My parents left Alabama, the place. They made good lives in Detroit. But they never left Alabama, the ideal.
Every spring bacon lovers, bacon makers, cooking school teachers, culinary historians, writers, statisticians, sociologists, chefs, roller derby professionals and other pork-driven people from all over the globe get together to talk, taste, and toast the terrific flavors and cultural iconography of all things bacon (and bacon-related).
I’ve been given the somewhat daunting task of creating custom cocktails inspired by the SFA staff. This week’s focus is on Sara Wood, the SFA’s oral historian. Each staff member was given a cocktail questionnaire to fill out, full of idiosyncratic questions that were coded in such a way to determine their palate and personality. Sara … Continued