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Two of Council’s favorite comfort food recipes, smothered pork chops with rice and buttery stewed cabbage, are about succor, not glamour. They make a warming winter meal for a Sunday supper—or dinner any night of the week.
For Erika Council, author of the hunger-stirring blog Southern Soufflé, one weekly meal embodies her lifelong love of comforting foods: Sunday supper. Picture a long, sturdy table where loved ones and visitors pass mismatched platters heavy with fried chicken, mashed potatoes, collards in their potlikker, cornbread with cane syrup butter, and Council’s personal obsession: biscuits.
What does the rural South look like? The region’s popular image is colored by Deliverance-style stereotypes and misconceptions. But 15 years ago, Christine Curry—a clinical social worker and bookstore owner in Zebulon, Georgia—realized that the area was in danger of having its true character erased.
It wasn’t until Kevin Clark opened Home Grown GA that he came to like this Southern classic, which can easily turn thin and soggy. What’s his secret?
Inside the Frigidaire of the American consciousness, we have a full pitcher of sweet tea forever at the ready. It’s the ultimate symbol of Southern hospitality and authenticity, the official beverage of How We Do Things Down Here. But I believe this way of thinking does sweet tea, and the South, a disservice.
Barry Dixon lived all over the world as a child, but this native Southerner shares his region's passion for a good story. He chats with us about why it's more interesting to mix things up.
The headline of the piece was “Atlanta Pulls a Chair to the Table for Culinary Greats,” but after reading it, perhaps a more accurate one would have been “Bless Their Hearts.”