Chef Paul Fehribach grew up on his family's farm near Jasper, Indiana, and spent much of his youth in and around Kentucky. Today, he's the owner and chef at Big Jones restaurant in Chicago, which he opened in 2008 with an emphasis on seasonable, sustainable food. University of Chicago Press has just published his first cookbook, "The Big Jones Cookbook: Recipes for Savoring the Heritage of Regional Southern Cooking."
He spoke recently with WFPL's James Bickers about what exactly southern food is.
