Rick McDaniel author of Asheville Food, talks Southern food on Finding Asheville

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Some days you are the windshield and some days you are the bug?

 

Nathan sits down with Chef Rick McDaniel Southern food author and author of the books An Irresistible History of Southern Food: Four Centuries of Black-Eyed Peas, Collard Greens and Whole Hog Barbecue and Asheville Food: A History of High Country Cuisine for the 28th episode of Finding Asheville. They chat about growing up in Kings Mountain, NC, how Asheville helped him romance his wife, what it was like to work for a newspaper in Gastonia, NC, how he first learned to cook, what defines Southern cooking, why Asheville is blessed with such a good food scene, what are some things the Asheville food scene is missing, and what really defines success at the end of the day.

 

Listen to the full episode below or here:

Be sure to subscribe to the podcast via iTunes here to get new episodes to download to your listening devices each week and get caught up on past episodes!

 

Oh and if you are feeling super nice like the Finding Asheville Facebook page here.

Author: citizenthymes

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