Roasted birds with golden skin sat atop platters loaded with root vegetables, the rich juices of the birds soaking into the potatoes, carrots, and turnips. A hunk of meat, at least the size of my torso, was cut into slices, revealing a tender pink center to its dark seared crust. There were plates of breads in every imaginable shape and size, and next to the piled rolls were ceramic crocks. Bowls of greens, containing fresh leaves of lettuce and cooked beans sat beside an entire pig with an apple in its mouth in the very center. There was roasted orange squash and a platter of grilled corn. A
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