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The puddin’ pot is served “cafeteria style” to local politicians and guests of the Indian Field Camp Meeting.
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Julien Etheridge, manager of Duke’s Bar-B-Que, talks of the change in hash recipes.
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Anthony Kelly of the Lower Lake Greenwood Volunteer Fire Department talks about making barbecued hash.
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Rodney Long is from a well-known family barbecue tradition from Newberry County. This tradition grew out of the Fourth of July and Labor Day barbecues his family held when Rodney was a child. These...
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Stewmaster Maxie Moore discusses his involvement with sheep stew.
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Teddy “Big T” Brown runs a successful barbecue business near his family home in Gadsden, SC.
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“Bear Camp” stew is the featured favorite at the Burgoo International Cookoff in Webster Springs, WV.
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Excerpt from 1986 USC News production. Dale Rosengarten discusses sweetgrass basketry as a part of the Charleston tourist trade, as well as a one of the most highly recognized African-American art...