As so often happens, food leads us back to explore traditions. From homeland figs to ancient einkorn, and from southern leather breeches to coal miners’ gobs, our writers found stories of traditions, both handed down and rediscovered, that make our culinary culture here so vibrant and tasty.
In the Community
In the Kitchen
On the Shelf
On the Cover: Credit coal miners for coming up with gobs, which are delicious chocolate sandwich cookies not to be confused for whoopie pies. Photo by Laura Watilo Blake