Food & Entertaining No More Excuses
Small-Town Butcher By Shirley Hiers Photos by Cobblestone Photography
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olidays are treasured times for families, made memorable by traditions passed down generation after generation. Thanksgiving Day is one of those occasions steeped in many deep-rooted traditions, from stuffing the turkey to watching a football game. However, in the Deep South, some folks do things just a little bit differently; Southerners take a lot of pride in the traditional dishes they enjoy every Thanksgiving. Some of the dishes you might find on a Southern Thanksgiving table are sweet potatoes several ways, ambrosia salad, deviled eggs, creamed corn, lima beans, cornbread dressing (not stuffing – separate from the turkey), giblet gravy, squash casserole, fried okra, banana pudding, lots of pecan pies and the oh-so-traditional turkey. Of course, no Southern dinner is complete without sweetened ice tea. According to the National Turkey Federation, 95 percent of Americans eat turkey at Thanksgiving. Naturally, as the big day rapidly approaches, we begin to think about selecting the right bird. Recently, we at Reflections were talking about the upcoming holidays, Thanksgiving in particular, and how to carve the turkey perfectly. I immediately thought about Rodger Walker. Rodger is a well-known and respected butcher, with 33 years of meat-cutting experience. His early training in Richmond Hill’s small meat markets serves him well.
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