“This is what’s hopeful: To come to these little pockets around the country, places you didn’t know existed, where people are making amazing things. The best goat cheese, the best honey. . . . That’s what we have to do in this country. We have to meet each other.”
—Alice Waters, Advisor
American Foodways
Adventures in Eating
Looking for more flavor on your plate and on your screen? Stay tuned for American Foodways and join John T Edge on his quest for the best in our country’s regional foods — endangered, indigenous, or just plain delicious.
Starting in the South and then moving counterclockwise around the map, you and John T — New York Times food columnist and intrepid culinary adventurer — will meet folks whose passion for food verges on insanity. Among them: T Boy Berzas, who makes boudin. Daniel Contreras, who wraps hot dogs with bacon. Rosetta Ervin, who makes Delta tamales. And Jimmy Edwards, who smokes whole hogs in a cinderblock shed, raising an aroma that turns traffic and makes vegetarians weep with envy.
Along the way, you’ll learn why “barbecue” is a noun and not a verb. You’ll explore the magic of regional favorites such as burgoo and Delta tamales. You’ll discover why local foods nourish our culture as well as our bodies. And at every stop, you’ll meet people who would roll naked in hickory coals if that’s what it takes to get just one more plateful, to go.
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Photos: Amy C. Evans, Southern Foodways Alliance
