Get Fired Up About the South

We love us some fried chicken and bourbon, of course, but there's so much more to Southern fare than that—like rediscovering heirloom grains, and celebrating every delicious part of a pig. Ask a chef why he or she cooks food from the American South, and you'll get some thought-provoking, heartwarming and, yes, droolworthy responses. As an introduction to Plate's May/June American South issue we found out what Hugh Acheson of...