It's a long ways from there to here.
SouthernAirs.com has its roots in the rural American South, an area where a distinct food culture endures. This company dedicates itself to offering fine foods associated with the entire geographical area, from Georgia's rolling piedmont to Virginia's Shenandoah, from the Gulf Coast to the Carolina pinelands and those countless memorable places in between.
The South is a land of pickled peaches and fried grits with quail, of Brunswick stew, of catfish, of divinity and pound cake, of cheese straws and tomato aspic, of okra soup and oyster dressing, of crab cakes and gumbo, of burgoo and collard greens cooked with drippings, of succotash, of potlikker and benne wafers, of deviled eggs and frog legs, of fig preserves, of signature pig and chicken dishes cooked a thousand ways from Sunday, all with a side order of biscuits with sorghum or cornbread made from scratch. It may not be the way all Americans eat, but they would if they knew better.
Growing up Southern
Who we are
SouthernAirs.com founder JOHN MORGAN, a Georgia native, spent summer days at his grandparents' homes in Moultrie GA, a bucolic market town where his mother grew up, and tiny Vienna GA, where his father's family owned a farm for generations. It was a world of screen porches, pond fishing and loblolly pine landscapes.
When his media career took him away, first to Boston and later to New York, he really missed the FOOD he grew up with. He grew weary of not finding the staples he remembered when he went to the grocery store. Thus, SouthernAirs.com seemed like a good solution.