Dwight Garner, a New York Times book critic, equates the pursuit of great literature with the exploration of food, suggesting that both begin with a single, remarkable experience that leads to a lifelong quest for more. This concept is at the heart of his book, The Upstairs Delicatessen, a memoir about "eating, reading, reading about eating, and eating while reading."
Similarly, Bob Garner's journey into the world of North Carolina barbecue and Southern cuisine is a story of discovery, tradition, and personal transformation. From his early experiences cooking in the Boy Scouts to becoming a recognized authority on Tar Heel barbecue, Garner's path has been marked by a deep appreciation for the history, flavors, and cultural significance of food.
Early Influences and the Allure of Barbecue
Garner's interest in food began in his youth, learning to cook over a fire in the Boy Scouts. He recounted his first attempt at cooking wild game, a squirrel, which turned out "tough as shoe leather." Later, marrying a farm girl from Northeastern North Carolina introduced him to the tradition of cooking whole pigs, sparking his passion for barbecue. He also remembers visiting Bob Melton’s barbecue in Rocky Mount while growing up and when visiting an aunt.
Documenting North Carolina's Barbecue Heritage
Garner's work in public television led him to research North Carolina barbecue, realizing that no one had compiled its history and background into a comprehensive book. This realization led to his first book, North Carolina Barbecue: Flavored by Time, published in 1996, followed by Bob Garner's Guide to Barbecue in 2002, in which he reviewed 100 of the state’s best barbecue joints, visiting every one of them.
In these books, Garner explores the nuances of North Carolina barbecue, defining it as pork cooked slowly with low heat, served tender, juicy, and properly sauced and seasoned, especially on a sandwich. While he admits to being a "live-coal purist," he acknowledges the existence of excellent barbecue cooked using other methods, such as the Smithfield's chain and Ken's Barbecue in LaGrange, which use electric pits.
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East vs. Piedmont: A Culinary Debate
Garner addresses the long-standing rivalry between Eastern and Piedmont styles of barbecue, noting that the differences have become part of the folklore. Eastern barbecue is typically chopped and uses a vinegar, salt, and pepper-based sauce, while Piedmont or "Lexington" barbecue adds tomato to the sauce and often uses sliced pork shoulder. Garner remains neutral on the debate, viewing it as a friendly rivalry.
The Enduring Appeal of Barbecue
Despite changes in society, Garner believes that barbecue continues to be re-defined and re-positioned, satisfying an innate need to connect with meat cooked over fire. He notes that young people are surprisingly fond of barbecue and committed to preserving the tradition.
Capturing the Essence of Barbecue Joints
Garner emphasizes the importance of capturing the feel of barbecue joints and the food they serve, advising aspiring food writers to find the words to describe subtle differences. He does an excellent job capturing the feel of barbecue joints and the food they serve.
A Voice for North Carolina Cuisine
Garner has shared his love for North Carolina cuisine on various platforms, including the Food Network with Paula Deen and Bobby Flay, and ABC's "Good Morning, America." He also hosted shows like "North Carolina Country Cookin'" on UNC Public Television. These days, he writes regularly for Our State magazine.
Recent Ventures
Garner will serve as a spokesperson and in-house curator of the barbecue tradition in North Carolina for the group that owns The Pit in Raleigh, to help train the staff in barbecue history and esoterica, consult on the menu, write cookbooks, host special events, greet guests, help run food to the tables during rush times and other things. He is also working on a re-versioning and combination of his two existing books into a single title, Bob Garner’s Book of Barbecue, which will have some new chapters and quite a few additions and deletions reflecting the changing landscape for authentic barbecue across the state.
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A Personal Transformation
Garner has also experienced a personal transformation, marked by a substantial weight loss. This journey adds another layer to his story, demonstrating his commitment to health and well-being.
Garner Overtime Pay Dispute
In Freeman v. National Broadcasting Co., Robert Garner was one of three plaintiffs (along with Jacob Freeman and Bernard Brown) in a lawsuit against NBC, seeking additional overtime pay under the Fair Labor Standards Act (FLSA). The central issue was whether these journalists, employed as television news writers, editors, producers, and field producers, should have their "fees" included in the calculation of their overtime pay, in addition to their base salary.
The court had to determine whether the plaintiffs qualified for an exemption from the FLSA's overtime requirements, specifically the "artistic professional" exemption. NBC argued that their work required invention, imagination, or talent in a recognized field of artistic endeavor, thus exempting them from overtime pay calculated with fees included.
The District Court initially ruled that the plaintiffs did not qualify for either the professional or administrative exemption. However, the appellate court reversed this decision, holding that the plaintiffs' work did entail a sufficient degree of creativity to qualify them as exempt "artistic" professionals under the FLSA's "short test."
The appellate court found that the district court erred by relying on a non-binding and outdated DOL interpretation that was applicable to a different provision of the regulation (the "long test"). The court concluded that the functional nature of the plaintiffs' positions did not diminish their creativity, and they were indeed exempt from the overtime provisions as professional employees.
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