In a real dream scenario, I got a chance to write about corn sticks, an Eastern NC BBQ side that I’ve been eating my entire life and whose longevity I’ve frankly taken for granted. Thanks to the legendary Hanna Raskin and her amazing publication, The Food Section, for sending me on this tour of a lifetime. I got to see where corn sticks are made. I got to speak with a living master of BBQ scholarship, John Shelton Reed, and a few pitmasters and eaters along the way.