anthony: oh, excellent. so greens willie simmons: turnip greens. anthony: i ll have some of that for sure. is that fried okra there? i ll have a little of that. i might need more than one plate at this rate. uh, let me get some mac n cheese. what s that, lima beans? the red bean, oh man, that looks kinda good too. yeah, a little bit of that. neck bones floating around somewhere? woman: they are, they re right here. anthony: okay, yeah i ll have some of those. little rice and gravy on there, yeah thanks. and uh, oh i dunno, a piece of fried chicken there, if you got a thigh that would be great. john t. edge: okra s perfect. anthony: yeah it is. oh man, that s good. willie simmons: now here in the south if you want to, you can throw your fork away and just grab the neck bone. anthony: oh yeah, i ll be working on that. once willie simmons: we forgive you and don t hold it against you for doing it. anthony: i could eat this okra all day long, man. it s good.
that for sure. is that fried okra there? i ll have a little of that. i might need more than one plate at this rate. uh, let me get some mac n cheese. what s that, lima beans? the red bean, oh man, that looks kinda good too. yeah, a little bit of that. neck bones floating around somewhere? woman: they are, they re right here. anthony: okay, yeah i ll have some of those. little rice and gravy on there, yeah thanks. and uh, oh i dunno, a piece of fried chicken there, if you got a thigh that would be great. john t. edge: okra s perfect. anthony: yeah it is. oh man, that s good. willie simmons: now here in the south if you want to, you can throw your fork away and just grab the neck bone. anthony: oh yeah, i ll be working on that. once willie simmons: we forgive you and don t hold it against you for doing it. anthony: i could eat this
that for sure. is that fried okra there? i ll have a little of that. i might need more than one plate at this rate. uh, let me get some mac n cheese. what s that, lima beans? the red bean, oh man, that looks kinda good too. yeah, a little bit of that. neck bones floating around somewhere? woman: they are, they re right here. anthony: okay, yeah i ll have some of those. little rice and gravy on there, yeah thanks. and uh, oh i dunno, a piece of fried chicken there, if you got a thigh that would be great. john t. edge: okra s perfect. anthony: yeah it is. oh man, that s good. willie simmons: now here in the south if you want to, you can throw your fork away and just grab the neck bone. anthony: oh yeah, i ll be working on that. once willie simmons: we forgive you and don t hold it against you for doing it. anthony: i could eat this okra all day long, man. it s good. willie simmons: and i wanna know what you think about those greens and butter beans. anthony: oh ma
the red bean, oh man, that looks kinda good too. yeah, a little bit of that. neck bones floating around somewhere? woman: they are, they re right here. anthony: okay, yeah i ll have some of those. little rice and gravy on there, yeah thanks. and uh, oh i dunno, a piece of fried chicken there, if you got a thigh that would be great. john t. edge: okra s perfect. anthony: yeah it is. oh man, that s good. willie simmons: now here in the south if you want to, you can throw your fork away and just grab the neck bone. anthony: oh yeah, i ll be working on that. once willie simmons: we forgive you and don t hold it against you for doing it. anthony: i could eat this okra all day long, man. it s good. willie simmons: and i wanna know what you think about those greens and butter beans. anthony: oh man, they re nice. man, that s tasty. do you think the right people get the credit for southern cooking as we know it? willie simmons: i do. anthony: you think the right peopl