff on some stuff that I ate in Oaxaca, and that's the... Dried pozole ground up is grits, and that's the same flavor that's in your corn tortillas, your taco chips. You know, it's a underlying flavor in a tremendous amount of Mexican cuisine.Suzy Chase: So how was it working with Susan Puckett?Tenney Flynn: Susan's a hoot. We're both from the South, which New Orleans is not really the South. It's kind of like the northernmost outpost of the islands. It's a whole lot more like Dominican Republic or Haiti than Mississippi or Alabama. Susan is from Mississippi. She's very Southern. She was the food editor of The Atlanta Journal, and we know lots and lots of people in common. And I think Susan is a much better cook than she was when we started. She tested a lot of the recipes, and that's a point, too, that that was a very tedious process. But these are all tested recipes for the home cook. I think if somebody goes to the trouble and expense of buying the cookbook and buying the ingredients for the recipe and if they follow the recipe, you know, it should work. And there's certainly a lot of untested recipes out there that don't work, so hopefully all these do, you know, and they're... you follow the steps, you'll come up with a good result.Suzy Chase: Now to my segment this season called "My Favorite Cookbook." Aside from this cookbook, what is your all-time favorite cookbook and why?Tenney Flynn: There's a canning, pickling, and preserving cookbook that I use a lot called Putting Food By, which is a reference book that I use a lot. And a lot of books I just like to read for... not so much for recipes but just for, you know, the stories and the... and that's why I enjoy putting stories in our book.Suzy Chase: Where can we find you on the web and social media?Tenney Flynn: Chef Tenney, T-E-N-N-E-Y, at Facebook and GWFins.comSuzy Chase: You've shown us that cooking fish can be as easy as frying an egg. Thanks so much for coming on Cookery by the Book podcast.Tenney Flynn: Well, thanks so much for having me. I can't wait to listen to myself.Outro: Subscribe over on CookerybytheBook.com, and thanks for listening to the number one cookbook podcast, Cookery by the Book.

John T. Edge knows as much as anyone about Southern food. On this week's episode of the Reckon Interview, the founder of Southern Foodways Alliance makes some bold claims about BBQ, describes what makes a good bar (and why the hangovers are still worth it), explains why immigrants hold the keys to the future of Southern food, and shares what he loves about Oxford, Mississippi. See acast.com/privacy for privacy and opt-out information.

Suffice is to say that I love the story of Angie Mosier. She's a decorated, celebrated, and beloved food photographer who also happens to be a Georgia/Atlanta native. Her work can be seen alongside names like John T Edge, Eric Rippert, and Kevin Gillespie and her work is stunning. The one thing I enjoyed most about her story is this — she spent much of her career working as a caterer and pastry chef/cake decorator.Angie is constantly putting out incredible work. Check out her website here: Placemat Productions.We caught up at her studio in College Park for a conversation. So, here she is — Angie Mosier.

On this episode of Bourbon South, Chase Parham and Steve Thomason speak with John T. Edge, an author, columnist, TV show host and all-around expert on food and how it blends in with culture. We speak with John T. about how he gained his initial interest in what is now his life's work, we try multiple different alcohols he brought along and we spend time discussing his projects and overall thoughts on a variety of food and drink subjects.Edge has served as director since the 1999 founding of the Southern Foodways Alliance, an institute of the Center for the Study of Southern Culture at the University of Mississippi. Winner of the M.F.K. Fisher Distinguished Writing Award from the James Beard Foundation, he is author of The Potlikker Papers: A Food History of the Modern South and a host of others. Edge is also the host of the television show TrueSouth, which airs on the SEC Network and on ESPN.

A conversation with John T. Edge. John T’s work examining, documenting, and exploring the diverse food cultures of the American South is oft-referenced, and widely trusted and revered. A Writer, thought leader, and director of the Southern Foodways Alliance, He also makes regular appearances on Iron Chef and NPR’s All Things Considered … the common thread being John’s belief in and pursuit of the cultural narrative that food so uniquely affords. It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate Meant To Be Eaten is powered by Simplecast.

On this episode of Bourbon South, Chase Parham and Steve Thomason speak with John T. Edge, an author, columnist, TV show host and all-around expert on food and how it blends in with culture. We speak with John T. about how he gained his initial interest in what is now his life's work, we try multiple different alcohols he brought along and we spend time discussing his projects and overall thoughts on a variety of food and drink subjects.  Edge has served as director since the 1999 founding of the Southern Foodways Alliance, an institute of the Center for the Study of Southern Culture at the University of Mississippi. Winner of the M.F.K. Fisher Distinguished Writing Award from the James Beard Foundation, he is author of The Potlikker Papers: A Food History of the Modern South and a host of others. Edge is also the host of the television show TrueSouth, which airs on the SEC Network and on ESPN.

On today’s show: 1. Tony Allen joins the show in-studio to talk about tattoos, Jamal Crawford, Raptors/Bucks, Warriors back in the Finals, and more (1:30). 2. Writer John T. Edge joins the show in-studio and is here with ESPN and the SEC Network to film a show about Memphis on food and lifestyle. Chris, John T. and Tony Allen talk about what makes Memphis such a different place, restaurants, why Tony chooses to still live here, and more (49:38).- Watch LIVE at Noon, Weekdays on the Grizzlies App: bit.ly/MemGrizzApp - Watch today's full show at: https://youtube.com/grindcitymedia

The spring season of Gravy, featuring 5 episodes reported and produced by Sara Brooke Curtis, begins on May 2.  With John T. Edge and Melissa Hall as your cohosts, you'll: Sneak behind the pipe-and-drape with the Lee Brothers for a look at the catering industry. Monkey around Mobile with the ghost of Eugene Walter. Behold the quiet power of cookbooks with Julia Turshen. And more. Available at southernfoodways.org and wherever you get your podcasts.   

Five women in food podcasting convene to talk about their passion projects at Charleston Wine + Food. Kat Johnson and Caity Moseman Wadler are joined by Melissa Hall (co-host of Gravy), Lindsay Collins (host/creator of Effin B Radio), and Kathryn Budig (co-host of Free Cookies). They discuss finding a voice, the process of building an episode, and collaboration in podcasting. In honor of International Women’s Day, they shout out inspiring women in their lives. HRN On Tour is powered by Simplecast.

In John's Gospel of the loaves and fish feeding the multitudes (John 6:1-14) Jesus felt the need to feed the 5000 followers waiting to hear him speak because he knew they were hungry. Transforming 5 loaves of bread and 2 fish into a horde of food fed those followers physically but also spiritually. His loving gesture and service filled their bellies but it also nourished the belief, faith, and commitment. The bounty and scarcity of food have always been so important our BC and AD human existence and evolution. Today, and a little closer to our own lives - the passion for making and serving others genuine food might be engrained in our Southern DNA. Heck, it's practically another religion in these parts. John T. Edge explores this shared Southern food culture and history with his research and southern food stories in his book The Potlikker Papers. Food is a common thread and a powerful force in our lives and community. It's one of life's necessities but it can also be symbolic, unifying, and a kindness (watch neighbors start cooking when news of a tragedy or death befalls their community.) Jesus knew the power of nourishment and sharing a meal to communicate and connect with others, he did it quite often throughout the New Testament. On that mountain next to the Sea of Galilee his actions and role of cook and server to nourish his 5000 followers is no small miracle or lesson. With little resources, so much abundance was created that salvage needed to be carefully collected so nothing went to waste. All in attendance were invited to that table and everyone had their fill. Jesus fed his flock in the same life-giving way that God fed the Israelites in the desert. Are we preparing and serving healthy nourishment to multitudes of others? Are we properly feeding the shared lives of ourselves, family, church, and community? Are you the cook, the server, the guest, or the stranger that feels left out? As Southerners, we pride ourselves on our genuine hospitality, but is it genuine? Are we equally open and welcoming to all and is everyone invited to our bountiful table? In our fast food world of spirituality, if we want to follow the Way of Christ and consciously nourish the lives of others, then we must create a culture that values preparing and offering a welcoming table of love, faith and real connection to anyone who seeks to be fed. Do you know your role in this powerful and sacred act? Resources: The Potlikker Papers: A Food History of the Modern South - By John T. Edge  The Bitter Southerner   Readings: 2 Samuel 11:1-15Ephesians 3:14-21John 6:1-21   About Pulpit To Pew Pulpit to Pew is a conversation between priest and parishioner, to understand how the message translates and to explore further the weekly Sunday sermon and lessons within the Episcopal tradition and daily life. Click here to learn more about Christ Church Cathedral. Please come and worship with us every Sunday at 10 am (central) Pulpit To Pew is a Christ Church Cathedral and Deep Fried Studios collaboration

The Mafia muscles in on Italian bakeries, cooking for civil rights with John T. Edge, Dan Pashman of The Sporkful on airline dining and the new fattoush. Originally aired July 13, 2017.

Barbecue pitmasters are amongst our nation's greatest storytellers—they learn that all-important skill tending to their 'cue all night. But Rodney Scott, South Carolina pitmaster and James Beard Award winner, might just have the best story of all to tell, as you'll hear on this week's Special Sauce.  When Scott was growing up, his family started making barbecue one day a week at their general store in the tiny town of Hemingway, South Carolina, two hours' drive from Charleston. As Rodney tells it, "We did whole-hog barbecue sandwiches like most gas stations do hot dogs. It was just an extra income, just a quick side meal. And we did it on Thursdays." But demand gradually grew until, finally, the barbecue itself became the core business, and with that shift came a huge increase in the hard work of producing it, all of it shared by young Rodney, an only child.   It started with cutting down trees and splitting wood to make the charcoal. "If we did two hogs, or four hogs, whatever, we had to have enough wood to get it done," Scott told me. "And my dad would never let you lay around in the afternoons. You got off the school bus, you did homework, you went to work.... Of course, after cutting wood, you had to load it, haul it, help unload at the barbecue pit. And if you were out of school, you had to cook.... My high school graduation, I'm 17 years old, I walk out and speak to my dad, hold up my diploma, and he says, 'You need to be at the barbecue pit at 12 o'clock tonight.'"   After he graduated, the work became even more intense. "Three nights a week, we worked all night long. We had guys there in the daytime, and I was there all night. So being there all night, you had to keep the fire going to keep enough hot coals to fire up your hogs.... You had to have enough coals to fire anywhere from two to 15 hogs, because you never knew how many you were going to cook."   Not only did this upbringing develop Scott's lifelong love for barbecue, the discipline and work ethic it instilled in him clearly assisted in his journey from driving a tractor as a six-year-old kid on a tobacco farm, to cooking for John T. Edge, to opening his own restaurant in Charleston and winning the Beard Award for Best Chef: Southeast.   To get the whole story, you're just going to have to listen to the episode. You won't be disappointed, only inspired. ------------ The full transcript for this week's episode can be found here at Serious Eats.

On the latest episode of Inside Julia’s Kitchen, host Todd Schulkin speaks with John T. Edge, delving into the uncomfortable but important history of Southern food as John T. discusses his latest book, The Potlikker Papers: A Food History of the Modern South and his column for the Oxford American 100th issue replete with video supported by the Foundation. John T. shares his #Juliamoment. Inside Julia's Kitchen is powered by Simplecast

The South has a rich and varied food history, but too often it s reduced to stereotype. On this week s show, we explore the influence of the South on America s culinary identity, and the central role African American and immigrant cooks played in its formation. We speak with John T. Edge, author of The Potlikker Papers A Food History of the Modern South. John T., who serves as director of the Southern Foodways Alliance, describes the influence of Southerners on America s culinary identity, delving into the modern intersections of race, class, gender, and ethnicity in the process. Then, self described "soul food scholar" Adrian Miller shares stories of the African American men and women who fed our First Families, from George Washington to Barack Obama. Next, we turn to the site of countless segregation battles the lunch counter. Historian Jill Cooley s book, To Live and Dine in Dixie traces the story of race and gender politics within dining spaces during the age of Jim Crow. We speak with Jill to learn about how restaurants became so politically charged in the 1960s. Finally, we revisit an archived interview with the late civil rights leader, Rudy Lombard. In a story that takes place in such significant institutions as Dooky Chase s Restaurant, Rudy chronicles his time in the the civil rights movement in New Orleans. For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

Joe’s first assignment as a film maker for Southern Foodways Alliance sounds like it was pretty much a dare from founder John T. Edge. Armed with not much more than a camera, a background in anthropology and a genuinely curious storyteller’s heart, Joe made Saving Seeds, which started an SFA tradition. He’s since made dozens of films, sharing the traditions and character of the region with honesty and grace. Kyle and I dropped in on Joe on Day 16 in Water Valley, Mississippi. Check out Joe’s work at www.joeyork.com and watch his inspiring films with the SFA at www.southernfoodways.org  

1:35: Making her weekly appearance on the show, book critic Paula Gallagher recommends a food history of the American South, "The Potlikker Papers," by John T. Edge.12:18: The Fourth Amendment is facing a crisis, says University of Maryland law professor David Gray. The constitutional right against unreasonable search and seizure is threatened by the advance of technology that empowers police and other government agencies to track our communications, our social contacts and financial transactions. In a new book, Gray explores the original meaning of the Fourth Amendment and how the courts, including the Supreme Court, will be challenged to secure its protections as government surveillance power grows. Gray is the author of, "The Fourth Amendment In An Age of Surveillance," from Cambridge University Press.Links:http://www.penguinrandomhouse.com/books/318266/the-potlikker-papers-by-john-t-edge/9781594206559/http://www.cambridge.org/us/academic/subjects/law/us-law/fourth-amendment-age-surveillance?format=PB#MYDqWWxkZfgcx51K.97

On this week s show, we travel to Greenville, Mississippi for their annual Delta Hot Tamale Festival. We begin by speaking with author Julia Reed, who participates as the festival s official Pizzazz Consultant. Julia s writing has graced the pages of Newsweek, The Wall Street Journal, Vogue Magazine and Garden and Gun. She shares memories of the very first Hot Tamale Festival and the significance of the hot tamale in the Mississippi Delta. Leading off the festival, Julia facilitates a conversation for the Literary Culinary Mash Up, featuring some of our favorite chefs and writers. Roy Blount, Jr., Calvin Trillin, and Chef Allison Vines Rushing discuss stories about and around the Southern table. We also meet several vendors involved in the hot tamale cook off, including Larry Harmon, who welcomes us to his award winning, family run Hot Tamale Heaven. After spending an afternoon sampling the many varieties of tamales, we meet one of the festival s founders a hot tamamma named Anne Martin, whose book offers a historical record of the distinctive culinary treat. For more cultural context, we turn to John T. Edge, Director of the Southern Foodways Alliance. John T. shares his point of view on tamales and the South. Hot tamales and they re red hot...on this week s Louisiana Eats For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

John T. Edge joins us to talk about his new book "The Potlikker Papers" and talks about the past, present, and future of southern food. Theme song by The Bluestone Ramblers (thebluestoneramblers.com)

Who owns Southern food? In this episode, we tackle the concept of cultural stakes, ownership, and the character of Southern regional cuisine. Zahir talks to author and Southern food scholar John T. Edge about his new book, The Potlikker Papers. In the second segment, you'll hear from Amanda Yee, a Chinese, Norwegian, and African-American chef who, in her words, pulled a James Baldwin and set out to bring Southern cuisine to Scandinavia. According to Amanda, battling locals' preconceived notions is half the battle. We hope you enjoy the show.   LINKS DU JOUR Racist Sandwich is a finalist in the 2017 Saveur Magazine blog awards. Vote for us! Amanda Yee's upcoming restaurant, The Blues Woman Who Owns Southern Food? in the Oxford American An Open Letter to Paula Deen by Michael Twitty  

Writer John T. Edge is a professional “observer of the South,” and in The Potlikker Papers, his “food history of the modern South,” he looks at the ways in which the region’s culinary traditions are inextricably linked with its history. On this week’s Upsell, he chats with Helen and Greg about the restaurants that fail to acknowledge the South’s troubled past, his vision for a multi-cultural future, and why food is power. Learn more about your ad choices. Visit megaphone.fm/adchoices

Originally aired on May 31st 2017

The Mafia muscles in on Italian bakeries, cooking for civil rights with John T. Edge, Dan Pashman on airline dining and the new fattoush.

Part two of my interview with my old runnin' partner, John T. Edge, delves into the genesis and development of his new book,  The Potlikker Papers: A Food History of The Modern South. I thought I'd just give you a taste of what John T. has to say regarding misconceptions about Southern culture and the importance of the region's food; a few auditory breadcrumbs, if you will.   "To speak of Southern culture, for the longest time people heard 'white Southern culture' when they heard that, or they heard 'Confederate-grounded Southern culture.' And the reality is that the South is as black as it is white. And, if anything, the imprint of black peoples on the region, and on its food and on its music, is actually primary, not secondary. And once you embrace that, a world of tolerance opens, a world of inclusivity opens, but we need to get there."    "I mean food offered me a way to think through my belief in this place, my anger in this place, this place being the South. That's always been the issue for me, and for many Southerners. It's Faulknerian in its roots; like, you love this place, you loathe this place, how do you resolve?"   "For the longest time people have tended to frame the South as a bunker of tradition. This place that was a stronghold against encroachment of new things, new peoples, new ideas. And that's just not true. It never has been true, and it's certainly not true today. So to apprehend Southern cuisine today is to travel to Houston, which I think of as kind of the twenty-first-century creole city of the South. If New Orleans was the nineteenth and twentieth centuries' creole city–small 'c' creole city of the South–Houston is the twenty-first-century creole city of the South. And to sit down at a place like Crawfish & Noodles or various other restaurants in Houston where they're Vietnamese-owned and they're doing Cajun-style crawfish."   I hope these morsels entice you to take a listen, because you'll discover even tastier stuff. You'll be glad you did. I promise.

On this week s show, we travel to Greenville, Mississippi for their annual Delta Hot Tamale Festival. We begin by speaking with author Julia Reed, who participates as the festival s official Pizzazz Consultant. Julia s writing has graced the pages of Newsweek, The Wall Street Journal, Vogue Magazine and Garden and Gun. She shares memories of the very first Hot Tamale Festival and the significance of the hot tamale in the Mississippi Delta. Leading off the festival, Julia facilitates a conversation for the Literary Culinary Mash Up, featuring some of our favorite chefs and writers. Roy Blount, Jr., Calvin Trillin, and Chef Allison Vines Rushing discuss stories about and around the Southern table. We also meet several vendors involved in the hot tamale cook off, including Larry Harmon, who welcomes us to his award winning, family run Hot Tamale Heaven. After spending an afternoon sampling the many varieties of tamales, we meet one of the festival s founders a hot tamamma named Anne Martin, whose book offers a historical record of the distinctive culinary treat. For more cultural context, we turn to John T. Edge, Director of the Southern Foodways Alliance. John T. shares his point of view on tamales and the South. Hot tamales and they re red hot...on this week s Louisiana Eats For more of all things Louisiana Eats, be sure to visit us at PoppyTooker.com.

This week on Special Sauce my guest is the great Southern food chronicler John T. Edge. I've been discussing food as seen through the lenses of race, class, and ethnicity with John T. for almost 20 years now (no one, not even his wife, calls him just "John"). So when I heard that his magnum opus, The Potlikker Papers: A Food History of the Modern South, had been published, I knew it was the perfect excuse to continue our discussion, but with both of us miked up. As usual, John T. has plenty to say regarding the issues he has devoted his life to writing about. He describes his work as a kind of settling of debts, particularly with those who have given so much to him, even as they remained nameless. As he says, "The South is a place to parse out racism and its impact. I grew up not knowing the name of the BBQ pit masters who worked the pits at my favorite place just down the road. I loved Miss Colter, the owner, I can tell you what her face looks right now, I can picture that kind of serious gray curls on top of her head. But I don't know the names of the men who actually cooked the BBQ I grew up loving. And that recognition has driven me throughout my career as a writer." Check out this episode of Special Sauce, which is, in the best Southern tradition, drenched in both redeye gravy and provocative notions, thanks to my friend John T. And tune in next week when he and I take a deep dive into The Potlikker Papers, which is a must-read for all Serious Eaters.

John T. Edge joins Linda today for a conversation about his new book, The Potlikker Papers: A Food History of the Modern South. John T., an esteemed writer of Southern food, traces how the food of the poorest Southerners has become the signature trend of modern American haute cuisine. He puts names and faces on the familiar dishes as he examines the food, race and politics in the South over the past 60 years.

Author John T. Edge just came out with a new book, The Potlikker Papers, which tackles the complicated history of food in the South. He talks about what he grew up eating, how that's changed over time, and where it all came from to begin with. After that, it's time for the drink of summer: the Rosé Aperol Spritz. Learn more about your ad choices. Visit megaphone.fm/adchoices

John T. Edge joins us to talk about his new book "The Potlikker Papers" and talks about the past, present, and future of southern food. Theme song by The Bluestone Ramblers (thebluestoneramblers.com)

The food of the South is one of the most complicated, complex, contradictory cuisines in the U.S. This is the region where a monumental mixing of crops and culinary traditions gave way to one of the most punishing, damaging monocultures in the country; where food born in violence and slavery led to delicious, nutritious dishes. It’s also the region that laid the tablecloth for seasonal, farm-to-table dining, as well as drive-through fast food. In this episode, authors Michael Twitty and John T. Edge, two of the nation’s leading voices on Southern food, take listeners on a tour through their shared history.

"It’s a food history of the modern South that begins in 1955 with the Montgomery bus boycotts. Women who baked cakes and pies and sold them literally fueled the bus boycotts. And it ends in 2015 as a newer South comes into focus. A newer South in which tamale makers of Mexican descent are as much a part of the Southern story as anyone else."

Join us on a trip to Spain with John T. Edge and cure master Allan Benton, catch up with author and dog lover Bronwen Dickey, and explore bluegrass' new sound.

What happens when Korean barbecue goes from suburban strip malls to restaurant rows in cities like Atlanta, New Orleans, and Memphis? On the latest Gravy, new host (and old SFA director) John T Edge reports from DWJ Korean BBQ in Memphis, Tennessee, where kalbi (grilled beef short ribs) is the money dish. Looking back to his grad school days, when he wrote a paper about the Italian-inspired Memphis dishes barbecue pizza and barbecue spaghetti, Edge argues that this traditional-seeming barbecue town has long been a hotbed of multicultural experimentation and innovation.

This week we read an essay from The Oxford American co-written by John T. Edge and Tunde Wey, "Who Owns Southern Food?" The piece was inspired, in part, by an article in Eater called "How Gullah Cuisine Transformed Charleston Food," which created a bit of a firestorm in Charleston, sparking debate about the economics of cultural appropriation.  All of which is a bit afield of what we normally discuss on the show, though it sparked a lot of conversation, and dovetailed with a number of issues we've both been thinking about, as of late, about race and politics. Oh, and we eat some snacks, since that's our deal lately. Our first-ever homemade snack (cheese grits!), plus Tastykakes, and some Middleswarth chips (the secret ingredient is MSG).

Writing Work. Are West Virginia pepperoni rolls "just" bread and pepperoni? Or is it something more? Food as symbol of Appalachian identity, culture, and pride. Meet Courtney Balestier who used the word "just" as the starting point and focus of her talk at this year's Appalachian Food Summit in Berea, Kentucky where this conversation was recorded. Where most people see just a few ingredients, a simple food easy to dismiss, Courtney sees something ingenious and quite meaningful. Courtney is a James Beard-nominated fantastic new voice in food writing and her thoughts on the devoted followers of the pepperoni roll is a big reason why. Not only did it originate in West Virginia, it's the state food. But unless you grew up there you may not have heard of it. Once you've tasted one? Expect regular cravings. Like other regional favorites there are heated discussions as to what constitutes the proper roll. Cheese or no cheese? Sticks or medallions? No matter your preference, everyone agrees the bread must come from a handful of small bakeries in West Virginia and nowhere else. What happened when Sheetz tried to source outside the region? Why was the roll created in the first place? We talk about that as well as the interesting source behind Courtney's piece, published in Vice Munchies last year. Hear her presentation in its entirety during next week's BONUS episode, "Sounds of the Summit" to benefit the 2017 Appalachian Food Summit. Courtney discovered food writing kind of by accident. After getting her Master's degree in Magazine Journalism from NYU she worked for Everyday with Rachel Ray, freelanced for magazines both in food and music, then came to a crossroads. Music or food? Which one drove her passions? Ultimately food because so many issues can be addressed using it as a starting point. Including Appalachian identity, a focus close to her heart. "You don't know your identity until you leave a place." - Toni Tipton Martin, author of The Jemima Code Courtney didn't care about Appalachian cuisine until she graduated from WVU. Although not born in West Virginia, she went to school there and feels an affinity with the region. What is her Appalachian identity? Where does she fit in? One way is through food. Everybody eats after all. I can relate. As a woman from Richmond, with relatives in the Shenandoah Valley and Appalachia, I'm not from there either. But I am. My roots are shallow but my connection to this region is as deep as the gorges I drove through on the way to the summit. But am I allowed at the table? Or do folks with deep roots have more say in what happens in this region? Are enthusiastic transplants equally welcome? For a long time Appalachia has been a region of extraction, where folks take resources for use somewhere else. With this being the norm for so long, can folks with deep roots welcome newcomers who want to help? We talk about the advantages and disadvantages of this as well as the ramifications behind Appalachia becoming the culinary world's newest darling. What happens when folks attempt to interpret Appalachian cuisine in new ways through books like Ronni Lundy's, Victuals? Are these recipes historical artifacts to be preserved or jumping off points for new creations? Courtney has been published in all the giants: Oxford American, The New Yorker, Lucky Peach, Punch, just to name a few. Her piece "Let Us Now Retire the Whiskey Woman" was nominated for a James Beard award last year and acts as a jumping off point for a terrific discussion on the "Cool Girl" gender stereotype in the world of food. Meet the "Whiskey Woman," a stereotype that came into its own with Gillian Flynn's novel, Gone Girl. The spirits industry followed soon after with commercials starring Mila Kunis and Christina Hendricks embodying a superficial carefree-no-worries-but-can-drink-you-under-the-table woman popping up all over. Why is this bullshit? What's the difference between a Whiskey Woman and a woman who just prefers bourbon? We'll "woman-splain" in this episode. ;) We also delve a bit into gender studies related to the world of food writing. Is it more celebrated now because more men are tackling it? Women have always excelled in this genre, but more often men win the awards. Why is that? And why isn't food writing more popular? What has been her food writing journey and what tips does she have for new writers? That's here too. The Appalachian Food Summit is a perfect forum to present these kinds of stories. Stories that preserve history. Stories that teach and dispel long-held myths around regions of our country and its beloved foods. And it doesn't matter where you're from, all are welcome to the table. Find your way in. It's one reason this cause is so dear to me. Hear Courtney's full talk next week, Thursday, November 3rd, during my special episode, "Sounds of the Summit". It's a compilation of talks, stories, and music recorded live at this year's summit in Berea, Kentucky in September. It only costs $1 and all proceeds go towards making next year's summit the best ever. I hope you'll join me. Cheers. SHOW NOTES – Links to resources talked about during the podcast: The Testosterone Takeover of Southern Food Writing - Kathleen Purvis tackles a difficult issue. Why are men winning all the awards when women have been writing in this genre longer and more often? Blood, Bones & Butter - Chef Gabrielle Hamilton writes about her life. One of my favorite pieces of food writing ever. She was just made food columnist for the New York Times magazine. Hooray! Consider the Fork - Laurie Colwin's magnificent work on this humble instrument. John T. Edge - Amazing food writer and one of the founders of the Southern Foodways Alliance. This episode is sponsored by MarieBette Café and Bakery.

Pretty much everyone agrees that fried chicken is delicious. It doesn't matter where you're from; the combination of crispy skin and juicy meat, sometimes doused in hot sauce and served with pickles is a true Southern delicacy that is hard to resist. But what are the origins of this dish, and more importantly, why have cooks all over the U.S. started opening fried chicken joints? On this week's episode, four very different views on fried chicken, through the lens of different regions in America. We'll dredge up some history, then take a deep-fried dive into what makes the perfect platter. Paul Fehribach is the chef and owner of Big Jones in Chicago, a restaurant dedicated to preserving the traditional Southern foodways; he's probably as close to what John T. Edge's Southern Foodways Alliance would consider legitimate, mainly because he's both a historian and preservationist, when it comes to cooking Southern food in Chicago. Then, Jared Leonard, the chef and owner of The Budlong, where they specialize in Nashville Hot chicken joins us in-studio.  And on to Memphis style at Gus'. They now have several franchises outside of their native location, including one here in Chicago which Zach Goodman owns.   And finally we head to North Carolina courtesy of Joe Scruggs. He's the guy who started out with a food truck, called Roost Carolina Kitchen, and eventually opened a restaurant of the same name. He now has two locations in Chicago, and in Steve's opinion, makes some of the city's best fried bird.

On the cusp of Carnival, the traditional meat celebration before the Lenten fasting begins, we re hosting our very own meat celebration. We begin by joining Isaac Toups at Toups Meatery for a viewing of Top Chef and a chat about the highs and lows of competing in the nationally televised cooking competition. Then, we pack our overnight bags for a whole hog barbecue sleepover at The Southern Food and Beverage Museum, home of the Louisiana Eats studio. 10 lucky participants got to spend the night tending the whole hog barbecue with Dr. Howard Conyers, a South Carolina barbecue expert and NASA rocket scientist by day We hear from Robert Moss, contributing barbecue editor for Southern Living magazine, and Dr. Conyers about the enduring tradition of whole hog barbecue. After we get a taste of South Carolina barbecue, we take a trip up to Shreveport to savor the North Louisiana barbecue innovations of pit master Carolyn Simmons at her restaurant Blue. Next, we examine the intersections of food and race in Southern barbecue history with John T. Edge, director of the Southern Foodways Alliance. Finally, we get down to ethics with Corby Kummer, the nationally acclaimed dean of American food writers. Corby weighs in on the ethical constraints of eating meat in the 21st century. It s Carnival for carnivores on this week s Louisiana Eats North Carolina Vinegar Sauce 1 gallon cider vinegar 1 1 3 cup crushed red pepper 2 Tablespoons black pepper 1 4 cup salt Mix together and let stand for at least 4 hours before using. South Carolina Mustard Sauce 3 4 cup yellow mustard 1 2 cup honey 1 4 cup apple cider vinegar 2 Tablespoons brown sugar 2 teaspoon Worcestershire sauce 1 teaspoon hot sauce Combine all ingredients and refrigerate for at least 24 hours before using. Can be stored in the refrigerator for 2 weeks.

Getting together with family and friends is something Louisianians do best and in springtime, the weather s just right for barbecues and crawfish boils. This week on Louisiana Eats we re going around the state to investigate two primary foods that feed the masses this time of year. Sam Irwin grew up in crawfish country, so his fascination with our state s freshwater crustacean seems natural. Sam s the first of many guests to discuss the crawfish, as well as Chris Jay and Scott Gold, who join the conversation with their own advice about the mudbug. Then we ll turn to members of the Southern Foodways Alliance for some insights into barbecue. Chef Drew Robinson talks about running a barbecue joint with over 30 locations, and John T. Edge discusses the peace making capabilities of a great smoked pig. CRAWFISH BISQUE Serves 8 Yields 3 quarts 4 lbs. boiled crawfish 3 lbs. crawfish tail meat Stuffing 1 4 cup flour for roux 4 T oil 1 2 lg. onion finely chopped 1 2 lg. bell pepper finely chopped 1 stalk celery finely chopped 1 tsp. thyme 1 sm. can tomato paste 1 4 tsp. black pepper 1 2 tsp. cayenne pepper 1 tsp. salt 1 2 cup plain bread crumbs 1 T fresh parsley, chopped 3 green onions, thinly sliced 1 cup chopped crayfish tails 1 stick butter 1 2 cup flour for rolling heads Make a dark roux with the flour and oil. Add onions, then bellpepper and celery, and cook until tender. Add tomato paste and chopped tails. Add seasonings and simmer on low flame 10 15 minutes. Add bread crumbs, parsley, green onions, and butter. Fill each head with stuffing. Roll in flour and bake for 15 minutes in a 300 degree oven. Set aside. Crawfish Stock Take all peelings from crawfish, onions, celery, green onions, etc. and cover with 1 gallon of water. Bring to a boil, and boil for 5 minutes. Strain and reserve stock. Bisque 3 4 cup flour for roux 1 2 cup oil 1 onion finely chopped 1 bell pepper finely chopped 3 stalks celery finely chopped 3 qt. crawfish stock 3 4 tsp. cayenne pepper 2 tsp. salt 1 2 cup tomato sauce 2 cloves garlic finely chopped 2 cups crawfish tails 1 bunch green onion, thinly sliced 2 bay leaves 2 T thyme Make a dark roux with the flour and oil. Add onions, then bell pepper and celery. Add rest of ingredients

Welcome to Okracast, the podcast of the Southern Foodways Alliance! This week we're commemorating the Civil Rights Act of 1964, the landmark legislation desegregating places of public accommodation. The law was largely made possible by courageous demonstrators who protested in public spaces like beaches, libraries and lunch counters. We'll hear from Joan Trumpauer Mulholland, a Civil Rights activist who participated in the dangerous 1963 sit-in at Woolworth's in Jackson, MS. Also, John T Edge, Director of the Southern Foodways Alliance, challenges us to consider the complex legacy of the Civil Rights Act of '64. Visit www.southernfoodways.org for more.

Getting together with family and friends is something Louisianians do best and in springtime, the weather s just right for barbecues and crawfish boils. This week onLouisiana Eats we re going around the state to investigate two primary foods that feed the masses this time of year. Sam Irwin grew up in crawfish country, so his fascination with our state s freshwater crustacean seems natural. Sam s the first of many guests to discuss the crawfish, as well as Chris Jay and Scott Gold, who join the conversation with their own advice about the mudbug. Then we ll turn to members of the Southern Foodways Alliance for some insights into barbecue. Chef Drew Robinson talks about running a barbecue joint with over 30 locations, and John T. Edge discusses the peace making capabilities of a great smoked pig. CRAWFISH BISQUE Serves 8 Yields 3 quarts 4 lbs. boiled crawfish 3 lbs. crawfish tail meat Stuffing 1 4 cup flour for roux 4 T oil 1 2 lg. onion finely chopped 1 2 lg. bell pepper finely chopped 1 stalk celery finely chopped 1 tsp. thyme 1 sm. can tomato paste 1 4 tsp. black pepper 1 2 tsp. cayenne pepper 1 tsp. salt 1 2 cup plain bread crumbs 1 T fresh parsley, chopped 3 green onions, thinly sliced 1 cup chopped crayfish tails 1 stick butter 1 2 cup flour for rolling heads Make a dark roux with the flour and oil. Add onions, then bellpepper and celery, and cook until tender. Add tomato paste and chopped tails. Add seasonings and simmer on low flame 10 15 minutes. Add bread crumbs, parsley, green onions, and butter. Fill each head with stuffing. Roll in flour and bake for 15 minutes in a 300 degree oven. Set aside. Crawfish Stock Take all peelings from crawfish, onions, celery, green onions, etc. and cover with 1 gallon of water. Bring to a boil, and boil for 5 minutes. Strain and reserve stock. Bisque 3 4 cup flour for roux 1 2 cup oil 1 onion finely chopped 1 bell pepper finely chopped 3 stalks celery finely chopped 3 qt. crawfish stock 3 4 tsp. cayenne pepper 2 tsp. salt 1 2 cup tomato sauce 2 cloves garlic finely chopped 2 cups crawfish tails 1 bunch green onion, thinly sliced 2 bay leaves 2 T thyme Make a dark roux with the flour and oil. Add onions, then bell pepper and celery. Add rest of ingredients except garlic, crawfish tails and parsley. Simmer 30 minutes, then add garlic. Simmer 10 minutes, then add tails and parsley. Simmer 5 minutes and add more stock if necessary. Reheat stuffed heads in bisque. Serve over rice. Add 5 6 heads per bowl, and eat by scooping the stuff out of the heads and eating together with rice and bisque.

This week on Chef’s Story we have John T Edge, who actually, (for the first time in this show’s history) is not a chef! Nonetheless, Mr. Edge is known throughout the food industry as a writer and educator, especially within southern culture. Edge holds an MA in Southern Studies from the University of Mississippi, and an MFA in Creative Nonfiction from Goucher College. He is director of the Southern Foodways Alliance, an institute of the Center for the Study of Southern Culture at the University of Mississippi, where he documents, studies, and celebrates the diverse food cultures of the American South. His magazine and newspaper work has also been featured in ten editions of the Best Food Writing compilation. In 2009, he was inducted into Beard’s Who’s Who of Food & Beverage in America, and in 2012, he won the James Beard Foundation’s M.F.K. Fisher Distinguished Writing Award. Edge talks about a variety of topics in today’s episode, ranging from the history of the South and the Civil Rights Movement, the rise of southern chef’s and southern cuisine (Sean Brock and Chris Shepherd), and how he works within the Southern Foodways Alliance to further educate those interested in southern food. Tune in today to learn more about the history, cuisine, and inspiration behind southern cooking from the expertise of John T Edge! This program has been sponsored by White Oak Pastures. “I think what we have in the South, because of the Civil Wars and the Civil Rights Movement, I want them to think more about the Civil Rights movement, because that to me is the defining struggle.” [15:30] “There are more and more students looking to get a Master’s degree on Southern Studies.” [40:23] “My dream for the south is that we acknowledge our ugly past and work towards a beautiful future.” [45:30] — John T Edge on Chef’s Story

John T. Edge from The Southern Foodways Alliance (http://www.southernfoodways.com) talks about transforming Southern culture through food and food history, and about the universal power of fried chicken.