Yesterday I spent the morning touring the largest seafood distributor in the southeast, Inland Seafood. I was overwhelmed by the amount of care the Inland team takes to ensure every ounce of fish that comes through their company is kept cold, clean, and accounted for. All of these establishments serve Inland Seafood with pride, and I would too. After my visit, Inlands gracious Vicky Murphy took me to my last meal in Georgia, which summed this wonderful place up perfectly. Barbecue Kitchen serves traditional meat-and-three Southern food with a genuine smile. I chose the fried catfish, boiled cabbage, pole beans, and squash casserole. Rich, yet actually really well-balanced. As I was looking at my plate, I realized the concept of meat-and-three is basically the original MyPlate