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Each with its own culinary tradition


Back Forty Beer Co. wants to put Alabama brew, food out front

The mention of “Alabama cuisine” might conjure up hazy images of vegetables fried beyond recognition, bread crumb-topped mac ’n’ cheese, sticky-sweet barbecued pork and gallons of sweet tea or six-packs of cheap beer, sweating beads of condensation under a brutal sun. Delicious, for sure. But forward thinking? Refined? Artisanal? Not so much. Jason Wilson is …

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50 States of Beer: Alabama

When I think of Alabama, I think of hot, sweaty summers, college football and, above all, “Fried Green Tomatoes” – both the 1991 film and the lesser-known – but just as tear jerkingly sweet – 1987 Fannie Flagg novel. And, as luck would have it, my absolute favorite Alabama craft beer, Good People Brewing’s Flagship IPA, pairs perfectly with my own version of the story’s signature dish.

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Community Kitchen: Tomatoes, 1957

Well, it’s late June and the tomatoes are all set with an abundant supply of fruit. I’m 10 years old and standing in my daddy’s garden back in Hueytown, Ala. I’m looking desperately for signs of a tomato that is starting to turn ripe. Oh, for a little hint of reddish-orange tint so that I …

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