Robbie Perdue
is a native North Carolinian who enjoys cooking, butchery, and is passionate about all things BBQ. He straddles two worlds as an IT professional and a farmer who loves heritage livestock and heirloom vegetables. His perfect day would be hunting deer, dove, or ducks then babysitting his smoker while watching the sunset over the blackwater of Lake Waccamaw.
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The Stone Crab Saga: From Sea to Table
Beneath the sun-kissed waves of the Southern Atlantic coast, a culinary gem scuttles through the sandy seabed, armored in a tough shell yet harboring a treasure within.
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The Battle of Hayes Pond
On a cold January night 66 years ago, the Lumbee tribe of Robeson County, North Carolina, stood resolute against the Ku Klux Klan, culminating in the historic Battle of Hayes Pond. This decisive confrontation saw the Klansmen scatter into the darkness, their bigotry outmatched by the bravery and unity of the Lumbee warriors, forever marking a victory against racial oppression.
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The Tree That Owns Itself
For and in consideration of the great love I bear this tree, and the great desire for its protection for all time, I convey entire possession of itself and of all land eight feet of the tree on all sides. - William H. Jackson
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Barrel-Aged Gin Revival: A New Twist on a Southern Classic
In the heart of the American South, a trend is slowly brewing that's taken the cocktail scene by storm – the barrel-aged gin revival. This new twist on an age-old classic is capturing the attention of mixologists and gin enthusiasts alike, bringing a depth and complexity to this beloved spirit that was previously unexplored.
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Southern Literature to Cozy Up With
As winter sets in, there’s nothing better than curling up with a good book. And if you’re looking for some captivating stories that will transport you to the charming and haunting world of the South, you’re in luck! Try a book on this list of must-read Southern literature that will surely make you feel right at home.…
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Eating in the New Year
By Robbie Perdue As the clock strikes midnight and the calendar turns to January 1st, a unique aroma fills Southern kitchens. It’s a scent that heralds prosperity and good fortune, a tradition steeped in history and hope: the cooking of black-eyed peas and collard greens for New Year’s Day. The roots of this Southern tradition run as deep as the history of the South itself. Black-eyed peas, originally from West Africa, were one of the few food sources left for the Confederate South after Sherman’s march. The humble pea thus became a symbol of survival and resilience. Over time, eating black-eyed peas on New Year’s Day evolved into a practice believed…
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Southern Desserts: The Real Holiday Playoff
The holidays are a time for gathering with loved ones, enjoying the company of family and friends, and, of course, indulging in an array of delectable treats. In the South, the holiday season wouldn’t be complete without the presence of mouthwatering desserts that have become a cherished tradition. Let’s combine that with another cherished tradition during this time of the year, playoffs!
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The Winchester Model 1873: 150 Years Later
In the pivotal year of 1873, history witnessed the birth of an icon that would forever change the landscape of American firearms. The Winchester Model 1873, dubbed “The Gun That Won the West,” emerged as a revolution in design, function, and cultural impact. As we celebrate its 150th anniversary, we delve into the extraordinary story of…
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The Intricate Connection Between African Food and Southern Culture
When it comes to the diverse and vibrant tapestry of American cuisine, few regions captivate the culinary imagination quite like the American South. Deep-rooted in history and enriched by the influences of various cultures, the Southern culinary tradition owes much of its character and flavor to the significant contributions of African cuisine. From mouthwatering dishes to cherished cooking techniques, the…
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The Revival of Jimmy Red
For almost 100 years James Island, located just south of Charleston, South Carolina, was the source of a high quality white corn liquor, also known as moonshine. The source of the product was a strain of corn brought to the area around 1910 by Richard Humphries from Screven, Georgia. He claimed the corn was used by Native…
