The Bitter Southerner wants to read you a story! (Make that batches of stories.) Yes, we’re launching a brand new podcast called BATCH, and in our first BATCH series we're sharing some of our most popular food stories. We Southerners love our food and we take our regional recipes seriously. In the coming episodes, we’re going talk about red beans, peaches, memories of the pound cake we had growing up and stories of people doing good and changing lives through food. We will laugh. We might cry. We’ll definitely have a good time. Join us here - for BATCH.

Take a road trip through the Mississippi Delta eating fried olive po'boys, pound cake, tacos and tamales, all served up --- at gas stations. That's right, if you grow up in the South, you know there's some good eating at service stations down two lane highways. From Lula to Leland to Alligator, Mississippi, in Episode 2 of BATCH, Kate Medley shows us how to truly get to know a community.

Take a road trip through the Mississippi Delta eating fried olive po'boys, pound cake, tacos and tamales, all served up --- at gas stations. That's right, if you grow up in the South, you know there's some good eating at service stations down two lane highways. From Lula to Leland to Alligator, Mississippi, in Episode 2 of BATCH, Kate Medley shows us how to truly get to know a community.

Some people marvel at gas station food. Trust us, it's a beautiful thing.

Ep 002 - Kate Medley : Meat and Three & 10 Dollars Worth of Regular

Blackwater rivers are the haven of innumerable species, the keepers of our earliest recorded history, and the key to the health of our marshes, islands, and coastlines, but they’re under threat from mining, residential development, and pollution. We speak to Georgia author Taylor Brown about his piece “Ode to Blackwater Rivers” - it’s a love letter to the rivers he grew up on, and a call to keep them thriving for generations to come.

Show Notes

You can read the full story at the Bitter Southerner’s website. Here’s a link: <a href="https://bittersoutherner.com/feature/2022/ode-to-blackwater-rivers-taylor-brown-ben-galland" rel="nofollow" target="_blank">Ode to Blackwater Rivers</a>

Credits

Host Kyle Tibbs Jones

Producer Ryan Engelberger

Engineered by Thomas Sully Allen at Tweed Recording in Athens, GA; and by Jalen Reyes at Lilypad Studios in Savannah, GA.

The theme music for Batch was made by Curt Castle.

This episode of Batch (in fact this whole batch of food stories) was made possible by the support of SELC. Learn more at <a href="https://www.southernenvironment.org/" rel="nofollow" target="_blank">https://www.southernenvironment.org/</a>

Blackwater rivers are the haven of innumerable species, the keepers of our earliest recorded history, and the key to the health of our marshes, islands, and coastlines, but they’re under threat from mining, residential development, and pollution. We speak to Georgia author Taylor Brown about his piece “Ode to Blackwater Rivers” - it’s a love letter to the rivers he grew up on, and a call to keep them thriving for generations to come.
Show Notes
You can read the full story at the Bitter Southerner’s website. Here’s a link: Ode to Blackwater Rivers
Credits
Host Kyle Tibbs Jones
Producer Ryan Engelberger
Engineered by Thomas Sully Allen at Tweed Recording in Athens, GA; and by Jalen Reyes at Lilypad Studios in Savannah, GA.
The theme music for Batch was made by Curt Castle.
This episode of Batch (in fact this whole batch of food stories) was made possible by the support of SELC. Learn more at https://www.southernenvironment.org/

Sturgeon that weigh half a ton. The legendary Altamaha-ha river monster. Hogzilla. Mystery awaits as Taylor Brown takes us upriver to the Blackwater.

Ep 016 - Taylor Brown : Ode to Blackwater Rivers

To shore-living Marylanders, the humble, blue-collar Natural Light is more than just cheap beer. Five years ago, nearly to the day, we published "My Old Friend Natty Light." In her story, Mickie Meinhardt firmly staked the claim that a certain part of Maryland is "the South" while also paying tribute to Ocean City locals and their dogged devotion to "shore champagne," aka Natural Light beer. What does a food or beverage (or in this case a beer) say about a place and the people who live there? Mickie explains in this conversation and reading. Cheers to Episode 15 of BATCH!

Show Notes

You can read the full story at the Bitter Southerner’s website. Here’s a link: <a href="https://bittersoutherner.com/natural-light-is-your-friend-beer-ocean-city-maryland" rel="nofollow" target="_blank">https://bittersoutherner.com/natural-light-is-your-friend-beer-ocean-city-maryland</a>

It can also be found in our new book Food Stories: writing that stirs the pot, available here: <a href="https://bsgeneralstore.com/products/food-stories" rel="nofollow" target="_blank">https://bsgeneralstore.com/products/food-stories</a>

Credits

Hosted by Kyle Tibbs Jones

Produced by Ryan Engelberger

Engineered by

The theme music for Batch was made by Curt Castle.

This episode of Batch (in fact this whole batch of food stories) was made possible by the support of E Pluribus Unum. Learn more at <a href="https://www.unumfund.org/" title="unumfund.org" rel="nofollow" target="_blank">https://www.unumfund.org/</a>

To shore-living Marylanders, the humble, blue-collar Natural Light is more than just cheap beer. Five years ago, nearly to the day, we published "My Old Friend Natty Light." In her story, Mickie Meinhardt firmly staked the claim that a certain part of Maryland is "the South" while also paying tribute to Ocean City locals and their dogged devotion to "shore champagne," aka Natural Light beer. What does a food or beverage (or in this case a beer) say about a place and the people who live there? Mickie explains in this conversation and reading. Cheers to Episode 15 of BATCH!
Show Notes
You can read the full story at the Bitter Southerner’s website. Here’s a link: https://bittersoutherner.com/natural-light-is-your-friend-beer-ocean-city-maryland
It can also be found in our new book Food Stories: writing that stirs the pot, available here: https://bsgeneralstore.com/products/food-stories
Credits
Hosted by Kyle Tibbs Jones
Produced by Ryan Engelberger
Engineered by
The theme music for Batch was made by Curt Castle.
This episode of Batch (in fact this whole batch of food stories) was made possible by the support of E Pluribus Unum. Learn more at https://www.unumfund.org/

To shore-living Marylanders (who do indeed qualify as Southerners), the humble, blue-collar, all-American staple is more than just cheap beer

Ep 015 - Mickie Meinhardt : My Old Friend Natty Light

Show Notes

You can read the full story at the Bitter Southerner’s website. Here’s a link: <a href="https://bittersoutherner.com/cooking-country-women-food-nashville" rel="nofollow" target="_blank">https://bittersoutherner.com/cooking-country-women-food-nashville</a>

It can also be found in our new book Food Stories: writing that stirs the pot, available here: <a href="https://bsgeneralstore.com/products/food-stories" rel="nofollow" target="_blank">https://bsgeneralstore.com/products/food-stories</a>

Credits

Hosted by Kyle Tibbs Jones

Produced by Ryan Engelberger

Engineered by 

The theme music for Batch was made by Curt Castle.

This episode of Batch (in fact this whole batch of food stories) was made possible by the support of E Pluribus Unum. Learn more at <a href="https://www.unumfund.org/" title="unumfund.org" rel="nofollow" target="_blank">https://www.unumfund.org/</a>

Show Notes
You can read the full story at the Bitter Southerner’s website. Here’s a link: https://bittersoutherner.com/cooking-country-women-food-nashville
It can also be found in our new book Food Stories: writing that stirs the pot, available here: https://bsgeneralstore.com/products/food-stories
Credits
Hosted by Kyle Tibbs Jones
Produced by Ryan Engelberger
Engineered by 
The theme music for Batch was made by Curt Castle.
This episode of Batch (in fact this whole batch of food stories) was made possible by the support of E Pluribus Unum. Learn more at https://www.unumfund.org/

These days, downtown Nashville is littered with bars named after stars, and most of those names belong to men. Jason Aldean’s Kitchen. Even (bless his heart) Kid Rock’s Big Ass Honky Tonk Rock ’n’ Roll Steakhouse. But it’s the women of country music who ought to be on those neon signs. Jennifer Justus explores the history.

Ep 014 - Jennifer Justus : Country Cooking: Minnie's Corn Pudding and Tammy's Better Than Sex Cake

Show Notes

You can read the full story at the Bitter Southerner’s website. Here’s a link: <a href="https://bittersoutherner.com/feature/2023/immigrant-spaghetti" rel="nofollow" target="_blank">https://bittersoutherner.com/feature/2023/immigrant-spaghetti</a>

It can also be found in our new book Food Stories: writing that stirs the pot, available here: <a href="https://bsgeneralstore.com/products/food-stories" rel="nofollow" target="_blank">https://bsgeneralstore.com/products/food-stories</a>

Credits

Hosted by Kyle Tibbs Jones

Produced by Ryan Engelberger

Engineered by

The theme music for Batch was made by Curt Castle.

This episode of Batch (in fact this whole batch of food stories) was made possible by the support of E Pluribus Unum. Learn more at <a href="https://www.unumfund.org/" title="unumfund.org" rel="nofollow" target="_blank">https://www.unumfund.org/</a>

Plus, as promised:

Farhan’s Immigrant Spaghetti

The following amounts and ingredients are suggestions, not real rules. Like speed limits on a Southern highway.

<ul>
<li>1.5 lbs grass-fed ground beef, ground chicken or ground turkey</li>
<li>2 Tbsp oil</li>
<li>1 bay leaf</li>
<li>1/4 stick cinnamon</li>
<li>1/2 C diced onion</li>
<li>1/2 C diced celery</li>
<li>3/4 C diced carrots</li>
<li>1 C diced red or green bell pepper (or both)</li>
<li>3 garlic cloves, minced</li>
<li>1.5 Tbsp coriander powder</li>
<li>2 tsp cumin powder</li>
<li>2 tsp fennel powder</li>
<li>1 tsp smoked paprika</li>
<li>1/4 tsp turmeric</li>
<li>1.5 C marinara sauce</li>
<li>1 C canned, crushed tomatoes</li>
<li>1 tsp dried mint</li>
<li>2-ish C water</li>
<li>1 box spaghetti (If you’re cooking the sauce and pasta separately, then feel free to splurge on the fancy pastas that create a very starchy pasta water. That fancy pasta starch can work against you if you cook it all together though. Cheaper pasta is better for cooking in sauce)</li>
<li>Chopped fresh cilantro, parsley, maybe a little mint for garnish</li>
</ul>

A few notes:

<ul>
<li>Chop the onions, peppers and tomatoes to achieve your desired level of chunking in your sauce. Just remember if you didn’t like chunky Prego sauce growing up, you probably won’t like it now</li>
<li>I cook the sauce like we would a curry in India - which means you’re frying, not sweating, the onions + carrots + celery + bell peppers. If it burns a little, just add a splash of water to cool down the temp. It’s all about cooking over medium-high heat until the oil oozes out the sides.</li>
</ul>

<ol>
<li>Brown the meat but don’t cook it all the way through. If you’re using beef, drain most of the fat except for a teaspoon or two (i do that for flavor). Remove to a plate/bowl.</li>
<li>Heat the oil over medium-high heat until the oil is hot. Add the bay leaf and cinnamon stick to the oil until you hear it sizzle for about 30 seconds.</li>
<li>Dump in the onions, carrots, celery and bell peppers. Cook until the onion starts browning on the edges - about 10 minutes.. Ideally, it’ll even burn a little. Stir frequently to avoid sticking and add splashes of water if it sticks.</li>
<li>Add the garlic, stir and cook until you smell it.</li>
<li>Then add all the spices at once and stir it up. Keep the heat at medium-high and cook for about 3-4 minutes until you see the oil gather at the edges of your very brown-ish colored vegetable mess.</li>
<li>Add the tomato sauce and crushed tomatoes. Keep that heat up - you’re basically “frying” the sauce. Stir often. Cook for a few minutes until you see the oil gather at the edges.</li>
<li>Add in the mint and browned meat, turn the heat down to medium-low and let it simmer for at least 15 minutes (The longer it simmers, the better).</li>
<li>Break up the pasta to fit into the pot, push the pasta down and mix it into the sauce as much as you can. Add 2-ish cups of water so it covers the noodles by a quarter inch. Bring it a boil, then cover and turn down to a hard simmer. Stir every few minutes to make sure the pasta doesn’t stick together.Add water as needed. It should be done after 10-12 minutes, depending on the pasta you use. When it’s al dente, take it off the heat and let it rest, and stir it around.</li>
<li>Dump chopped herbs on top and serve!</li>
</ol>

Show Notes
You can read the full story at the Bitter Southerner’s website. Here’s a link: https://bittersoutherner.com/feature/2023/immigrant-spaghetti
It can also be found in our new book Food Stories: writing that stirs the pot, available here: https://bsgeneralstore.com/products/food-stories
Credits
Hosted by Kyle Tibbs Jones
Produced by Ryan Engelberger
Engineered by
The theme music for Batch was made by Curt Castle.
This episode of Batch (in fact this whole batch of food stories) was made possible by the support of E Pluribus Unum. Learn more at https://www.unumfund.org/
Plus, as promised:
Farhan’s Immigrant Spaghetti
The following amounts and ingredients are suggestions, not real rules. Like speed limits on a Southern highway.
1.5 lbs grass-fed ground beef, ground chicken or ground turkey


2 Tbsp oil


1 bay leaf


1/4 stick cinnamon


1/2 C diced onion


1/2 C diced celery


3/4 C diced carrots


1 C diced red or green bell pepper (or both)


3 garlic cloves, minced


1.5 Tbsp coriander powder


2 tsp cumin powder


2 tsp fennel powder


1 tsp smoked paprika


1/4 tsp turmeric


1.5 C marinara sauce


1 C canned, crushed tomatoes


1 tsp dried mint


2-ish C water


1 box spaghetti (If you’re cooking the sauce and pasta separately, then feel free to splurge on the fancy pastas that create a very starchy pasta water. That fancy pasta starch can work against you if you cook it all together though. Cheaper pasta is better for cooking in sauce)


Chopped fresh cilantro, parsley, maybe a little mint for garnish



A few notes:
Chop the onions, peppers and tomatoes to achieve your desired level of chunking in your sauce. Just remember if you didn’t like chunky Prego sauce growing up, you probably won’t like it now


I cook the sauce like we would a curry in India - which means you’re frying, not sweating, the onions + carrots + celery + bell peppers. If it burns a little, just add a splash of water to cool down the temp. It’s all about cooking over medium-high heat until the oil oozes out the sides.





Brown the meat but don’t cook it all the way through. If you’re using beef, drain most of the fat except for a teaspoon or two (i do that for flavor). Remove to a plate/bowl.


Heat the oil over medium-high heat until the oil is hot. Add the bay leaf and cinnamon stick to the oil until you hear it sizzle for about 30 seconds.


Dump in the onions, carrots, celery and bell peppers. Cook until the onion starts browning on the edges - about 10 minutes.. Ideally, it’ll even burn a little. Stir frequently to avoid sticking and add splashes of water if it sticks.


Add the garlic, stir and cook until you smell it.


Then add all the spices at once and stir it up. Keep the heat at medium-high and cook for about 3-4 minutes until you see the oil gather at the edges of your very brown-ish colored vegetable mess.


Add the tomato sauce and crushed tomatoes. Keep that heat up - you’re basically “frying” the sauce. Stir often. Cook for a few minutes until you see the oil gather at the edges.


Add in the mint and browned meat, turn the heat down to medium-low and let it simmer for at least 15 minutes (The longer it simmers, the better).


Break up the pasta to fit into the pot, push the pasta down and mix it into the sauce as much as you can. Add 2-ish cups of water so it covers the noodles by a quarter inch. Bring it a boil, then cover and turn down to a hard simmer. Stir every few minutes to make sure the pasta doesn’t stick together.Add water as needed. It should be done after 10-12 minutes, depending on the pasta you use. When it’s al dente, take it off the heat and let it rest, and stir it around.


Dump chopped herbs on top and serve!

In Episode 13, our host Kyle Tibbs Jones chats with talented and hilarious writer Farhan Mustafa, author of The Bitter Southerner story, "Immigrant Spaghetti." For Farhan, spaghetti swaddled in a meaty tomato sauce electrified with spices like coriander, cumin, and turmeric was a regular recipe both at the family table and at mosque potlucks. Recently Mustafa, the child of North Indian immigrants, realized how special spaghetti has been to him and to so many others looking for a taste of home here in the South. In this episode he talks about reporting this story, Italian nights growing up in North Carolina, jacked up jars of Ragu, and his very southern take on a Charles Dickens classic. There's also a recipe in the show notes. Episode 13 is fun. Enjoy!

Ep 013 - Farhan Mustafa : Immigrant Spaghetti

<h3>This week, in Episode 12, we're laughing, chatting, and reading with Alana Dao, author of "Southern Hustle: Houston Hip-Hop &amp; Chinese Chicken." As we've seen in FX's "The Bear," (big love for that show here at The BS!) the energy and buzz of working in kitchens can show up in someone's DNA. Alana echoes that sentiment as she shares the tale of her great grandparents' journey to the U.S. and how her family's Houston restaurant, Timmy Chan's (and the egg rolls, fried chicken, and rice served there)  have become iconic in the chopped and screwed rap music. We're rapping and mapping, y'all.</h3>

<h3>Episode 12 is a must-listen.</h3>

Show Notes

It can also be found in our new book Food Stories: writing that stirs the pot, available here: <a href="https://bsgeneralstore.com/products/food-stories" rel="nofollow" target="_blank">https://bsgeneralstore.com/products/food-stories</a>

You can read the full story at the Bitter Southerner’s website. <a href="https://bittersoutherner.com/feature/2021/southern-hustle-houston-hiphop-and-chinese-chicken" rel="nofollow" target="_blank">Click here to read the story</a>.

Our playlist featuring all of the artists mentioned in the episode and more can be found on our Spotify playlist. <a href="https://open.spotify.com/playlist/0KZcJ0vpq6NBu6yF30DKs1?si=f2881934e4de4398" rel="nofollow" target="_blank">Click here to listen on Spotify!</a>

Credits

Hosted by Kyle Tibbs Jones

Produced by Ryan Engelberger

Engineered by Thomas Sully Allen at Tweed Recording in Athens, Georgia

The theme music for Batch was made by Curt Castle.

This episode of Batch (in fact this whole batch of food stories) was made possible by the support of E Pluribus Unum. Learn more at <a href="https://www.unumfund.org/" title="unumfund.org" rel="nofollow" target="_blank">https://www.unumfund.org/</a>

This week, in Episode 12, we're laughing, chatting, and reading with Alana Dao, author of "Southern Hustle: Houston Hip-Hop & Chinese Chicken." As we've seen in FX's "The Bear," (big love for that show here at The BS!) the energy and buzz of working in kitchens can show up in someone's DNA. Alana echoes that sentiment as she shares the tale of her great grandparents' journey to the U.S. and how her family's Houston restaurant, Timmy Chan's (and the egg rolls, fried chicken, and rice served there)  have become iconic in the chopped and screwed rap music. We're rapping and mapping, y'all.
Episode 12 is a must-listen.
Show Notes
It can also be found in our new book Food Stories: writing that stirs the pot, available here: https://bsgeneralstore.com/products/food-stories
You can read the full story at the Bitter Southerner’s website. Click here to read the story.
Our playlist featuring all of the artists mentioned in the episode and more can be found on our Spotify playlist. Click here to listen on Spotify!
Credits
Hosted by Kyle Tibbs Jones
Produced by Ryan Engelberger
Engineered by Thomas Sully Allen at Tweed Recording in Athens, Georgia
The theme music for Batch was made by Curt Castle.
This episode of Batch (in fact this whole batch of food stories) was made possible by the support of E Pluribus Unum. Learn more at https://www.unumfund.org/

Timmy Chan’s fried chicken is legendary in the Houston hip-hop world. Alana Dao delves into the restaurant chain that her grandparents started in the 1950s + the emergence of chop suey and chopped and screwed

Ep 012 - Alana Dao : Southern Hustle: Houston Hip-Hop & Chinese Chicken 

<h3>In Episode 11 of BATCH, we spend time with the talented and charming Caroline Hatchett, author of the James Beard nominated Bitter Southerner story, “The Elusive Roots of Rosin Potatoes.” Back in 2019, Caroline, a seasoned food writer, began a quest to solve a serious mystery. Bound and determined to uncover the true origin of people cooking potatoes in vats of boiling pine rosin, she asked the living and the dead, across 10 states and two countries, “What do you know about Rosin Potatoes?” Oh, there have been legends and myths and twists and turns and rabbit holes and dead ends. And as it turns out, in Caroline’s search for the truth, we do learn a few things — mostly about the stories we tell ourselves.</h3>

Show Notes

You can read the full story at the Bitter Southerner’s website. Here’s a link: <a href="https://bittersoutherner.com/feature/2022/the-elusive-roots-of-rosin-potatoes" rel="nofollow" target="_blank">https://bittersoutherner.com/feature/2022/the-elusive-roots-of-rosin-potatoes</a>

It can also be found in our new book Food Stories: writing that stirs the pot, available here: <a href="https://bsgeneralstore.com/products/food-stories" rel="nofollow" target="_blank">https://bsgeneralstore.com/products/food-stories</a>

And for adventurous chefs looking to make their own rosin potatoes, here’s where you can find Diamond G’s rosin, salves and turpentine : <a href="http://www.diamondgforestproducts.com/index.html" rel="nofollow" target="_blank">http://www.diamondgforestproducts.com/index.html</a>

Credits

Hosted by Kyle Tibbs Jones

Produced by Ryan Engelberger

Engineered by Thomas Sully Allen at Tweed Recording in Athens, GA. Caroline Hatchett recorded her own audio.

Buster Cole’s audio comes from a video made by Davis Skinner, at the Georgia Agricultural History Museum in Tifton, GA. Special thanks to Dr. Alan Hodges and the University of Florida digital media collections.

The theme music for Batch was made by Curt Castle.

This episode of Batch (in fact this whole batch of food stories) was made possible by the support of E Pluribus Unum. Learn more at <a href="https://www.unumfund.org/" title="unumfund.org" rel="nofollow" target="_blank">https://www.unumfund.org/</a>

In Episode 11 of BATCH, we spend time with the talented and charming Caroline Hatchett, author of the James Beard nominated Bitter Southerner story, “The Elusive Roots of Rosin Potatoes.” Back in 2019, Caroline, a seasoned food writer, began a quest to solve a serious mystery. Bound and determined to uncover the true origin of people cooking potatoes in vats of boiling pine rosin, she asked the living and the dead, across 10 states and two countries, “What do you know about Rosin Potatoes?” Oh, there have been legends and myths and twists and turns and rabbit holes and dead ends. And as it turns out, in Caroline’s search for the truth, we do learn a few things — mostly about the stories we tell ourselves.
Show Notes
You can read the full story at the Bitter Southerner’s website. Here’s a link: https://bittersoutherner.com/feature/2022/the-elusive-roots-of-rosin-potatoes
It can also be found in our new book Food Stories: writing that stirs the pot, available here: https://bsgeneralstore.com/products/food-stories
And for adventurous chefs looking to make their own rosin potatoes, here’s where you can find Diamond G’s rosin, salves and turpentine : http://www.diamondgforestproducts.com/index.html
Credits
Hosted by Kyle Tibbs Jones
Produced by Ryan Engelberger
Engineered by Thomas Sully Allen at Tweed Recording in Athens, GA. Caroline Hatchett recorded her own audio.
Buster Cole’s audio comes from a video made by Davis Skinner, at the Georgia Agricultural History Museum in Tifton, GA. Special thanks to Dr. Alan Hodges and the University of Florida digital media collections.
The theme music for Batch was made by Curt Castle.
This episode of Batch (in fact this whole batch of food stories) was made possible by the support of E Pluribus Unum. Learn more at https://www.unumfund.org/

The rosin potato - a baked potato cooked in a vat of boiling pine rosin - is a culinary oddity with mysterious roots. Caroline Hatchett joins us to talk about her unexpectedly long quest to find the truth

Ep 011 - Caroline Hatchett : The Elusive Roots of Rosin Potatoes


        BATCH is back! We're bringing you conversations and excerpts from our new book Food Stories: writing that stirs the pot - we can't wait to share it with you! You're gonna love it
      

Third Batch Trailer

Today, for our last episode in this BATCH of Earth Stories, we look back at one of the most monumental environmental disasters in American history. While many stories have been written about how New Orleans came back after Katrina, at The Bitter Southerner, we were interested in a deeper question: Why did the people of New Orleans come back and rebuild their city?

In episode 10, journalist and filmmaker, Lolis Eric Elie reads his piece “The Whys” - it’s as powerful as anything we’ve ever published, and we’re excited to share it on BATCH.

Among many other works, Lolis’ credits include working on the HBO series “Treme;” co- producing and writing the PBS documentary, “Faubourg Treme: The Untold Story of Black New Orleans,” as well as co-authoring “Rodney Scott’s World of Barbecue: Every Day’s a Good Day”

A quick content warning for those listening with children or anyone who may not want to hear this right now; this episode has unbleeped adult language as well as mentions of death and suicide.

Original Story

<a href="https://bittersoutherner.com/katrina-ten-years-later/why-we-came-home" rel="nofollow" target="_blank">The Whys</a>

Credits

Hosted by Kyle Tibbs Jones

Produced by Ryan Engelberger

Engineered by Thomas Sully Allen and Mike Casentini

Featuring original music by Curt Castle

Recorded at Chase Park Transduction &amp; Tweed Recording in Athens GA, and The Network Studios in Los Angeles, CA.

Made possible by the support of <a href="https://www.southernenvironment.org/" rel="nofollow" target="_blank">Southern Environmental Law Center</a>

Today, for our last episode in this BATCH of Earth Stories, we look back at one of the most monumental environmental disasters in American history. While many stories have been written about how New Orleans came back after Katrina, at The Bitter Southerner, we were interested in a deeper question: Why did the people of New Orleans come back and rebuild their city?
In episode 10, journalist and filmmaker, Lolis Eric Elie reads his piece “The Whys” - it’s as powerful as anything we’ve ever published, and we’re excited to share it on BATCH.
Among many other works, Lolis’ credits include working on the HBO series “Treme;” co- producing and writing the PBS documentary, “Faubourg Treme: The Untold Story of Black New Orleans,” as well as co-authoring “Rodney Scott’s World of Barbecue: Every Day’s a Good Day”
A quick content warning for those listening with children or anyone who may not want to hear this right now; this episode has unbleeped adult language as well as mentions of death and suicide.
Original Story
The Whys
Credits
Hosted by Kyle Tibbs Jones
Produced by Ryan Engelberger
Engineered by Thomas Sully Allen and Mike Casentini
Featuring original music by Curt Castle
Recorded at Chase Park Transduction & Tweed Recording in Athens GA, and The Network Studios in Los Angeles, CA.
Made possible by the support of Southern Environmental Law Center

August 29th, 2022, marked the 17th anniversary of Hurricane Katrina’s devastating landfall on the gulf shore.  Why did the people of New Orleans come back and rebuild their city?  In 2015, we asked Lolis Eric Elie to help us find the answer. Today, he reads his piece The Whys.

Ep 010 - Lolis Eric Elie : The Whys

In our latest "Earth Stories" episode, Bitter Southerner contributor Jessica Bradley Wells reads her sweet tale, "Where the Tupelo Grows." Since the 1800s (way before Van Morrison's hit "Tupelo Honey" or Peter Fonda starring in "Ulee's Gold,") locals in the panhandle of Florida have been harvesting our rare, sweet, and precious tupelo honey. So put in your earbuds and travel with Jessica to Wewahitchka, Florida, where the white tupelo tree grows and where beekeepers Gary Adkison and his wife, "Miss Pam," joyfully carry on the Tupelo tradition.

This story has it all — a Southern food staple, music, an important ecosystem, and even a Facebook romance. We love it and hope you'll listen!

To taste and savor some Tupelo Honey of your very own, visit Gary and Miss Pam’s website here:

<a href="https://www.blue-eyedgirlhoney.com/" title="www.blue-eyedgirlhoney.com/" rel="nofollow" target="_blank">www.blue-eyedgirlhoney.com/</a> 
 
Original Story

<a href="https://bittersoutherner.com/feature/2021/where-the-tupelo-grows" rel="nofollow" target="_blank">Where the Tupelo Grows</a>

Credits

Hosted by Kyle Tibbs Jones

Produced by Ryan Engelberger

Engineered by Thomas Sully Allen and Morgan Snow

Featuring original music by Curt Castle

Recorded at Chase Park Transduction and Tweed Recording in Athens GA, and Charlotte Star Room in Charlotte, North Carolina

Made possible by the support of <a href="https://www.southernenvironment.org/" rel="nofollow" target="_blank">Southern Environmental Law Center</a>

In our latest "Earth Stories" episode, Bitter Southerner contributor Jessica Bradley Wells reads her sweet tale, "Where the Tupelo Grows." Since the 1800s (way before Van Morrison's hit "Tupelo Honey" or Peter Fonda starring in "Ulee's Gold,") locals in the panhandle of Florida have been harvesting our rare, sweet, and precious tupelo honey. So put in your earbuds and travel with Jessica to Wewahitchka, Florida, where the white tupelo tree grows and where beekeepers Gary Adkison and his wife, "Miss Pam," joyfully carry on the Tupelo tradition.
This story has it all — a Southern food staple, music, an important ecosystem, and even a Facebook romance. We love it and hope you'll listen!
To taste and savor some Tupelo Honey of your very own, visit Gary and Miss Pam’s website here:
www.blue-eyedgirlhoney.com/
Original Story
Where the Tupelo Grows
Credits
Hosted by Kyle Tibbs Jones
Produced by Ryan Engelberger
Engineered by Thomas Sully Allen and Morgan Snow
Featuring original music by Curt Castle
Recorded at Chase Park Transduction and Tweed Recording in Athens GA, and Charlotte Star Room in Charlotte, North Carolina
Made possible by the support of Southern Environmental Law Center

Did you know that tupelo honey actually comes from the Panhandle of Florida? That's right, it's not from Elvis' hometown!

Ep 009 - Jessica Bradley Wells : Where the Tupelo Grows

In Episode 8, writer Boyce Upholt notes, “There’s a lot of beauty and joy and wonder in the world. And of all the beautiful places in our country, the Southeastern coast is one of our most beloved and extraordinary.” Oh, how we love our beaches! Unfortunately, our coastlines are now some of the most at risk due to the accelerating impacts of climate change, sea level rise, intensifying storms, and flooding. In “Down To The Tide Line,” Boyce takes the long view of this ever changing place where the land meets the sea, reminding us that it’s by cosmic luck that we’ve wound up on a planet quite so beautiful. We hope you enjoy Boyce’s reading and conversation with our host, Kyle Tibbs Jones. This essay is great and the episode is short — only 30 minutes!

Note: we recorded our conversation with Boyce Upholt prior to Hurricane Ian roaring through Florida in September. And as we publish this episode, we are just beginning to assess the devastating destruction there. Our thoughts are with everyone in Fort Myers and the surrounding area who were impacted.

Boyce Upholt is a freelance writer living in New Orleans. He won the 2019 James Beard Award for investigative journalism, and his work has been noted in the Best American Science and Nature Writing series.

Original Story

<a href="https://bittersoutherner.com/selc/2022/down-to-the-tide-line-boyce-upholt" rel="nofollow" target="_blank">Down to the Tideline</a>

Credits

Hosted by Kyle Tibbs Jones

Produced by Ryan Engelberger

Engineered by Thomas Sully Allen and Ben Lorio

Featuring original music by Curt Castle

Recorded at Tweed Recording in Athens GA, and Music Shed Studios in New Orleans, LA

Made possible by the support of the <a href="https://www.southernenvironment.org/" rel="nofollow" target="_blank">Southern Environmental Law Center</a>

In Episode 8, writer Boyce Upholt notes, “There’s a lot of beauty and joy and wonder in the world. And of all the beautiful places in our country, the Southeastern coast is one of our most beloved and extraordinary.” Oh, how we love our beaches! Unfortunately, our coastlines are now some of the most at risk due to the accelerating impacts of climate change, sea level rise, intensifying storms, and flooding. In “Down To The Tide Line,” Boyce takes the long view of this ever changing place where the land meets the sea, reminding us that it’s by cosmic luck that we’ve wound up on a planet quite so beautiful. We hope you enjoy Boyce’s reading and conversation with our host, Kyle Tibbs Jones. This essay is great and the episode is short — only 30 minutes!
Note: we recorded our conversation with Boyce Upholt prior to Hurricane Ian roaring through Florida in September. And as we publish this episode, we are just beginning to assess the devastating destruction there. Our thoughts are with everyone in Fort Myers and the surrounding area who were impacted.
Boyce Upholt is a freelance writer living in New Orleans. He won the 2019 James Beard Award for investigative journalism, and his work has been noted in the Best American Science and Nature Writing series.
Original Story
Down to the Tideline
Credits
Hosted by Kyle Tibbs Jones
Produced by Ryan Engelberger
Engineered by Thomas Sully Allen and Ben Lorio
Featuring original music by Curt Castle
Recorded at Tweed Recording in Athens GA, and Music Shed Studios in New Orleans, LA
Made possible by the support of the Southern Environmental Law Center

Who loves the beach? Time to head for our ever changing Southern coastline. 

Ep 008 - Boyce Upholt : Down To The Tide Line

In our second BATCH (5 episodes called "Earth Stories"), we're digging into fragile, precious, and sometimes surprising places across the South. In Episode 7, writer Jim Barger reads his piece "The Untold Story of Hibiscus Grandiflorus." Listen as Jim takes us deep into the interior forest of a barrier island, where he witnesses a grove of gigantic prehistoric flowers - flowers the world had thought lost. 

Jim is an outspoken advocate for conservation and protecting the Georgia coast. His magical story and conversation with our host, Kyle Tibbs Jones, make for an entertaining episode. 

Original Story

<a href="https://bittersoutherner.com/feature/2022/the-untold-story-of-hibiscus-grandifloris-little-saint-simons-island" rel="nofollow" target="_blank">The Untold Story of Hibiscus Grandiflorus</a>

Credits

Hosted by Kyle Tibbs Jones

Produced by Ryan Engelberger

Engineered by Anthony Stubelek (who is a real treasure) and Thomas Sully Allen

Featuring original music by Curt Castle

Recorded at Tweed Recording and Chase Park Transduction in Athens GA, and Rockstudio in Brunswick, GA

Made possible by the support of the <a href="https://www.southernenvironment.org/" rel="nofollow" target="_blank">Southern Environmental Law Center</a>

In our second BATCH (5 episodes called "Earth Stories"), we're digging into fragile, precious, and sometimes surprising places across the South. In Episode 7, writer Jim Barger reads his piece "The Untold Story of Hibiscus Grandiflorus." Listen as Jim takes us deep into the interior forest of a barrier island, where he witnesses a grove of gigantic prehistoric flowers - flowers the world had thought lost. 
Jim is an outspoken advocate for conservation and protecting the Georgia coast. His magical story and conversation with our host, Kyle Tibbs Jones, make for an entertaining episode. 
Original Story
The Untold Story of Hibiscus Grandiflorus
Credits
Hosted by Kyle Tibbs Jones
Produced by Ryan Engelberger
Engineered by Anthony Stubelek (who is a real treasure) and Thomas Sully Allen
Featuring original music by Curt Castle
Recorded at Tweed Recording and Chase Park Transduction in Athens GA, and Rockstudio in Brunswick, GA
Made possible by the support of the Southern Environmental Law Center

In this episode we follow writer Jim Barger deep into the forest of a barrier island in search of prehistoric flowers once thought lost.

Ep 007 - Jim Barger : The Untold Story of Hibiscus Grandiflorus

in Episode 6, "Okefenokee Heavy &amp; Precious," Janisse Ray almost whispers her cautionary tale. Her voice is mesmerizing, her writing takes our breath away, and the message of her story sets our hearts on fire to save the swamp. Janisse is an acclaimed author and environmental activist whose first book, the memoir Ecology of a Cracker Childhood won the American Book Award. Since then, there have been many books and stories, some in The Bitter Southerner. We launched "Okefenokee Heavy &amp; Precious" on our website this past week. Now, on our BATCH podcast, you can listen to Janisse read her inspiring words.

Original Story

<a href="https://bittersoutherner.com/sponsored/selc/okefenokee-heavy-and-precious-janisse-ray" rel="nofollow" target="_blank">Okefenokee, Heavy &amp; Precious</a>

Credits

Hosted by Kyle Tibbs Jones

Produced by Ryan Engelberger

Additional engineering by Thomas Sully Allen

Featuring original music by Curt Castle

Recorded at Tweed Recording and Standard Electric Recorders in Scottdale, GA

Made possible by the support of the <a href="https://www.southernenvironment.org/" rel="nofollow" target="_blank">Southern Environmental Law Center</a>

in Episode 6, "Okefenokee Heavy & Precious," Janisse Ray almost whispers her cautionary tale. Her voice is mesmerizing, her writing takes our breath away, and the message of her story sets our hearts on fire to save the swamp. Janisse is an acclaimed author and environmental activist whose first book, the memoir Ecology of a Cracker Childhood won the American Book Award. Since then, there have been many books and stories, some in The Bitter Southerner. We launched "Okefenokee Heavy & Precious" on our website this past week. Now, on our BATCH podcast, you can listen to Janisse read her inspiring words.
Original Story
Okefenokee, Heavy & Precious
Credits
Hosted by Kyle Tibbs Jones
Produced by Ryan Engelberger
Additional engineering by Thomas Sully Allen
Featuring original music by Curt Castle
Recorded at Tweed Recording and Standard Electric Recorders in Scottdale, GA
Made possible by the support of the Southern Environmental Law Center

Acclaimed author, Janisse Ray, on one of the great wonders of this world - The Okefenokee Swamp.  In this story we travel deep into the swamp, we meet the people working to fight off a mining company whose plan will have devastating effects. Janisse is a devoted environmentalist and a mesmerizing storyteller. This episode is so good. 

Ep 006 - Janisse Ray : Okefenokee, Heavy & Precious


        In our new BATCH of episodes - "Earth Stories" - we've recorded some of our favorite contributors reading their stories about special and fragile places across the South. Listen to these wonderful writers read their powerful words and then talk with our host, Kyle Tibbs Jones. 
      

In our new BATCH of episodes - "Earth Stories" - we've recorded some of our favorite contributors reading their stories about special and fragile places across the South. Listen to these wonderful writers read their powerful words and then talk with our host, Kyle Tibbs Jones. 

BATCH No. 2 is here!

We’re so excited to bring y’all our grand finale for this first BATCH: a conversation with writer and TV host Sheri Castle as she talks us through her piece, “The Seven Essential Southern Dishes.” 
 
This is a good one y’all - it’s the Bitter Southerner’s second most read, discussed, shared and argued over story of all time. We’re talking about highly contentious stuff here. Sugar in cornbread. Cream cheese in poundcake.

Thank y’all so much for listening to this first BATCH of stories! We are so grateful for all of the feedback you’ve given us and time you’ve spent with us. We’re taking just a few weeks to get the next BACTH of stories together; we’ll be back soon!

Original Story

<a href="https://bittersoutherner.com/the-seven-essential-southern-dishes" rel="nofollow" target="_blank">The Seven Essential Southern Dishes</a>

Credits

Hosted by Kyle Tibbs Jones

Produced by Ryan Engelberger

Engineered by Kayla Dover, Thomas Sully Allen and James Phillips

Featuring original music by Curt Castle

Recorded at Tweed Recording and Chase Park Transduction in Athens, GA and at James Phillips’ studio in Old North Durham

We’re so excited to bring y’all our grand finale for this first BATCH: a conversation with writer and TV host Sheri Castle as she talks us through her piece, “The Seven Essential Southern Dishes.” 
Thank y’all so much for listening to this first BATCH of stories! We are so grateful for all of the feedback you’ve given us and time you’ve spent with us. We’re taking just a few weeks to get the next BACTH of stories together; we’ll be back soon!
Original Story
The Seven Essential Southern Dishes
Credits
Hosted by Kyle Tibbs Jones
Produced by Ryan Engelberger
Engineered by Kayla Dover, Thomas Sully Allen and James Phillips
Featuring original music by Curt Castle
Recorded at Tweed Recording and Chase Park Transduction in Athens, GA and at James Phillips’ studio in Old North Durham

Sheri Castle talks us through her world famous, highly controversial, list of the Seven Essential Southern Dishes

Ep 005 - Sheri Castle: The Seven Essential Southern Dishes

This weekend, the Bitter Southerner is back with a real peach of an episode.

If you are listening for the first time, at BATCH, we have our favorites read some favorites. What we mean by that is that we dig around in our archives and record readings of the stories y'all love. In our first batch of episodes, we're sharing some of our most popular food stories.

In episode 4 of BATCH, James Beard Award winning author Shane Mitchell reads her piece on peaches; their beauty, what makes a good one, the people who grow them, the pageants(!) and the story of how they got here.

Welcome back to BATCH, y’all.

Original Stories

<a href="https://bittersoutherner.com/feature/2021/peaches-the-queen-of-delicacies-shane-mitchell" rel="nofollow" target="_blank">The Queen of Delicacies</a>

Credits

Hosted by Kyle Tibbs Jones

Produced by Ryan Engelberger

Engineered by Thomas Sully Allen, Kayla Dover and Evan Kleinecke

Featuring original music by Curt Castle

Recorded at Tweed Recording and Chase Park Transduction in Athens, GA and 5th Street Studios in Austin, TX

This weekend, the Bitter Southerner is back with a real peach of an episode.
If you are listening for the first time, at BATCH, we have our favorites read some favorites. What we mean by that is that we dig around in our archives and record readings of the stories y'all love. In our first batch of episodes, we're sharing some of our most popular food stories.
In episode 4 of BATCH, James Beard Award winning author Shane Mitchell reads her piece on peaches; their beauty, what makes a good one, the people who grow them, the pageants(!) and the story of how they got here.
Welcome back to BATCH, y’all.
Original Stories
The Queen of Delicacies
Credits
Hosted by Kyle Tibbs Jones
Produced by Ryan Engelberger
Engineered by Thomas Sully Allen, Kayla Dover and Evan Kleinecke
Featuring original music by Curt Castle
Recorded at Tweed Recording and Chase Park Transduction in Athens, GA and 5th Street Studios in Austin, TX

Shane Mitchell reads her piece "The Queen of Delicacies" about an iconic southern fruit: the peach!

Ep 004 - Shane Mitchell : The Queen of Delicacies

This weekend, the Bitter Southerner is back with - can you believe it? - the third episode of BATCH!

If you are listening for the first time, at BATCH we have our favorites read some favorites. What we mean by that is that we dig around in our archives and record readings of the stories y'all love. In our first batch of episodes, we're sharing some of our popular food stories.

And in today's episode, we're actually sharing two stories: a tale of love and a tale of… well, also love, but with some hate mixed in too.

First, a story about a food that we sometimes disregard. For one reason or another, we can be unfair to beans. You'll see what I mean when writer Nikesha Elise Williams in Jacksonville, Florida reads her story “Beans and Rice: More than a Poor Man’s Meal”

Next, Kathleen Purvis reads a story about a food she just hates, and how family can get you into, and out of, sticky situations. “Lemon Meringue Pie: A Lesson In Love, Hate and Bravery.”

Welcome back to BATCH, y’all.

Original Stories

<a href="https://bittersoutherner.com/southern-perspective/lemon-meringue-pie-lesson-in-love-hate-and-bravery-kathleen-purvis" rel="nofollow" target="_blank">Lemon Meringue Pie: A Lesson in Love, Hate and Bravery</a>

<a href="https://bittersoutherner.com/southern-perspective/2020/beans-and-rice-more-than-a-poor-mans-meal" rel="nofollow" target="_blank">Beans and Rice: More than a “Poor Man’s” Meal</a>

Credits

Hosted by Kyle Tibbs Jones

Produced by Ryan Engelberger

Engineered by Thomas Sully Allen, Kayla Dover and Daniel Clarkson

Featuring original music by Curt Castle

Recorded at Tweed Recording and Chase Park Transduction in Athens, GA; Studio Evolution Sound in Charlotte, NC; and at Nikesha Elise Williams’ home studio.

This weekend, the Bitter Southerner is back with - can you believe it? - the third episode of BATCH!
If you are listening for the first time, at BATCH we have our favorites read some favorites. What we mean by that is that we dig around in our archives and record readings of the stories y'all love. In our first batch of episodes, we're sharing some of our popular food stories.
And in today's episode, we're actually sharing two stories: a tale of love and a tale of… well, also love, but with some hate mixed in too.
First, a story about a food that we sometimes disregard. For one reason or another, we can be unfair to beans. You'll see what I mean when writer Nikesha Elise Williams in Jacksonville, Florida reads her story “Beans and Rice: More than a Poor Man’s Meal”
Next, Kathleen Purvis reads a story about a food she just hates, and how family can get you into, and out of, sticky situations. “Lemon Meringue Pie: A Lesson In Love, Hate and Bravery.”
Welcome back to BATCH, y’all.
Original Stories
Lemon Meringue Pie: A Lesson in Love, Hate and Bravery
Beans and Rice: More than a “Poor Man’s” Meal
Credits
Hosted by Kyle Tibbs Jones
Produced by Ryan Engelberger
Engineered by Thomas Sully Allen, Kayla Dover and Daniel Clarkson
Featuring original music by Curt Castle
Recorded at Tweed Recording and Chase Park Transduction in Athens, GA; Studio Evolution Sound in Charlotte, NC; and at Nikesha Elise Williams’ home studio.

In the third episode of BATCH, we're actually sharing two stories: a tale of love and a tale of… well, also love, but with some hate mixed in too. Nikesha Elise Williams reads “Beans and Rice: More than a Poor Man’s Meal” and Kathleen Purvis reads “Lemon Meringue Pie: A Lesson In Love, Hate and Bravery”

Ep 003 - Beans and Rice & Lemon Meringue Pie

Finally, The Bitter Southerner returns to your ears, your mind, your heart… with BATCH.

Yep, we’re digging into our archives to read and record batches of our favorite stories; the stories you love.

In BATCH #1, we focus on food - how we make it, how we feel about it, and in episode #1, how a meal can change or sometimes save a life. Travel with us to Brewton, AL and a restaurant unlike any other, run by an incredible woman doing everything she can to make a difference.

Listen to “The Difference Between Happiness and Joy” - Written and read by Jennifer Kornegay.

Credits

Hosted by Kyle Tibbs Jones

Produced by Ryan Engelberger

Engineered by Kayla Dover and Kyle Gassiot

Featuring original music by Curt Castle

Recorded at Chase Park Transduction, Troy Public Radio and Tweed Recording

Finally, The Bitter Southerner returns to your ears, your mind, your heart… with BATCH.
Yep, we’re digging into our archives to read and record batches of our favorite stories; the stories you love.
In BATCH #1, we focus on food - how we make it, how we feel about it, and in episode #1, how a meal can change or sometimes save a life. Travel with us to Brewton, AL and a restaurant unlike any other, run by an incredible woman doing everything she can to make a difference.
Listen to “The Difference Between Happiness and Joy” - Written and read by Jennifer Kornegay.
Credits
Hosted by Kyle Tibbs Jones
Produced by Ryan Engelberger
Engineered by Kayla Dover and Kyle Gassiot
Featuring original music by Curt Castle
Recorded at Chase Park Transduction, Troy Public Radio and Tweed Recording

A restaurant in Brewton, Alabama does its part to fight hunger by giving up on the idea of being a business at all. Meet Lisa McMillan, a woman serving up love in the form of fried chicken, mac and cheese and cornbread. Her story is a good one.

Ep 001 - Jennifer Kornegay : The Difference Between Happiness And Joy

Finally, The Bitter Southerner returns to your ears, your mind, your heart… with the first episode of our new podcast : BATCH.

Yep, we’re digging into our archives to read and record batches of our favorite stories; the stories' you all love. In BATCH #1, we’ll focus on food - how we make it, how we feel about it, and in episode #1, how a meal can change or sometimes save a life. We start in Brewton, AL at a restaurant unlike any other, run by an incredible woman doing everything she can to make a difference.

Listen to “The Difference Between Happiness and Joy” - Written and read by Jennifer Kornegay.

Welcome to BATCH, y’all.

Credits

Hosted by Kyle Tibbs Jones

Produced by Ryan Engelberger

Engineered by Kayla Dover and Kyle Gassiot

Featuring original music by Curt Castle

Recorded at Chase Park Transduction, Troy Public Radio and Tweed Recording

Finally, The Bitter Southerner returns to your ears, your mind, your heart… with the first episode of our new podcast : BATCH.
Yep, we’re digging into our archives to read and record batches of our favorite stories; the stories' you all love. In BATCH #1, we’ll focus on food - how we make it, how we feel about it, and in episode #1, how a meal can change or sometimes save a life. We start in Brewton, AL at a restaurant unlike any other, run by an incredible woman doing everything she can to make a difference.
Listen to “The Difference Between Happiness and Joy” - Written and read by Jennifer Kornegay.
Welcome to BATCH, y’all.
Credits
Hosted by Kyle Tibbs Jones
Produced by Ryan Engelberger
Engineered by Kayla Dover and Kyle Gassiot
Featuring original music by Curt Castle
Recorded at Chase Park Transduction, Troy Public Radio and Tweed Recording