<p>Rick Bragg’s new memoir The Best Cook in the World, takes us back to Possum Trot, Alabama, but this time it’s all about the food. We talk to Rick about the dishes he grew up eating; his momma, Margaret; and the legacy of Southern blue-collar cooking. Ham and red-eye gravy over fresh diced tomatoes, anyone?</p>

Rick Bragg’s new memoir The Best Cook in the World, takes us back to Possum Trot, Alabama, but this time it’s all about the food. We talk to Rick about the dishes he grew up eating; his momma, Margaret; and the legacy of Southern blue-collar cooking. Ham and red-eye gravy over fresh diced tomatoes, anyone?

Whole Hog S3 Ep1: All Over but the Eatin’

<p>The Wild South comes to you from Garden &amp; Gun magazine, featuring conversations with legends of the sporting world–from fishing and hunting guides to artists and wild game chefs–and dives deep into conservation issues as well as entertaining stories–of success and failure–from the field. Hosted by editor in chief David DiBenedetto and contributing editor T. Edward Nickens, The Wild South leaves no kudzu leaf unturned to bring you fresh perspectives and insights about the land we love.&nbsp;</p>

Sports

The Wild South comes to you from Garden & Gun magazine, featuring conversations with legends of the sporting world–from fishing and hunting guides to artists and wild game chefs–and dives deep into conservation issues as well as entertaining stories–of success and failure–from the field. Hosted by editor in chief David DiBenedetto and contributing editor T. Edward Nickens, The Wild South leaves no kudzu leaf unturned to bring you fresh perspectives and insights about the land we love. 

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Whole Hog S3 Ep1: All Over but the Eatin’

Whole Hog S3 Ep1: All Over but the Eatin’

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