The Southern Foodways Alliance Community Cookbook, edited by John T. Edge and Sara Roahen, was published by the University of Georgia Press in 2010. It is a democratic effort, reflecting the broad membership of the Southern Foodways Alliance and the diversity of the region’s cuisine. If you can’t find The Southern Foodways Alliance Community Cookbook … Continued
Yeon Ok Lee was forty-six years old when she and her husband left Korea to begin a new life in Houston. When they arrived, Mrs. Lee found a job at a Korean restaurant, and her husband ran a washeteria. She continued making kimchi at home.