| Spam From Hormel Foods Corporation. Includes history, fan club, and facts. |
| The_Straight_Dope__What\'s_Really_in_Spam? The inimitable Cecil Adams explores the mysteries of what is arguably Austin's most famous export. Along with some haiku and Monty Python. |
| Back_to_the_Future___Where_Now_for_Bush_Foods? Article written in 1999 discussing the commercial viability of certain native Australian plants. Includes photographs and bibliography. |
| Bush_Tucker_Plants_or_Bush_Food_-_Australian_native_food_plants Contains information on Aboriginal, Colonial, and Modern usage of various varieties present before European colonization, along with descriptions. |
| Catching_Blue_Crabs Provides general information on the activity, in addition to details on the life cycle. Includes recipes. |
| Edible_Flowers North Carolina State University horticulture information leaflet. Provides information on growing and harvesting, as well as a table with common names, scientific names, flavors, colors, and comments. |
| Edible_Insects_in_East_Africa Information on the use of termites in Kenyu. Includes photographs. |
| Facts_on_Edible_Wild_Greens_in_Maine University of Maine Cooperative Extension bulletin with descriptions of and recipes for dandelions, fiddleheads, yellow rocket, lamb's-quarters, orache, and purslane. |
| Facts_on_Fiddleheads University of Maine Cooperative Extension bulletin with picture, description, recipes, safety notices, and information on cooking and pickling the young coiled fern leaves. |
| The_Forager\'s_Virtual_Wild_Food_Field_Guide A guide for helping find, identify, and use several edible wild mushrooms and plants of the northeastern US. |
| How_to_Tap_Maple_Trees_and_Make_Syrup Includes information on yield, tree physiology, step by step instructions, where to go for help, additional reading, and references. [PDF] |
| Laurel_(Bay) Description and information on Laurus nobilis. |
| Our_Bushtucker_Website Literacy project by students at Larapinta Primary School. Includes photograph, description, habitat, and method of collecting for each plant or animal, as well as information on the climate, geography |
| Our_Wild_Foods_to_the_World Australian edible plants information page. Includes photos. |
| Razor_Clams Instructions on digging, cleaning and cooking razor clams along the west coast of the USA. Includes photographs. |
| Razor_Clams,_Oregon_Coast One page of instructions for digging, catching, cleaning and cooking razor clams. |
| Samphire General information about Crithmum maritimum or sea fennel. |
| Sassafras Information and description on Sassafras officinale. |
| School_of_Self-Reliance\'s_Wild_Food_Foraging_Page Informational pages on some common North American flora including carob, dandelion, epazote, lambsquarter, mallow, miners lettuce, mustard, nasturtium, prickly pear cactus and sowthistle. |
| Seattle_Times__The_Geoduck_Chronicles How an obscure bivalve became the object of international desire. Humorous article about this soft-shelled clam. [Free Registration Required] |
| University_of_Kentucky_Entomology_for_Kids__Bugfood! Lesson plans and information on the nutritive use of insects, intentional and unintentional. Includes suggested reading list and bibliography. |
| Use_of_Insects_by_Australian_Aborigines Article from Cultural Entomology Digest 1. Includes information on types used for food, as well as their place in mythology and art. |
| Weird_Meat Blog documenting unusual eating experiences. Includes articles, travel stories, photos. |
| Wild_Harvest Information on gathering and cooking mushrooms, fiddleheads, ramps, and leaks. Calendar of seasonal availability, recipes and tips. |
| Wilderness_Survival__Edible_Plants Describes the identification and preparation of flora for consumption. Includes diagrams, the Universal Edibility Test, and lists of edible varieties. |
| You_Can_Become_a_Hardcore_Forager Article from Backwoods Home Magazine, issue 47. Includes information on tools needed, safety, preparation, as well as details on some plants, frogs, turtles and fish. |
| Disgusting_critter_just_needs_a_new_image_____and_gravy_ Humorous article from The Standard-Times containing information on eating nutria. (November 19, 1997) |
| American_Cheese_Society From the not-for-profit organization which promotes cheeses. General information for all cheese types. |
| Black_Diamond The snack that peels with a twist. Cheestrings product info, games, activities and contests. [Requires Flash.] |
| British_Cheese_Board Information on British cheeses, including links to producers and recipes. |
| Canadian_Cheese_Encyclopedia Information about cheeses including history, recipes, and cheesemaking. |
| Cheese_101 A cheese primer for beginner cooks from the Reluctant Gourmet. |
| The_Cheese_Diaries Pictures and posts from writers who adore cheese of all kinds. |
| Cheese_Island Quirky reviews of various cheeses, paying attention to the all-important distinction between "good cheese" and "bad cheese." |
| Cheese_of_France Official site on French cheese. Quizzes, recipes and suitable wines suggested. |
| Cheese_com Everything you want to know about cheese. Extensive search features. |
| Cheeses_From_Spain The Spanish Trade Commission's visual guide to hundreds of regional Spanish "quesos" |
| Cheeses_of_France Origin of cheese and specific information about French cheese. |
| The_Cheeseweb Information about cheese, cheesemakers, cheese sellers and cheese events around the world. |
| Cook\'s_Thesaurus___Cheeses Synonyms, equivalents, and substitutions for a variety of semi-firm cheeses. |
SFA Oral History Index Kentucky Bacon-Home SFA home :: about the SFA :: join us :: contact/member services 
Kentucky Bacon Oral History Project In Kentucky, curing bacon and hams has been a necessity of life for generations. In more recent years, this tradition has been in retreat. Some blame onerous government regulations. Others see urbanization as the culprit. Others still ponder our region’s evolving food habits. There remain, however, a select few artisans who cling faithfully to family traditions. By way of generations-old recipes, hands-on expertise, and time-sweet-time, a small number of folks are still doing things the old fashioned way. As a means of survival, these purveyors of bacon, whose families once cured by necessity, are now catering to gourmands and chefs who appreciate both the effort invested and the end result. They are carrying forth the tradition. The project that follows documents the lives of these artisans and, hopefully, complicates Peter Kaminsky’s observation, in his book Pig Perfect, that, “Soon the old masters will be gone and, like students of a dead language, we will have to reacquire their knowledge all over again.” Let us read the stories that follow and revel in the marriage of pork and salt and time. --- Use the seach function below to browse the Southern Foodways site for oral history topics, people or places we've featured, or general information about your favorite foods and foodways. 
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