In the Press

Below is a partial listing of our appearances in the press.

The anthropology of ‘cue revealed in new book
Shelbyville Times-Gazette, December 4, 2011
We are mentioned in a review of The Slaw and the Slow Cooked: Culture and Barbecue in the Mid-South.
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Meet Memphian no. 334 (of 365): Paul and Angela Knipple
The TN Museums Daily, December 3, 2011
We appear on the Tennessee Museums Daily website thanks to our friend Deborah Laman of The Old Country Store at Casey Jones Village.
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Meet Memphian no. 334 (of 365): Paul and Angela Knipple
I Love Memphis Blog, December 1, 2011
We’re featured in Kerry Crawford’s 365 Memphians project. Our picture was taken at Alcenia’s, and of course we talk about food.
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Seasons are the reasons behind regional cuisine
The Houston Chronicle, November 29, 2011
Our friend Martha Foose talks about her new book, A Southerly Course, about the long tradition of seasonal ingredients in Southern food, and about our backyard chickens as an inspiration for one of her recipes.
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Role of Restaurant Critic: Helpful Public Servant or ‘Ignoramus with iPhone’?
The Memphis Daily News, June 10, 2011
Angela discusses the role of bloggers and aggregate websites as restaurant reviewers.
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Midtowners’ quest for farm-fresh eggs puts plan for raising poultry in motion
The Memphis Commercial Appeal, December 10, 2009
The CA visits Paul, Angela, and their flock of backyard chickens.
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Into the Wild
The Memphis Flyer, September 3, 2008
Paul discusses his past experiences foraging for wild fruits in an article about urban foraging.
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Local Food Movement Gains Momentum With Mid-Southerners
WKNO FM, June 6, 2008
Paul and Angela discuss the importance of the local food movement and why they are raising chickens.
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The Kid Stays in the Picture
The Memphis Flyer, November 25, 2007
Angela is among a group of mothers discussing what they look for in a children’s menu at restaurants.
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Slow Food: Trend to Think about Food Choices Gaining Ground in the South
The Memphis Business Journal, September 7-13, 2007
Paul discusses his take on Slow Food and putting the principles of Slow Food into action.
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