‘The backbone of Southern cooking’
It’s hard to find good greasy beans, says Travis Milton, who knows the problem firsthand. The chef plans to sow 10 acres of foods that populate the cookbook of central Appalachia — greasy beans and other heirloom beans, cowpeas, creasy greens, Candy Roaster squash, goosefoot and blackberries, to name a few — for his soon-to-open restaurant… » Read More
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