Chefs

Mississippi’s Butcher Scene Heats Up

Back in 20th century America, when life was slow and small towns looked like Norman Rockwell paintings, families flocked to their local butcher. The shops eventually died out by the end of the century, a victim of the modern world’s need for speed and convenience, but they are making a comeback, thanks in part to the popularity of high-protein diets. This time around, however, the farm-to-table movement has given rise to a new breed of butcher shop/restaurant, with chefs breaking down the animal themselves. This trend is sweeping the country, but arguably no place is doing it better than the Magnolia State of Mississippi, where several culinary artists are carving and cooking cows, chickens and more to foodies’ delight.

2018-09-20T18:39:02+00:00 July 15th, 2018|Categories: Cuisines, Producers & Purveyors, Regions, South, Southern|Tags: , |0 Comments

Key Lime Pie in the Florida Keys

Make no mistake about it: Key lime pie simply tastes better in the Florida Keys than anywhere else. Must be the sunshine. Key limes are yellow, not green, and they’re essential to making an authentic key lime pie. That’s the one aspect of the pie that everyone agrees on.