Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
19 minutes ago, andiesenji said:So, WHAT is the name of the variety? The article is blocked unless I pay Washington Post.
If I know the name I cal look for other article that don't hold me up for payment before I can read it.
It's not blocked to me and I've never paid them a cent.
The variety is Cocke's Prolific, as mentioned in the second post.
16 minutes ago, andiesenji said:So, WHAT is the name of the variety? The article is blocked unless I pay Washington Post.
If I know the name I cal look for other article that don't hold me up for payment before I can read it.
It's not blocked to me and I've never paid them a cent.
