awesomeness, and then there s charleston. the south is not important h . there are pockets of weirdness, awesomeness and then there is charleston. for some time now important things have been happening with food, a lot of them having to do with this guy. found something good in this beautiful world i felt the rain getting colder [ music ] la la la la la what are we drinking? beer? harder stuff? what s going on? i usually go with a budweiser and a jagermeister. budweiser and jagermeister. what are we drinking? beer, hard stuff? what s going on? i usually go with budweiser and yeager meister. any notion of going local right out the window. chairs. the first one is never good. the first one is never good. it gets easier after the first one. this is not my first time to charleston, as you know. i did a show here before and i am still taking heat about it and apparently i really upped the first time i came here. i made a number of errors, apparently none mo
anthony: the south is not a monolith. there are pockets of weirdness, awesomeness, and then there s charleston. where for some time now important things have been happening with food. a lot of them having to do with this guy. [ laughter ] i took a walk through this beautiful world felt the cool rain on my shoulder found something good in this beautiful world i felt the rain getting colder sha la la la la sha la la la la la sha la la la la sha la la la la la la anthony: what are we drinking? beer? we drinking harder stuff? what s going on? sean: i usually go with a budweiser and a jagermeister. anthony: budweiser and a jagermeister? so any notion of going local right out the window. sean: yeah. bartender: two jagers? anthony: uh, yeah, two jagers. yeah. cheers. good to see you again, man. sean: cheers, man. the first one s never good. the first one is never good. but it gets easier after the first one. anthony: so, look, um, this is no
children in this country failed to get the recommended daily allowance. we like our food heavily salted. just add water and two fresh eggs. because of innovations and farm chemicals and machinery how did it happen that we ended up with southern food being so cruelly hijacked into this cartoonish parody of its self? i think it is a combination of two massive cultural influences that came together at the same time. the idea of industrialization came late to the south, when it hit we got, the first nutrition laws in america were written in south carolina because everyone moved into mill villages and immediately started process food because they were not growing food anymore.
came late to the south. when it hit we got pellagra. the first nutrition laws in america were written in south carolina because everybody moved into mill villages and immediately started eating processed food because they weren t growing their food anymore. the second thing that happened is there was a massive amount of expertise that was lost during the civil war. anthony: a lot of the southern revival, the whole turnaround started with this guy, glenn roberts. a man who asked a simple question how come grits aren t as good as they used to be? and by starting the heirloom grain company anson mills, decided to do something about it. so why do this? why do something as unwanted, meaning nobody was particularly crying out, you know what we need? we need rice that used to taste like it did in 1837. we need grits, better grits. what called to you that you felt
complete meat processing. glenn: i think it s a combination of two massive cultural influences that came together at the same time. the idea of industrialization came late to the south. when it hit we got pellagra. the first nutrition laws in america were written in south carolina because everybody moved into mill villages and immediately started eating processed food because they weren t growing their food anymore. the second thing that happened is there was a massive amount of expertise that was lost during the civil war. anthony: a lot of the southern revival, the whole turnaround started with this guy, glenn roberts. a man who asked a simple question how come grits aren t as good as they used to be? and by starting the heirloom grain company anson mills, decided to do something about it. so why do this?