As an avid watcher of food programs on TV, I have learned that most of the nation’s regions have their own specialties when it comes to food.  New England has its lobster, the Southwest claims barbecue (although many in the South would argue vehemently about that claim), and the Gulf Coast has its shrimp and seafood dishes.

Most of what is written about the South in general concerns fried chicken, and, being one of my personal favorites, I won’t argue the best fried chicken is found well south of the Mason-Dixon line.

However, I would like to call attention to a delicacy that’s been around for decades, but receives little notice from any so-called experts in culinary delights.  That being the delicious and handy treat, known to most of the US as Vienna Sausage, but lovingly called “Vi-eenas” here in the Deep South.  Deep South being defined as the top half of Mississippi, and a polygon (something most Deep-Southern natives recognize from tornado warnings) containing parts of Alabama and Georgia, south of a line through Birmingham and Atlanta to the Florida line.

Some other parts of the country claim Deep-South membership, but I have ventured among them and I quickly realized they failed to qualify.

To rural workers at the various sawmills and textile mills, pulpwood cutters, as well as young boys, spending summer days exploring the countryside in the 50s and 60s, the can of Vi-eenas was a staple of the noon-time meal.  Combined with a sleeve of saltine crackers, it was a lunch that required no refrigeration, no microwaving, and provided a welcome respite from the labors of the day.

And it was likely washed down with a sip of cool water from a near-by spring or stream, unthinkable in today’s polluted environment.  And the best part was the total cost of the meal was around 10 cents (little less than a dollar in today’s money), a far cry from the $9 super-size meal at Burger Doodle most of us eat now.

I have never been to a plant where vi-eenas are made, so I can’t definitely say what goes into the manufacturing of the tasty little devils, but for you label readers, the can says “Chicken-With Beef and Pork Added.”  My analysis of that statement is that it is mostly made from the chicken that couldn’t make the grade as real chicken, and accented with similar portions of beef and pork from the same category as well.

It may be difficult to find recommendations for eating vi-eenas on the websites of the AHA, ACA, FDA, or any number of federal and state agencies made of capital letters, but even the strictest of diet plans allows for a little indulgence every now and then.

I had mine yesterday for lunch, so today I must resign myself to an additional portion or two of healthy greens, fruits and veggies today.  But it was 85 degrees yesterday, and I enjoyed my vi-eenas and crackers, with my ice water, sitting on my porch, reminiscing about simpler and slower times.  And I plan to do it again soon.