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ISSUE 72, UNEXPECTED ORIGINS, Part 4: Pimento Cheese

ISSUE 72, UNEXPECTED ORIGINS, Part 3: Pecan Pralines

ISSUE 72, UNEXPECTED ORIGINS, Part 2: Iced Tea

ISSUE 72, UNEXPECTED ORIGINS, Part 1: The Midwestern Origin of Fried Green Tomatoes

ISSUE 71, PEANUTS, Part Six: Peanut Bread

ISSUE 71, PEANUTS, Part 5: Finding 3 Heirloom Peanuts

ISSUE 71, PEANUTS, Part 4: Peanut Pie

ISSUE 71, PEANUTS, Part 3: The Virginia Peanut Begins

ISSUE 71, PEANUTS, Part 2: The African Peanut & the Formation of the American Peanut Market

ISSUE 71, PEANUTS, Part 1: Tennessee Peanuts, Red & White

ISSUE 70, EXTRAORDINARY VEGETABLES, Part 6: Excel Yellow Bermuda Onion

ISSUE 70, EXTRAORDINARY VEGETABLES, PART 4, Ruby Ball Cabbage

ISSUE 70, EXTRAORDINARY VEGETABLES, Part 4: Jewel Radish

ISSUE 70, EXTRAORDINARY VEGETABLES, Part 3: Sweet Dani Lemon Basil

ISSUE 70, EXTRAORDINARY VEGETABLES, Part 2: Imperator Carrot

ISSUE 70, EXTRAORDINARY VEGETABLES, Part 1: Motherland Okra

ISSUE 69, MEADOW TEAS, Part 4: Porcher's Listing from 1863

ISSUE 69, MEADOW TEAS, Part 3: Boneset

ISSUE 69, MEADOW TEAS, Part 2: Catnip Tea

ISSUE 69, MEADOW TEAS, Part 1: Dog Fennel Tea

ISSUE 68, CAKES, Part 5: Devil's Food

ISSUE 68, Cakes, Part 3: Buttermilk Cake

ISSUE 68, Cakes, Part 4: Caramel Cake

ISSUE 68, CAKE, Part 2: 1 2 3 4 Cake

ISSUE 68, CAKE, Part 1: Apple Sauce Cake

ISSUE 67, ARK OF TASTE, Part 6: Salzer's Ferris Wheel Tomato

ISSUE 67, ARK OF TASTE, Part 4: Laroda Plum

ISSUE 67, ARK OF TASTE, Part 5: Boiled Cider

ISSUE 67, ARK OF TASTE, Part 3: Dry Monterey Jack Cheese

ISSUE 67, ARK OF TASTE, Part 2: Charbono Grape

ISSUE 67, ARK OF TASTE, Part 1: Princess Almond

ISSUE 66, BEVERAGES FROM PLANTS, Part 5: Mulberry Juice, A Rare Treat

ISSUE 66, BEVERAGES FROM PLANTS, Part 4: Watermelon Juice

ISSUE 66, BEVERAGES FROM PLANTS, Part 3: Early American Fruit Wines & Folk Beers

ISSUE 66, BEVERAGES FROM PLANTS, Part 2: Dandelion Wine

ISSUE 66, BEVERAGES FROM PLANTS, Part 1: Sparkleberry Lemonade

ISSUE 65, COLONIAL COOKING, Part 5: Bullock's The Williamsburg Art of Cookery (1938)

ISSUE 65, COLONIAL COOKING, Part 4: Colquitt's The Savannah Cookbook (1933)

ISSUE 65, COLONIAL COOKING, Part 3: Two Hundred Years of Charleston Cooking (1930)

ISSUE 65, COLONIAL COOKING, Part 2: Charleston Discovers Culinary Antiquity

ISSUE 65, COLONIAL COOKING, Part 1: Culinary Antiquarianism

ISSUE 64, CREAMS, Reddi-Whip

ISSUE 64, CREAMS, Part 4: Sour Cream

ISSUE 64, CREAMS, Part 3: Crème Anglaise

ISSUE 64, CREAMS, Part 2: Chantilly

ISSUE 64, CREAMS, Part 1: Bavarian

ISSUE 63, ALL THINGS GINGER, Part 5: Ginger Pudding

ISSUE 63, ALL THINGS GINGER, Part 4: Old Fashioned Ginger Cake

ISSUE 63, ALL THINGS GINGER, Part 3: Ginger Marmalade

ISSUE 63, ALL THINGS GINGER, Part 2: Ginger Pop

ISSUE 63, ALL THINGS GINGER, Part 1: Ginger Gravy

ISSUE 62, RELISH, Part 5: Pear Relish

ISSUE 62, RELISH, Part 4: Artichoke Relish

ISSUE 62, RELISH, Part 3: Uncooked Tomato Relish

ISSUE 62, RELISH, Part 2: Corn Relish

ISSUE 62, RELISH, Part 1: Cucumber Relish, A Mystery

ISSUE 61, TENNESSEE FOODWAYS, Part 6: Sevier's Wild Rose Cake

ISSUE 61, TENNESSEE FOODWAYS, Part 5: Black Walnut Dishes

ISSUE 61, TENNESSEE FOODWAYS, Part 4: Cabbage Gumbo

ISSUE 61, TENNESSEE FOODWAYS, Part 3: Tennessee Green Pod Bean

ISSUE 61, TENNESSEE FOODWAYS, Part 2: Blackberry Jam Cake

ISSUE 61, TENNESSEE FOODWAYS, Part 1: Some Tennessee Cookbooks

ISSUE 60, CHOWDERS, Part 6: Fish Chowder

ISSUE 60, CHOWDERS, Part 5: The Clam Chowder War

ISSUE 60, CHOWDERS, Part 4: Chicken Chowder

ISSUE 60, CHOWDERS, Part 3: Corn Chowder

ISSUE 60, CHOWDERS, Part 2: Lobster Chowder

ISSUE 60, CHOWDERS, Part 1: Black Fish Chowder

ISSUE 59, CURIOSITIES, Part 5: Tea Olive Honey

ISSUE 59, CURIOSITIES, Part 4: Hibiscus Wine

ISSUE 59, CURIOSITIES, Part 3: Live Bird Pie

ISSUE 59, CURIOSITIES, Part 2: Acorn Butter

ISSUE 59, CURIOSITIES, Part 1: June Bug Soup

ISSUE 58, GRAPES, Part 6: Catawba & Wine

ISSUE 58, GRAPES, Part 5: Concord

ISSUE 58, GRAPES, LENOIR

ISSUE 58, GRAPES, Part 3: Delaware

ISSUE 58, GRAPES, Part 2: Niagara

ISSUE 58, GRAPES, Part 1: The Lutie

ISSUE 57, DISCONTINUED PLEASURES, Part 5: The Cardoon

ISSUE 57, DISCONTINUED PLEASURES, Part 4: Brach's Ice Blue Mints

ISSUE 57, DISCONTINUED PLEASURES, Part 3: Apple Soda

ISSUE 57, DISCONTINUED PLEASURES, Part 2: A Cereal that Was

ISSUE 57, DISCONTINUED PLEASURES, Part 1: Sunshine Raisin Biscuit

ISSUE 56, CRUSTACEANS, Part 5: Potted Crab

ISSUE 56, CRUSTACEANS, Part 4: Stone Crabs

ISSUE 56, CRUSTACEANS, Part 4: Soft Shelled Crabs

ISSUE 36, CRUSTACEANS, Part 2: Soft Shelled Crawfish

ISSUE 56, CRUSTACEANS, Part 1: Crab

ISSUE 55, FRUITS & FLAVORS, Part 6: Native Plums

ISSUE 55, FRUITS & FLAVOR, Part 5: Choosing a Quince

ISSUE 55, FRUITS & FLAVOR, Part 4: Catawba Grape

ISSUE 55, FRUITS & FLAVOR, Part 3: Moorpark Apricot

ISSUE 55, FRUITS & FLAVOR, Part 2: Fig Season

ISSUE 55, FRUIT & FLAVOR, Part 1: Pear Wars

ISSUE 54, FATS & OILS, Part 5: Duck Fat

ISSUE 54, FATS & OILS, Part 4: Avocado Oil

ISSUE 54, FATS & OILS, Part 3: Butter

ISSUE 54, FATS & OILS, Part 2: Suet

ISSUE 54, FATS & OILS, Part 1: Lard

ISSUE 53, SWEETS & CANDIES, Part 6: Sassafras Candy

ISSUE 53, SWEETS & CANDIES, Part 5: Sweet Potato Candy

ISSUE 53, SWEETS & CANDIES, Part 4: Black Walnut Candy

ISSUE 53, SWEETS & CANDIES, Part 3: Old Southern Candies

ISSUE 53-SWEETS & CANDIES-Part 2: Gum Drops

ISSUE 53-SWEETS & CANDIES-Part 1: Stuffed Dates

ISSUE 52, ONIONS-SHALLOTS-GARLIC, Part 6: When Onions Breathed Fire

ISSUE 52, ONIONS-SHALLOTS-GARLIC, Part 5: Wild Garlic

ISSUE 52, ONIONS-SHALLOTS-GARLIC-Part 4: Of Scallions and Shallots

ISSUE 52, ONIONS-SHALLOTS-GARLIC, Part 3: Danvers Yellow Globe Onion

ISSUE 52, ONIONS-SHALLOTS-GARLIC, Part 2: Bermuda Onion

ISSUE 52, ONIONS-SHALLOTS-GARLIC, Part 1: Sweet Onions and the South

ISSUE 51, BLACK CULINARY HISTORY, Part 7: John Young, & the Role of The Steward

ISSUE 51, BLACK CULINARY HISTORY, Part 6: Black Barbecue in Augusta

ISSUE 51, BLACK CULINARY HISTORY, Part 5: Romeo Govan, the Life of a Gullah Country Cook

ISSUE 51, BLACK CULINARY HISTORY, Part 4: Charleston's Black Cook Shops

ISSUE 51, BLACK CULINARY HISTORY, Part 3: Savannah Restaurateurs of the Gilded Age

ISSUE 51, BLACK CULINARY HISTORY, Part 2: Emanuel Murray, Washington D. C.

ISSUE 51, BLACK CULINARY HISTORY, Part 1: Savannah's Founding Cooks

ISSUE 50, APPLES, Part 5: Boiled Cider & Cider Jelly

ISSUE 50, APPLES, Part 4: Drying Apples

ISSUE 50, APPLES, Part 3: Black Libertwig

ISSUE 50, APPLES, Part 2: Father Abraham

ISSUE 50, APPLES, Part 1: Hewes Crab

ISSUE 49, GOOD FOR YOU, Part 6: Sweet Potatoes without Sugar

ISSUE 49, GOOD FOR YOU, Part 5: Crosby's Egyptian Beet

ISSUE 49, GOOD FOR YOU, Part 4: Carrot Juice

ISSUE 49, GOOD FOR YOU, Part 3: Ogeechee Limes

ISSUE 49, GOOD FOR YOU, Part 2: Pennyroyal Tea

ISSUE 49, GOOD FOR YOU, Part 1: Dandelion

ISSUE 48, 1 YEAR ANNIVERSARY, Part !: Thoughts and Ambitions

ISSUE 47, THE BEST OF 2021, Part 7: Old Southern Candies

ISSUE 47, THE BEST OF 2021, Part 6: The Untouched Apple

ISSUE 47, THE BEST OF 2021, Part 5: The Hamburger before the Hamburger

ISSUE 46, BEST OF 2021, Part 4: Fig Season

ISSUE 46, BEST OF 2021, Part 3: Have you Really Eaten the South?

ISSUE 46, BEST OF 2021, Part 2: Eulogy for a Faithful Farmer

ISSUE 46, BEST OF 2021, Part 1: Eating Roses

ISSUE 45, LUNCH, Part 3: Ann Poppleton, the Woman who launched Lunch

ISSUE 45, LUNCH, Part 2: Free Lunch

ISSUE 45, LUNCH, Part 1: The Rise of the Lunch Room in Charleston

© 2024 David S. Shields
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