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Robert St. John

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

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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Wind in the Pecans

…“Whenever we have a windy day this time of year, people come out and pick pecans,” Keenum said. The weather was perfect— San-Diego-comes-to-Starkville perfect. The skies were clear, the wind…

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Mississippi

…state of Mississippi I have been thinking a lot lately about where I live and my home state. I love Mississippi. I was born here. I will die here. When…

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Holiday Food Icons

While thinking about the upcoming holidays, my thoughts turned to food. That should come as no surprise to people who know me, as my thoughts often turn to food. Just…

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