Article: The Roanoke Times, Va., Beth Macy Front Burner column: Crunchtime - CrunchCrunchCrunchCrunch.(Recipe)

Byline: Beth Macy

Nov. 29--This column started out funny.

It was to be a dig with padded elbow in the sides of food snobs who scrunch up their faces and make disgusted noises when they hear me talk about the pantry staples of my childhood.

Like country ham (compared to "old socks"), biscuits and sausage gravy ("greasy and gross"), Vienna sausages ("nasty") and the subject of this piece, pork rinds ("eww!").

In Southwest Virginia, pork rinds are indigenous and more accurately referred to as pig skins or meat skins.

Roddy Moore, director of the Blue Ridge Institute at Ferrum College, remembers eating pork rinds his mother made by first frying and then ...

Related newspaper, magazine, and journal articles:

Newsweek Harper's Magazine The Washington Post Chicago Tribune Crain's Chicago Business PRNewswire Pediatric News The Nation Advertising Age The Economist (US) A FREE trial gives you access to over 80 million articles! Access over 6,500 publications with a FREE trial!