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Each with its own culinary tradition

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The world has become largely homogenized. Still, there are regional foods in Mississippi no one's heard of in Wisconsin. And we think that's wrong. We want to hear from Mississippians about fried catfish and Wisconsinites about cheese curds. Along the way, we'll pluck some choice bits — many never before reported — from national archives.


Louisiana

Reveillon: Christmas in New Orleans, of course, is a party

Being a (severely) backslidden Southern Baptist, the idea of a midnight mass is foreign to me. After all, nothing good happens after midnight, right? But a reveillon dinner might be enough for me to find religion again. Reveillon, a New Orleans tradition, began in the 1800s as a meal that was eaten in the wee …

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Missouri

Perennial Artisan Ale with a side of toasted ravioli

I was born in St. Louis and lived until I was 7 in a suburb not far from the muddy Mississippi, spending many happy, humid summer nights catching fireflies on its banks. Missouri is not just my own birthplace, though, it’s also the birthplace of the modern brewing industry — a fact that ensured it …

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New Jersey

Video: The life of the cranberry

There’s more to growing a cranberry than wading into the bog. As part of a video series called, “How Does it Grow,” Nicole Cotroneo Jolly walks you through the cranberry’s life cycle  in just over five minutes. She and her crew visit a New Jersey cranberry farm and show the native American fruit on dry land, in …

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Georgia

A nut as American as pecan pie

April might be National Pecan Month, but the nut is most coveted during the winter holiday season, when pecans add crunch to savory side dishes and fill pie crusts across America. Pecans are a natural for Thanksgiving dinner since they are the only major tree nuts indigenous to North America. Native Americans have eaten wild …

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Pennsylvania

Family farms in small Pa. town do big mushroom business

Kennett Square, a small town with fewer than 6,000 residents in southeast Pennsylvania, is the mushroom-growing capital of the world. Well, at least the North American world. Almost two-thirds of the mushrooms sold in supermarkets and served in restaurants in the United States are cultivated in Kennett Square. And in a world where industrial farming …

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California

Dutch crunch is San Francisco’s other bread

When I say “San Francisco’s signature bread,” what comes to mind? Sourdough, of course, but there’s another correct answer: Dutch crunch. Tourists might seek out San Francisco’s sourdough, but Dutch crunch is the San Francisco Bay Area’s other beloved bread. Unlike sourdough, Dutch crunch is not a particular type of bread. Rather, the name refers …

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Mississippi

Hot tamales get a taste of Southern Hops’pitality

With its lush greenery, muddy riverbanks and thick, honeyed accents, Mississippi is often considered the southernmost of the Southern states — the deepest of the deep south, a place more muscadine and moonshine than craft beer. But Mississippi is home to one of the country’s best craft breweries — and one of America’s only female-owned …

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Mississippi

Diwali shines light on marriage made of cornmeal and cardamom

Since our daughter was born 9 months back, my husband and I have set about introducing her to a year of firsts: Her first Easter basket, first road trip, first Fourth of July fireworks show. Tonight, we will celebrate her first Diwali, the Hindu festival of lights, together with my mother-in-law who is visiting from India …

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South Carolina

Chef Sean Brock shares his Southern “Heritage”

I get somewhere between three and eight cookbooks every day. Most of them, I glance at and put aside, waiting for a story that they might fit. Truth be told, many are the same, offering smoky covers full of airbrushed ingredients or screaming about the five ingredients that I Must Cook With Now. But today, …

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Virginia

Sorghum farmers become accidental artisans

On a recent Saturday morning, Danny Ray Townsend stood stirring a pan of sorghum over a hot hickory wood fire. The breeze came only now and then, wafting through the shed and carrying the syrup’s grassy scent to the crowds gathered around the mule-powered mill. “We’ve got little spoons and we give a hot sampling …

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