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Every culture has its delicious homey bowl of mush.

Grits, porridge, lu-gau, you name it.

I'm Chinese and grew up eating kanji.

Rice porridge with pork and a thousand-year-old eggs. It's really great on a cold day.

These dishes can be ugly, but tasty, and are often historic recipes that are passed down from one generation to another.

Keepers of these recipes are going to defend them to the death. It's mush, but you know what? It's our mush.

Today we have a story from reporter Alison Salerno about chicken mull. It's a communal stew popular in pockets of the American South.

I'd never heard of chicken mull until I moved to the South and saw it on a restaurant menu in Athens, Georgia, where I'm based. Here's how one of my sources describes it.

I hope you added this, but it's better than what it looked like.

Chicken mull is basically a grayish white mush of chicken and crushed saltine crackers, seasoned with salt, pepper, and red pepper flakes.

Think of something between a cream of chicken and a mozzarella soup. It's often served piping hot.

Sometimes it's as thick as porridge and other times as thin as creamy soup with a slightest of texture. It all depends on how you make it.

Nobody thinks chicken mull looks appetizing, but it's a go-to comfort food for farmers and hunters and anyone else doing hard physical work.

Or hey, anyone wanting a tasty bowl of it.

So, it's a grayish white, comforting mush that people have been eating in the South for generations.

Great. Why you may be asking yourself, are we talking about it?

Well, I heard about a small town in North Carolina called Bear Grass, population of 66, that held an annual chicken mull festival.

I was curious. And as I looked into the event, I learned that chicken mull, this humble-looking stew, almost toward this small, close-knit community apart.

From America's Test Kitchen, a chicken mull cook-off controversy.

I'm Kevin Pang, and this is Proof. Stick around.

The world of food is vast. That's exactly why Augusta Scaffier School of Culinary Arts blends classic culinary methods with a sound business foundation.

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