Like the South itself, John T. Edge is complicated. He is part scholar and part kingmaker, a conscientious white man in a Billy Reid sport coat who makes his living wrestling with the food legacy of a region built on slavery.
When Kim Wilson and I first started cooking together, I assumed, because I am quite a bit older than her, and more experienced, that I would be teaching her more than she would be teaching me. Boy, was I wrong.
What my partners and I do on a daily basis isn’t exactly exciting: writing and editing stories, trying to salvage some pictures from a shoot when my camera was acting up or trying to beat the deadlines that seem to pile up by the middle of every week.