Well, one thing led to another, and after nearly two hours of chattering, we knew some things about each other. His work was intriguing — helping control the wild boar explosion in the Southeast and Texas. I never knew there was a wild pig association or that wild boars were such an economic menace to farmers and others. I asked question after question. Then we talked food. I wanted to know more about his Louisiana food — beignets, oyster stew, shrimp creole, wild boar Bolognese. Yes, he had his favorite long-time family recipes stored on his cell phone, which he whipped out and proudly shared with me. While we had many common threads in food, the crawfish boil and our South Carolina Lowcountry boil seemed to be the hot topic. And, as oftentimes happens, I was reminded that much of a region’s history lies in its food. Yes, food defines who we are, where we come from, how we collect together and break bread. From BBQs to potluck and covered dish church dinners, sharing food creates camaraderie and powerful memories.