You come to the Southern Fork to hear stories of others in restaurants, bars, and the culinary industry, but today, it’s just me. And I’m at the beginning of the season, I just feel like I did this a few episodes ago. But Food writing, I feel, is at its best when it’s service journalism, and today, I am led to be of service by telling a little bit about my story with restaurants. You are hearing a lot from them asking for help, and yes, help any way you can. But I’m in a unique position to explain why they matter, through one specific, small example -- me. This is why I love restaurants and bars.