BBQ in Danville, Brunch In Lou, Holcomb’s Custard Stand, From Tobacco to Kale, Barbecue Explained, A Selfie Toaster, & More! in the Weekly Miscellany
Lexington’s iconic Tolly-Ho restaurant is raising money for long-time employee Rachael Osland who was in a fatal car crash that killed her children and fiance.
Kentucky State BBQ Festival is this weekend, September 11-13, in Danville.
Jeremy Patrick of The Hillbilly Stomp checks out Holcomb’s Custard Stand in Isom, which is down in my grandmother’s old home of Letcher County: “Holcomb’s Custard Stand is a gem hidden in the foothills of the Appalachian Mountains. How I managed to miss this place for this many years is something I’ll never know, and surely something I’ll have to atone for later.”
Fiona Young-Brown finds Munfordville’s Mama Lou’s Bar-B-Que to her liking: “Yes, I ate the whole thing. Yes, it was wonderful.”
Keep your eye on Louisville.com every Friday when Elizabeth Myers hosts Brunch in Lou. The episodes usually release after the Weekly Miscellany hits the stands, but check out last week’s visit to El Camino in The Highlands:
Lexington’s Atomic Cafe, which opened in 1992, has closed:
Adrian Miller explores The Surprising History of African-American Mashup Cuisine: “As African Americans became more familiar with the once strange and foreign foods, they were eager to make these dishes in their own kitchen, and in time began to put their own spin on them by tinkering with ingredients and technique.”
American Barbecue Explained in 2 Minutes (with an appearance by Kentucky mutton)
Southern tobacco farmers are growing kale: ‘The question was, “How do we keep tobacco farmers farming and think about rural economic revitalization? What is that next golden leaf going to be?”’
So what is the difference between scrapple, goetta, and livermush? (I think I’ll stick with northern Kentucky’s goetta.)
Bread with your face on it: The selfie toaster you’ve been waiting for.
As a long time thrifter I’ve found my share of unexpected treasures. One thing I had never come across is good quality cast iron. I knew it had to come through, but I suspected they were grabbed as soon as they came out of the back room. Thrifting is all about being in the right place at the right time. This week that’s where and when I was as I came across these vintage skillets: a #10 Lodge (I think, but no maker name) and a #8 Wagner Ware. Clearly they were meant to come home with me.