Deep South Dining

Okra is a great southern delicacy, but is also one of the most misunderstood vegetables around. These two views of okra caused author Chris Smith to write the book, The Whole Okra: A Seed to Stem Celebration. After a 2006 trip to the US from his native land of England, Chris was fascinated with this wonder plant that often gets reduced to being fried or stewed, but is capable of so much more. Malcolm and Carol chat with Chris about his okra journey and also get a history lesson about the beloved Fighting Okra of Delta State University (Cleveland, MS) from archivist Emily Jones.Okra Fires (Recipe by Vivian Howard as found in The Whole Okra: A Seed to Stem Celebration by Chris Smith)Ingredients1 pound okra (453g; 20-25 pods), split or quartered lengthwise2 tablespoons extra virgin olive oil2 teaspoons ground coriander1 teaspoon salt10 turns of the pepper mill or 1/4 teaspoon black pepperInstructionsHeat oven to 400 degrees.In a medium bowl, toss the okra with the olive oil, coriander, salt and pepper.S