Hot Water Cornbread: A Family Tradition

As a young boy, Truett Cathy watched his mother cook fried chicken for boarders they took in after his father died.

The company of restaurants started in 1946 when Truett Cathy opened his first restaurant in Georgia. They are credited with inventing the Chick-Fil-A’s boneless breast of chicken sandwich. In the 1960’s, he pioneered the opening of the restaurant in different malls in Atlanta. It has grown to become the largest quick service chicken restaurant chain in the United States based on their domestic annual sales and with over 1900 branches countrywide. The restaurant is privately held and family owned and has been progressing in the delivery of exclusive services to all their customers. The mission of the restaurant is to give identity and value to their clients and the vision is to be America’s best service quick restaurant.

Popcorn Popcorn is something that many people are all familiar with. Most everybody knows where it comes from and how people use it, but does everyone know how to describe or explain it? Sometimes people are so familiar with something that they do not actually take the time to understand what it is. Take a step back, and look at what popcorn truly is. Using the five senses.

If I were a halloween candy I would be Candy Corn. I am Candy Corn because you either love me or hate me. Candy Corn is not one of the most liked candies and I am not one of the most liked people. Most hate me while others love me. Some people find me annoying, weird, gross, etc. which is the same thing for Candy Corn. Some people think Candy Corn is overused and because gross and weird after a while, which is also the case for me. Most people don’t even give Candy Corn a chance to see if it’s good or not. People judge me like they judge the candy.

I can truly say that I have never been as disgusted researching and writing a paper than I am writing one about the production and growth of food. In a previous course, I had to watch the documentary, King Corn. Watching that film alone was an eye-opener for me because it went into depth about how 80% of Americas antibiotics were used on cows because of being corn fed, but I never knew how drastic the food industry was. Now that I have watched two drastic films and read the chapter on Food, I feel as if I never want to eat food unless it is grown by me. With a growing population, there is a demand for an increase in agriculture.

There is just something about Southern Cooking, something about the women who’ve mastered it, and something about what it represents. A Southern Feast represents time spent in careful preparation and an almost entire region of people that didn’t get the memo about cholesterol. Southern cooking brilliantly displays a community that still remains untouched by at least some of the craziness in the world around us. Things move a little slower in the South, and one of those things is the cooking. Preparing a Southern feast is a job. It is hard work, and it takes some time, but that is part of the charm. This cooking is the kind that allows for sitting around canning

Tradition has been said to mirror a way of life. Observation has concluded that participants in tradition “actively construct as well as reflect culture and community” (Sacks 275). For most people in the 21st century, tradition only reveals itself during special times or certain seasons. For others it is simply a way of life. The foodways of Mexicans and Native Americans are of particular interest in this study because of the food that grew from necessity and is maintained as sacred or reserved for only special occasions. The tamale is one such food. Significantly changed and altered throughout history it has remained a

When red dye came to the world only the rich and powerful could have it.

Roots run deep for Cole Ellis, Owner and Operator of the Delta Meat Market, both products of the Mississippi Delta. Born and raised in Cleveland, from a young age Ellis relished in his time around the dinner table when family and friends would come together. From his appreciation of fellowship and the basic notion that a good meal serves to enhance experiences as the catalyst of conversation, Ellis has rendered his life's passion of finding the best ingredients to prepare the most delicious food.

When Cathy was little he would help his family on trying to sell Coca-Cola, operating a paper route, and performing odd jobs. Cathy served in the army and when he got out he opened a restaurant and it only had 10 stools and 4 tables. The restaurant was called Dwarf Grill, it was small, in Atlanta suburb of Hapeville in 1946. In 1949 he had gotten married and had 3 children. His father was an insurance salesmen and his mother was in emotional support, and his mom also provided financial support for the family and taking care of them. When Cathy was little he had to go to Sunday school. So when chick-fil-a was made it will always be close on Sundays. Sunday school teachers teach 13 year old boys for more than 50 years.

Stacey’s mom’s breakfast casserole is the perfect candidate to be the state food of Oklahoma. Made with sausage, eggs, bread, and cheese this casserole is quite possibly the best mixture of ingredients ever. Individually, these ingredients have well known flavors but combined they create the most appetizing comfort food known to man. Even though Stacey’s mom originally made this breakfast casserole in Missouri, the ingredients and the feeling the casserole gives you embodies Oklahoman culture. Starting with the farms the ingredients come from, to the Oklahoma hospitality provided when serving the casserole, this is an Oklahoman dish from beginning to end.

My own mother was the teacher for this visit. Since it was close to Thanksgiving my mother decided to teach the children a southern cornbread recipe she learn to cook as a child. The lesson took place in our first-grade classroom at University Park Elementary. This was an exciting event for me because I had never actually cooked cornbread. I had grown up watching my mother cook and serve this cornbread, but never actually took the time to learn to prepare it. The biggest I thing, I learn was how to prepare the cornbread and how important it is to share and continue cultural traditions. I could share with my own students something that was dear to my family and friends.

mother’s recipe. As the story goes, Heinz was traveling on a train when he saw a sign advertising

Eating brings people closer together everyday, and for everyone, there are important memories that have been created because of food. Whether it’s a formal dinner, or an informal picnic, there will always be special bonds between people because food was involved. We need to have traditions with food because they form and strengthen the bonds between us.

In 1935, GNC was a vision that David Shakarian (founder) could not have possibly imagined in his wildest dreams. At that time, David was following his dream of owning a small health food store, despite the perception that health food was a passing fad at the time. The very first store, which all GNC’s owe their credit to, was called Lackzoom and was located in Pittsburgh, Pennsylvania. Although specializing in a food that his father helped introduce in the United States (yogurt), Lackzoom also sold foods such as grains, honey, and “healthy sandwiches” (Company, 2014). After many hardships and disasters that seem insurmountable, by the 1960’s people began to embrace better nutrition as part of their lifestyle, which meant a growing demand for David’s health food