Animal Farm vs. Babe’s Farm

The Night They Drove Old Dixie Down, written and recorded by The Band in 1969 would immortalize not only the historical event that ripped our nation apart and the struggle that would come in a botched Reconstruction, but also the dying of a distinct era. The southern United States has placed a majority of its stake in agriculture since the very beginning. Down here sugarcane, cattle, corn, peaches, pecans, soybeans, and the king cash crop cotton have always held up our economy. Like football, agriculture is a way of life here. Life changes though. Constantly. Now the modern farmer is caught between the responsibility of feeding an ever-growing, ever-needy population and the newly developed debate of ethics and economics in food production. Continue reading →

Dining with the Washingtons

My love for Mount Vernon began after spending an afternoon there while visiting my sister in nearby Washington D.C. I am a fanatical history buff (the type who collects every fake piece of Confederate money, takes pictures with her dad next to National Park signs, and has played “pirates” since I first saw Peter Pan and began delving deep in maritime lore), so when I visited Mount Vernon my body almost reached sensory overload. Being 15 or 16 at the time, many could think I would concern myself with how to sneak off from family activities and use my new cell phone, but instead I got lost in the colors, sights, and smells of an estate house which had held some of the most influential people associated with our country’s founding. Oh, if walls could talk. Continue reading →

Eat My Words: The 2012 Hungry in the South Symposium

The culture of the American South is probably the most distinct and notable part of the United States to both those living within its borders, as well as those living abroad. Positive and negative accounts in our history and current events give this region its personality and individuality. With the recent emphasis on “haute food couture” in almost every corner of the globe, it is no surprise that Southern cuisine is headlining major menus and restaurants all over America. The South’s culinary history is what truly sets it apart from any other melting pot areas of our country. With Cajun and Creole influences, African-American inspired soul food, Appalachian country recipes, and ingredients that hark back to the era before the first white settlers (think corn, a.k.a. “grits”), there has always been a multitude of depth and involvement in Southern cuisine from many different origins. Continue reading →

Alabama Icon: Sister Schubert and Everlasting Rolls

I can come up with a childhood memory and perhaps a hundred more in a split second. It’s not so much a skill as it is a longing for times when I played the “lava” game around a swing set, couldn’t step on the cracks in the sidewalk, or, especially, the times taken for granted when a hot meal was placed before you the moment you walked into the kitchen. These are the memories that I hold dear and there is one that will always signify family get-togethers and Sunday lunches on our screen porch: a tin foil pan of Sister Schubert’s warm, golden rolls. Continue reading →

Restaurants and Reptiles: Cooking with Turtle Meat

New Orleans is famous for bringing the rich and warming nuances of game meat in from the campsites and onto white tablecloths. However, the utilization of turtle in recipes spans from Texas to Florida and up to Tennessee. Served in piquante, soup, pies, and even ragouts, each region of the South has designed its own rustic or refined version of a dish from this reptile. Continue reading →