Emily Blejwas is the executive director of the Alabama Folklife Association. She shares with Fred Hunter how she grew up in Minnesota, moved to her family's native South, and became a student of Alabama. Learn about her fascination with the state's folkways, the book she authored on cooking traditions, and her work with the Folklife Association.

Rickey West of Fyffe, Alabama, is known nationally for the quality American Bucking Bulls he and his family breed. He also spent a year traveling the country as director of operations for the Professional Bull Riders (PBR), the largest bull riding league in the world. In this conversation with Fred Hunter, you'll also learn that West has a passion for his community — especially for working with special needs children through a local rodeo event he and his family host.

When we set out to capture the essence of Alabama’s rich culture and traditions on our first podcast road trip for Fred Hunter’s Alabama, we knew there was no better stop than Kathleen Phillips’ kitchen in Gardendale. While some might not recognize her name right away, say “the Grits and Gouda lady,” and you’ll see a spark of recognition. Kathleen has built a culinary legacy with her blog, Grits and Gouda, where Southern comfort meets a pinch of gourmet.

Kathleen’s journey is as flavorful as her recipes—beginning in Arkansas, where her roots were firmly planted, to her move to Alabama in 1989 for a dream job with Southern Living’s Oxmoor House. Kathleen’s passion for food and storytelling blossomed during her decade in the test kitchen at Oxmoor, where she became known for her knack for crafting recipes that felt both elevated and accessible.

As we talked, Kathleen shared how her life took a new turn when she became a freelance food stylist and caterer to accommodate the needs of her growing family. It wasn’t long before her culinary creativity led her to author her first cookbook, Magic Cakes, and eventually launch her now-famous blog.

The name Grits and Gouda is a perfect metaphor for Kathleen’s style—grounded in the comforting simplicity of Southern traditions but always with a touch of something unexpected. Her recipes all feature shortcuts, designed for busy families who despite busy schedules still want to gather around the dinner table—even on the most hectic days.

We talked about those family dinners, a tradition Kathleen is passionate about preserving. She described the importance of sitting down together as a family, a practice she sees as an anchor of fellowship and connection. Kathleen’s recipes, as she puts it, are a way to make those moments easier to create, even when life is pulling you in all directions.

Her commitment to community shines beyond her blog. Kathleen works closely with local farmers through Sweet Grown Alabama and visits pecan groves, peanut farms, and vegetable gardens to connect her recipes to the people and places that make Alabama’s food culture so special.

Before we wrapped up, Kathleen promised to join us for a future episode, where she’ll cook one of her signature shortcut recipes in her kitchen—complete with rotisserie chicken as the star ingredient. It’s moments like these that remind me why I love this journey.

Kathleen Phillips, the heart behind Grits and Gouda, isn’t just sharing recipes. She’s sharing a way of life, one that celebrates the warmth of Southern hospitality, the importance of family traditions, and the richness of Alabama’s culinary landscape.

Read all about Kathleen’s culinary adventures on Facebook and at her website.