Food
The Great Grits Divide: Why a Southern Staple is Stirring Up Maine Diners
A Southern chef’s introduction of stone-ground grits to a New England breakfast menu has highlighted a deep-seated regional culinary divide. While a fundamental staple of the American South, the corn-based dish is meeting unexpected resistance and curiosity in the land of potatoes and maple syrup.
March 1, 2026128 views
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