A Minute in Santa Barbara with Glen Phillips

Welcome to "A Minute In …" — a BGS feature that turns our favorite artists into hometown reporters. In our latest column, Glen Phillips takes us to the parks and trails of Santa Barbara, California.

I was born in Santa Barbara, so I had to travel a bit to understand that most of the world isn’t 72 degrees and sunny with a little morning fog on occasion, a year-round bustling farmers' market, and instant access to mountains and ocean. I moved to Nashville in October of 2016, but still go back to Santa Barbara one week a month. I have 45 years of friends and family there. It’s a deep, beautiful, and varied community.

This is the East Beach bike trail. One of my favorite runs in town is to park at the bird refuge and go along the bike trails to the end of Shoreline Park. The view is great, the sea air is cooling, and there’s almost no stopping for street traffic. Perfect running route.

Backyard Bowls makes whole-fruit smoothies and acai bowls. Delicious and simple. I prefer the green bowl with peanut butter added. I try to go there any time I’m in town. 

There are so many trails in Santa Barbara that it’s hard to choose one. This picture is from the top of the Cold Springs Loop. It’s my go-to quick hike. I also love heading up Romero Canyon all the way to the top of the mountain where you can see the valleys on one side and the ocean on the other. It’s about a four-hour loop with fire roads heading up and single-track on the way down. That one has become a New Year’s ritual for me.

The Santa Barbara Farmers' Market is open 52 weeks a year, with a variety of organic and unsprayed fruits and vegetables I have never seen the equal of in all my travels. I love to cook, and I love to know the people who grow my food. My favorites are Shepherd Farms, Roots (best carrots on earth), Fairview Gardens, Tutti Frutti (heirloom tomatoes!), and BD and Earthtrine Farms (greens and herbs). Santa Barbara is food heaven. 

Soho is my hometown gig in Santa Barbara. Family-run by serious music fans and a staff with a ton of heart. Also a great kale salad. 


Lede photo by Ashtin Paige. All other photos by Glen Phillips.

Spaghetti Squash and Mint Lemon Pesto with Crab and Orange Roughy Meatballs

Put a fuzzy sweater on me. And those fingerless gloves. Crack the car windows so I can hear the snapping, swirling, and crackling of dried leaves when we're in motion. Put Alison Krauss's Now That I've Found You: A Collection on the stereo. Drive me through East Tennessee, then let me out of the car to breathe it, walk it, and absorb it through my epidermis and into my bloodstream. Don't call, email, or text me a thing because I don't want you to get your feelings hurt when I ignore you. I will ignore you. Sorry not sorry; I belong to Autumn.

Autumn has an intoxicating effect on me. Like a fickle lover. Yeah, you know the bloke — the one you know is going to break your heart over and over again, but whom you still welcome into your world with opened arms, hands raised, singing the chorus of "I Surrender All" with blasphemous vigor. 

There one moment and gone the next. Autumn — the fickle tickler — awakening all of my senses and making me breathe deeper than I ever did in Summer, Winter, and definitely Spring. (Claritin D, anyone? For the love …) Then it leaves without warning, with no long kiss goodbye. Yet, just like that leaving lover, it's our choice to either be bitter about the imminent end, or instead focus on living in the blissful moments and enjoying the gifts we are receiving.

Okay. That’s enough of a Meditation Challenge for today. Let’s get on with it.

Some people feel most creative in Spring, but for me, it's Autumn. I end up incorporating ingredients in new ways because I feel invincible at this time of year. You can't tell me nothin'. Plus, it's all about comfort food — am I right? Yet, if I'm honest, my take on comfort food has had to be modified due to the career I've chosen. If I don't want to give my wardrobe stylists conniptions, I often have to find reasonable alternatives to mashed potatoes, decadent pasta, and pumpkin soup bread bowls. This isn't easy to do, kids, but I must admit that I meet the challenge brilliantly. Taste buds can be just as happy as waist lines. I promise you.

My favorite moments to relish in Autumn are inspired by the season-specific produce lining every market bin. Tables are filled with different kinds of gourds and squash, all of which represent the various colors of every leaf on every tree at this time of year. It is also the time of the season to utilize certain things the earth gives us that it will soon take away. Many of our herbs need to be protected and preserved before Winter takes hold. Basil is currently holding on for dear life. Mint, too. Parsley makes claims that it can withstand Winter's wiles, but I have yet to see it happen successfully in my yard. Pesto is begging to be made. Begging, I tell you.

And so alas, in celebration of this, my most favorite season, I give you SPAGHETTI (spaghetti squash, that is) and MEATBALLS (orange roughy and crabmeat balls, that is) with a mint and lemon pesto that will make you want to make out with anyone you see in a sweater. I mean … just … trust me.

INGREDIENTS (Serving Size 6)
2 spaghetti squash, halved and seeds discarded
Safflower or grapeseed oil
Kosher salt
Coarsely ground black pepper
1/2 cup red or yellow onion, diced
1 small to medium shallot, minced
One large clove of garlic, minced
1/3 c of parsley, finely chopped
28 oz (2 c) wild caught crab claw meat, picked for shells (but there aren’t many in claw meat)
8-10 oz orange roughy
1 egg, beaten
2 c breadcrumbs (I used Glutino plain crackers, pulsed down to breadcrumbs)

FOR MINT LEMON PESTO
4 small to medium garlic cloves
2 c of mint
1/2 c fresh parsley
1/2 c Grana Padana or Parmeggiano Reggiano cheese
2 tbs fresh lemon juice
Zest of 1 lemon
1/2 c extra virgin olive oil
2 tsp kosher salt
1 tsp black pepper

DIRECTIONS
Preheat oven to 375.
Drizzle safflower or grapeseed oil lightly into squash and rub to coat.
Sprinkle salt and pepper inside to taste and place in baking dish, skin side down. Cover squash with foil.
Check at 30 minutes and, when you can pierce the skin with a knife and pull it out clean, it’s ready. Set aside.
Put 2 teaspoons safflower or grapeseed oil in a skillet. Add onions, shallots, garlic, and a healthy, two-finger pinch of salt. Sauté on medium high heat until soft. Try not to brown. Set aside.

Place orange roughy in food processor and blend until it's similar to coarse mashed potatoes. Place in large bowl and add crab meat, beaten egg, breadcrumbs, parsley, 1/2 a teaspoon of kosher salt, and a pinch of black pepper.
Bake for 20 mins.
Broil for 5 mins for added color.
Set aside.

Add to food processor garlic, mint, parsley, cheese, lemon juice, lemon zest, salt. Slowly drizzle in 1/2 cup of olive oil with food processor at first on pulse, then full blend.

Take a fork and twist out spaghetti squash in a circular motion starting from outside in until it looks like angel hair. Scoop into large bowl. Add pesto to spaghetti squash and toss to coat. Place meatballs on top and garnish with fresh mint and grated cheese and lemon zest.

Enjoy!

Traveler: Your Guide to Burlington

Burlington, Vermont, has a lot to offer besides Bernie, Phish, and Ben & Jerry’s. This small, hippie town is a healthy, friendly, and affordable getaway located in the northwest corner of the state on the coast of Lake Champlain — a college town at heart with a lot to offer besides schooling. Food, coffee, and art run deep in Burlington. Where else can you do yoga overlooking a wild salmon hole, sip a local Smoked Vermont Maple Syrup latte, and happen upon a knitting club/bluegrass jam combo night at the local bar?

Getting There

An oddly relaxed small spot with rocking chairs to lounge while you wait, Burlington International Airport is almost as charming as the city. The airport is a 12-minute cab ride from downtown. Beware: There is an Uber shortage in Burlington and Lyft does not service the area, so having the number of a local cab company comes in handy. There’s also a Greyhound station located in the airport. (Pro tip: It’s a quick bus ride to Montreal.)

Accommodations

Burlington has plenty of charming bed and breakfasts like Lang House, Made INN Vermont, and One of a Kind Bed and Breakfast. Airbnb also has 300+ affordable options averaging around $150 per night. The town also has a hostel — for backpackers passing through — which runs $40 per night. Just a couple miles northeast of the city is a suburb called Winooski, which is a hip haven full of places to stay for a bit cheaper.

Eats

Burlington is a vegetarian’s dream and, with places like Revolution Kitchen, Onion River Co-op, and Pingala Café, any carnivore would be happy, too. Chittenden County is a refugee resettlement area, which means there’s a multitude of great cuisines and people from African countries, Nepal, Vietnam, Tibet, and Bhutan. Spice Trader’s Kitchen and Tiny Thai are a few authentic and cheap ethnic eats.

Breakfast is the meal not to be missed. With menus sporting homemade rye bread, Vermont maple syrup on every table, and gingerbread pancakes, Sneakers and Penny Cluse are two spots widely agreed upon as the best breakfast spots in town. And, if you’re feeling it, grab Ben & Jerry’s Vermont-only flavor — Vermonsters — from the factory up the road for breakfast.

Coffee

Every town has their ode to the hipster coffee shop, and Burlington has no shortage. Check out Scout & Co. for their Smoked Vermont Maple Latte , Radio Bean for great coffee into the night, and Muddy Waters to grab espresso featuring some light reading — patrons hide notes in the stone walls.

Drinks

Light Club Lamp Shop, an old lighting shop turned bar, has a bluegrass jam and knitting club on Wednesday nights — a killer combo of local flavor — with fancy pants cocktails. Plus, it’s attached to Radio Bean, if you’re feeling a late-night espresso stop. Oak45 is a go-to for quiet after-dinner drinks; Mule Bar has the best selection of Vermont ciders; and Vermont Pub & Brewery will satiate the craft brew fans.

Music

Higher Ground is one of the largest music venues in Vermont, drawing big artists to Burlington with its double-room capacity. Signal Kitchen brings a lot of smaller, traveling indie and alternative bands to the area, as well as better-known local bands. And, in the middle of downtown, Burlington Records is one heck of vintage vinyl haven, with old show posters galore.

Outdoors

Perhaps Burlington’s crown jewel is the view of Lake Champlain framed by the mountains. Grab a bike from the non-profit rental shop, Local Motion, and hit the many bike paths in town which showcase the natural beauty of Vermont. Waterfront Park is a great place to take a stroll and make a balancing rock formation on the rock beach, alongside many others.

If you’re looking to do a quick day hike, Shelburne Farms is close by and definitely worth the 15-minute drive. Established as a non-profit to teach people about sustainability, Shelburne has activities for the whole family like cheese-making tours, hayrides, hiking along Lake Champlain, and huge vegetable gardens.

Art

Burlington City Arts Center is a three-story, free contemporary art museum in downtown, featuring local Vermont artists. Head to Arts Riot for local art, food, and live music, and take a stroll through South End to explore art studios galore.

Shopping

Church Street Marketplace is a pedestrian-only shopping spot in the middle of downtown, featuring many locally owned spots and street performers on the weekend. Phoenix Books, a great indie bookstore with handwritten recommendations from their employees, is also just around the corner. For the vintage collector, Jamba’s Junktiques is the hippest junk shop outside of Austin.

Tomato Basil Bisque and Grown-Up Grilled Cheese

One of my first jobs after high school was working as a chef … in a small café … in a church … a mega-church. You read all that correctly. I usually leave the last two parts out, when telling folks about that time.

I had been considering going to culinary school before this, but my father suggested I get more experience cooking professionally before embarking on such an expensive investment. That job came up, and I took it. It was up to me to determine the menu, make orders, try to configure costs versus sales, etc. The kitchen was really more like a storage room that had been furnished with a panini maker, mini oven, two small burners, and a commercial fridge and sink. As you can imagine, the limited resources made coming up with a menu challenging. My boss also determined that the menu would be changing each week. So, there I was, a recent high school graduate that had merely cooked at home for her parents and friends, trying to run a kitchen.

It turned out to be a really lovely season of growing, experimenting, and learning. I plumbed the depths of soups, salads, and sandwiches that I still love to make.

Today, I’m sharing a beloved combo I used to throw on the menu in the Fall and Winter: Tomato Basil Bisque and my version of a grilled cheese. It’s good. Really good. The kind of good that people would break their low-carb diets for. And even though it’s far from cold in Tennessee, sharing this meal with my husband today gave me all the warm and fuzzy Fall feelings.

I would suggest pairing this comfort food with my go-to comfort album: Josh Ritter's The Animal Years.

Tomato Basil Bisque (Serves 4-6)
3/4 cup celery, chopped
3⁄4 cup carrots, chopped
1⁄2 cup yellow onion, chopped
1 tablespoon fresh garlic, minced
1 tablespoon butter
3 cups tomato juice
1 cup broth
8 ounces of canned diced tomatoes
3 ounces tomato paste
1 teaspoon dried basil
1 teaspoon dried herbs de provence (optional salt & pepper)
1 cup heavy whipping cream … Sorry, no low-fat alternatives for this one.
3 teaspoons sugar (Trust me on this.)
1⁄4 cup fresh basil

In a large saucepan, cook celery, carrots, onion, and garlic in butter until vegetables are tender. Add tomato juice, broth, undrained tomatoes, tomato paste, dried basil, herbs de provence, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for about 30 minutes or until slightly thickened. Add fresh basil. Use immersion blender to blend the soup together. You can also place half of the soup in a blender or food processor, if you do not have a fancy immersion blender like I do. Cover; blend or process until smooth. Repeat with remaining mixture. Return all of the mixture to the saucepan. Stir in whipping cream and sugar; heat through. Taste and add more salt and pepper to your liking. Ladle into warm soup bowls. Garnish with fresh basil leaves, if you like to impress folks.

"Grown-Up” Grilled Cheese
4 ciabatta rolls
Salt and pepper
4 oz smoked gouda cheese
4 oz cheddar cheese
4 oz part skim mozzarella
Panini press, or something heavy, like a teakettle with the bottom wrapped in foil. I like to add some water to the kettle to make it heavier, because I’m creative like that.

French Onion Spread
1/2 red onion, chopped
1 TB olive oil
1/2 cup sour cream
1/8 cup mayo

Place chopped red onion and olive oil in a baking dish. Sprinkle with salt and pepper. Bake at 325 degrees for 30 minutes, mixing a few times mid-way through the cooking process. Meanwhile, half the ciabatta bread and grate the cheeses.

Once the onion is cooled, mix with sour and mayo. Add seasoning with salt and pepper to taste.

Spread French onion mixture on both sides of ciabatta rolls and layer with each cheese. Place in a greased pan on medium heat. Cook for a few minutes, then place kettle on top. Press down evenly. Cook for 3-5 minutes on each side, or until bread is crispy and cheese is melted.

Take off heat and slice grilled cheese in half diagonally. Serve alongside soup.

Traveler: Your Guide to Oakland

Likely the most famous statement about Oakland, California, comes from Gertrude Stein when she said, “There is no there, there.” Looking into the quote, I came to believe that she was not disparaging Oakland, but rather commenting — in her inimitable way — about the fact that her Oakland childhood home, was no longer there, having been razed in a fit of development. Regardless of Gertrude’s meaning, I can say without reservation that there is, in fact, a “there, there.” So much “there,” that a four-day visit barely skimmed the surface of Oakland’s plentiful goodness. As one of the most ethnically diverse cities in the country — a diversity made manifest in a rich tapestry of culture especially evident in the food, music, and arts scenes — Oakland feels like an energetic city of makers, independent thinkers, creators, and change agents.

Getting There
Flying in to the Oakland International Airport is the best bet. Easy in and out and 15 minutes from downtown Oakland. BART (Bay Area Rapid Transit) now has an airport link which can get you right into the heart of downtown, though there are plenty of taxis, too. Depending on your starting point, you can also take Amtrak right into the Oakland Station in Jack London Square.

Where to Stay


With an eye toward walking and mass transiting everywhere, we opted to stay at the Waterfront Hotel in Jack London Square, though there are also a few chain hotels closer to the center of downtown Oakland and a wide variety of Airbnb options throughout the city.

Exploration
On arrival, we set out on foot to explore the area, ending up much farther afield than originally intended. Strolling along the waterfront and through the burgeoning Jack London Square scene, we made our first stop at Heinhold’s First and Last Chance Saloon. Opened in 1883, the “First and Last” refers to the first or last place sailors could stop after arriving from sea or before departing on long trips. The interior of the bar is lit only with gas lamps and the bar and floors slant — a result of the 1906 earthquake shifting the pilings beneath the structure. In recent years, the bar has added an outside deck which is where we chose to enjoy the first part of our day.

After some cold refreshment, we headed up Webster Street passing through the old and still active Oakland Produce Market on to Oakland’s Chinatown, a commercial and community hub begun in the 1850s by the large Chinese community who came to California during the Gold Rush. It's bustling with sidewalk vegetable markets, herbal shops, fish markets, and more. The whole time we were in Chinatown, we never once heard a word of English.

The Tribune Tower

Downtown Oakland has some extraordinary architecture. By no means an expert, I’m definitely an enthusiast of the Art Deco and Pre-War architectural styles in abundance in this city. The Oakland Tribune Tower, built in 1923, is a stunning example and was at one time the tallest building in Oakland.

A few blocks from the Tribune Tower, we saw a line of people out the tiniest of storefronts. Turns out this is the Lunch Box specializing in huge, gorgeous old-school sandwiches made to order. We stood in line and ordered a roast turkey (roasted that day) sandwich on a freshly made roll. This is the way sandwiches should be made.

Lake Merritt, which is actually a tidal lagoon, was designated as the first official wildlife refuge in the United States. Right in the heart of Oakland — 3.4 miles of jogging, biking, and walking paths surrounded by grassy areas for picnics and just hanging out. We walked the lake, then hung out and watched the parade of Oakland go by. During our time at the lake, we heard no fewer than five different languages spoken.

Bushed and satisfied, we chose to eat close to our hotel as the restaurant options in Jack London Square are plentiful. En route back to our hotel we passed Oakland Crush, a neighborhood wine shop specializing in affordable, small production and sustainable wines. Not a wine bar, per se, though one can purchase a bottle and drink it there, they do have a full program of tastings. We wanted something refreshing, which is always a rosé no matter the season.

For dinner, we chose Lungomare which is the restaurant at the hotel. We opted for dining in the outdoor lounge lingering by the fire pit over a delicious pizza with hen of the woods and trumpet mushrooms, caramelized onions, fontina cheese, thyme, and truffle oil along with a simple salad of wild arugula, grilled peaches, fennel goat cheese, and a peach vinaigrette. The rest of the evening, we spent chilling in our room with the balcony door open overlooking the Oakland Estuary and the lights of the Bay Bridge and San Francisco on the horizon.

Coffee and Wandering
Coffee reigns in the Bay Area and within walking distance of the hotel are several coffee options including Bicycle Coffee, Blue Bottle Coffee, and Peerless Coffee. A friend told us about Caffé 817 in Old Oakland and that is where we landed. We were lucky to get a sidewalk table because the Friday farmers' market was in full swing. Fortified with beautiful bowls of café au lait and a breakfast of polenta with poached eggs and bleu cheese, we set off through the farmers' market to explore more of the city.

Appetite for Architecture
My architectural appetite whetted we headed for Mills College, a women’s college founded in 1852 which is home to several Julia Morgan-designed buildings. Best known for Hearst Castle, Morgan was the first woman architect graduate of the l'École Nationale Supérieure des Beaux-Arts in Paris. As a Morgan devotée, I needed to see the Morgan buildings, and the campus was the unexpected bonus. Driving through the gates is a breathe-in moment because it is a beautiful oasis in the heart of a big city, a veritable Eden with ponds, expansive greens, and big trees arching over the main drive. The first of example of Julia Morgan’s design is just inside the gates — Alderwood Hall, which is now the Julia Morgan School for Girls. The other one we found was the Campanil which sits on the edge of a gorgeous college green in front of the stunning main administrative building of the campus, in and of itself a Victorian architectural confection built in 1869. The Campanil survived the 1906 earthquake and chimes every 15 minutes. Beside myself with the beauty of this place, we also explored the Mills College Art Museum, the Rare Book Room, and the music building.

On our evening dance card was the Friday night happening at the Oakland Museum. Every Friday night from 5-10 pm, the museum is half-price. Some 20-plus food trucks show up, live music and DJs play, and the neighborhood comes to eat, drink, and be merry. We cruised through the museum and saw the tail end of an exhibition about marijuana and a timely exhibit called "Oakland: I Want You to Know" that takes on the question of home and addressing the issues of social, economic, and demographic change in West Oakland. We also took in a special LGBTQ history tour in the Gallery of California History. Afterward, we joined the neighborhood outside and grabbed some grub from about five different food trucks and sat on the grass listening to the music of the Venezuelan Music Project.

Waffles, Deco, & Shopping

The Paramount Theater

Up early, we headed to Brown Sugar Kitchen for brunch. Apparently, there is always a wait, but owner Tanya Holland’s creation of new-style soul food makes it worthwhile. Who wouldn’t want to wait for buttermilk fried chicken and a cornmeal waffle with brown sugar butter and apple cider syrup plus cheddar cheese grits with BBQ'd shrimp?

Oakland has three extraordinary theaters, all built as movie palaces within five years of each other: The Grand Lake Theater built in 1926, the Fox built in 1928, and the Paramount built in 1931. Two times a month, the Paramount — which operates now primarily as a live performance venue (Prince performed one of his last pop-up concerts there) — offers tours of the theater which is a Deco masterpiece for only $5. Needless to say, this was our destination.

After the tour, we wandered down Broadway, the main artery through town. Evidence of a changing Oakland is everywhere. One storefront — right next door to the Paramount — is a new LGBTQ, “hetero-friendly” bar, the Port Bar, while farther down the street is a closed-up storefront. The street kind of checkerboards like this, but from the looks of it, by our next visit, every storefront will be occupied with something to pay attention to.

Lunch was at Swan’s Market which was the Old Housewives Market begun in 1907 — the market is old; the housewives weren’t necessarily. Now, Swan’s Market encompasses 10 different food businesses in one shared space. We cruised the options and settled for a dungeness crab pizza with garlic cream from Hen House, and the entrée-sized salad from Cosecha with ipapaya, pepitas, watermelon, avocado, jicama, and a lime vinaigrette. The place is lively and opens out to the street with options ranging from oysters from the Cook and Her Farmer to house-made sausages from Rosamunde Sausage Grill and Japanese fare from B-Dama. The place is a wonder hall of deliciousness.

A little siesta later, we headed to the Grand Lake neighborhood for dinner and a flick. The owner of the Grand Lake Theater is famous for using one side of the marquee to make political statements, which says a lot about Oakland. In fact, there is a whole Flickr page devoted to his statements. On the night of our visit, the marquee was mellow and the movie didn’t matter so much as the Grand Wurlitzer organ which plays on Friday and Saturday nights before the main screenings. In the grand movie palace, the audience cheered when the organ player began and clapped along to his rousing finale.

Sunday Funday
Throughout the whole of our stay, a giant festival had been swirling around on our doorstep. The annual Eat Real Festival in Jack London Square attracts some 10,000 food lovers who gather to celebrate tastiness in the form of booths, food trucks, artisans, demonstrations, and more. Sunday was the last day and, as such, we thought it might be a little less crazy. Breakfast and lunch happened in shifts at the festival which is free. Most dishes are $8 and range from mushroom and crème fraiche empanadas to Thai zucchini salad and a double-chocolate chip cookie and cardamom ice cream sandwich. We tempered our eating by renting stand-up paddle boards from California Kayaks.

Music

We’ve already planned a return trip just to take in the Oakland music scene which is rich and plentiful. In our wanderings, we happened across a festival in a park and, at the moment we passed through, Linda Tillery and the Cultural Heritage Choir were performing. A Bay Area native, Tillery is a vocal powerhouse, a song whisperer of the highest order. The Cultural Heritage Choir focuses on preserving and performing African-American toots music that, from our experience, draws you in, lifts you up, and turns you around. I’m telling you what, it is a life-changing experience to hear this group. Proper music venues in Oakland include Freight & Salvage, Starline Social Club, Yoshi's, and the New Parish.

If you had told me before my visit to Oakland that I would be looking over my shoulder longingly at the city’s skyline as we sped down the freeway toward the airport, I would’ve thought the idea preposterous. But that is exactly what happened.

7 Amazing Oral Histories from the Southern Foodways Alliance

If you're unfamiliar with the Southern Foodways Alliance, you're missing out on one of the most important contributors to culinary culture — Southern or otherwise — operating today. Housed at the University of Mississippi's Center for the Study of Southern Culture, Southern Foodways "documents, studies, and explores the diverse food cultures of the changing American South." Through research, outreach, events, a fantastic podcast and print journal, and a number of other efforts, SFA has become the go-to authority on the South and its intimate connection to food. 

A primary component of SFA's work is producing oral histories — a series of in-depth, multimedia interview projects that offer glimpses into overlooked communities, tackle tough subjects like race and class, and shine a much-needed light onto some of the region's most storied culinary traditions. There's an entire online archive of oral histories worth poring over, but here are some of our favorites. 

Bluegrass & Birria

This oral history looks at the quickly growing Latino population in Kentucky, focusing on the growing trend of regional dishes popping up at Mexican restaurants. Interviews feature several Louisville-based restaurant owners, including the husband and wife owners of Con Huevos, which specializes in serving desayuno (Mexican breakfast), and the owner and chef of the Mayan Café, a purveyor of Yucateco cuisine.

Women Who Farm: Georgia

According to this oral dispatch from Georgia, "women are the fastest-growing group of farmers in the country." Dig into tales of farming with several badass Georgia-based female farmers, including a Jamaican transplant educating her Atlanta community about farming and a fifth-generation farmer tending land in the small town of Bluffton.

Carter Family Fold

The Carter Family is perhaps the most famous family in roots music, but they also established a culinary legacy at their small Virginia venue, the Carter Family Fold. Hear first-hand accounts from visitors, musicians, and family friends of the delicious cornbread and homemade cakes served at the famous Fold. 

Restaurants of Oxford's Past

Best known as either a college town or the home of William Faulkner, depending on who you talk to, Oxford, Mississippi, is also home to a vibrant restaurant scene. Learn about several historic Oxford restaurants — some still serving delicious food, others defunct — in this assortment of interviews.

Kentucky Bacon

Ah, bacon, pork fat supreme and public enemy number one of would-be vegetarians across the globe. Kentucky is home to some of the country's greatest bacon, and this series of interviews provides a glimpse into why the Bluegrass State should consider changing its name to Hog Heaven, as well as the challenges that have afflicted the industry in recent years.

Nashville's Nolensville Road

Nashville may be in the news for its influx of hip farm-to-table joints, but the real eats are along Nolensville Pike, a stretch of road south of town that boasts some of the best international cuisine around. Visit with restaurant community pillars from Ethiopia, Bhutan, UAE, and beyond in this oral history project.

Louisville Barroom Culture

Go on a virtual bar crawl and learn about the history of booze and bars in bourbon-soaked Kentucky in this set of interviews which features, among other storied establishments, the Seelbach Hilton Hotel which is famous for housing Al Capone during Prohibition and plying literary boozehound F. Scott Fitzgerald with its renowned cocktails.


Lede screenshot via Southern Foodways Alliance

Traveler: Your Guide to Raleigh

Coined the "Research Triangle," the Raleigh-Durham-Chapel Hill area is a hotbed of creativity and invention located in the northeast central region of North Carolina. As one giant “college town” encompassing North Carolina State University, Duke University, and the University of North Carolina at Chapel Hill, the Triangle has nurtured indie rock, punk, hip-hop, metal, and, of course, roots music. Historically, North Carolina has played a key role in the long-standing tradition of bluegrass and old-time, which makes it the perfect setting for the World of Bluegrass homecoming.

Getting There

Just 20 minutes from downtown Raleigh, the Raleigh-Durham International Airport is the main airport serving the Triangle. Ground transportation is provided by the airport tax service, the Triangle Transit Authority, and local shuttle companies. Cab fare is an estimated $30, but hotels typically offer their own shuttle services to and from the airport. For non-flight options, try Amtrak or Megabus.

Lodging

Outdoor lounge area at the Umstead Hotel and Spa

The Umstead Hotel and Spa is technically in Cary, North Carolina, just five minutes from the Raleigh-Durham International Airport. Set on 12 acres of land with a lake and wooded gardens, this is a luxury option for travelers looking for some R&R in their down time. For something more affordable, an Airbnb search pulls up over 300 listings in the Raleigh area, ranging from historic homes to downtown condos.

Coffee

A delicate pour at 42 & Lawrence

Located in the new Skyhouse building in downtown Raleigh, organic coffee bar 42 & Lawrence is a must. This inventive coffeehouse comes complete with a row of taps and a juice rail for pressed juice on-site. Some of the tap offerings include kombucha, cold brew coffee, nitro cold brew, and experiments like the “draft latte” (a mixture of cold brew coffee, Jersey cow milk, and housemade vanilla syrup) and a “Black and Tan” (cold brew coffee combined with the draft latte).

Food

Dining room at Death + Taxes restaurant

Since moving to Raleigh, Chef Ashley Christensen has carved out a niche refining Southern comfort food. Each new venture she opens is even more anticipated than the last, so it’s worth stopping by any of her establishments while you’re in town. Opened back in 2007, Poole’s Diner was one of downtown Raleigh’s first restaurants, while Joule Coffee + Table combines Durham-based Counter Culture coffee with moderately priced Southern fare. If you’re looking for a fine dining option, one of the latest offerings from AC Restaurants, Death + Taxes, is your go-to. It’s a culinary playground where octopus is an appetizer and “foraged and ‘fought for’ mushrooms” soaked in sherry and brown sugar is an entree.

Drink

Front room at the Raleigh Beer Garden

The aptly named Raleigh Beer Garden is three stories high and boasts the world’s largest draft beer selection in one restaurant. With over 350 beers on tap, there’s a sizable amount of North Carolina craft beers. A large tree extends to the ceiling in the front room, so you get that natural feel even from indoors. But it wouldn’t be a beer garden without an outdoor space and, with a patio and rooftop, there’s plenty to go around.

The brand new Whiskey Kitchen in downtown Raleigh’s Nash Square specializes in — you guessed it — whiskey. But there are beer and wine offerings, too, along with a dinner menu. The site of an old automotive shop, the bar has large garage doors and an open kitchen. Exposed brick walls and ceiling pipes, along with a wall-spanning mural by local artist Taylor White, lends the space an air that’s one part industrial and one part Southern comfort.

Shopping

Mid-century seats at Father & Son Antiques

Whether you’re on the hunt for designer steals or kitsch novelty, Father & Son Antiques has you covered. The West Hargett Street shop has become a destination for locals and out-of-towners alike, notorious for its stock of highly coveted mid-century modern furniture and accessories at moderate prices. It’s chock full of other goodies, too: vintage clothing, books, and, most importantly, records.

Music Venues

Koka Booth Amphitheater in Cary

While North Carolina is a breeding ground for roots music, it’s also home to a wider array of genres from hip-hop to punk to metal. In order to accommodate all of this diversity, the Triangle is equipped with venues of all shapes and sizes. As far as larger, outdoor venues, there’s Red Hat Amphitheater in downtown Raleigh, Walnut Creek Amphitheater, and the picturesque Koka Booth Amphitheater in Cary. For a more local vibe, check out the Pour House Music Hall in Moore Square Art District in downtown Raleigh, Cat’s Cradle in Carrboro, or the Pinhook in Durham.

Local Flavor

The pools at NCMA

The North Carolina Museum of Art (NCMA) is a behemoth of artistic innovation in itself. This month, it was selected as one of the top 125 most important works of architecture built since 1891 by Architectural Record. This free admission museum is home to contemporary art, works from the European Renaissance, Greek and Roman vases, and American art from the 18th through the 20th centuries. It also hosts concerts, films, classes, and performances. In the midst of a $13 million expansion, the museum’s outdoor park boasts 164 acres and is accentuated by landscaped sculpture gardens, courtyards, and reflecting pools.


Lede photo: Durant Nature Preserve. Photo credit: rharrison via Foter.com / CC BY-SA.

Peachy Pie

I've tossed. I've turned. I've sighed. I've gagged. But I'm gonna do it. I'm gonna give you my pie recipe.* I'm gonna suck up my selfish pride and share with you the very thing that gets me invited back into people's homes, time and time again. The thing that people talk about for years on end after having tasted it just once. The thing that two men (who shall remain nameless to protect their lives) have said out loud to me, "It's better than my grandmother's pie" while clenching their teeth and ducking in front of me for some reason — as if they expected the spirit of Gram Gram herself to come up out of the ground and smack them in the back of the head.

Hozier got one. Lee Ann Womack got two. Jack White got three (one of which John C. Reilly told me that he unapologetically devoured — Jack's birthday peach pie — in gluttonous revelry).

The list goes on. No, this isn't a failed attempt at a humble brag. It's a full on gauntlet thrown down. Consider this similar to one of those infomercials, where it sounds too good to be true, but then you spend the money to order the product and it gets shipped to you and you try it out and find yourself saying, "Well, I'll be a monkey's uncle! You CAN stick a peppermint wrapped in plastic into that hot skillet and it WILL NOT STICK." Money. Well. Spent.

So let's just get down to it because, if I write about this any more, I'm gonna renege. Big Time.

First things first — or, rather, one thing only: IT'S ALL ABOUT THE CRUST. The pastry, baby. The pastry. This is where you cannot cut corners. You need to go on ahead and buy the good stuff. I can't promise you that your pie will turn out like my pie if you don't want to fork out the cash for the organic all-purpose flour and organic *salted* butter (which is blasphemy to many, I know … trust me, I know). If you use vegetable oil, margarine, or whole wheat flour (what is even wrong with you?!) or any myriad of substitutions, don't write to me to ask why it didn't work for you. Also of note: This is not me saying that other pie recipes which utilize the aforementioned ingredients are crap. I have had many people's pies and many people's pie crusts and enjoyed them. Not everyone follows my code. I'm not here to say this is The Be-All End-All Mouth Explosion. I'm just telling you that it has been that, in my experience, to folks near and far.

Also of note: I studied under the tutelage of one Judy Brooker, a multiply awarded pie maker in Wisconsin, who happened to also give birth to my longtime musical brother, Sam. (She should get an award for that, too.) Although my recipe is different from hers, I wouldn't be who I am today without her. Thank you so much, Judy.

To steady my nerves (due to the big reveal), I'm listening to Joni Mitchell's song "The Circle Game" from her album Ladies of the Canyon. I'm actually listening to the whole album, but this song, in particular, is poignant to me at the moment, thinking about the seasons changing — not just in nature, but in my own life. You can't fight it; you just have to give in. It's better that way, really. And also because pies are, well, round … and round … and round.

Okay. Love you. Buh-bye.

*Full disclosure: I have a few pie recipes. I'm only giving you one of them. This is my basic, no-fail, peach pie recipe. As for the others, you'll just have to invite me over for dinner sometime.

INGREDIENTS
For the crust
2 cups organic all-purpose flour (plus extra for flouring your rolling pin and your surface)
2 sticks organic salted butter
1/4 cup organic cane sugar
1-2 cups of very cold, pulp-free orange juice
1 egg, beaten
1/4 cup brown turbinado sugar

For the filling
3 16 oz packages of frozen peaches
2 tsp lemon juice
2 cups organic cane sugar
3 Tbsp organic all-purpose flour
2 tsp ground cinnamon

DIRECTIONS
Preheat over to 350.

Place frozen peaches in a large bowl. Sprinkle lemon juice and all of the sugar on top and toss well to coat. Leave in the fridge over night or for at least three hours in the fridge to expel unnecessary juices.

With a large, wide knife, cut all butter into 1/2 inch cubes. Transfer to a small, chilled bowl.

In a 7-11-cup food processor or large mixing bowl, add flour and sugar. Using the pulse setting on your processor or a manual pastry cutter, add butter into flour in fingerfuls, pulsing or cutting in the butter until incorporated. If using the processor, that will be about 6-8 pulses. If using the pastry cutter, work it in until there are no large cubes noticeable. Repeat this step gradually until all of the butter is incorporated. The mixture will be a pale yellow, when it's ready. It doesn't have to be pea-sized crumbles. It just needs to be crumbly and pale yellow with no white flour streaks showing. If you still have white flour exposed, process the mixture more until the color is that even, pale yellow … but NEVER knead your dough. Ever.

Pour ice cold orange juice in tablespoons into the mixture and pulse or process until evenly distributed. Keep adding o.j. in tablespoons until it starts to look and feel like pie dough, pulling away from the sides of the bowl. Pinch a small piece of it with your fingers. If it holds together without crumbling at all, then it's ready to roll out. Don't worry if you get the dough a little too wet by accident. You'll just need to coat it with more flour before you roll it out.

Dust a clean, dry surface with a quarter cup of flour. Spread evenly in a loose, round pattern with a circumference wider than your dough will be rolled out to. With a gentle yet firm motion and either a spatula or an open palm, collect the dough into a large ball. Place the ball in the center of the flour on the surface. Sprinkle extra flour onto the dough ball if it's sticking to the surface or onto your hands. Cut the dough ball in half and wrap each ball in plastic wrap and put in fridge … if you want. I, personally, only do this task sometimes. Mostly, I take my rolling pin to it immediately and lay it into my pie dish, add my fruit and top crust and bake it straight away and it's amazing. However, if I've accidentally added too much liquid to it, I will do the refrigeration step because it firms it up enough for me to roll it out.

Watch a tutorial on how to properly use a rolling pin on dough and roll out your dough into two rounds about 10 inches wide. If you don't know how to do it, it's unfortunately something you just have to see and then experience to learn how to do it. You can also hire me for 50 bucks to come over and train you. It's rather exhilarating once you learn how.

Lay your bottom crust into a 10-inch pie dish. If you only have a 9-inch dish, that's totally fine, too. You will have excess dough on all sides. Take a butter knife and cut around the edges against the side of your dish, leaving 1 inch of dough hanging over the sides. Drain out the majority of liquid from the now-thawed and sugared peaches. Don't worry: It will naturally make more. Add 3 tablespoons of flour and toss to coat. Add cinnamon and toss to coat. Drain one final time, if need be. Pour peaches into pie dish.
Place top crust onto peaches and seal both edges of the dough by crimping and pinching the dough together, little by little.

Take a paring knife and create some air pockets towards the center of your top crust. Get creative. It'll taste good no matter what it looks like, so might as well have fun with it.

Brush your beaten egg onto every bit of exposed crust that you can see. Sprinkle brown turbinado sugar liberally and evenly onto your entire crust.

Place a baking sheet wide enough to catch any potential spillage onto the oven rack just beneath the rack that the pie is going to go on. Place your pie on the center rack of the oven.

Bake until it smells and looks good.**

**Sorry. Some things just have to be instinctual. If you are watchful and trusting of your gut, you will not fail in this. I believe in you. I will strongly advise you to purchase pie edge covers, though, to cover your crust's edges in the oven once they start to brown slightly so that they don't burn.

 

To follow Ruby Amanfu's culinary adventures, check out Recipes by Ruby. Prefer strawberry to peach? Give Natalie Schlabs' pie recipe a whirl.

You Can’t Always Get What You Want

Confession time: This year, I have been growing — or trying to grow — 140 different varieties of vegetables, fruits, and herbs; and I think I bit off a little more than I could chew. This is the most common gardening mistake and I fell for it hook, line, and sinker. (Damn you, seed catalogues!) On top of the amount of extra work and lessons to learn, the Tennessee Summer has been punishingly long and wet. My tomatoes have been a disaster and all the Brassicas seedlings I planted earlier in the year were destroyed by cutworms. I had never heard of cutworms until this year. I have nightmares about them now.

But there has been lots of goodness from the garden, too, so far this year. My big success was the lemon squash, and I cannot recommend them enough. My first year for growing squash, but not my first experiencing the pests that come with them, so I was ready to go to battle against squash vine borers and squash bugs — and I won. (There’s just no getting away from checking plants daily, removing eggs, and squishing any adult bugs.) I planted six plants and harvested nearly 200 squash! They also grow vertically, which is great if you don’t have lots of room. 

It’s been my first year growing melons, too. I chose a French variety called Vert Grimpant because of it’s small size (perfect for one), and because it sounds fancy. I highly recommend that one, too. 

My other great success this year has been the soft fruits — strawberries, blackberries, and raspberries. I’ve been growing strawberries since my first gardening year, the early kind that produces all it’s fruit in a few weeks. This year, I added some ever-bearers which produce smaller amounts of berries over a much longer season. I spotted one this morning — fresh strawberries in late August! 

In 2015, I ordered six raspberry plants. They come in the mail as six-inch canes with roots. In one year, from six sticks to this:

Most of the canes have produced fruit already, but new shoots are coming, so I cut them back this week to see if they will produce again. 

The blackberries have been plentiful, as well. They don’t propagate as much as the raspberries, but I’ve still had a bounties for breakfast and jam, with more on the way.

And now, it’s the time of year when the planting begins all over again. The beets, carrots, lettuce, spinach, radishes, chard, peas, and beans are coming up already and doing well. I’m giving the Brassicas another go: cabbages, broccoli, kale, cauliflower, and the very tricky brussels sprouts. Wish me luck.


Singer/songwriter Susan Enan spends any time not on the road or in the studio working in her East Nashville gardenFollow all the Edible East Nashville action on Instagram.

My Mother’s Strawberry Glacé Pie

Summer is my least favorite season. This may stem from growing up near Amarillo, Texas, where the months from June to August perpetually feel like a hair dryer — windy and dry. As a kid, water needed to be involved to tempt me outside. As an adult, I am learning to like it more. Moving to Tennessee has helped, but heat is still heat. I hate being hot, and I hate how my hair grows three times its size in frizz.

But there is one thing thing about Summer I have loved ever since I can remember, and that is the produce. I grew up a few miles outside of the city on my grandparent’s land. Their house was just down the road from ours with fields of either corn or wheat in between. Each year, my grandparents would bring over whatever they grew in their garden: typically squash, zucchini, tomatoes, and corn (which we shucked ourselves). Summer brought our family a bounty of beauty to eat.

It still does. There are just so many options! Peaches, blueberries, strawberries, and watermelon. Tomatoes taste good on their own or with a pinch of salt and sliced basil. I tend to eat simpler because the food shines all on its own.

This strawberry pie is one my mom used to make when strawberries were at their peak. It is as lovely to look at as it is tasty to eat. A slice of this with a huge spoonful of whipped cream is bound to distract you from the heat.

And, of course, Patty Griffin’s 1000 Kisses is the perfect accompaniment to baking and eating this delicious dessert.

Pie Filling Ingredients
9-10-inch baked pastry shell (See below for recipe.)
5 pints strawberries, washed and trimmed
2 cups sugar
6 tablespoons cornstarch
1 cup water
2 tablespoon lemon juice

Directions
Crush enough strawberries to make 2 cups. In saucepan, combine sugar, cornstarch, crushed strawberries, and water. Cook over medium heat until mixture boils and thickens, stirring constantly. Blend in lemon juice. Cool. Add the remaining whole or sliced strawberries to glacé mixture, tossing gently. Arrange in cooled pie shell. You may have some leftover filling. Chill for an hour or when it appears the pie is set. Serve with fresh whipped cream.

Pie Shell Ingredients (Courtesy of my best girl Miranda. She’s a baking queen!)
2 2/3 cups all-purpose flour
1 teaspoon salt
1/2 cup shortening
1/2 cup cold butter, cut into pieces
7 to 8 tablespoons cold water or vodka. (That’s right, vodka. It makes it especially flaky. Sometimes I do half water/half vodka.)

Directions
Mix flour and salt in medium bowl. Cut in shortening and butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water (or vodka), 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Divide in half and shape into 2 flattened rounds on lightly floured surface. Wrap flattened rounds of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. If refrigerated longer, let pastry soften slightly before rolling. Roll one round (save the other round for later!) on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9- or 10-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into greased plate, pressing firmly against bottom and side.

Bake at 450 degrees for 10-15 minutes, depending on your oven. It’s ready when golden brown. Cool on rack.

 

For another great dessert, try our Chocolate Pudding Cake with Caramel Sauce recipe.


When singer/songwriter Natalie Schlabs isn't in the studio or on the stage, she's quite often in the kitchen. Look for a new record coming soon.