Nobody Cooks Anymore — By John Reed

Nobody Cooks Anymore
At least it seems that way. We seem to have more restaurants, fast food joints, and food trucks per capita than most small towns. Even as I write this two legacy local names (Smith’s, Rebel/Googe’s) and a national chicken outlet (Zaxby’s) have opened or soon will.
Sure, the county’s population has surged past 15,000 in recent years. Even if not everyone eats three times a day, that’s still 35-40 thousand meals that get consumed in any 24-hour period. Even allowing for four or five thousand school meals, that’s still a lot of food that’s being consumed.
One of the greatest features of Southern culture is not just the cooking but the traditions that go with the eating experience. Is all this a lost part of a bygone era? Has grandma’s vittles been replaced with nuggets and whoppers?
I’ll admit that I eat out a lot. Sometimes it’s more convenient than cooking at home, but there’s also the social aspect. When the Good Wife and I are on different travel schedules there’s something comforting about the buzz of conversation and the clink of dishes.
I suspect that’s true for others as well…families are far less likely to be together at mealtimes than in years past. Aside from scheduling, I suspect fewer folks enjoy cooking or even know how to cook.
Unfortunately few of our public offerings even come close to replacing dinner at home. A couple of the “sit down” places and buffets offer dishes close to a farm meal of years past, but the vast majority are either fast food burger/pizza/hot dog joints or ethnic specialties. Don’t get me wrong, I like Mexican/Chinese/Japanese. A lot. But it’s harder to find chicken pot pie, beef stew, or succotash. The gym-smacking dyspeptic employees don’t help.
This may be just a Boomer gripe. Obviously all these places serve a purpose or they wouldn’t stay in business. Still, I’d like the occasional upscale restaurant experience: waitstaff not wearing jeans with holes in them. Actual cloth napkins and metal silverware. Dare I dream of a monthly wine pairing repast? Oh and a decent breakfast buffet now and then.
Until then I’ll cherish my home-cooked meals as I can. I’m blessed with a traditional Southern cook who caters to my eclectic tastes. My waistline is ample evidence of her skills.