I’ve been traveling a lot around the south for work as of late and it has invoked a lot of thought. I claim each day that I am proud to be a southerner; however, what is it that sparks such joy south of the Mason-Dixon?
Is it that sweet mountain music?
Is it that southern drawl, those long vowels, the elongated speech?
Is it closest that you can get to sweet, sweet Beulah Land in this life?
Is it that sweet tea? (For that matter, does other tea exist?)
Surely it’s the people – sweeter than honey, eager to help, quick to be there for you.
I do believe that it’s a mix of all of the above. That and, of course, that glorious southern food.
As a food writer, I learned to cook on the family farm and in a cast iron skillet. Decades-old recipes are the most tried and true for my family. There’s something about food culture in the south that’s unrivaled around the nation. It’s the farm-to-table dynamic, the community impact, the church dinners, the type of food we cook, our resourcefulness.
Maybe it’s the butter.
All of that to say – my travels as of late have been catalytic. I’m even more determined to find the best southern flavors in Louisville, in the Commonwealth, and throughout the country.
My first find? The maple bacon doughnut from Nord’s Bakery here in Louisville, KY. How did I go almost 25 years without one, y’all?
What are your favorite southern restaurants / southern flavors in our region?
Stay tuned – and stay hungry.
As always: Happy Eating, Happy Traveling, Happy Living.
Y’all come back now, ya hear?