John T. Edge is a contributing editor at "Gourmet." He also writes for the "New York Times " and the "Oxford American " and appears on the Food Network's "The Secret Life of..." and NPR's weekend "All Things Considered." His work has been featured in the last six "Best Food Writings "annuals, and his books include " A Gracious Plenty "and "Fried Chicken: An American Story. "Director of the Southern Foodways Alliance at the University of Mississipi, he is also the columnist for the "Atlanta Journal Constitution's "Saving Southern Food series. Visit his website at www.johntedge.com.