A few weeks ago, we (re)introduced you to David Wondrich, cocktail historian and Esquire magazine contributor. Mr. Wondrich will collaborate with Atlanta master mixologist Tiffanie Barriere at our upcoming Symposium weekend. As the author of Punch: The Delights (and Dangers) of the Flowing Punch Bowl, it’s no surprise he plans to concoct a formidable punch for the masses … Continued
We sommeliers like weird. We prefer it, in nearly every case, to the feeling of anyplace. Give us the real, the legit, or give us a bottle of beer.
This October, the Highlander Center is hosting a workshop to share best practices for individuals who work on local food systems in Appalachia.
From New Orleans ya-ka-mein to Eastern Virginia yock, this noodle dish is as flexible as it is flavorful.
An upcoming oral history project documents “yock,” the coastal Virginia cousin to New Orleans ya-ka-mein.
Bernie Herman takes us to an oyster house on the Chesapeake Bay in this contribution to Gravy #52.
Last week I traveled to Eastern Virginia to collect oral histories of yock-a-mein traditions in the Tidewater region. Recently Sara Roahen collected oral histories about ya-ka-mein in New Orleans, and while its cousin shares a few similarities, yock-a-mein in Virginia (that’s the predominate spelling in VA, though I also saw “yetca mein,” “yaket mein,” and simply … Continued
First, Knoxville for the third Southern Food Writing Conference, then, Suffolk, Virginia, for a Potlikker dinner that benefited the SFA…
Last week, Sara Wood, our North Carolina-based oral historian, took the icy (and at times unpaved) back roads of North Carolina and Virginia to collect oral histories about cured meat traditions in the region.