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Tavern Sandwich

A vegetarian from Vermillion, South Dakota, wonders about the origin of a popular loose meat sandwich called a Tavern Sandwich. It’s like a sloppy joe, and also goes by the monikers Maid-Rite and Tastee. Martha notes a diner in Sioux City...

Pannas

Boil up some pig neck bones, add some liver sausage and buckwheat, mold it in a loaf, then slice, fry, and serve with syrup. Some folks call that scrapple, but a Milwaukee woman’s family calls it pannas. This is part of a complete episode.

pork flap

pork flap  n.— «You have to start with the right cut of meat—pork belly. In our part of the world, we refer to it as pork flap; so when you go to get your meat to try either or both of these recipes, ask for the pork flap. Both of the...

lo-vegetarian

lo-vegetarian  n.— «Gradually, “lacto-ovo vegetarians” grouped and shortened their title to “vegetarian.”  This is why I sometime use the term “lo-vegetarian” where the “lo” stands for...

Carncierge and Meatre D’

In a previous episode, a caller sought a classy term for a worker in the meat section of a cheese shop, something a little more sophisticated than, say, meatmonger. The helpful suggestions from listeners keep rolling in, and Grant and Martha share a...

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