Relish It

31 Oct

By Stephanie Dickison

Sometimes I worry about my love of food. At times it seems almost unnatural – like no one can love baby Hubbard squash that much.

But then I see things like The Condiment Museum online and I know that at least for another day, I am just a normal chick that has a penchant for Butter Pecan Catfish, guacamole and curried corn on the cob.

TCM is a part of our food history and while it might seem slightly obsessional, it is fascinating to walk through the “aisles” and see what we’ve been eating all of these years.

It makes dressing your hot dog at the ballgame a whole new thing now, doesn’t it?

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