Heck no!

As far as "Eating like this, it's no wonder we don't see folkies on prime-time TV... " it's not a very far step from grits to polenta which is very much in favour in high price restauraunts these days - or from scrapple to the various flavoured polentas they charge an arm and a leg for; nor from souse and headcheese to Terrine of Pork in Gelatine, or *shudder* Brains in Aspic. (touted on a show recently as "exquisite")