Loblolly Press: In Conversation
Loblolly Press: In Conversation Nathan Spainhour Reads the Signs The South Carolina BBQ Project — the perfect summer book Andrew sits down with Nathan Spainhour, designer and author of The South Carolina BBQ Project: Signs, Symbols, & Stories from the Pit, and Lib Ramos, founder of its publisher, Good Printed Things. We drop straight into the hardest part of the story — Maurice's Piggie Park, the Confederate flag, and the racism woven through South Carolina barbecue — and follow it all the way to a quieter, more beautiful place: whole hog's Black roots, hand-poured maps, and the food memories a single plate can hold. It's our pick for the perfect summer book. In this episode We start in the difficult part on purpose, because you can't tell the truth about South Carolina barbecue without it. From there the conversation opens outward — whole hog as a Black Southern tradition, barbecue as the clearest lens on a state's history, and Nathan's idea of "graphic design as a mode of inquiry." We get into the source map he made by pouring real sauce onto newsprint, why a book this analog had to stay in print, the open-source ethos of the pit, hash and the I-26 hash corridor, and the difference between a polished logo and a ramshackle stand the locals swear by. Topics covered Diving straight into the hard part: Maurice's Piggie Park, the Confederate flag, and reckoning with the racism in barbecue's history Whole hog and its Black Southern roots — from Rodney Scott back to its origins in Hemingway, SC Why food is the clearest lens on a state's history — "we can't just pretend that's not the case" "Graphic design as a mode of inquiry": why this is a design study, not a straight history book The source map: South Carolina's four official sauces, hand-poured in real sauce on newsprint (process photo and all) Print, analog, and no shortcuts — a record of barbecue artifacts in a craft that still takes 14–16 hours and can't be faked "Open source" barbecue, by way of Ryan Fertel's The One True Barbecue: what pitmasters gladly share, and the one thing they never will Hash, the "thick meat gravy," the I-26 hash corridor, and the vanished hash houses Polished branding vs. the ramshackle roadside stand — the upstate pig-logo "map," and which one the locals trust Polished places as an entry point that leads back to the roots; Nicholas Carr on culture renewed by every generation Change, preservation, and a vanished small-town "coffee shop" — ending on food memory and why everybody has a barbecue story About the book The South Carolina BBQ Project: Signs, Symbols, & Stories from the Pit is part history, part design study, and part love letter to the state's most treasured foodway. Through hand-painted signs, roadside architecture, styrofoam plates, and everyday ephemera, Spainhour reveals how design shapes our sense of authenticity, memory, and tradition. Published by Good Printed Things. 5.5" x 8", ISBN 9798992199352. As featured on Walter Edgar's Journal, GDUSA, and Vessel Magazine. Get the book: https://goodprintedthings.com/products/the-south-carolina-bbq-project [https://goodprintedthings.com/products/the-south-carolina-bbq-project] About the guests Nathan Spainhour is a designer, artist, and lifelong enthusiast of visual culture from Anderson, SC. He's the founder of Spainhour Creative Work, a studio focused on brand and creative strategy, and the author of The South Carolina BBQ Project, which began as his MFA thesis in graphic design. He has led creative work for national brands and taught graphic design as a full-time college professor, and he keeps circling the intersection of design, storytelling, and place — with a soft spot for architecture, maps, and analog practices like screenprinting. He lives in South Carolina with his wife, Jess, and two very persuasive small dogs. Lib Ramos is the designer and founder of Good Printed Things, a small press in Greenville, SC, that publishes meaningful, small-batch books celebrating connection and creativity. Founded in 2021, the press grew out of her love for art, reading, and good design, and her belief that good things belong in print. She's also a co-founder of the Indie Craft Parade. She lives in Greenville with her husband and two kids. Mentioned in this episode The One True Barbecue by Ryan Fertel — the pitmaster road-trip book that inspired this project's case-study approach Robert Moss, barbecue historian — source of the definitive "thick meat gravy" description of hash Nicholas Carr, on culture needing to be renewed and honored by every generation Places along the way: Maurice's Piggie Park, Rodney Scott's BBQ (Charleston & Hemingway, SC), Lewis Barbecue (Charleston), Henry's Smokehouse (Greenville), Buxton Hall / Elliott Moss (Asheville), Easton Barbecue Co., Bear's Barbecue (Asheville), Midway Barbecue, and Sticky Fingers Listen & subscribe Loblolly Press: In Conversation is a literary podcast rooted in the American South and reaching beyond. We are not here to define Southern literature. We are here to expand what it can hold. Listen on Substack: https://loblollypress.substack.com/podcast [https://loblollypress.substack.com/podcast] Apple Podcasts: https://podcasts.apple.com/ca/podcast/loblolly-press-in-conversation/id1788898683 [https://podcasts.apple.com/ca/podcast/loblolly-press-in-conversation/id1788898683] Spotify: https://open.spotify.com/show/101gUujLtBEpA74fND2jDH [https://open.spotify.com/show/101gUujLtBEpA74fND2jDH] Hosted by Andrew Mack. Guests: Nathan Spainhour and Lib Ramos. Get full access to Loblolly Press on Substack at loblollypress.substack.com/subscribe [https://loblollypress.substack.com/subscribe?utm_medium=podcast&utm_campaign=CTA_4]
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