I love Southern food and cooking. I am fascinated by the people who lived off the land and how they used the ingredients that were available to them to create the iconic recipes we revere today. Most of those recipes did not come from plantations or chefs. They came from families where farm to table was a way of life and recipes were created to stretch the food they had.
I love the way food traditions create family bonds that keep us close. These traditions are nurtured in kitchens across the South, a region where recipes and cast iron skillets are passed from generation to generation.
I certainly don’t think the South is the only place this is true – food and cooking bring people together all over the world. I just happen to be from the South and have experienced first-hand how the combination of people and climates have nurtured a unique variety of food and culture. Low country, Cajun, deep South and mountain cooking were all created by the necessity of using local ingredients.
These are the things I want us to talk about and share – the food and cooking traditions unique to our families and those that we share with families all across the South. Rather than talking about how to make the “best” biscuits or cornbread, let’s talk about the many different ways to make our traditional Southern dishes and, of course, the people we share them with.