Rick Bragg’s new memoir, The Best Cook in the World: Tales From My Momma’s Table, takes us back to Possum Trot, Alabama, but this time it’s all about the food. We talk to Rick about the dishes he grew up eating; his momma, Margaret; and the legacy of Southern blue-collar cooking. Ham and red-eye gravy over fresh diced tomatoes, anyone?
For the full conversation, listen to the episode or subscribe to the Whole Hog below.
Find all G&G podcast episodes here.
Listen to the music from this episode on Spotify.
Garden & Gun has affiliate partnerships and may receive a portion of sales when a reader clicks to buy a product. All products are independently selected by the G&G editorial team.
