Blue Ridge Country March/April 2021 - 28

Products: MOUNTAIN-MADE FAVORITES

M

CLOCKWISE: The original Dr. Enuf
lemon-lime flavor was joined by a
cherry version with ginseng in 2002.

uch of our region's story
can be told through the
products that have been
sold at country stores,
roadside produce stands,
bakeries and county fairs.
These rank among our

very favorites.

Ale-8-One. This gingery drink was invented in 1926 by George Lee Wainscott,
whose descendants still run his bottling
company in Winchester, Kentucky. Unable to come up with a name he liked
for his new drink, Wainscott asked for
ideas at the Clark County Fair. The winning entry was from a 14-year-old girl
who submitted " a late one, " to describe
the latest thing in soft drinks. Wainscott
transformed her phrase into Ale-8-One.
His great-great nephew, Fielding Rogers,
protects the secret recipe today.
Clemson Blue Cheese. Our travels for
Blue Ridge Country took us to the campus
of Clemson University in South Carolina
to learn the 80-year history of Clemson
Blue Cheese. The cheese was first aged
in Stumphouse Tunnel, an unfinished
Civil War railroad tunnel cut into the
face of Stumphouse Mountain. Now it's
done on the campus, under the supervision of cheese master Anthony Pounders,
with milk from a herd of Holstein cows
owned by Clemson alumni Watson and
Lisa Dorn.
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Duke's Mayonnaise is ever-present in
the Sauceman home kitchen.
Betty Jones gets up before daylight to
make fried pies at Betty's Stockyard
Café in Kingsport, Tennessee.
Clemson Blue Cheese was
first made in 1941.

Dr. Enuf. Created by a
Chicago chemist whose coworkers were complaining of
lethargy and bottled in Johnson City,
Tennessee, since 1949, Dr. Enuf may
be America's first energy drink. When
Charles Gordon first started selling the
lemon-lime-flavored product, he didn't
call it a soft drink. He promoted it as a
dietary supplement which could cure
" untold misery. " An early image the company used in its advertising was a little
doctor in a derby hat with a black bag.
Duke's Mayonnaise. We know chefs
who stopped making their own mayonnaise after discovering Duke's. Eugenia
Duke, a forward-thinking entrepreneur,
created the tangy product in Greenville,
South Carolina. She slathered it onto 10cent sandwiches and began selling them
to the soldiers who came to train at near-

by Camp Sevier in 1917.
Light bread, a tomato and
a spreading of Duke's make
one of the South's simplest and best
sandwiches.
Fried Pies. Long before daylight, at
Betty's Stockyard Café in Kingsport, Tennessee, Betty Jones is frying pies filled
with fruit. She learned the skill on the
family farm in Dryden, Virginia, where
she was in charge of feeding her 15 brothers and sisters. Sometimes called hand
pies, fried pies are often that size, but
Jones's are about the size of a large moccasin. In nearby Johnson City, Seaver's
Bakery turns out eight different flavors,
using recipes that date from the company's founding in 1949.
MoonPies. The graham cookie filled
with marshmallow and coated in chocolate turned 100 in 2017. Earl Mitchell,
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Blue Ridge Country March/April 2021

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