In January of 2008 I gave myself a week in New York City for my fortieth birthday. Not for work; purely as a tourist, purely as a present to myself. One cold, bright morning, fortified by a bagel from Katz’s, I took the ferry out to the Statue of Liberty and Ellis Island with a…
This month on the blog, we’re honoring Black History Month by talking about African American foodways and the history of Southern food. If you want to learn more – and you should – here’s where to start. Essential Reading and Viewing Books: Television/Streaming: Writers and Food Historians to Follow: This is not an exhaustive list….
In the South, collards are a staple side dish, but they’re also a New Year’s Day tradition: My Meemaw (my East Texas grandmother) always made collard greens, black-eyed peas, and cornbread for New Year’s Day. Every single year, without fail: greens for money, peas for luck in the coming year.
