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Tupelo

David Baker, Dick Hill, Mem Leake, Bill Lyle, Julian Riley, and Boyd Yarbrough

Published: 2013

Total Pages: 130


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By 1858, construction on a new railroad from Mobile, Alabama, to Cairo, Illinois, had intersected the Fulton/Pontotoc Road near an area called Gum Pond. That location contained large numbers of tupelo gum trees, and the intersection became known as Tupelo. Many merchants in surrounding communities, like Harrisburg and Richmond, realized that the intersection was going to be a prime area for commerce and began disassembling buildings that housed places of business and relocating them to Tupelo. By the beginning of the Civil War, there were two stores, two hotels, two saloons, and a temporary depot fronting the railroad just south of present-day Main Street. During the Civil War, Tupelo became a major location for shipping grain and livestock to the Confederate army. It also served as headquarters for the Confederate Army of the West and a rest and recreation area for Confederate armies.
The train to Winona -- Looking for work -- "I find I cannot work for the other fellow" -- A strike at the mill -- The Memphis baby market -- The war in Florida -- Two successes and a flop -- Satisfaction guaranteed -- "Eight or nine, please" -- Subversiveness in most all of its forms -- Things to be done -- A ripe area at the time -- Listening to Mr. McLean -- Good measure, pressed down -- Once more around Highland Circle.
As an early pioneer in the farm-to-fork movement, Chef Sonoskus has been creating delicious dishes at the Tupelo Honey Cafe in downtown Asheville, North Carolina, since it first opened in 2000. This cookbook collection of more than 125 innovative riffs on Southern favorites is illustrated with four-color photographs of the food, restaurant, locals, farmers' markets, and farms.
A recipe collection celebrating the culinary traditions of the American South, featuring appetizers and beverages from the menu of Tupelo Honey restaurant. The South loves to drink; this is no revelation. But understanding the rich traditions behind why southerners drink, what they drink, and when they drink is critical to learning the art and fashion of southern imbibing. They certainly know their spirits, artisanal distilleries, and prolific craft breweries, and at Tupelo Honey Cafe and Tupelo Honey Southern Kitchen & Bar’s fifteen locations, the staff is committed to sourcing the best ingredients to make some of the tastiest cocktails and small plates south of the Mason Dixon Line. In Tupelo Honey’s latest cookbook, seventy unique cocktail and thirty delicious small plate recipes are organized around popular themes, such as Friendly Competition, The Roots of Southern Music, Southern Festivals, Southern Drinking Celebrations, Iconic Southern Food and Drink, and Simple, Everyday Life. Some of the playful cocktail names in this book may give you pause, but once you try them, your taste buds will smile. Among the made-from-scratch cocktails and small plates perfect for two or twenty are Violet Beaureguard, Tar Heel Gin Fiz, Rubbin' is Racin' Peach Moonshine-Sweet Tea, Johnny Cakes with BBQ Pulled Pork and Corn-Jalapeño Slaw, Goat Cheese Deviled Eggs with Country Ham Prosciutto, and Don't Judge My Okra Obsession.