October 29, 2007

Southern Foodways Symposium, Day Four

Started off Saturday with a lunch that included pork cheeks from Five and Ten's Hugh Acheson:

Had a pork sandwich from B's BBQ at the Shell station. Oxford serves some fantastic food at their gas stations:

After another stop at City Grocery, we headed to the Saturday night extravaganza, featuring Boudin Balls:

A tree in the 'Bacon Forest:'

Ryan from Herbsaint:

Stephen from Cochon:

Ed Mitchell's pork and cracklins:

Frank Stitt of Highlands Bar and Grill serves pig ears:

The Rising Star Drum & Fife Band in the Bacon Forest: