Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of barbecue across the United States. We've been sharing dispatches live from their 15th annual Symposium "Barbecue: An Exploration of Pitmaster, Places, Smoke, and Sauce" in Oxford, Mississippi, over the past few days. Dig in.
North Carolina writer Randall Kenan delivers the opening keynote address at the 2012 SFA symposium, a literary meditation on the importance of the hog in Southern culture. Kenan is introduced by Ted Ownby of the University of Mississippi. It's saucy.
Previously - Alton Brown on the science of cooking whole hogs
From the moment the ancient Greeks held the first Olympics 2,700 years ago, our picture perfect image of elite sportsmen has revolved around the oiled, ripped, macho body.
But not all our leading sports stars fit the stereotypical bill of chest-thumping demigods.
Some, such as jockeys, instead go to extreme lengths to stunt their growth - sometimes down to the size of a pre-pubescent child.
In an industry where just a few extra pounds can rule you out of a multi-million dollar race, jockeys are put under enormous pressure to meet miniature weight requirements.
Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.
It’s the 23rd of October, which means that once again the birthday of Edison Arantes do Nascimento, much more widely known as Pelé, is here. The man is considered to be the greatest soccer player ever, which, if you ask me, is a fine excuse to celebrate.
Since he’s Brazilian, why not raise a toast to him with a caipirinha? Pelé himself doesn’t drink, but that’s as may be - Caipirinhas, made from muddled limes, sugar and cachaça (the distilled spirit made from sugarcane juice that’s Brazil’s national drink), are refreshing and potent in equal measure. Muito bom!
While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
It’s in the can - October 23 is National Canning Day!
Ever wish you could seal up those vine-ripe tomatoes so you can use them in a pasta sauce over the winter? Or did you grow too many cucumbers this year but aren’t sure how to pickle them? Canning is the perfect solution to these types of culinary conundrums.
Canning preserves food by removing the oxygen and enzymes that would otherwise cause a food to spoil. A well-sealed jar or can means that bad bacteria, yeasts and molds have a more difficult time growing.