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Posts Tagged ‘food’

When Dad (Charles G. Suddeth) was a kid during WWII, he listened to WHAS & WAVE radio in Louisville. They advertised: “Giddy up, giddy up with spur—the drink that has the promiser.” I discovered the ads were for Spur Cola by Canada Dry, and Spur is still around though not in Louisville. Wished I could have found out in time to show Dad.

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Best candy ever?

Louisville candy: Modjeska (caramel biscuit) was invented in 1883 by Louisville candymaker Anton Busath and named after actress Helena Modjeska. After a 1947 fire destroyed the candy shop, Muth’s Candy’s (east Market, Louisville) took over production. Schimp’s Candies in Jeffersonville, Indiana and Bauer’s Candies Lawrenceburg, Kentucky also produce great modjeskas—both places have been around since the 19th century. I have visited Muth’s and Schimpff’s, Bauer’s is next on my list.

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Devonshire treat

Phoenician treat

2,000 years ago, Phoenician settlers introduced the people of Devon and Cornwall to CLOTTED CREAM (used to preserve buffalo milk on Phoenician ships). Nowadays cow’s cream is centrifuged to make very high-fat clotted cream that is used on scones and to make ice cream and fudge.

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Holiday treat!

Kenuchi AKA ganatsi ᎦᎾᏥ

Cherokee hickory soup: shell hickory nuts and form into a paste, making a palm-sized ball. Simmer in water until it has a creamy texture. Add hominy (sweet potatoes or rice can be substituted). Add honey/maple syrup for a sweet treat—or add meat, onions, mushrooms for a soup.

Cherokees often substitute Se-di ᏎᏗ black walnuts, pecans are also an option.

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Holiday Treat

CHEROKEE YAM CAKE

Biscuits from Eastern Band, North Carolina

2 cups flour, 1 1/2 tsp sugar, 1/2 cup oil, 1 tsp salt, 2 tsp baking powder, 1/2 cup milk

1/2 cup mashed sweet potatoes.

Sift dry ingredients into a bowl. Add liquids, lightly with a fork until mixture holds together. Allow to sit for a few minutes, and then add mashed sweet potatoes. Knead gently until smooth, about 12 times. Roll dough 1/4 inch thick, cut into rounds for biscuits. Bake 425 degrees 10 to 20 minutes (can be fried).

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Cherokee Thanksgiving Treat

Cherokee chestnut dish—disquani—ᏗᏍᏆᏂ

Boil 1 qt peeled, hulled chestnuts in 2 cups water and 1 cup honey/maple sugar about 15 min. Mash chestnuts with cooked pinto beans.  Flavor with your choice of ramps, onions, sassafras or sweetgrass (pictured).

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Down in the country

Janie Speaks

Charles Suddeth

She was single, way past forty,

Baggy dresses, silver-grey hair,

Seldom talked, never smiled,

Went to prayer meetings with Mom.

She came once for Sunday dinner,

Our dining table stacked high,

Dad said grace, and we dug in,

Chomping, lip smacking, chewing.

Janie shoved it in like she was starved,

Roast beef, mashed potatoes, red-eye gravy.

She grunted once and quit eating,

Her kitchen knife clanged onto the floor.

“I’m in a family way,” she mumbled.

Dad coughed and spit coffee on his tie.

“That’s really good,” muttered Mom,

Famous for her terrible rages.

Janie gulped her iced tea down,

“I’m a real God-fearing woman,

I ain’t never been with a man,

I can’t lie to Almighty God.”

Dad buttered his cornbread again,

Eyes hard, Mom poured gravy

Until it flowed onto her lap,

I nibbled, gawked, dared a grin.

Janie belched like a windstorm,

“It must have been that old soup,

Those greasy pinto beans and ramps,

I guarantee I didn’t cook it.”

Dad stuck a napkin over his face,

Mom stood and served apple pie,

I didn’t speak or look up or breathe,

Never saw Janie again.

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Cherokee Cookin’

Cherokee Wishi (Du-wi-shi) AKA Hen-of-the-woods is a mushroom that grows at the base of oaks in the fall.

Slice into strips, boil for 20 minutes. Bread (flour, salt, pepper), pan fry. Tastes like meat. [warning—mushrooms can be fatally toxic, do not gather them unless you are expert]

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Old brewery

Falls City Brewing operated from 1905 to 1978. For several years, the name was used by other breweries, and recently, a small brewery has opened back up in Louisville. This photo is the brewery on West Broadway in the 1930s.

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Eating great Choctaw style

Choctaw Fried Cornbread: Cut corn with knife and scrape to remove pulp, add both to pan, cook in covered pan until water is gone. My grandma’s family was of Cherokee/Yuchi heritage. She used an iron skillet and cooked longer.

10 ears of sweet corn
3 tbsp. butter or margarine
3 tbsp. bacon fat
1/2 c. boiling water
1/2 tsp. salt
1/8 tsp. Pepper

The Choctaw Nation website has a great recipe section:

https://www.choctawnation.com/history-culture/heritage-traditions/food

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