Southern

Southern Fried Schoolin’

/ cigarman501 / 6 Comments

“True terror is to wake up one morning and discover that your high school class is running the country.”
― Kurt Vonnegut

For some reason, a memory of a manure spreader hooked to the back of a pickup truck as they waited in the school’s carpool line wandered through my mind. A smelly, just used manure spreader at that. It is just a normal day in the rural South. A manure spreader one day, a hay bailer the next…just another day in the sunny South. Why am I thinking about manure spreaders? I don’t know but I’m sure the thought was triggered by something one of our politicians said.

This is the tenth-year anniversary of my last year teaching full time. Time flies and I’m amazed at the changes that have occurred in public education in the decade since I retired. Changes that I saw on the horizon ten years ago. I was fortunate to escape the ‘looney bin’ that has become public education. I was lucky they didn’t lock the doors until after I escaped.

As I look back on my career, memories allow me to smile. As I look to the future I realize, if faced with the same two choices of careers when I graduated from college, I would pick the other. There doesn’t seem to be much joy in teaching these days and that is a shame. It is better to focus on warm memories than the cold future of education. Hopefully, you will smile too.  

Just like politics, there are differences between schoolin’ in an urban setting and a rural setting…and even more so, in a Southern rural setting. I received my “schoolin’” in a Southern rural school and was lucky to teach in a couple of small rural middle and high schools over my forty plus years.

In a Southern rural school, one sees and hears things you do not see anywhere else. I am somewhat of an authority having taught both in urban, inner-city schools, affluent suburban schools, and Southern rural schools, one tucked so far back into the sticks the only air pollution was the tart smell of a nearby moonshine still or the woodsmoke from the fire cookin’ the corn liquor.

During my high school days, I took agriculture classes as electives and was an active participant in the FFA. I was a member of the cattle judging and soil judging teams…soil judging? I judge you to be dirty. I can honestly say, “I’ve never used what I learned about cows or soil in my everyday life.” I do try to grow tomatoes, so I guess soil judging paid off.

Frequently the agriculture class would travel to local farms in the springtime to assist in the castration of bull calves. Always a fun time to be had by all except the calves we wrestled to the ground. Holding on to a rear leg for dear life, the scared animal decided to spray us with solid waste. I doubt an urban school would have an entire class dismissed because they were covered in cow poop.

Later, during my teaching career, I found myself tardy for an interview because of a small wagon being pulled by a team of burros on a narrow and curvy country road. Passing was impossible and the gentleman handling the rig was in no mood to pull over. I found out it was just the local drunk who had lost his driver’s license and was on his way to pick up his daily allotment of MD 2020 or Boones Farm. I guess if you are sober enough to hitch up a team of burros, you are sober enough to drive them.

One of my teaching stops celebrated “ride your horse to school day” in the early Fall and another “drive your tractor to school day” in the late Spring. They weren’t school sanctioned, just something that happened. In between there were rodeos and turkey shoots that many of the students from both schools participated in.

One Spring Fling, held on the baseball field, required an outfield cleanup before we could play again after the “cow patty drop” fund raiser. The outfield was gridded and numbered; each grid sold for five dollars. Ole Betty the cow was led out and turned loose. Whichever grid Betty first pooped in won some lucky soul half the pot, the other half was donated to the athletic department. Anything to make a dollar and it could have been worse, “cow patty toss?”

One school might as well have called off school on the first day of deer hunting season as our attendance went down by at least a third. Most days there was someone dressed in camo with an orange or yellow vest sitting in class who had been in the woods very, very early. I’m sure there were shotguns hidden behind the seats of many pickups in the student parking lot so their owners could get a jump on an evening spent in a deer stand.

I once told my classes that I didn’t care if they ate snacks if they did it quietly and shared with the rest of the class…and their teacher. I’ve never understood keeping growing teenagers from eating despite school rules to the contrary. One student brought a large tub of boiled peanuts and a fresh roll of paper towels for us all to eat on. Another provided me with homemade deer jerky on a weekly basis during deer season. Boiled peanuts and homemade deer jerky were acceptable as classroom snacks or party appetizers and were some of the best Christmas presents, I ever received. You can keep your shiny red apple or fruit cake.

At the urban schools where I taught, I never paused baseball practice to watch a deer sprint across the outfield before escaping by jumping the left centerfield fence or stopped practice when a parent brought by the five-hundred-pound boar hog he had killed. We were the only folks around to show off for I guess, and we stood around the truck bed and expressed our awe to the proud hunter. We ate slow cooked Boar BBQ two days later. Being nice does pay off.

While I’m on pigs, being late to school because “the pigs got out” was an acceptable reason to be tardy…or goats, cows, chickens, and horses.

A teaching peer once asked me, “What was the difference between teaching at the affluent, suburban (so and so) High School and the poorer, rural (the other) High School?”

I smiled, “At (so and so) High School if the conversation included ‘I shot’ it was about golf. At (the other) High School, it was about hunting.”

If you enjoyed this, you might enjoy one of Don Miller’s nonfiction works. His latest nonfiction is “Pig Trails and Rabbit Holes” and may be purchase in paper back or downloaded through Amazon at https://www.amazon.com/Pig-Trails-Rabbit-Holes-Southerner/dp/B09GQSNYL2/ref=sr_1_1?crid=3QCP1VFAVULJY&keywords=Pig+Trails+and+Rabbit+Holes&qid=1679679089&sprefix=pig+trails+and+rabbit+holes%2Caps%2C213&sr=8-1

As American as BBQ

/ cigarman501 / 4 Comments

“Forget baseball, apple pie, and Chevrolet.  For a Southerner, it is barbeque.”

Let’s clarify immediately and with great fervor, barbeque is not an event; it is a dish. I don’t care what our Northern neighbors say.  It is not a backyard gathering.  You don’t go to a backyard “barbeque.”  You go to the backyard to eat barbeque. Barbeque is a dish created by the soft whispers of the angels who trod before us and is as close to heaven as I wish to get until death.  Good barbeque is a gift from heaven…it is not a place. Be reverent my children.

It is the morning of July 5th and as I write this, I’m in a barbeque coma courtesy of Carolus’ ribs and Jamie’s pulled pork…and potato salad courtesy of Carol Ann.  Other significant coma contributors included blueberry cobbler and brown liquor.  There were many other contributors and only contributions I would have added would have been mayonnaise and vinegar slaw and hash over white rice but that is a personal choice and not a coma breaker.  It is a tip of the hat to my roots where barbeque came with mustard sauce and helpings of hash over rice.

It was the first Bennett family Fourth of July backyard cookout in two years.  The Bennetts are our adopted family and I’m not sure who adopted whom.  It was good to see folk we hadn’t seen in two years even though there was a bit of “post-Covid” trepidation.   Sitting outside under shade trees and swapping stories soon reduced my anxieties…or maybe it was the brown liquor.

Backyard cookout.  See how I said that?  A backyard cookout.  You go to a cookout…not to a barbeque.  You don’t even have to serve barbeque at a cookout, you can grill things like pork, chicken, beef, roadkill, or tofu.  But grillin’ ain’t barbequin’.  Barbeque is slowly cooked animal parts, pork in my part of the world, over wood coals.  Slow cooked until the meat just gives up and shreds easily with two forks or falls off of the bone without any help from anything other than gravity.  Sometimes eating high on the hog involves parts found low on the hog.

There is a certain barbeque etiquette.  None etched in stone, and it varies from place to place but it would behoove you to learn the area’s rules before attending a cookout serving barbeque.  See how I said that? 

Generally, the rules involve sauces, rubs, or sides.  It can involve the meat, Texas is mainly beef, for instance, other areas might be a goat or lamb, yuck, but here in South Carolina, it is pork.  I reckon we all eat chicken and you can slow cook yard bird.

There are sauces and then there are sauces.  Nothing to argue over.  Pick one or experiment. Sauce varies here in South Carolina.  Vinegar base, pepper base, both together.  Mustard base, light tomato base, heavy tomato base, depending on the area.   In the home of my mother, the general rule was a mustard sauce with pork, tomato sauce with chicken.

The mustard base is considered by many to be truly South Carolina’s sauce…may be.  German immigrants brought it from the Fatherland to the midlands.  Our new visitors told the older inhabitants they were from Deutschland, which was mistaken as Dutchland, and the reason the fork between the Broad and Saluda Rivers became known as the Dutch Fork. Dutch Fork…Deutsch Fork…”You say toe-may-toe, I say toe-mah-toe.”

The mustard sauce changes to vinegar and pepper sauces on the coast, light tomato, which is vinegar and pepper with tomato added, in the Pee Dee area, heavy tomato in the West and Northwest portions of the state…with a bit of brown sugar, root beer, or brown liquor added…sometimes.  People are mostly steadfast in their allegiance to one sauce although I admit to experimentation on occasion.  If a person serves you an exotic barbeque sauce like that Alabama White Sauce, thank them even if you don’t like it.  It is the Southern way and good etiquette.

Steadfast allegiance but I’m not willin’ to fight a Civil War over it.  No one should argue over sauces.  It is almost like arguing about politics except with politics no one wins.  With barbeque, everybody wins.  Just don’t drown the meat in the sauce.    It is meant to enhance the flavor, not cover it up…unless it is bad barbeque.  One rule etched in stone: Never pre-sauce a sandwich.  The amount of sauce is a personal choice.

Sides?  I’m guessing we could argue all day. In the South, potato salad is a must.  Corn on the cob, fried okra, baked beans, and dill pickles are quite acceptable.  I fancy the pickled medley that includes pickled cauliflower and pearl onions.  Just don’t call it giardiniera.  Sounds too fancy for barbeque and you can leave the pickled carrots out of mine.

To slaw or not to slaw, that might be the question?  I think slaw is a genetic thing.  You are born to put slaw on your pulled pork sandwich, or you are not.  Kind of like sugar or vinegar or mayonnaise in your slaw.  Me…vinegar and mayonnaise and yes, I want it on my sandwich.

Hash or Brunswick stew?  It is pretty much Brunswick stew everywhere other than the Carolinas. Once again, everywhere else is wrong.  It’s hash always.  Unrecognizable pig products cooked with potatoes and onions until they meld together with certain spices passed down by the ghostly hands of our past. Served over rice…white rice of course.

What is not up for debate, fellowship.  You shouldn’t eat barbeque with someone you don’t like which brings me back to the Bennett clan.  I like the Bennett clan.  I taught with the patriarch, Carol Ann, and coached and taught her two sons Jamie and Carolus.  Through them, my bride and I have become members of their extended family.  I’m honored to have been invited to their July 4th celebration. Barbeque reminds me of home and the Bennett clan reminds me of family.  It just doesn’t get much better than that.

I need to take a nap.  My barbeque coma is about to win out.

Barbecue or Barbeque.  I spelled it barbeque because it is a bit archaic, like me, and because it was spelled that way where I grew up.

For books by Don Miller https://www.amazon.com/Don-Miller/e/B018IT38GM?fbclid=IwAR3xEUv3gUa4wrDNp0oXEa2Rbv1hcunRf64Zlr3wl2hNbsCYZwGlgIDwNqw