Monthly Archives: March 2021

Collards to go

I have learned that you can buy freshly prepared collards, by the pint and by the quart, at the drive-through window at Stamey’s in Greensboro.

Probably, this is some pandemic thing. But I interpret it as a new moment in Southern culture and foodways. Collards to go.

Drive in. “That’ll be $6.07 at the window.” Go.

I got a quart, a fork (plastic), a knife (same), and a napkin.

Down home in the Old North State.

More about chickens

Robert E. Lee kept a chicken, a hen, as a pet at his army headquarters. The army carried it about to its ultimate doom.

Indefinite antecedent acknowledged.

What the Mediterranean is for

The Mediterranean Sea is a network. It connects the peoples who live around it.

Those peoples are locked in a millennia-long competition to determine who knows the best way to cook a chicken.

Evaluating outcomes requires sampling and deliberating over an extended period, frequently revisiting initial impressions, and tracking the evolution of taste.

Nothing here disparages chickens cooked in other places.

Long ago in Southeast Asia, I learned that, while there are cultural differences respecting beef, pork, dogs, and bats, everybody eats chicken.

Except vegetarians.