September 2023
To every thing there is a season (and seasoning), turn, turn, turn
Here’s my (try as hard as I can) monthly round-up for those of you who want to learn about or keep up a little more with me and the work that I do. Hope you enjoy.
Podcast news updates and an All Things Autumn list
Good eating is seasonal, and since I’ve embraced that, I’ve leaned a little more into the larger innate connection to the seasons that humans have (despite our attempts to skirt around it with technology and transportation).
I linger later on friends’ porches with one more glass of wine since it’s still light out, I pretty much put down the cake pans and pick up the salad bowls, and in the winter, I often dive into deeper creative projects when the dark and cold rain tucks me inside more. I watch you embracing the seasons too, from all those deviled egg pics at Easter to beach days and vacations and screen after screen of first-day-of-school pics.
So, this year, in Season 8, The Southern Fork is going to begin more accurately reflecting its own seasonality. As you gear up for the big season of cooking at home to celebrate winter holidays, the show will gear down to let you get to it. While you’re basting turkeys or making latkes, simmering stocks and soups and planning all things long-braise and roasted, I’ll be planning some great interviews, road trips, and more for a spring 2024 return!
There are two episodes still to go, though, so if you haven’t subscribed on your podcast or streaming music app of choice (The Southern Fork is streaming on almost all of them and now YouTube too), you’ll not only be able to dive into 350 archived episodes in the off season, you’ll get the new season when it debuts without a second thought.
Scott Peacock’s biscuits fresh from the oven in Marion, AL Photo: Stephanie Burt
Beyond the mic to the writing desk, the seasonality continues in my latest by line for Resy too, which covers some Fall food suggestions in Charleston, from post beachwalk bites to game-watching happy hours. The heat has broken in South Carolina and the tea olive is blooming, so there is even a thought of al fresco dining again.
Episode Updates
One of the best things about culinary travel is that you can taste local-only foods and specialties. To that point, I dove under the surface of the glassy waters of Crystal River, FL to go bay scallop diving with Captain Katie Jo Davis of KD Outdoors Fishing Charters, then we chatted about cleaning, cooking, and her experience growing up with this local fishing tradition.
Tradition is also the name of the game at Columbia Restaurant in Tampa, FL. , and Andrea Gonzmart Williams is part of the family legacy of this restaurant that has been serving food in Ybor City for 117 years. From flamenco dancing to familiar Spanish and Cuban dishes, Columbia is an iconic part of Tampa’s history, and I was thrilled to get a chance to go behind the scenes.
Then I traveled to the Black Belt of Alabama to take Scott Peacock up on the wonderful invitation to experience the art of baking biscuits. After days filled with heirloom wheat flour and good butter and honey, we sat down to have a Southern Fork sustenance conversation on the power of noticing and presence in the kitchen.
And in a personal milestone, I produced my first ever “clips” show, teasing out some of the most delicious bites from three archive conversations in an episode celebrating the Fall Equinox and BBQ traditions in the South. I got so hungry that I went to go eat ‘cue the next day!
By the way, have you left a review yet on your preferred podcast app? Please take the time to do so if you can. EACH and every review makes the show more important to advertisers and podcast platforms, and helps the show get discovered by new listeners, both of which support the sustainability of the show. Thank you!
Other published media I like right now: Science for the People is a new-to-me podcast discovery, and I love its wide breadth of subjects. I started with An Ice History, which has a lot of Southern history woven throughout, but it won’t be my last episode. And speaking of “chilling,” Jon Bonne breaks down the right temps for wine and more in The New Wine Rules. Hands down, it’s the most useful book for those who like wine and want to know a little more about it but don’t want to go all academic.
On my mind: always a million things, especially at 3 a.m … this month — the business of business and how intimidation can keep one from moving forward. Post-tour I’ve given myself the task of using Quickbooks more effectively to manage all the pieces and parts of the work I do, and I am seeing some traction at learning new things with the program, all with just small chunks of time so I don’t get overwhelmed. I’m not and feeling more empowered instead.
Cooking soundtrack album: Guerolito, Beck
Best thing I cooked this month: Pink-eyed peas stewed in jarred sofrito and one piece of Benton’s Bacon. These were fresh (not dried) peas, and turned out smoky, filling, and the kind of weekday cooking that tasted like I’d spent way more time than I had.
Until next time,
Steph
Love this 😍