The Unexpected South
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 22 June 2018
⏱️ 52 minutes
🧾️ Download transcript
Summary
We have unexpected stories from the South when host Francis Lam talks to historian John T. Edge about the "back to the land" movement and migration of San Francisco hippies to the rural South, where they became farmers in the 1960-1970s. Edge is the author of The Potlikker Papers: A Food History of the Modern South. Hanna Raskin, food editor and critic for The Post and Courier, collaborates with the Southern Foodways Alliance podcast Gravy to present a story about Indian immigrants who have found new lives, homes and kitchens in the increasing number of hotels and motels that they own across the southern U.S., and we get high on the hog with Tucker Shaw from Cook's Country when he tells about the tradition of South Carolina Smoked Fresh Ham.
Broadcast dates for this episode:
- June 16, 2017 (originally aired)
- June 22, 2018 (rebroadcast)
Transcript
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| 0:00.0 | Our common nature is a musical journey with Yo-Yo Ma and me, Ana Gonzalez, through this |
| 0:07.0 | complicated country. |
| 0:08.7 | We go into caves, onto boats, and up mountain trails to meet people, hear their stories, |
| 0:14.4 | their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing. |
| 0:24.5 | Listen to Our Common Nature from WNYC, wherever you get podcasts. |
| 0:30.3 | Hey, it's Francis Lamb. You know, we end the show every week with credits for our producers, |
| 0:35.1 | but now I want to start by thanking you. That's because |
| 0:38.7 | we're a listener-supported show, so we literally can't make it without you. If you like what |
| 0:43.6 | you hear, please head to Splendentable.org and click that donate button. Thanks, and here's |
| 0:50.0 | this week's show. |
| 1:03.2 | This is The Splendid Table from APM American Public Media, the show for curious cooks and eaters. |
| 1:22.6 | I'm proud to have been called an honorary Southerner. I stay proud because the more time I spend there, the more friends I have from there, and the more I know the South is a complex, difficult, and beautiful place, full of stories. |
| 1:33.3 | We think it's traditional, but it's always changing. |
| 1:35.3 | We think it's all about barbecue, but it's also rice and peas and corn. |
| 1:39.3 | And we think it's all about black and white, but it's also yellow and brown. |
| 1:44.7 | This week, we're all about unexpected stories about the South. |
| 1:48.7 | Secret Curry kitchens in South Carolina, a chef in Seattle fighting fried chicken stereotypes. |
| 1:54.2 | Oh, and hippies. John T. Edge is one of the sharpest thinkers on Southern food we have. |
| 2:10.6 | And that's one of the best laughs you'll ever hear, because when you really get him going, |
| 2:16.6 | which isn't hard, |
| 2:18.2 | it's his full, horsing snort. And that laugh is an important part of what he does. As the |
| 2:24.4 | director of the Southern Foodways Alliance, he sets up Southern Food as this big, inclusive |
... |
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