Music to Read By by Duane Spencer

Song from Kitchen Items by Kobi Russell

Spaghetti with Sweet 100 Tomatoes by Mario Batali & One Ring Zero

All That Meat and No Potatoes by Fats Waller

Animal Crackers in My Soup by Shirley Temple

Animal Crackers in My Soup by Shirley Temple

Holey Moley by Duette

Chile Bean by Aileen Stanley

Ripe Tomatoes by Eight O' Five Jive

Shrimp Remoulade by John Besh and One Ring Zero

Smile Like a Candy Jar by Meet The Seavers

Cocobutternutballfudgecake Cream Bar by Scotti Giambusso

Raw Peach by One Ring Zero

Tortellini Tarantella by Scotti Giambusso

Ice Cream by Michael Hearst


T Max

Mr. Timothy Charles Duane

Amanda Hesser

Judith Jones

John T. Edge

Deborah Madison

Clotilde Dusolier

Cotner and Fitch

Busby and Lucas

Carly Sachs


Podcast Excerpts from our Issue Ten interview.

John T. EdgeEdge at Watershed Best. Photo by Yvonne Boyd.John T. Edge writes a monthly column, “United Tastes,” for The New York Times. His work for Saveur and other magazines has been featured in six editions of Best Food Writing. He’s been nominated for four James Beard Foundation Awards, including the M.F.K. Fisher Distinguished Writing Award. He’s a long-time columnist for the Oxford American. His many books include A Gracious Plenty: Recipes and Recollections from the American South; the revised and expanded edition of Southern Belly: The Ultimate Food Lover’s Companion to the South, and four books on iconic American eats: Fried Chicken: An American Story; Apple Pie: An American Story; Hamburgers & Fries: An American Story; and Donuts: An American Passion.

Edge is editor of the Foodways Volume of The New Encyclopedia of Southern Culture, and general editor of Cornbread Nation: The Best of Southern Food Writing. He’s also director of the Southern Foodways Alliance, an institute of the Center for the Study of Southern Culture at the University of Mississippi. Visit his website.

Edge lives in Oxford, Mississippi, where Alimentum caught up with him by phone.

On how the novel A Confederacy of Dunces inspired his first magazine piece on food...
On researching his book Fried Chicken: An American Story...
On his monthly column, "United Tastes," for The New York Times...
On being a judge on the Food Network's Iron Chef...
On food writing advice...