We Need to Thank Edna Lewis for Teaching Us the Joys of Eating Seasonally

She helped people realize that American stone-ground grits, fresh black-eyed peas, and heirloom pork raised on hazelnuts and persimmons were just as praiseworthy as Italian polenta, spring favas, and prosciutto di Parma. READ MORE...

from Kitchn | Inspiring cooks, nourishing homes https://ift.tt/340wz93