Good EatsOctober 1, 2015
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Growing up on a farm in Wilson, North Carolina, Mike Moore learned to appreciate two things at a young age: the hard but rewarding work of tobacco farming and the good old-fashioned pleasures of country cooking, with ingredients fresh from the garden. “It was shell peas, tomatoes, fried cornbread, and greens,” he says. When he left a career in law enforcement to go to culinary school on the other side of the country, the cooks in his family weren’t sure he was making the right decision. But since he came home to North Carolina about a decade ago, his work ethic has helped him become one of the most influential chefs in the state.