She laughed out loud when she first heard the term "farm-to-table." They had it in her day, too; they called it a flatbed truck. She knows her food is not the healthiest, yet her people live long, long lives, those not killed by gunfire, moonshine or machines. She has never tasted ceviche or pate, but can do more with field-dressed quail, fresh-caught perch, or a humble pullet than anyone I know. With a morsel of pork no bigger than a matchbox, salt, a pod of pepper, and a sprinkle of cane sugar, she can turn collards, turnips, cabbage, green beans, and more into something finer than the mere ingredients should allow. With bacon grease and two tablespoons of mayonnaise, she turns simple cornmeal into something more like cake. I watched two magazine photographers eat it up standing in her kitchen, with slabs of butter. I do not believe they were merely being polite. "They even eat the crumbs," she said. "They were nice boys."
Rick Bragg, The Best Cook in the World