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Southern hospitality is like a well-seasoned cast iron skillet, passed down through generations. It's not just a matter of saying “Hey y’all, come on in!” — it’s about the food you lay on the table, the stories you share, and the warmth that lingers long after the last bite. Down here, in the heart of fall, hospitality takes on a richer flavor, like sweet potatoes roasting in the oven, or a pecan pie cooling on the windowsill.  You see, food isn’t just food in the South; it’s a language, a secret code passed between hands that have known hard work and harder times. Cornbread and Buttermilk know that a good meal can soften hearts, soothe old feuds, and make even the coldest days feel like a long-lost friend returned.  It's the way the kitchen fills with the scent of spiced apples, bubbling away in a deep dish pie, or a pot of chili simmering slow, each bite carrying a hint of something unexpected — maybe a dash of dark humor, the kind Uncle Robert might sneak into a story when you least expect it. Like he’d say, "You come for the pie, but you stay for the company, even if you find yourself a little more talked about than you planned.  There’s the crispness in the air that pairs so well with the crispness of fried chicken, laid out on a picnic blanket under a maple tree. There’s a comfort in knowing that hospitality in these parts isn’t just about the polite smiles or the “y’all come back now,” but about setting a table where everyone feels seen, and sometimes, just a little bit judged.  Because in the South, hospitality is a feast — a mix of warmth and wariness, kindness and curiosity, sugar and spice. It’s knowing that food is more than nourishment; it’s a bridge, a balm, a little bit of bait to draw folks in, and maybe even a test of their character, like a game of cat and mouse in the parlor. Come fall, the food gets heartier, the air cooler, and the welcome—well, let’s just say it’s as sincere as the heart of a pumpkin pie, with a little tartness to keep things interesting.  So, whether it’s the gentle humor of Auntie Lou who’ll dish out both wisdom and cobbler in equal measure, or the knowing grin of Uncle Robert, who sees right through your polite pleasantries, Cornbread and Buttermilk understand that hospitality here is always served with a side

Velma’s Short intro  song.

Velma singing

French song

Disclaimer:

Cornbread & Buttermilk is all about sharing stories, traditions, and the wisdom of the Southern kitchen, but we are not medical professionals. The information shared in this episode is for educational and entertainment purposes only. Always consult with your physician or a qualified healthcare provider before adding new foods, supplements, or home remedies to your routine—especially if you have underlying health conditions or are taking medications. Listen to your body, trust your doctor, and enjoy the journey of good food and well-being!

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© [2025] Cornbread & Buttermilk Podcast. The original music of Velma Sugarcane Jones and Obe Monroe is the exclusive property of Cornbread & Buttermilk Podcast. All rights reserved.

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Title: Ragged and Dirty

Performed by: William Brown

Recorded by: Alan Lomax

From the album: Negro Blues and Hollers

Courtesy of: American Folklife Center, Library of Congress

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