That's Good Eatin'

NCPR, like all civilized workplaces, has a functional and well-used kitchen, and like most friendly workplaces, we recognize birthdays and other milestones in collegial life. And no--email greeting cards don't count. Today, while we gathered around a Boston cream pie in celebration of Gregory's advancing decrepitude, the topic of signature regional dishes was tabled, so to speak. What's ours? French fries and gravy is just "poutine--hold the cheese." We consume everything from Mongolian buffet to Buffalo wings, but it all seems to originate somewhere else. Yet every self-respecting village in Europe has its own distinctive cheese or wine or sausage or something. How does this lack affect our claim to a distinct regional identity? Clearly, something needs to be done. The floor is open for nominations for an original signature North Country dish. Send in a recipe for a traditional candidate, or invent a new one from scratch, and tell us a little about how your dish can represent us to the world.