It’s on local breakfast menus next to the bacon & sausage, but what in the world is it? Where did it come from? And why do some folks love it while others fear it? This episode, a skeptical listener asks, “Scrapple, why?” So, we take a deep dive into the cultural (and anatomical) origins of Maryland’s favorite mystery meat.
This episode, we hear from:
Bruce Purnell, cook at Kay's Place
William Woys Weaver, author of Country Scrapple: An American Tradition
Richard Kowalewski, owner of Fellner Meats
Robert Zimberoff and Bunky Luffman, hosts of the Scrapple Trail Facebook group
