Personal Thoughts on Food, Community, My Mother, and My “Mother”

This week marked the International Women’s Day of 2017, an annual date recognizing and celebrating the contributions of women across the world. It is also an opportunity to call attention to the inequalities that women around the globe face every day. I had drafted up...
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Eleventh Crumb: Sweet {Maple} Spring

What do you get when you add warm days + cold nights + New England + some good old fashioned taps? Maple syrup, that’s what. The preferred sweetener of yours truly since I was old enough to eat pancakes. I would drown my silver dollar johnnycakes in the warm, earthy...
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A Literal Crumb: An Overview of the new Ag. Sec., Commodity Crops, Wheat, Bread, & Celiac

It’s been a dynamic few weeks on the policy front, although unfortunately food and agriculture topics haven’t gotten much traction. President Trump recently announced the appointment of former Georgia Governor Sonny Perdue as his Secretary of Agriculture, the last of...
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Fourth Crumb: USDA Cheese Buy

After nearly 12 whole weeks of living out of our car and visiting families, friends and some Air B&Bs, Greg and I FINALLY move into our new (permanent!) apartment next Friday. I am itching to get all of my kitchen equipment back! (Such an understatement.I’ve...

Third Crumb: On Julia Child

“You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.” - Julia Child Today would have been Julia Child’s 104th birthday and, accordingly, I’ve been thinking about her and her impact on (or perhaps more accurately, her...

Second Course: All About Lobster

“Man needs to know but little more than a lobster in order to catch him in his traps.”  - Henry David Thoreau Greg and I are making a trip through Maine this week (currently up on Mount Desert Island!) before he starts back up at work after a two-year stint in...

Second Crumb: On Gardens

“The greatest service which can be rendered any country is to add a useful plant to its culture.” – Thomas Jefferson I’ve always had a fascination with doing things the way that they were done before modern technology made things so much easier. I’m no Luddite – I...

Course One: The Humble Hamburger

A brief disclaimer: I’m still working out some kinks with my photos and photo editing, and I’m not thrilled with the writing, so this is a kind of test post for me. I hope you’ll bear with me as I learn the ins and outs of food photography and food writing. It’s just...

First Crumb: The Who, What & Why

Welcome to Courses & Crumbs! My name is Jacqueline Grady Smith and I started this blog in May 2016 as a way to track and record what I’m learning about food and it’s history, culture and politics. Food is a cultural linchpin – everyone eats. It’s the who, where, what, why and how that changes depending on what has happened and is happening in a given region.

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