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gailpittman.com. Arguably Mississippi’s most popular artist, Gail Pittman hand-decorates tableware in colorful designs, from the geometric to the floral.

Hickory Hill Pottery. No website; phone: 1-910-464-3166. Daniel Marley’s utilitarian glazed earthenware and stoneware (pie plates, angel food cake “pans,” casseroles, spoon holders, pitchers, pour bowls). Also tableware in classic shapes and simple glazes (blues, yellows, browns, white; some spatterware).

jugtownware.com. Classic country tableware and cookware: casseroles, pie plates, pour bowls, soup tureens glazed in blues, grays, bronzy greens (“frogskin”), mustardy yellows, rusts, and brown (“tobacco spit”).

peterspottery.net. The four Woods brothers turn out plates, bowls, pitchers, and platters with unique “marbleized” glazes (mostly blues, rusts, and greens).

siglindascarpa.com. Unglazed, terra-cotta–colored stone-ware roasters, casseroles, fish poachers, bean pots, and paella “pans” that can be used both in the oven and on the stovetop. Also glazed pitchers, teapots, platters, serving pieces.

westmoorepottery.com. Reproductions of seventeenth-, eighteenth-, and nineteenth-century redware, greenware, and salt-glazed stoneware including some Moravian plates and platters of intricate design. Also here: the candlesticks, goblets, bowls, and decanters of Virginia glass-blowers John Pierce and Dave Byerly. These, too, are reproductions, in this case, of early European designs.

Syrups, Honeys, and Molasses

Cane syrup:

steensyrup.com. Aromatic pure sugarcane syrup; good for baking, for glazing hams and meat loaves, and as an all around sweetener.

Sorghum molasses (sweet sorghum):

newsomscountryham.com.

smokiesstore.org. Jars of the Smoky Mountains favorite made the age-old way.

springhillmerchant.com. North Carolina sorghum in 20-ounce Mason jars.

Sourwood honey:

Appalachian “gold,” a varietal mountain honey with a buttery caramel flavor. Perfect for biscuits, perfect for baking. Because of the sourwood’s intensely fragrant, cascading white blossoms, some mountain folk call it “the lily-of-the-valley tree.”

exclusiveconcepts.com. Sourwood honey in one-pound jars. Also tupelo honey.

fourseasonstreasures.com. Sourwood honey with comb in 44-ounce jars.

mtnhoney.com. Honey in the bottle or honey in the comb. Also beeswax candles and frozen bee pollen.

sourwoodhoney.com. Beekeeper Chuck Norton’s raw sourwood honey (“the most flavorful you can buy”) in jars small, medium, and large.

Tupelo honey:

The Deep South favorite that’s gained considerable cachet ever since it appeared in the movie Ulee’s Gold (1997). The most expensive of southern varietal honeys, tupelo honey is made from the snowy blossoms of the white tupelo gum, which bloom in April and May in the Apalachicola, Choctahatchee, and Ochlockonee river valleys of northwest Florida. Top-quality pure tupelo honey is gold with glints of green. It is smooth and sweet and thanks to its high levulose content, it will never crystallize.

armsteadsporch.com. Slim 20-ounce fluted bottles of tupelo honey from the Savannah Bee Company.

floridatupelohoney.com. Unadulterated raw tupelo honey from the Smiley Apiaries, unfiltered and unheated.

dutchgoldhoney.com. One-pound jars of pure tupelo honey.

lltupelohoney.com. Jars and jugs from 12 ounces to 2½ gallons.

Wild unprocessed honey:

newsomgcountryham.com

Wines

thevirginiacompany.com. Carefully selected wines from Virginia’s best vineyards.

Bibliography

Allison-Lewis, Linda. Kentucky’s Best. Lexington: The University Press of Kentucky, 1998.

The American Heritage Cookbook and Illustrated History of American Eating and Drinking. New York: American Heritage Publishing, 1964.

Anderson, Jean. The American Century Cookbook. New York: Clarkson Potter, 1997.

———. The Grass Roots Cookbook. New York: Times Books, 1977.

———. Recipes from America’s Restored Villages. New York: Doubleday, 1975.

Apple, R. W., Jr. Apple’s America.