Well, duh

The Post-Dispatch’s food section plays catch-up on the explosion of Southern food that’s been going on for, oh, the last ten years or so. Still, worth checking out. And Anson Mills’ grits are great, but I don’t know that they have anything on the College of the Ozarks.

Also, I highly recommend the Lee Brothers’ Southern Cookbook.


Author: Scott

I am a married father of two. I graduated from Rock Bridge High School and then Mizzou before spending six years in the Washington, D.C. area. We returned to Columbia, Missouri in 2006.

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