John T. Edge is on a mission to uncover and celebrate the culinary heart of the American South. As an acclaimed food writer, documentary producer, and director of the Southern Foodways Alliance, Edge is deeply invested in the region’s evolving food culture. His efforts aim to dig beyond the well-known staples of Southern cuisine, exploring the overlooked and emerging food practices that define the South’s future.
Edge’s groundbreaking work, including the successful “True South” series, shines a spotlight on the lesser-known food stories of the South. His approach transcends the typical portrayals of Southern cooking and brings authenticity to narratives often overshadowed by mainstream representations.
In an interview held in building in the studio room of building 36 of UWF and Pensacola Little theater, Edge spoke candidly about his ongoing projects and the intersection of food and culture in the South. According to him, the Southern food identity is in the midst of an important transformation, with long-held traditions coexisting with the rise of new, locally driven culinary trends.
The Return of Authentic Fried Chicken
Aside from a Q and A on campus, the University of West Florida hosted an open a Q and A at the Pensacola Little Theater,
Terry Strickland of 88.1 WUWF radio sat with Edge and voiced many inquiries about his career to a crowd of around 100.
The voyager asked Edge,
While much of the South’s food culture is steeped in history, Edge believes some elements, such as fried chicken, deserve renewed attention. “Fried chicken has become a fast food thing,” Edge said. “Popeyes does a great job, I love Popeyes, but it may be the hardest dish to find outside of the house, done well in the South.”
For Edge, the resurgence of “great fried chicken” is emblematic of a broader cultural shift. As fast food chains dominate the fried chicken scene, the artisanal, home-cooked variety has taken a back seat. Edge hopes for a return to the roots of the dish, where quality and tradition reign supreme. “We need to re-evaluate and rededicate ourselves to great fried chicken,” he said, noting that this classic dish still has much to teach about the South’s evolving food culture.
A Story of Southern Resilience and Reinvention
Beyond fried chicken, Edge’s broader work examines the resilience and adaptability of Southern foodways. His production of “True South”—a docuseries showcasing Southern cooking—highlights the people and places that keep the South’s culinary identity alive, even as it morphs with the times. By focusing on local flavors, Edge emphasizes the importance of celebrating regional diversity within the South itself.
“We focus on areas that are underrepresented in the media,” Edge explained. “It’s about looking beyond the typical narratives of Southern food and finding stories that highlight both the richness and the complexities of the region.”
Edge’s commitment to authenticity extends to his production methods as well. The Southern Foodways Alliance team travels extensively to document food stories firsthand, spending days in each location to engage with the community and understand the culinary landscape.
Food as a Vehicle for Cultural Understanding
One of Edge’s most striking projects involved an episode about his own personal story—a tribute to his mother, who passed away just days before the birth of his son. The episode, which deviated from the typical two-restaurant format of “True South,” incorporated a live celebration of his mother’s life through a staged “funeral” featuring a Charleston-based jazz band.
“That episode is one that resonates with me the most,” said Edge, reflecting on the powerful mix of food, music, and personal history. “It’s about more than just the food—it’s about how food connects us to the people, places, and emotions that shape who we are.”
His emotional journey has sparked deep connections with his audience. Fans often write to Edge, telling him how his stories mirror their own experiences. This sense of connection underscores Edge’s belief that food is not just sustenance but a vehicle for cultural understanding and personal reflection.
Balancing Multiple Roles and Demanding Schedules
Despite his many roles—ranging from writer to educator to director—Edge has found a way to balance his professional commitments while maintaining a high standard of work. “I protect my time,” he said, detailing his rigorous schedule of writing, teaching, and traveling for “True South.” “I block the time, work backwards from deadlines, and do the work. It’s all about time management and staying focused.”
His dedication to his craft and his family is evident, as Edge navigates both his passion for Southern food culture and his personal responsibilities. As a professor at the University of Georgia and a published author, Edge continues to expand his influence while staying grounded in the realities of his life.
A Future Full of Flavor and Discovery
Looking ahead, Edge sees great potential in the Southern food scene, with new food trends emerging from places once overlooked by mainstream media. From the rise of unique regional dishes to the increasing focus on sustainability and local sourcing, the South’s culinary future looks promising.
Yet, at the heart of it all remains the region’s deep connection to its roots. Whether it’s through the revival of iconic dishes like fried chicken or the exploration of new flavors, Edge is committed to ensuring that Southern food continues to evolve while honoring its past.
“I hope people will appreciate how food tells the story of the South, its people, and its future,” he said. “There’s a lot to learn from what’s happening in Southern kitchens today.”
