We enjoyed an inspiring virtual storytime with critically-acclaimed author Monyetta Shaw as she read her powerful story of acceptance and courage. Inspired by her son, Mason Shaw-Smith, The Chronicles of Nice Guy Maso demonstrates what happens when one boy's kindness becomes his unassuming super power. Thank you to Monyetta Shaw for sharing her story with us!
We had a wonderful evening listening to Jim Auchmutey, author of “Smokelore: A Short History of Barbecue in America.” While enjoying savory bites, we learned about the cultural history of barbecue.
According to Jim, barbecue is the most quintessentially American dish. With its long tradition in Georgia, Brunswick stew is what makes Georgia’s barbecue stand out from other varieties across the country. In fact, Brunswick, Georgia is the home to two Brunswick stew historical markers.
The first commercially produced barbecue sauce was made in Atlanta in 1909 while the first barbecue cookbook came from California in 1939. The first franchise operations in America served barbecue. It was the original main dish at McDonald’s until the owners changed their focus to hamburgers because they could be cooked and served more quickly.
A native Georgian, Jim Auchmutey comes from a long line of barbecue pitmasters and Brunswick stew makers. He spent almost 30 years as a writer and editor for The Atlanta Journal-Constitution, specializing in stories about the South and its history and culture. Jim was a guest curator for the Atlanta History Center’s Barbecue. We thank him for a great evening!