On the Origin of Brunswick Stew Species

For those of you who believe in evolution, I thought you might be interested to learn about the origin of Brunswick Stew, that classic accompaniment to Eastern North Carolina barbecue.  But then it seems Brunswick Stew’s story is as much a creationist one as it is a story of evolution.

As served today in North Carolina barbecue joints, Brunswick Stew’s recipe varies significantly from place to place.  Common ingredients include chicken, pork, corn, lima beans, tomatoes and more.  The consistency ranges from quite soupy to rather thick, and the texture from chunky to almost baby-food soft.  Even the color ranges from bright tomato red to a sickly brownish-gray.

Although present day species of Brunswick Stew have evolved over the years to adapt to whatever niche they fill, with ingredients varying widely from region to region and cook to cook, all the Brunswick Stews seem to have a common ancestor.  Or maybe two.  The origin of Brunswick Stew remains in dispute roughly a century and a half after it emerged from the primordial soup of southern culture.  Continue reading

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