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In this episode, Sid chats with James Beard Award–winning chef and author Ashleigh Shanti about her debut cookbook ‘Our South: Black Food Through My Lens.’ Ashleigh shares stories from her roots on the water, her love for Southern and Appalachian foodways, and the inspiration behind her Asheville restaurant, Good Hot Fish.
00:00 Introduction
01:05 Being a Part of Asheville
06:20 Telling Stories with Food
21:25 How to Feed the Body and Soul
27:25 Working at Long John Silver’s
38:00 What Does it Mean to be Southern?
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Barbecue has always been the vehicle for a social gathering in the South. Watch Robby Melvin, Southern Living’s Test Kitchen Director, chat with iconic Southerners while making a range of BBQ dishes.
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Traditional does not mean stuffy in the home of Southern Living test kitchen pro Ivy Odom. This Georgia-bred millennial can fish, throw a mean SEC tailgate, and even knows her way around a pigsty. In each episode, Ivy shares stories, customs, and recipes from growing up in the Deep South but always adds her own modern spin.
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From hot takes on the South’s most intriguing real estate listings to hunting for treasures at estate sales and touring the region’s most spectacular homes, Southern Living style editor Betsy Cribb is up for it all. Home-obsessed Betsy keeps it real whether she’s doling out opinions on Tyler Perry’s Atlanta mansion or exploring Southern estates.
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In 1966, Southern Living was created to highlight the beauty and culture of the growing South. In the decades since its inception, Southern Living, published monthly, has become one of the largest lifestyle magazines in the country. With characteristic Southern hospitality, Southern Living is committed to sharing the region we love with our readers, no matter where they may live.
Ashleigh Shanti Is Rewriting the Story of Appalachian Food | Biscuits & Jam | Season 6 | Episode 18
