The Great Hog-Eating Confederacy
Early Southerners ate a rather limited and unvarying diet. At table the famished guest seldom found more than bacon, corn pone, and coffee sweetened with molasses. Pioneering sociologist Harriet Martineau complained that “little else than pork, under all manner of disguises” sustained her during her visit to the American SouthFor the most part, slaves observed the same diet as poor white farmers. Though many kept gardens, and thus supplemented their rations of pork and corn with a wide variety of vegetables, they had otherwise little opportunity to augment their diet.. Another traveler griped that that he had “never fallen in with any cooking so villainous.” A steady assault of “rusty salt pork, boiled or fried … and musty corn meal dodgers” brought his stomach to surrender. Rarely did “a vegetable of any description” make it on his plate, and “no milk, butter, eggs, or the semblance of a condiment” did he once see.Christine Baumgarthuber is a writer for The New Inquiry and runs the blog The Austerity Kitchen. [more inside]
Sausage pork beef cheese whole milk butter margarine nuts and sausage pork beef cheese whole milk butter margarine nuts and sausage.... [SLYT, 1:00, looping]
Quebec Margarine War Ends! For 21 years Quebec has regulated the colour of margarine, insisting it be distinctly lighter or distinctly darker than butter... The stated reason has been to protect consumers from unscrupulous restaurateurs selling margarine as butter. The real reason was to protect the province's politically influential dairy industry. [more inside]
First they turned your ketchup green. Then, they turned your ketchup purple. Undaunted, Parkay has introduced that its margarine is now available in... pink and blue!