Herding Turkeys in Hancock County, Tennessee


We don’t think much nowadays about how turkeys get from farm to market to oven. But
from around 1884 to 1920, in rural, mountainous Hancock County, Tennessee, it was quite an
undertaking. We don’t think much nowadays about how turkeys get from farm to market to oven. But
from around 1884 to 1920, in rural, mountainous Hancock County, Tennessee, it was quite an
undertaking. Continue reading

On Our Bookshelf: But Mama Always Put Vodka in Her Sangria


Maybe it’s the memory of a bus ride west on Highway 82 through the Mississippi Delta one fall evening several years ago that makes Julia Reed’s book so endearing for me. As we headed toward the Mississippi River town of Greenville for a tamale and steak dinner at Doe’s Eat Place on a food-filled field trip with members of the Southern Foodways Alliance, Julia Reed told stories. Continue reading

Appalachia: Peanut Soup, Spoonbread, and Hotel Roanoke

Appalachia: Peanut Soup, Spoonbread, and Hotel Roanoke


The year 1940 was a defining one for Roanoke, Virginia. Amid the fear, dread, and uncertainty of World War II came the comfort of peanut soup and spoonbread. Since the Hotel Roanoke’s peanut soup recipe was developed that year by Chef Fred Brown, it has fortified stomachs and souls in the Regency Room of the hotel. Its companion dish, spoonbread, is one that has been served by Virginians for generations. Continue reading