Grits: You have to try the organic, stone-ground kind
February, 11 2010
Source: Pittsburgh Post-Gazette
Grits, you say? Here in Pittsburgh, where when you say "Birmingham" you mean the historic South Side on the Monongahela River, not a place in Alabama? Try them; you may start saying "y'all" instead of "yinz."
Glorious Grits on CBS The Early Show
December 21, 2009
Source: CBS, The Early Show
Susan McIntosh, author of Glorious Grits, prepared a shrimp and grits recipe from the book live on The Early Show. Click the source link above to watch the video.
Celebrating Grits
Sepember 22, 2009
Source: Publishers Weekly
Birmingham, Ala., publisher Oxmoor House is laying on the Southern hospitality with a series of book parties for Glorious Grits: America's Favorite Comfort Food. Presented by Southern Living magazine, Glorious Grits presents over 100 recipes to demonstrate that grits, along with cornmeal and polenta, are ideal for every meal. This beautifully illustrated book tells the story of McEwen & Sons gristmill and features recipes from well-known chefs who specialize in upscale Southern cooking at restaurants from coast to coast.
"Grits niche grabs Martha Stewart's attention"
June 15, 2009
Source: Shelby County Reporter
Be sure to take a look at our recent article from the Shelby County Reporter!
"The McEwens: Their family feeds Alabama"
May/June 2009
Source: Alabama Journey, The magazine for AAA members
Ever wonder how grits make the journey from the field to your plate? The article introduces McEwen & Sons grits and discusses the current Slow Food movement.
M&S Featured on Martha Stewart Show
March 20, 2009
Source: Martha Stewart Online
McEwen & Sons grits were prepared and served on the Martha Stewart television show by famous chef, John Besh. Check it out!
"Home-grown Heaven"
May 2008
Source: Portico Magazine
"McEwen and Sons offer wonderful stone ground organic grits, whole- wheat flour and farm fresh eggs at Pepper Place Saturday market."
"True Blue"
October 2007
Source: Birmingham Magazine
Chef Clif Holt praises McEwen & Sons blue grits and cornmeal and gives his recipe for Little Savannah's Blue Corn Grits
"Farm to Table"
April 2007
Source: Town & Country Magazine
In an article by Dorothy Kalins, Chef Frank Stitt praises McEwen & Sons grits.
"Alabama's Best Covered-Dish Dinner"
February 2007
Source: Food and Wine Magazine
"Using old-fashioned stone-ground grits, like those sold by McEwen & Sons in Wilsonville, Alabama, gives the grits casserole a better texture and flavor than quick-cooking grits."
