Rick McDaniel, Southern Food Historian and Author talks writing inspiration on Finding Asheville Monday

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The 28th episode of Finding Asheville will be with Chef Rick McDaniel author of Asheville Food: A History of High Country Cuisine and An Irresistible of Southern Food: Four Centuries of Black-Eyed Peas, Collard Greens and Whole Hog Barbecue.

 

Listen to a preview below:

 

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.

 

Full episode will be available for download via iTunes March 24th here.

 

Remember the easiest way to listen to Finding Asheville each week is by clicking the subscribe button via iTunes here.

Author: citizenthymes

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