THIS STORY HAS BEEN FORMATTED FOR EASY PRINTING

Demystifying grits for the Northern palate

By John S. Forrester
Globe Correspondent / March 8, 2006

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

Text size +

Some Southerners don't need the Mason-Dixon Line to tell them when they've crossed into the North. They know they've entered Yankee territory as soon as the roadside diners start serving hash browns instead of grits. (Full article: 842 words)

This article is available in our archives:

Globe Subscribers

FREE for subscribers

Subscribers to the Boston Globe get unlimited access to our archives.

Not a subscriber?

Non-Subscribers

Purchase an electronic copy of the full article. Learn More

  • $9.95 1 month archives pass
  • $24.95 3 months archives pass
  • $74.95 1 year archives pass