That said, there are certainly still cooks out there who make fantastic historical cornbreads, though the old recipes have often been changed to include modern techniques and ingredients.

If you have a busy natural foods store in your community, give their bulk cornmeal a try: high turnover means the product will most likely be fresh. And if the cornmeal is organic, all the better.

Sometimes you win by losing.

But since you're asking me, I'll tell you my opinion: all cornbread is authentic, as long as it's good, hot, and made with love and fresh ingredients.

Many of America's historical cornbreads were staple breads for people who didn't have many other options.

I tested a lot of old cornbread recipes and most of them were bland or tough.

My mission in life is to try and get to a point where my insides world is not affected by the outside world.

I was...labelled as an advocate because...I measured something.

I have spent far too many years trying to make everybody like me. It's not possible. People can say or think what they want.

Most cornmeal producers dont tell you when their cornmeal was milled, which makes it difficult to know how long the product has been sitting in the store before you bought it.

When in doubt, throw it out.

Maintain the name you build. It is easier to make a good brand than to maintain a good brand already made. Wining a trophy is not as difficult as defending it.

Being an entrepreneur is like being a pirate. Go for the booty and discover new, uncharted lands

To travel hopefully is a better thing than to arrive and the true success is to labour.

All of us are better when we're loved.

I could stay with you forever and never realize the time.

Can you feel it? Something just changed. I believe that’s the sound the world makes when it pisses itself.

Shall we dance,friend of my heart?" We shall, little one.

There is one thought for the field, another for the house. I would have my thoughts, like wild apples, to be food for walkers, and will not warrant them to be palatable if tasted in the house.

Happy he who far from business persuits Tills and re-tills his ancestral lands With oxen of his own breeding Having no slavish yoke about his neck.

On the secretly blushing cheek is reflected the glow of the heart