Ghosts in the Ham House, Appalachian Salt, Ouita’s Ourld Ouows, Cornbread Milkshakes & More in the Weekly Miscellany
Ghosts in the Ham House: The story of Nancy Newsom Mahaffey, the Ham Lady, and Colonel Bill Newsom’s Aged Kentucky Hams.
After the colonel died, workers in the prep room would claim to hear the outside door slam right around the time Bill usually came by to pay a visit. Hams began to inexplicably fall from high on the lacing racks to the center of the floor. Lights would go off and on independently.
Salt was once a major industry in Appalachia. My Garrard ancestors in Clay County, Kentucky made a fortune from salt, which was lost when the saltworks was destroyed by Yankee troops. J.Q. Dickinson Salt-Works is reviving Appalachian salt in the Kanawha Valley of West Virginia. Buy the salt, watch the video:
ESPN’s Andy Staples finds out about Keeneland’s burgoo [video].
Fiona Young-Brown reports on the Chef Ouita Michel restaurant sampler meal: Ouita’s Ourld Ouows!
A Black Walnut Butter recipe from Chef John Shields
Chef Edward Lee makes a cornbread, sorghum, buttermilk milkshake:
Distilled at Gratz Park is set to open by November 14 in the former location of popular Lexington restaurant Jonathan’s. Owner Mark Wombles says the restaurant will feature “very contemporary Southern cuisine.”
The British newspaper the Mirror says Kentucky Is the Real America
And it’s Pumpkin Mania time at Transylvania University: