This series is intended for markers issued within the William G. Pomeroy Foundation's Hungry for History Marker series. Although the number currently issued (as of June 2022) is less than the usual marker threshold, it is expected that more than enough markers will be available in the near future to meet the threshold.
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
Sandwich made of roast beef with horseradish served on kümmelweck roll. Popular throughout Western NY. Believed first served in late 1800s.
William G. Pomeroy Foundation 2022 — — 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
Hungry for History #8
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
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
