En route to Montgomery, Alabama,
Chuck's Bar B Que, sits off the highway in the nearby town of Opelika.
On Saturday, the joint's CHIPPED sandwich is buy-one, get-one free. But only 22¢ more, the CHOPPED sandwich wasn't part of the promo. The difference? Besides a vowel? The cashier, sporting an Auburn University hat one Saturday a few weeks ago, had clearly never been asked this before. People just knew here. She acted like she was explaining a foreign language.
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Southern Foodways appears on Fridays as part of our collaboration with the Southern Foodways Alliance, an organization based in Oxford, Mississippi, that "documents and celebrates the diverse food cultures of the American South." Dig in! Culinary Tourism is a thing—a big thing. So big, it has its own industry group: the International Culinary Tourism Association. Municipalities work to sell their local food scene as tourist-worthy. The National Trust for Historic Preservation names a Dozen Distinctive Destinations each year, cities chosen in part for their culinary diversity and draw. All in all, this probably is a bandwagon worth jumping on because when culinary tourism thrives, it’s local restaurants, artisans, and farmers who benefit. Engaging in culinary tourism is actually pretty easy....
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