This culinary postcard details Chef Sean Brock’s efforts to revive Southern ingredients in his hospitality work. I’m thinking of him because Marco, the operations manager of both stores mentioned him while I was at work. I’ve been a little hesitant of reaching out to him, since I’m working on Gulf South food and he’s working on Appalachia — foodways which have intersecting but very divergent histories. Perhaps, I should. I would like to see how he was able to build a market garden restaurant. It would do to work in a space like that.