Food Pilgrim
Georgann EubanksStories of edible culture
| Platform |  | Pricing | Only free issues | Publishes | Monthly |
|---|---|---|---|---|---|
| Issues | 77 | Subscribers | Read | foodpilgrim.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
The NuWray of Country Cooking
The oldest hotel in North Carolina, dating from 1833, has once again begun accepting overnight guests and serving hearty local fare from its renovated kitchen. If for no other reason than longevity, this site is worth a visit.
Happy Valley Filling Station: Saving a Place and the Tables
A Blue Shroom Pizza (left) and restaurant founders, Jesse Plaster and Angela Postigo (right)
Food Poems from the New Collection
As promised in the last edition of Food Pilgrim, I must report on that chiffon pie that Flannery O’Connor loved so much. For a dinner party with literary friends, Donna Campbell made the pie using a handmade chocolate graham cracker crust. ...
Fried Shrimp and Chiffon: Another Tea Room Story
One bright May morning a couple of weeks ago, we drove from Athens to Milledgeville, Georgia, to see the home--now a National Historic Landmark--of the short story virtuoso, Flannery O’Connor. On the road we listened to a recording of the a...
Authors
The writers behind this newsletter.
Stories of Edible Culture
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