Steve Haruch argues that “a Nashvillian is something you can become.”
Sweet potatoes hit all the right notes.
Maybe you’re thinking you’ve heard this one before: A young, white gardener works at a predominantly African American private school in a neighborhood choked by poverty, its streets pocked by vacant houses, its residents cut off from the rest of the city by substandard public transportation.
“As soon as I tasted Frank’s cornbread madeleines, I knew one day I was going to put them on my menu.”
Will Campbell counseled and supported Freedom Riders in the sixties, ministered to imprisoned Klansmen in the seventies, and travelled with Waylon Jennings as a cook in the eighties.
Edouardo Jordan served okra stew with duck confit, cornbread, and a poached egg at our 19th Southern Foodways Symposium.
Mint and corn make a lovely combination, and they both mix well with gin and lemon.
In fifty years, Southern drinking will be very different from drinking in the rest of the United States, predicts David Wondrich.
On weeknights, Lannie’s Bar-B-Q Spot is one of the few non-chain businesses near downtown Selma where locals can grab a quick meal.