Magazine-Winter-2025 - Flipbook - Page 25
Kristan explains that she grew up eating Conecuh
macaroni and cheese, homemade by her grandmother,
while John Travis says he loves to end a family hunting
trip by making dove jalapeño poppers, stuffed with
Conecuh hot sausage and wrapped in Conecuh bacon.
Each one of them believes deeply in the craft started
generations before them.
John is the kind of businessman with a glint in his
eye that lets you know he worked very hard for what
he has achieved. But he also leans back in the shade of
the Evergreen gift shop porch with the confidence that
his family, especially the grandchildren he is so proud
of, will keep working hard for it too.
Conecuh will double its production at the new
plant, expand to new markets and probably expand
production again in the next few decades. John has
built a food empire in his hometown, a staple of every
Southern gathering and tailgate. At the same time, he’s
brought together his family and community, giving back
and providing for generations to come. The Sessionses
truly embody the warmth, grit and legacy of the
Bama spirit.
WINTER 2025
23
