The menu, a litany of updated regional classics such as black-eyed pea cakes, was relentlessly “improved” by garnishes such as avocados and Basmati rice. The joint’s “philosophy” — since all new restaurants must now publish a justifying manifesto along with their menu — centered on the now tedious homage to “local” “organic” produce and a dedication to “reviving tradition” — plus the removal of trans-fats. Collard greens, sweetened lima beans, and salty-sweet potatoes bracketed the entrees. In the center you’d find rib-eyes under slathers of sauteed onions, broiled slabs of local fish dusted with some orange spice, chickens with a roasted-on glaze, pork in five different variations, and dried cranberries slipped into cakes on the sly just when you thought it was safe.

Grace in the Blue Ridge Mountains
by VANDERLEUN on FEBRUARY 20, 2019

Second paragraph. I knew right there he was talking about Early Girl. I may even have had something to say here about Early Girl. I’ll look and see. But it’s not about Early Girl. It’s about something far more interestinng.

RTWT http://americandigest.org/wp/grace-in-the-blue-ridge-mountains/