Chefs, pitmasters, cheesemakers, and farmers rely on the tools of their trade. These objects matter more than than you might expect. This week, we share two stories of restaurateurs who use beloved tools to deliver delicious.
We owe the very existence of this course, and indeed of the SFA, to the vision and leadership of John Egerton. It was only fitting to begin our semester in conversation with his early explorations on the power and prominence of Southern food.