Episode005 - A Southern Heart with a Global Appetite

Can West Virginia sausage gravy and Korean melon exist on the same plate? They can if you’re Scott Waybright - an educator, foodie, refugee advocate, and host of an annual Cider Day event in Charlotte, NC suburbia. For Scott, the simple act of crushing apples for its golden juice can have meaningful purpose and global impact if planned just right. It’s a southern heart with a global appetite on Episode 5 of our show!

Scott’s pantry must-haves:
 - honey, molasses, sorghum – rich flavor/sweeteners for a variety of uses (purchased locally when in the NC mountains)         
- spice packs and samples from around the world (friends send them to me and/or I find them at Compare Foods and Super G Mart). 
- hot sauces and dried peppers – conversation starters and good for adding a kick to anything 

ourBRIDGE for Kids
ourBRIDGE is a not-for-profit 501(c3) organization that supports the refugee and immigrant communities by offering a one-of-a-kind enrichment program for newly arrived and 1st generation American children.
https://www.facebook.com/ourBRIDGEkids/
https://www.joinourbridge.org/

Waybright’s Annual Cider Day Event
Facebook:
@appleciderday

Biscuit and sausage gravy (there’s a biscuit under that gravy)

Biscuit and sausage gravy (there’s a biscuit under that gravy)

Scott stirring the sausage gravy

Scott stirring the sausage gravy

Side fruit of korean melon

Side fruit of korean melon


Scott’s Sausage Gravy 

“This recipe proudly goes ‘by feel’ as much as anything…because that’s
how any competent West Virginia grandmother would do it!” - Scott

 Ingredients:

  • 1 lb of country sausage (Neese’s is a local favorite)

  • ½ cup of four or little less

  • 3-4 cups milk (If you like a thick gravy, use 3 cups)

  • Salt to taste

  • Pepper to taste

Process:

Crumble the sausage and brown in a skillet on medium high heat. Turn the heat down to medium low and add flour slowly when the sausage isn’t pink anymore. Stir until four is absorbed into the sausage and keep adding until all of it is absorbed.  It will get dry and clumpy.  I like to let the flour brown a little, but not too much.

Begin adding milk in a slow stream while whisking it to incorporate into the sausage.  Keep adding about half the milk and then turn the heat up to medium continuing to stir.  Check for seasoning and add salt and pepper as needed.  Once it starts bubbling, add more milk to get it close to the consistency that you like.  Reduce heat to keep it at a simmer and then check seasoning again.  Monitor and stir as needed until ready to serve.  You can add more milk if it is getting too thick.


cider day boxes amazing my then 2 year old

cider day boxes amazing my then 2 year old

Scott teaching children how to turn the cider press

Scott teaching children how to turn the cider press

ciderday5.jpg