There are days Molly Schuyler eats little or nothing at all.
Most days she eats leftovers off the plates of her four children and a salad or two.
And then there are days when she eats a 72-ounce steak, shrimp cocktail, salad, a baked potato and a roll in less than five minutes. And then for "dessert," she does it once more, in nine minutes.
Editor's note: Nikki Giovanni is a poet, writer, and a professor at Virginia Tech. Her latest work is "Chasing Utopia: A Hybrid." Here, she remembers her dear friend, writer and activist Maya Angelou, who died Wednesday at age 86.
Our only disagreements were about food.
She was a great cook, and I think of myself as a good one. We were arguing about rack of lamb, one of my specialties. My recipe comes from the late, great country cook Edna Lewis. I went home after my visit and decided I should not just talk the talk but also walk the walk.
I called my good friend Joanne Gabbin from Furious Flower Poetry Center to have her come with me to Doc's to cook. Jo is a great cook, too. We got on Doc's calendar, packed all our ingredients and spices and boogied on down.
In a press release issued Thursday, the Centers for Disease Control and Prevention advised consumers not to eat Evergreen Produce brand raw clover. The release states that these sprouts are possibly linked to seven confirmed and three probable cases of Shiga toxin-producing E. coli in Idaho and Washington. Fifty percent of the people sickened were hospitalized.
Even people with uncompromised immune systems are strongly cautioned to discard any Evergreen Produce sprouts in sealed containers so no other humans, pets or wild animals can consume them and become infected. Thoroughly cooking sprouts can reduce the chance of foodborne illness, says the FDA, but be careful – since 1996, there have been at least 30 reported outbreaks of foodborne illness associated with different types of raw and, yes, lightly cooked sprouts.
But aren't sprouts supposed to be - healthy? They're the stuff of health food cafes and virtuous hummus pockets. They're supposed to add beneficial, low-calorie crunch to salads and sandwiches, not cause you to, per the CDC, "develop diarrhea (often bloody) and abdominal cramps" or possibly become severely ill and die.
Editor's note: The Southern Foodways Alliance delves deep in the history, tradition, heroes and plain old deliciousness of Southern food. Sheri Castle is the author of "The New Southern Garden Cookbook." She wrote this essay for the Appalachian-themed issue #51 of the SFA's Gravy quarterly.
This is a story about pinto beans. But first it’s a story about my mountain people and one of our curious traditions.
The Appalachian Mountain South is to the rest of the South what bourbon is to whiskey: It is distinguishable from the rest, yet part of the whole. That includes our food, which is rooted in our geography. Like the rest of the rural South, mountain people traditionally ate off the land. Unlike the rest of the rural South, my people live up and back in one of the oldest mountain ranges on the planet, where the landscape and climate are quite different. On a map, we’re in the South. In practice, we claim our own place.
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