“The only time to eat diet food is while you’re waiting for the steak to cook.”
— Julia Childs
I am a longtime subscriber and occasional contributor to The Stockman Grass Farmer, a publication centered on the grazier’s life and more particularly the restoration and the proper use of our soils and grasslands. SGF’s editor, Allan Nation, writes a monthly column and has focused in recent months on the food culture of the various regions in the U.S. The many variations in how we cook and eat have been influenced by 3 basic facts: climate, geography, and ethnicity. However, ethnicity was in many ways tied to only one ethnic group in the South/Southwest, the native American “Indian”, from whom we inherited our knowledge of corn and its many by-products: cornbread, grits, hominy, roasted corn on the cob and, later, tortillas. Cornbread was a staple in the South because its climate was too warm and moist to grow wheat for flour. To the extent that Southerners knew bread, its wheat was an import from the North. Thomas Jefferson was a robust miller of wheat but didn’t grow it, though trying many times.
Now you know why catfish is always fried in cornmeal, not flour