Sweet Tea

Food can evoke so many rich memories. A book by Savannah food writer Jonathan Barrett captures some of the stories tied to Southern recipes. We talked with Barrett, author of the new book Cook & Tell, in 2017. We also heard from freelance writer Amy Condon, who contributed her own story to the book.

Barbecue is truly Southern food.  Almost everyone has an opinion on the best way to cook, flavor and serve barbecue. But it’s controversial for another reason. Barbecue has roots in slavery and some popular restaurants have decidedly racist pasts.  We talked about the political side to barbecue with Kathleen Purvis, food writer with the Charlotte Observer. Chuck Reece, Editor for the Bitter Southerner, and Michael Twitty, a food writer and historian, also joined.

NATE STEINER

These days you can find sweet tea just about everywhere in Georgia. However, there was a time when it was more rare. GPB's Sean Powers pours up a tall glass of history with freelance journalist Tove Danovich and Vernell Mosley of the Sweet Tea Factory.

"HISTORY OF SWEET TEA" written by Linda Stradley of What's Cooking America: