Taste Your Way Across America

During the recent spate of tributes following the passing of Andy Griffith, we caught two airings of an episode from the second season of The Andy Griffith Show called “The Pickle Show.”

In it, Aunt Bea is pitting her (unbeknownst to her) inedible pickles against the gherkins of Clara Johnson, who has won the pickle competition at the county fair eleven years running.

That episode reminded us that we had a copy of Blue Ribbon USA: Prizewinning Recipes from State and County Fairs by Georgia Orcutt and John Margolies we’d been intending for some time to present to a lucky Cladrite Radio listener/reader.

The book’s titular prize-winning recipes—one from each of the fifty states, including such tantalizing offerings as Cool Fruit Strata (Iowa), Mushroom Moussaka (Texas), and Jackpot Cherry Pie (Arkansas)—seem to be of recent vintage, but the graphics sprinkled throughout the book take one on a trip back in time. The book also offers a few tidbits of historical trivia related to fairs (for instance, did you know that the nation’s first state fair was held in Syracuse, New York, way back in 1846?), but the vintage graphics and the ribboned recipes are the primary attractions.

We’re going to give this book to a lucky Cladrite Radio reader, and all you have to do to enter for a chance to win is to like us on Facebook. Just follow this link and look for the Enter Giveaway tab at the top of the page. You’ll be asked to “like” the page (if you’ve already liked us, this step will be skipped) and to provide your name and email address (which we won’t sell to or share with anyone, we promise). That’s it; it really couldn’t be easier to enter.

But don’t delay; the deadline for entering the Blue Ribbon USA Giveaway is Monday, July 16, at midnight ET. And please, just one entry per person.

Past Paper: Kitschen Secrets

 We love this 1951 collection of kitchen tips and short cuts mostly for the graphics (we wish we knew the name of the artist responsible for them; we would gladly give due credit, if we could). The tips are kind of interesting, too, but we spend so little time in the kitchen that we haven’t much use for them.

But we hope that the cooks among you will give them a try and report back to let us know how they worked out.