It’s the deep south, East of the Mississippi, the land where I grew up.

Classroom: Hotel meeting room as arranged by “the customer”. I’m staying there.

With all my travels, I have the luxury of trying many restaurants in far flung places. I ask locals, read Yelp and Travel Advisor reviews, watch Anthony Bordaine and DDD for recommendations and, before business trips, develop a list of a few places to try.

Why does the relish glow - sometimes green, sometimes blue - in Chicago?

On the evening before the last day of class in South Korea, the sales guy from the company I work for took all of us out for dinner. He called the place a “tuna restaurant.”

Hold it right there!

I heard about this place from Diners, Drive-ins and Dives, the TV show with a searchable map on their website. I visited the restaurant a year ago but put it in my travel log’s “Don’t bother” category.

Two blackened with a cold bottle and I’m out $6.83 plus the cash I leave on the table. It’s dirt cheap, extremely fresh, spicey and steaming hot.

In the apocalyptic movie “Soylent Green,” Edward G. Robinson’s character goes to a public facility to be euthanized.

It’s not trendy, but they do pasta.

And I do mean, “they do pasta.”