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Everything posted by wcmckinney

  1. if the date works, then i'm down like charlie brown. of course with a dinner like that on a monday, i will have to forgoe my usual "macho burrito" special at torrero's for lunch. while it doesn't taste good, it is oh so cheap...more or less the antithesis of a vin dinner then!
  2. Everything you really need for a meal is in the boil (corn, potato, scrimps, etc.) so I don't know that a side is necessary. Besides it might get in the way of pouring the boil onto the table -- if you are one for that sort of flair. For an appetizer something hackneyed like fried green tomatoes or maybe a take on okra could be good since the boil is not always the greenest dish served. If you want a fancified version of the boil, I know that Scott Peacock and Edna Lewis's most recent cookbook has a recipe that features tomatoes and red peppers, in addition to the normal boil recipe.
  3. Amen to Milt's question. I always seem to hit Richmond when I am getting hungry and don't want to stray unreasonably far for a good quick bite to eat.
  4. I have been on a kick lately exploring different kinds of seafood croquettes: Salmon cakes Crab cakes Shrimp cakes While I wouldn't wage that these are uniquely Southern, I was wondering if y'all had any distinct memories of Southern Style seafood cakes/fritters/croquettes. Are they an acceptable breakfast food? Do they go with grits best, or what best accompanies them? Can they be improved upon? I know Louis's in Pawleys Island, SC does a pretty nifty Shrimp and Mushroom Burger which is a similar entity.
  5. Perhaps my reluctance for cavorting at Calabash is due to the shrimps served on site. If I remember correctly I think that the fried shrimp is typically the tiny Creek shrimp variety, which I don't really care for fried. I think a larger shrimp, maybe a medium size count holds up better in the frier and can take a better batter. McClellanville Diner, Yacht Basin Provision Company, and really any number of places that serve up the bigger fellers find themselves higher up on my list of places I like to eat on the coast than the Calabash mafia.
  6. I'ld like to say a few things right quick: 1. It is a Maurice's BBQ on I-95, Lake Santee is about as far south as Maurice's go. The earlier poster was correct that Paul Bessinger operates a Charleston variety that is more buffet than Maurice's fast food. Also note that Lake Santee might soon become a premier gambling destination in SC thanks to the Catawba Indians et al. 2. You should care about Maurice's politics because his story is so entertwined with that of SC and his actions are so bizarro and off the wall that it has engendered press from SC to NY and back. Personally, I am surprised that you were able to even eat the Maurice's BBQ without a rebel flag slapping you in the face while waiting trying to put the sandwich into your mouth. 3. For some superior BBQ nearby I would recommend Bub Sweatman's outside of Holly Hill or Duke's -- which are all around there. For those of you who don't have BBQ impresario's typically gracing the front pages of your daily newspapers, Maurice Bessinger is a BBQ businessman who does serve outstanding BBQ. I have eaten it many many times, at the restaurants and from the frozen food counters in Bi-Los. Maurice was also notable as Lester Maddox-style gubenatorial candidate in the early 1970s and his standing outside his restaurant in Columbia with an ax during integration. Law and order and what not. These sorts of previous grandstanding have never really impacted Maurice. Up until the mid-90s you would see billboards of him and USC football coach Brad Scott up together for different Gamecock related causes. After SC's ordeal in taking the non-sovereign rebel flag off that dome of the SC State House (and placing it on the state house grounds), Maurice "retaliated" by placing enormous rebel flags at all his restaurants. Additionally he opened up "Confederate Memorabilia Gift Shops" in the stores and began selling cassette tapes that offer biblical justifications for slavery, and such. I understand the last few ideas have not been as successful, and Maurice has backed off the memorabilia hucksterism...I would congratulate him for doing so. In the process Maurice's BBQ and BBQ Sauce ("Carolina Gold") were removed from grocery stores. Maurice sued the stores for taking away his sauce (on 1st ammendment grounds), but the courts ruled against his request (in part because the stores had a first amendment right not to carry products they did not want to display). Regardless, somewhere in the mix of this, a boycott of Maurice's BBQ was established. I observe it, though many friends of mine who observe it have admitted that their observation of the boycott means they go to Maurice's on the other side of town so nobody sees them. Before you write all of this off as some jeremiad against all that Maurice Bessinger stands for, I would like you to note that he is not a bad person. He is old, and probably not as with it today as he once was. During the 1960s and 70s when my grandfather was head of the Red Cross in SC, whenever there was a natural disaster or whenever people were hurting the first person to call and offer coffee, food, whatever, was Maurice -- regardless of that persons's race or beliefs, or anything. Finally, I would note that James Pettigrew nailed it in 1860 when he said, "SC is too small to be a republic and too large to be an insane asylum." wcm
  7. Agreed that Calabash is a little played out. Perhaps I am just reluctant to eat in a town dominated by restaurants and Christmas in July shops (same goes for Murrells Inlet). That being said, I have decent seafood at the Calabash Seafood Hut, but it's nothing -- I think -- you can't find all along the coast.
  8. This may be more a commentary on NYC than on BBQ, though until I can find an E-Geography message boad I will write it here: When Bagels first hit Greenville, SC big about 10 years ago, there were bagel runs and many minivans making bagel runs all over town (and I was often in the back seat of these minivans), yet 50,000 people did not descend on Cleveland Park to eat bagels and Ethan Hawke was not spotted eating in bagelries on Pelham Rd.... Whatever confluence of factors that makes NYC such a vortex of excitement about new things, food or non-food related, it is lost on the rest of the country. This is not a value judgement, just how I see it. So with BBQ leaping to the fore in NYC recently, I say great. Can there be good "authentic" BBQ in NYC? Why not. John Shelton Reed defines a Southerner as someone who wants to be a Southerner. So why can't someone in NYC who wants to take a stab at making good BBQ be a good BBQ-er? Of course a contrarian, and these are my favorite people, might say (with apologies to David Mamet): "Well just because a cat has kittens in an oven, they aren't biscuits." Or, just because they make BBQ in NYC doesn't make them authentic pit masters...But where is the fun in shutting people out of doing something they want to do? I get the sense that I am quickly chasing my tail in this arguement...but for the record I think it's cool people in NYC are digging BBQ. Vive le difference and all that!
  9. Why not forsake the large fast food chains entirely and try Sunrise Biscuit Kitchen on E. Franklin St. in Chapel Hill, its only a little over a mile from the I-40/85 exit and their biscuits are nice and fluffy.
  10. Interesting point, however the only slaw served was made by Mitchell's, so it was their slaw recipe (with NYC ingredients). I understand your slaw concerns, especially with celery seed and hints of mustard that I seem to catch when I am eating non standard slaw...
  11. My friend Elyssa from Raleigh said that when she started school at Barnard someone asked her where she was from. "The South," she said. "Oh so you're from Texas," her inquisitor responded. Similarly Eugene Walter, a Southern engenue (read: eccentric) who ran in literary and cultural circles in New York City midcentury referred to those new to the city as coming from "the provinces." These were the thoughts jogging through my head as I waited in traffic from LaGuardia to a Manhattan Hotel where I was going to participate in the 2nd Annual Big Apple BBQ Block Party Note: A much...MUCH....M-U-C-H....too thorough discussion of this same topic is availabe on the NY/NJ forum site, resplendent with some good pictures of the event. I was invited to speak on a panel discussion on NC BBQ. And I should also note that the hospitality that was extended to us speakers/pit masters/hangers on by Danny Meyer and the Union Square Hospitality Group was really and truly remarkable and appreciated. I hit the ground running on saturday, with my father and sister along for the ride as they had taken the train up as a diversion from sister's college tour, quickly sampling some KC Beef Brisket (whose smoke ring looked like rubies it was so bright), moved on to some Southern Illinois ribs which were dry rubbed and retained a moistness that made them archetypes of ribs. I later came to understand that these purveyors of ribs were renowned by the BBQ cogniscenti, and deservedly so. I also managed to sneak in some Alabama BBQ shoulder (served with white sauce...I know it usually goes on BBQ chicken in Alabama, but how often do I get to sample BBQ white sauce?), and pig snoot from St. Louis. Do you like cracklin'? Then you'ld love a pig snoot sandwich since the two are virtually indistinguishable. My NC BBQ panel was moderated by Ed Levine, a food writer for the NY Times. Two NC Born, NYC living filmmakers were to Mr. Levine's left, and Ed Mitchell, Wilson NC Pitmaster and BBQ participant, TV's Bob Garner and myself were to his right. The sun was above Mr. Levine and its strength made me think I too was being slowly cooked over direct heat for a long period of time... Frankly, I did not find the discussion that fufilling or enlightening, especially for those souls who were sitting in the audience. How what we talked about could be considered sensical or evident of what BBQ is like across NC -- from Manteo to Murphy -- is lost on me. it was a 45 minute conversation on BBQ and NC, but I thought it all came out a little cartoonish and unrealistic of what is going on in NC BBQ as a whole. Furhtermore, how people in NYC would sit in a park to hear about BBQ for two days and wait in line for upwards of an hour and a half for BBQ is ALSO lost on me, but they did on both accounts. So maybe I am the crazy one here.... Noticing that the line at Ed Mitchell's of Wilson was long on saturday, I offered to help out on Sunday. Mr. Mitchell was gracious enough to let me hang out and help serve the Sunday meal, and this experience I found as rewarding as my panel discussion on Bar-B-Culture (as John Shelton Reed terms it). I served, I chopped,I broke cracklin', I moved the line along, I applied sauce, I lived the dream. Whole hog BBQ in NYC is about as rare as bread in 1970's Moscow, or so I assume judging by the length of the line. We guestimated that over 30,000 people were at the six restaurant booths on each day, and there was simply no way to move that many people through a line, no matter how fast BBQ was produced. Mitchell's Q was done early each day, despite fixing 7 whole hogs on each day... Beyond the scheer enormity of the goings on, I should note the fascination by the NYC media with Mr. Mitchell (which was, as I understand it, similar to last year). He was the only Pit Master there who was cooking in what you and I think of as BBQ smoker, the black barrels with full grill and an opening for the addition of charcoal -- the other cookers had much more polished, but much less sublime equipment Equally interesting to me was the New Yorker's appreciation for BBQ. On applying BBQ sauce to the pork: "Can you put that sweet & tangy (Out West) sauce with some of that hot & spicy (Down East) sauce?," they would ask. Sounds, and probably tastes disgusting, but i am not one to judge...too much. "Why don't you have ribs?" they would ask of the NC Whole Hog BBQ stand. Its really just not what we do..."But it says you have BBQ." Conversations like these left me with a Laurel & Hardy, "Who's on First" feeling. Then there were the complainers, "He got more than I did." No he didn't I said, and I was right. "Yes he did, I want my money back." (He did not get his money back, rather the enormous line simply engulfed him again). "I want more cracklin' ", one person would say. I would think that this woman wanted to loose her teeth based on how much cracklin' she was putting back, but again, the customer is always right. "I still want more sauce," was a common refrain, curious to me since at this point they were receiving something like BBQ soup. I guess in summation I viewed this weekend as a BBQ outreach experience for New Yorkers. It was not that they had to wait in line so long for a blessing from Ed Mitchell. It was not that they corrupted what we would like to think of as pure BBQ. It was not that they would have left my panel believing that BBQ was produced by savants and eccentrics who ferret out their fresh wood from secret sources. It was that they got a little closer to understanding how good food can taste, and how important it can be to the people and place from where it comes.
  12. As I am already spending too much time on EGullet this morning I will be brief. This list runs from Charleston up to Southport. Take Sticky Fingers off of your must eat list. The atmosphere and ribs are nondescript and certainly nothing you couldn't get at a Damon's around the country. While in Charleston I would try to get a meal at the Hominy Grill on Rutledge St. It's an outstanding restaurant that serves good local food in a neighborhood atmosphere but still makes the meal feel special. Their salmon cakes for breakfast are awesome. If you are driving up on a weekend, I would think about eating at the McClellanville Diner on Highway 17 between Charleston and Georgetown...McClellanville is the shrimp capital of SC and you will NOT taste better fried shrimp. Kudzu Bakery in Georgetown is a wonderful bakery on King St. King St. and the G-town waterfront is beautiful and does not get the attention it deserves. The Rice Paddy is also a good restaurant with a nice lunch service in Georgetown. Their Pimento Cheeseburger is one of the better specimens of this SC treat. Litchfield Fish House on 17 is ok, but take up Chad on going to Louis's. The food will be much more memorable than the Fish House -- though Louis's does not have a cool shark jumping out of the roof of the building...sigh. Calabash is ok, but you will be eating alot of fried seafood regardless. If you do go, then Calabash Sea Food Hut is the coolest of the spots. Wilmington: eh....hit or miss. Elijah's is always popular, but I think there are some earlier posts about eating in Wilmington that will provide good rec's. Southport: Second for the Provision Company, good food, good music, good hang out.... have a safe trip, and be sure to take the Myrtle Beach bypass
  13. Some of us from North Carolina are making an expedition to San Jose for a conference next week. Could some of you with more experience there than we here in the Old North State clue us in to INTERESTING places to eat, or places to eat that are very reflective of greater San Jose? thanks very much.
  14. Heck, there's both quite good. Lantern is, pound for pound, one of the best restaurants in the Triangle. I think for the price you pay, it IS the best restaurant in the Triangle. The food is innovative, fresh, delicious, and the service has always been exceptional and cordial. Elaine's operates on a different level, I think the food is pricier and the food is something different than Lantern's operating beliefs. The food mostly comes from the Carrboro Farmer's Market and the tables may be even fewer than Elaines. My friend Sheri Castle claims that if the female bartenders are at Elaine's, you should ask for a basil mojito, which sounds devine. Lantern too has outstanding drinks, using Pimms, Hibiscious infused vodka, and a number of other innovative tastings. I would say for a birthday, for something truly special, to wind up at Elaine's as the meal will probably be more noteworthy. I say this selfishly, since I will probably be at Lantern on Friday and don't want to have anyone else waiting in line....
  15. I am more than happy to pull the Trifecta at Vertigo's for Lunch this week, noon still ok Varmint? it might help me even out my opinion of the lunch offerings. Monday was awesome, Wednesday I was a little less pleased. First I should note (and have been in correspondence with Food & Wine Mag. about this very topic) that the drinks at Vertigo at night are surreal. Twizzelers and funky glasses, I sometimes wonder if they are actively encouraging underage high school drinkers...Perhaps that's another reason for me to hang out there The chips and salsa are my first point: On monday they were flour and homemade. The flour and puffed out in the frier and gave them a texture closer to puri or a popusa, than a regular tortilla chip. Once you bit in to them, you could use the chip as something like a vessel for the purred roasted salsa...note: it is closer to a puree or bisque than a salsa as you might think of it. Today: Tortilla chips straight out of a bag accompanied the salsa. I should have stopped at a corner store and bought some Tostitos because they would have been better than the Utz or Snyder's chip that they were serving. The waitress just shrugged off my querry that they didn't have enough time to prep the chips today....Note: I do like the typical sassyness/feigned indifference of the waitstaff at Vertigo; adds to the charm, and another analogy to Vertigo's evocation of high school for me. Monday: No Horchata. Today: Bottomless glass of horchata. It was subtle and just a little sweet, with a hint of spice. I liked it and drank my $1.50 worth. Monday: Specials besides what was on the menu. I had the chicken taquitos which were robust and good. Guacamole though left something to be desired. Today: No specials, but I did have the Tilapia Fish Tacos. The fish was great! Fresh, well prepared and it stood up to some very good guacamole and fresh pico de gallo. The black beans were boss, complex and rich without being gooey...HOWEVER the salad that accompanied was OBVIOUSLY....OBVIOUSLY out of the bag. Cut up iceberg with red cabbage and dried out carrot slivers is not my idea of a salad, even though it says salad on the front of the bag. How they can put that roughage on the same plate as fish, tortillas, beans, and guac that was so good is a mystery. When I was in high school I would wonder why a teacher would not teach us one day/week, and she would just sit there playing solitaire while our papers gathered dust. Sometimes that teacher would be very profound and teach me things that I came to really appreciate (the importance of multilateralism and cognizance of imperalism's often foolhardiness...for example). I guess I didn't appreciate that the teachers were people too and that consistency is difficult to achieve. The same is true for Vertigo. Maybe I will take my prom date there for dinner.
  16. As it's about lunch time, and I am about to go there for the second time in a week, I thought I would ask if anyone else has tried the Vertigo Diner at lunch? www.vertigodiner.com may be the hardest simple website to search, but the lunch menu is more or less of Oaxaca; a -- surprise -- funky departure for the funky diner. I have not had a ring pop in my taquito yet, but my sense is that the restaurant has turned the menu over to the line cooks for lunch. I think Greg Cox wrote recently about the lunch menu in the N&0, which was my tip off. Regardless, I'ld be keen to know what others have thought of it...
  17. I've always been very partial to Chicken Bog, Pilau or whatever you like to call it. Charleston Receipts, the notorious Junior League cookbook first published in the early '50s, says that the rooster used should be especially mean. (or so I recall).
  18. Downtown Charlie Brown in Greenville. There are some issues about having a bar in downtown and what qualifies as a bar and what is a restaurant....This is really here nor there, but one of the laws you might keep in mind is that no liquor drinks are allowed on any of the outside patio (read sidewalk) seating areas. That being said: Connoleys, the Irish place on East Court St. (I think, behind the Family Court building) is always hopping. Barley's as noted, as good beer selections. Sitting out at the Bistro Europa or going to Soby's would probably have a good scene as well. Corner Pocket on Coffee St. is good for pool and people watching. As a caveat: Alot of folks out in Greenville are from the provinces (Pickens, Pelzer, Pelham, etc.). I can not vouch for them. Noting an earlier post on eating at Louis's and bad service: I have had some spotty service at times, especially on the pavilion, but the authenticity and care that typically goes into the cooking make up for these things. Having spent my 22 summers going to the beach in the area, having ANY restaurant in the area that expands beyond frying the menu is more than welcome.
  19. Very interesting. i have reservations for thursday. was there much of a crowd when you were there? it is my understanding that pop's and nana's have gone their seperate ways, is this confirmable? it is also my understanding, having talked to folks at the Q shack, that the Q Shack part of that empire is BBQ-ing dinosaur ribs and veal brisket for the restaurant...
  20. Barley's Tap Room, the name of the beerzaria Downtown is alive and well, as is La Boheme off Edwards Mill Rd. (conveniently nestled behind the K-Mart on Wade Hampton). Poinsett Hotel's restaurant has always looked nice, and I think they scored a good cook from a Louisville Hotel to do the cooking there. Sadly though, I have never had the chance to dine there...
  21. Yikes, I am more tempted to post about Greenville County politics than I am about Upstate Kuchen. Poinsett Club has some top-notch corn sticks. Pita House may not have the best flafel in the world, but it maybe the best outside of Lebanon. I am also thankful that one of the few Backyard Burgers in SC or NC happens to be in Greenville. I think the best BBQ in Greenville right now is a toss up between Big Dave (a gentle soul) and Bucky's (Pecan wood). Henry's Smokehouse is Henry's Smokehouse, but I prefer those two spots... You know with the Beacon: I find it stale. I know they serve alot of tea, I know it is a "must" for folks traveling through Spartanburg, I know Buzz White and his family worked like fiends to make it something special, and I know that they serve entire fried catfish one on top of the other when you order catfish, but everything there seems to taste prepackaged to me. I hear Sugar N Spice in Spartanburg is of the same genre and a little better, and I also read good things about Woodard's in S-burg though I am embarassed to say I have never been to either one.
  22. Max Heller is a good soul who stands up for good things. Rabbi Ribeye, where are some good fishfries in the Greenville area? I would be keen to sample their wares the next time I am back in God's Country.
  23. Interesting quote. Where does it come from? Besides the point that there isn't a fish camp in Greenville, an Upstate city, i would take umbrage with the idea that according to that quote eating in Greenville is never allowed to go over a certain point. Boy that is good fried chicken, boy that is good BBQ, etc. etc. If creative people like John and Amy Malik at 33 Liberty http://www.33liberty.com/ want to open up a good restaurant, certainly it can be considered good to people visiting town as well. I think handicapping a town as only being able to compete in areas X, Y, and Z (beit corn, hog farms, and textiles, OR country cooking, fish fries and BBQ) make for some unfair yokes. I wouldn't say Greenville, or SC is the best place in the world....to eat. That is not really the point of the thread from the get go. I guess what I was curious about was why it is treated the way it is. In the G-ville v. Charleston dining debate, all I will say is that Greenville does not have a "Bubba Gump Shrimp Company" restaurant...
  24. "Don't it always seem to go, that you don't know what you got 'til it's gone." Kathleen, you left yourself out of scribes that have boosted the culinary chops of towns around the South. But I assume all readers know or should know your good work in the Queen City. Chad, thanks for your supporting of "God's Country" it's truly and verily appreciated. I want to send you "The Deuces" from Stax Original on Poinsett Blvd. via Airmail for your support. G-vegas is getting surprisingly cosmopolitan for a corporate town of its size. While I don't necessarily buy the arguement that good cooking in Greenville arises just out of the need to please the taste of the international elites and CEOs that fly through Greenville-Spartanburg "Jetport" -- yes we named it a jet port -- on their way to the next corporate weigh station. Admittedly early good Greenville eats like the good ole' 858 in the old Elks building and Bistro Europa that merged the fine dining of old starched standards like Stax Peppermill or Peppino's with interesting (and often local) ingredients. I would like to think that the maturing of the city, based in part on these above-referenced corporate big wigs (and a number of other factors), pushed much of the good cooking , and improved living, in the area over the hump. Dealing with the other G's: Gaffney and Gullah cuisine. For the best eats in Gaffney go to a Peach farm. Seriously. Also buy some fireworks, I know of a Peach stand just after that Magnolia Outlet going east that has both of them. This is alot of fun and very satisfying. For more traditional dining, I hear good things about the crazy named "Fat Daddies on the Beach BBQ". I believe it advertises on billboards around there, though its the cousin of the owner that is passing me this intel. Finally there is a Fatz cafe planted at the bottom of the Peachoid like an unwanted mushroom. Fatz are good (the one's that don't burn down), but there aint nothing special about them. Its like the Harper's of Upstate SC. Though in all honesty, just hold your belly for a few miles and eat at somewhere like Bridges in Shelby. For Gullah cooking --- goodness, where to begin. Gullah Cuisine on Highway 17 going out of the Northside Charleston (or on the way to Awendaw) gets high marks from people I know. But hell, that is techhnically north of what some call arch-Gullah Country. Actually the National Trust for Historic Trust named Gullah culture as one of its ten places to preserve this week. Also named was the first McDonalds ever built...I find this similar to Erma Hall, the black woman in Ladykillers and a movie about gay people in Thailand both winning the same award in Cannes this year; the effort by the awards givers is noble, but maybe too flippant. In readin' the State newspapers article on the award for Gullah it referenced one of Gullah's cultural legacies as "Okras and sweet potatoes." This sort of tee-ed me off, and I am still not sure why. Okra and sweet potatoes come from Africa, but in the context of the article they seemed to serve more as code words for "Black" than anything particularly significant about Gullah cooking. Why not talk about okra stews (as Kathleen notes Gumbo and derivatives are something that I do not think of as Cajun as much as I think of them as dishes served down the family line) instead of just okra? Why not talk about dishes or dining events, like meals at Gullah Prayer Houses, or what MLK Jr. ate at the Penn Center in Gullah country rather than just saying okra and yams; it seems like poor reporting to me. I hope Gullah culture is able to survive, it is part of my family, my relatives will often teach Sunday school in Gullah and I am proud to speak the small bit that I can. I also hope that that culture can be preserved and celebrated while helping that area find sustainable development that will allow it to enjoy some of the good things that other areas of the state, region, and nation have. The points referenced above about having the economic means to fritter away on nice meals are dead on and they make alot of sense about restaurants. There is another side to the food debate: What is eaten at family meals and parties, but I don't think I would really buy the notion that food in Upstate SC is somehow unique from that of Appalachia to the North, Low Country to the South, or Turkish to the (Mid) East. Maybe this explains why Outback does so well there....
  25. Kathleen, I am sorry to hear you had to go under the knife for your back, young lad that I am, my back does ache easily and I know it can be painful. Here's wishing you a speedy recovery. Though if you are confined to home, then that may bode well for us to have more of your wisdom on Egullet. If it makes you feel better, I did pick up the Observer down at Litchfield Beach over the weekend and found it to be a good read. On to BBQ: I agree that it's cheap and that some BBQ restaurants are political scions. I don't think I am revealing any secrets here that Wilbur Dean Shirley of Goldsboro has been a friend of the Dem's and that Scott's, a Black BBQ rest. that has recently closed in Goldsboro was a long time Republican scion (typically one would think the political leanings would have flip-flopped in Goldsboro, but such are the quirks of Down East NC). Alot of fine gentlemen and women boycott Maurice's of Columbia for something along the lines of political reasons. All I will say is that I know of no chicken shacks, or lobster shacks where such activities take place on such a pan-regional level. But I could be wrong. Finally, as a Methodist I can not fault Mr. Bowles for leaving "God's Frozen People" -- the Episcopalians -- to embrace the warm sunshine of my Wesleyan Tribe. Hopefully will see you strutting around at Mallard Crk. this fall w
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