The land of scrapple and chipped ham is starting to get a taste for jambalaya and boudin. Photo: Associated Press
by Genaro C. Armas/Associated Press
The land of scrapple and chipped ham is starting to get a taste for jambalaya and boudin.
Thanks to an influx of Southerners filling jobs in north-central Pennsylvania’s booming natural gas industry, a region not often placed on many culinary maps is finding itself flush with the foodways found below the Mason-Dixon line, arguably the source of some of the nation’s richest culinary traditions.
At Hurley’s Fresh Markets in Towanda and Dushore, the offerings are starting to look a little different, too. About two years ago, general manager Nick Hurley traveled to the South to do food research in anticipation of workers from the region arriving. Now they sell alligator meat, boudin and crawfish, among other staples.
Store manager Kathy Fleming said Hurley’s also now stocks mayonnaise from Blue Plate, a brand that dubs itself the “Legendary Spread of the South.” And the market is looking for a distributor for live crawfish, since what Hurley’s sells now is shipped frozen.
Read the Associated Press article on EdgeBoston.com.
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