This week on The Main Course, Patrick Martins remembers curemaster S. Wallace Edwards, Jr. with his son, Sam Edwards III. Hear about the roots of the family company, S. Wallace Edwards & Sons, and how their ham-curing business gained popularity by selling ham sandwiches on the ferry between Surry and Jamestown, Virginia. How were food safety practices different during the time of S. Wallace Edwards, Jr.? Find out what Sam Edwards III learned from his father about quality, and how the business has changed in the Internet age. Later, Patrick Martins checks in with Larry Bokal of Cannonball Express to talk about trucking culture in the 1930s. Hear how the additions of sleeper trucks expedited deliveries, and how coast-to-coast drives were uncommon until the interstate system. This program has been brought to you by Fairway Market. Music provided by Obey City.
“Dry-curing was a common practice from the East to the West Coast. A lot of these techniques were developed before refrigeration. It was survival.” [9:10]
— Sam Edwards III on The Main Course
“Time tables were always jeopardized by conditions outside of the truck.” [40:00]
— Larry Bokal on The Main Course