Scored from a hunter up in Avoyelles Parish. About to go on the smoker.
In 1778, the Spanish crown published “El Tributo de Sangre” (The tribute of blood), this ominous sounding edict outlined that for each ton of cargo sent from America to Spain, five Canary Island families of five members each had to emigrate to America. Continue Reading
Clementine Paddleford spent nearly a half century driving, flying and walking across American on the quest for regional cooks and the stories of their food.
Paddleford was born in 1898 in Stockdale, Kansas and was set upon being a journalist from a tender age-eventually earning a degree in ‘industrial journalism’ from Kansas State Architectural College. A tenacious go-getter, young Clementine set out for New York City and quickly made a name for herself in the ranks of budding journalists. By 1936 Ms Paddleford had made her bones sufficiently to be hired by the New York Herald-Tribune as food editor.
At her peak Clementine enjoyed a readership of some 12 million people.
Her prose sparkled and she is a lovely figure to explore.
I hope you can find an old copy of this book, and if so, please treat yourself, it’s one of my favorites.
We were denied entry to Our Lady Of Lourdes Church this past weekend in Violet, Louisiana. This marks the first time in our rich history with the Catholic church that we were barred from entering a place of worship. Continue Reading
When I was a kid there was a large-format book that lived on a shelf in my parent’s house. It featured Budapest. I would stare at the images and wonder what life was like for the Hungarians that were fortunate to live in such a beautiful place. Seven years ago today I arrived in the city and began documenting the meat and three scene there.
And a tip of the hat to Mr. James Boo who made my research a lot easier.
A few years ago I visited Benton’s Smoky Mountain Country Hams in Madisonville, Tennessee and was fortunate to be invited into the preparation area where the charcutieres were taking raw meat and putting it in the cure to begin the process of turning it into bacon or ham.
It was quite the experience. The workers were taking big slabs of bellies and hams and dredging them through troughs filled with sodium nitrite and salt. Once the meat was carefully coated with curing salts it was trundled into a separate part of the facility so it could be aged. Continue Reading