5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
Virginia Willis is the author of Bon Appétit, Y’all! Recipes and Stories from Three Generations of Southern, and her next book, Basic to Brilliant, Y'all, is due out in fall 2011.
After graduating from of L'Academie de Cuisine and LaVarenne, Willis went on to work for famed chefs and cookbook authors Nathalie Dupree and Anne Willan. She has also acted as the Kitchen Director for Martha Stewart and Bobby Flay, as well as executive producer for "Epicurious" on the Discovery Channel.
It's safe to say Virginia's passion for and career in food has certainly taken her far beyond her Southern roots and borders, but just because her White Lily Flour and Duke's Mayonnaise are out of sight certainly doesn't make them out of mind.
If New York can have its own state of mind, the South can too.
Five (Delicious) Reasons Being a Southerner is a Frame of Mind: Virginia Willis
1. Southern Hospitality
2. Importance of Family
Yes, Southerners have a proud food tradition in relation to family, but so does the lady I met New Mexico, who after hearing me tell of making biscuits with my grandmother excitedly told me about growing up helping her grandmother make tortilla soup, or the Polish man in Connecticut whose eyes glistened while telling me about his mama’s pierogi. The relationship between food and family roots people in their culture and gives them their place in the world, it doesn’t matter where you were born."
3. Appreciation for Blessings
4. Emphasis on Local
5. Familiar Foodways
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