Add Yahoo as a preferred source to see more of our stories on Google. Marlin Dietrich still remembers that late July weekend in 1969. He was a young teenager helping his parents, Willard and Verna, ...

Life lessons from my Appalachian hillbilly grandparents, my links back to Ireland and how to make a hillbilly staple. My grandparents, Rosa Dell Curry Hughes and Robert Lincoln Hughes, Sr., MoMo and ...

As the head butcher at Parts & Labor, George Marsh chops up about six pigs a week. Some of the cuts become pork chops served at Woodberry Kitchen; some become bacon for Artifact Coffee. But others — ...

It's National Scrapple Day! Who doesn’t love a good mushy combination of pork scraps with cornmeal and spices? It's an eastern Pennsylvania staple that's not exactly for everyone, but those who love ...

If you've ever spent time in the Mid-Atlantic, it's entirely possible you've seen scrapple. It vaguely resembles ...

Add Yahoo as a preferred source to see more of our stories on Google. It's not every day you come across a state where it's normal for residents to eat bricks of pork for breakfast. In Delaware, and ...

It is Pennsylvania Dutch country’s mystery meat. Crispy on the outside and creamy on the inside, scrapple is a meaty, thrifty and filling comfort food. Love it or hate it, scrapple is a Lancaster ...

Scrapple is Pennsylvania Dutch for delicious. Well, for some people anyway. There are also those who think the grainy, moist texture and ultra-porky ingredients make it more of a franken-food than a ...

The Pennsylvania Dutch delicacy, made from leftover scraps after pigs are butchered, now has its own book: Pennsylvania Scrapple. And scrapple caught the eye of the Huffington Post, which saw two ...

Marlin Dietrich still remembers that late July weekend in 1969. He was a young teenager helping his parents, Willard and Verna, dry several bushels of green beans that hadn’t sold at their weekend ...