FEATURE ‌ John T. Edge 

The SFA's ringleader

click to enlarge Staff photo: SFA's Amy Evans (oral historian), Angie Mosier (board member), Mary Beth Lasseter (associate director), and John T. Edge (director)
  • Staff photo: SFA's Amy Evans (oral historian), Angie Mosier (board member), Mary Beth Lasseter (associate director), and John T. Edge (director)

To many, John T. Edge has become something of an icon on the Southern food scene. Known simply as "John T." to friends and even acquaintances, he is a personality who manages to command respect without demanding reverence. Perhaps it's because his rise to semi-celebrity status happened quickly. Just 10 years ago, he was simply another graduate student working on a thesis (of course, his happened to be on the quirky food subject of potlikker) -- but with the conception of the SFA and his role as its leader he became a pioneer in culinary preservation efforts.

Alongside that work, his journalistic career exploded, landing him writing gigs with Saveur, Food + Wine, The New York Times, and an array of other top publications. Today, he is a contributing editor at Gourmet and the author of several books. A revised and expanded edition of Southern Belly: The Ultimate Food Lover's Companion to the South will be available this June. At the Charleston Food + Wine Festival, Edge will appear twice. He will be a speaker on a panel discussing "Is there really a Southern cuisine?" (Friday, March 2, 4:15-5:30 p.m.) And he will talk about the fish fry tradition in the South while Chef Drew Robinson fries catfish (Saturday, March 3, 1:45-2:30 p.m.). Read more about the Charleston Food + Wine Fest on p. 38.

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