[
{
"name": "Related Stories / Support Us Combo",
"component": "12047914",
"insertPoint": "4",
"requiredCountToDisplay": "6"
},{
"name": "Air - Billboard - Inline Content",
"component": "12047910",
"insertPoint": "2/3",
"requiredCountToDisplay": "7"
},
{
"name": "Air - MediumRectangle - Inline Content - Mobile Display Size 2",
"component": "12047911",
"insertPoint": "12",
"requiredCountToDisplay": "12"
},{
"name": "Air - MediumRectangle - Inline Content - Mobile Display Size 2",
"component": "12047911",
"insertPoint": "4th",
"startingPoint": "16",
"requiredCountToDisplay": "12"
}
,{
"name": "RevContent - In Article",
"component": "13033296",
"insertPoint": "3/5",
"requiredCountToDisplay": "5"
}
]
"The decor of the Anchor Bar calls to mind an Antiques Roadshow prop room overseen by a drunk with impeccable taste in late-twentieth-century detritus." (John T. Edge,acclaimed writer and director of the Southern Foodways Alliance at the University of Mississippi upon his first visit to the birthplace of the Buffalo wing. As quoted in Fried Chicken: An American Story. Many thanks to Lisa Petty for this tidbit.)
