Pass the grits and no chitlins, please
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Sherry Edwards, center, poses with two long-time friends we were visiting in Georgia. Behind the trio is the Fresh Air Barbeque, near Jackson, GA, that started in 1929 and is still going strong. It's a no nonsense "Q and stew" place featuring pulled or chopped pork with Brunswick stew as a side.
My wife, Sherry, and I just returned from a driving trip to Georgia. The trip was to visit a very dear friend from years back and also, well, about nostalgia. We lived for 20 years over two time spans in the state, both our children were born there and I, honestly, had a strong hankering for some southern cooking. Our friend had warned, "Georgia is not the state you left 20 years ago." Though that was true, we were able to enjoy some culinary treats that are still part of the state's culture.
Like many regional and ethnic foods, much southern cooking was developed to utilize leftover food i...
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