This series is intended for markers issued within the William G. Pomeroy Foundation's Hungry for History Marker series. These do not need to be in the WGP Foundation general series.
As early as 1907, salted green peanuts boiled in brine were sold during the summer months throughout Dothan, "Peanut Capital of the World." — — Map (db m284830) HM
AKA pot liquor. Broth made from boiling greens and pork fat. Fed South's hungry by early 1850s. In 1935, Senator Huey Long praised its value. — — Map (db m220563) HM
Aka knaeflies, local specialty believed to be brought here by German immigrants, mid-1800s. Stiff batter of liver, flour, eggs & herbs, shaped & boiled. — — Map (db m300784) HM
Broome Co. specialty as early as 1938, skewered chunks of marinated meat, charbroiled & served on bread. Celebrated at “Spiedie Fest” starting 1983. — — Map (db m298041) HM
Sandwich made of roast beef with horseradish served on kümmelweck roll. Popular throughout Western NY. Believed first served in late 1800s. — — Map (db m188242) HM
Popularized by salt industry workers, potatoes boiled in brine & paired with melted butter served in local taverns and eateries as early as 1883. — — Map (db m226005) HM
Regional cookie variety made with chocolate, molasses and spices. So popular, judged at Schoharie County Fair as early as 1916. — — Map (db m199773) HM
Ca. 1950 Dr. Robert Baker of Cornell U. developed chicken barbecue sauce & safe cooking method to support fundraising by community groups in NYS. — — Map (db m244851) HM
Unique dessert thought to originate in Surry County in mid 1800s. Similar to cobbler, made with dough and fruit or sweet potato. — — Map (db m206799) HM
Introduced in the 1920s,
shredded onions fused with
limited amounts of ground
beef made these burgers an
affordable local specialty. — — Map (db m274223) HM
Dry-cured pork sausage made with unique blends of spices, prepared according to tradition by Westerly families since late 1920s. — — Map (db m311480) HM
One-pot dish made with rice,
chicken & sausage. Fed crowds
by 1920s. Traditionally eaten
after gathering tobacco in
northeast South Carolina. — — Map (db m268464) HM
Popularized in 1938 by Preston County farmers who grew the crop, buckwheat was milled into flour and made into thin cakes served with syrup. — — Map (db m235085) HM
