In 1990, Latinos in Kentucky represented 0.6 percent of the Bluegrass State; the 2010 Census saw them make up three percent—about 132,00 people, the majority Mexicans. And more come every month.
If it wasn’t for a fired motel worker, I’d never think of doing an oral history of Mexican restaurants in Kentucky.
There is a whole other world to the racetrack than the one we know.
To read Omar’s story in full, and many more from refugees that have resettled in Kentucky, pick up Aimee Zaring’s just-released Flavors from Home: Refugees in Kentucky Share Their Stories and Comfort Foods.
In this episode of our Gravy podcast, radio producer Nina Feldman brings us the story of Derby Pie, a longtime staple of Louisville, Kentucky.
“Popular culture is mass culture. It’s mass-produced. It doesn’t strive for authenticity, for craftsmanship, so much as to promote consumption.”
Crave Lexington is a free food and music festival near Lexington, Kentucky, taking place September 13–14, 2014.
I’ve been given the somewhat daunting task of creating custom cocktails inspired by the SFA staff. This week’s focus is on Melissa Booth Hall, the SFA’s assistant director. Each staff member was given a cocktail questionnaire to fill out, full of idiosyncratic questions that were coded in such a way to determine their palate and … Continued
This week, we’re highlighting oral history interviews from the Cured South, our project that documents smoked meat and fish from Tennessee to Virginia. Today, we’d like to introduce you to Lewis Shuckman of Shuckman’s Fish Company and Smokery in Louisville, Kentucky.