CRAFT by Under My Host® Issue No. 16 Made in America: Part I | Page 144

W W W. C R A F T BY U M H . C O M
to sanitize properly and then drop the spoon in and just plunge my hand in and
wreck the batch.
You’ve toured the south extensively, and in April you’ll be heading back to
Florida and Georgia on your solo tour. Have you picked up any southern ten-
dencies along the way, like dipping tobacco or eating grits?
For the sake of the planet I should probably be eating an all-vegetable diet or at
least only ever meat that I know the source of. With that caveat, I will say that
when I go to the south; I like some soul food and some barbecue. Carolina bar-
becue’s amazing, and if I’m in Nashville on a Sunday, I want to go and have the
brunch at Monell’s or go to Arnold’s meat-and-three, where mac and cheese is
a vegetable and where the key to any vegetable dish is pork, right?
That’s right.
Pork and vinegar man, what are you going to do? Southern cooking is utterly
delicious. It’s kind of like the big Midwest breakfast. It’s designed for people
who are doing hard physical work all day. It’s designed to be a lot of calories and
a lot of fat so you can power it all day. It’s not designed for people who sit in cars
or at computers. It has to be approached with respect. There’s a ton of good food
in the South. I just love Southern greens; they are just a particularly beautiful
thing. There are ways to try to come close to achieving proper greens without
using pork, but it’s not quite the same.
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