Many Eastern Kentucky counties fall into the Southern Appalachian region, a mountainous area known for its distinctive culinary culture. With the May release of their cookbook, Celebrating Southern Appalachian Food: Recipes & Stories from Mountain Kitchens, Jim Casada and Tipper Pressley share recipes for traditional dishes along with tips, stories and explanations of some of the dishes’ origins. A handy glossary of Southern Appalachian food terms is as entertaining as it is enlightening. In this issue, we present just a “scrimption” of the “larrupin’ good vittles” found in the cookbook.
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