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Getting Out of Our Shells: Shellfish Cooking by an African-American Chef in 1901

Some recent research has led me to a little bit of the history of oyster availability in the early 20th century. I was fascinated to learn that landlocked (or at least landlocked from the eastern seaboard) locations like Kentucky and Tennessee would have train cars loaded with ice and oysters brought inland for purchase and … Continue reading Getting Out of Our Shells: Shellfish Cooking by an African-American Chef in 1901 Continue reading

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