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Each with its own culinary tradition


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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Culinary Postcard: A detour for food Zen at Okla.’s Tamuzul

And now for something completely different. “We needed a break from heavy/fried/meat everything,” says Cara Walsh after barbecue in W Virginia, the bourbon trail in Kentucky and hot, hot chicken in Nashville. Fortunately, when Cara and her cross-country dining companion Dylan Byers rolled into Oklahoma City, Okla., they found Tamuzul, a plant-based Mexican restaurant, where they …

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African fufu on the Oklahoma plains

Oklahoma is known for barbecue, hog frys and something called pepper butter, but when Tambra Raye Stevenson was growing up there her favorite meal was goat stew with African fufu. Fufu is an African dumpling usually made of yams or cassava, a starchy root. When her mom couldn’t get the ingredients, Tambra says she would use …

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