Food Pilgrim
Georgann EubanksStories of edible culture
| Platform |  | Pricing | Only free issues | Publishes | Monthly |
|---|---|---|---|---|---|
| Issues | 85 | Founded | 5 years ago | Last Issue | 10 days ago |
| Active | |||||
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foodpilgrim.substack.comLatest Issues
Red Sauce and Red Rocks
Food Pilgrim has been traveling this spring and early summer, investigating sites for a new book about pioneering women naturalists in the South. We’ve been traveling on a budget, so not too many fancy meals, nor a focus on food so much....
Zucchini, edible flowers, and a new bag of old style grits
Food Pilgrim has been itching to get seeds and young plants in the ground, but where we plant--at an altitude of 3500 feet in the Blue Ridge Mountains— demands restraint and patience. Conditions were ripe for frost on May 3rd, this past wee...
A Head of Our Time: Grilled Cabbage
Cabbage—the ancestor of cauliflower, Brussel sprouts, and kale (the latter also known as colewort)—has been an important vegetable for human consumption that dates back to the ancient Egyptians. According to The Oxford Companion to Food: “B...
Deep South Dishes from the Past
On the way to a research destination for our next book, Donna Campbell was searching on her phone for a place to get sandwiches to take to our interview subjects in Saline, Louisiana. We were due at lunchtime.
Donna found a diner called Le...
Road Food: Avoid roller grills and heat lamps
We were driving through central Virginia, following a tip from a Food Pilgrim reader about Mac’s Country Store, a rural gas station that makes extraordinary fried chicken—”like your Mama made,” as Debbie put it. We also heard from another f...
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| Subscribers | Engagement | 68 | Monthly Web Visits | ||
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Stories of Edible Culture
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