Food Finds

I love food—and not just for obvious reasons.

While I take unusual pleasure in strolling grocery aisles, visiting farmers’ markets, watching T.V. chefs, and adding interesting recipes to my ever-growing collection, these are sweet additions to already decadent food finds.

True, there’s nothing like sliding a fork into a just-baked brownie, its satiny icing oozing into warm cake. Make it à la mode, and heaven awaits.

But who made this brownie? What techniques were involved? Where did the ingredients come from? How is chocolate transformed from a cacao plant into divine, decadent deliciousness? Where is it harvested—and by whom?

Who invented the brownie anyway?

Food, for me, isn’t only sustenance—it opens worlds of art, science, philosophy, sociology, history, anthropology—it’s a medium for communication. And isn’t this ultimately what we’re after? We want to know about life’s abundant milieu.

I am especially excited when my food interest leads me to fascinating and talented people who share my culinary love—and who are part of our thriving community. I met such a person a couple of months ago, when we were mapping our current September/October issue. I had recently tasted this stellar chef’s stunning example of culinary craftsmanship: pimiento cheese (which is now my favorite rendition of the Southern staple). Its flavor is sharp and a bit smoky, unlike any I’ve tasted. It has true presence—much like its creator.

Problem is, I was too busy remembering its bite while penning the current article for this issue (p. 86), in which my new friend Chef Mark Pollard’s name is unfortunately misspelled “Stoppard.” What is even “cheesier” about my mistake is that Chef Pollard was nothing but warm, inviting, and exceedingly helpful during production.

But it was a good thing for me—though in step with his congenial nature—that the chef had a sense of humor about my error. Though his counterpart won’t be there, you can meet Mark and snag his ethereal Southern spread at The Cook’s Station, on Fridays and Saturdays from 9:30 a.m. to 9:00 p.m. (Another adjustment to my article, which states that it is only open until 5:30 p.m. on Fridays and Saturdays. Luckily, this will allow more time to indulge in pimiento-cheese heaven and meet the accommodating and oh-so-charming Chef Pollard himself.)

You’ll no doubt walk away with more than just good eats.