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Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Unsung Heroes

…years ago, seeing a need to feed shut-ins and under-resourced citizens in the community, she began cooking 10 meals every Monday through Friday for a Meals-On-Wheels program. “I’m only going…

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The Hundred-Foot Journey

comes to film. Even when commercial kitchens, dining rooms and the businesses behind restaurants are portrayed, they almost never reflect the reality of the business.. My favorite restaurant themed movie…

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The New Mississippi Oil Boom

…alternative fuel. Biodiesel is a reformulated diesel fuel that is produced from animal fat, vegetable oil, or recycled restaurant grease. I won’t worry about high gas prices because I live…

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Déjà vu

…vu, part two. As my Brooksville relatives died off, we began spending Thanksgiving at my grandmother’s house in Hattiesburg. It is the house in which most of my early food…

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Friends

…myself what a wonderful childhood I had back then. Looking from the outside, a stranger might believe that I grew up under challenging and unfortunate circumstances— my father died when…

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Thanksgiving 2017

They say the older one gets; the faster time seems to move forward. I don’t know who “they” are, but “they” are spot on. It seems as if we were…

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I did it.

…interesting month. My aim was true. I took the vegetarian challenge and didn’t waiver. I expected to get a month’s worth of comedic material for this column, what I got…

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Roast Beef Po-Boy

…made using roast beef as the key component.   Po-boy connoisseurs fall into two categories: Seafood and non-seafood. Among the seafood po-boy lovers, shrimp is king. Oyster po-boy eaters are…

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48-Hour Food Journal

…the diet. Black Eyed Pea Cakes with Roasted Red Pepper Aioli 1 Tbl bacon grease, or canola oil 1 /4 cup red pepper, finely diced 1 /4 cup red onion,…

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