And you think PA is huge? 
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Nonetheless, that’s what people think of you guys.
Thank you for the music lesson 
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Fortunately the average Philadelphian has skin 5x thicker than the average American.
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The first time someone in my NE family asked my husband how far away we were from El Paso, he said about a day and a half.
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And of course there’s always the old adage.
“Are you from Texas”?
“No, but I got here as quick as I could”.
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Welcome to Livermush Country! Here are a few facts about livermush:
•Livermush is a blend of ground scrap pork meat + liver, and spices bound with enough cooked cornmeal mush to make it sliceable.
•Food historians trace its origins to German immigrants who ate something called pon hoss, (pork scraps blended with buckwheat and spices) and then brought it to America during the 1700s. The food ultimately came south to the mountains and Piedmont, where it wound up on WNC farms.
•Scrapple is similar to livermush but NOT the same. It has less liver and different spices are used. It tastes different too.
•By law, Livermush is required at least 30 percent pig liver to be classified as Livermush.
•One could purchase a five-pound block of Livermush for around 10 cents a pound in the 1930s and '40s.
•Hunter’s Livermush, which is made in Marion, is only found within 100 miles of Marion.
•Hunters sells over a million pounds of livermush a year.
•Some historians connect its popularity to the Germans’ penchant for liverwurst, a smoked sausage made with pork scraps. Livermush emerged as an alternative that didn’t require a smoker and could be cut with cornmeal to feed more people.
•The 5 commercial livermush producers — Corriher’s, Hunter’s, Jenkins, Mack’s, and Neese’s — are all based in North Carolina.
•One producer of Livermush stated that the closer they get to the mountains in North Carolina, their livermush begins to outsell sausage.
•Hunter’s Livermush in Marion produces 20,000 pounds every week for customers of stores in five counties.
•Although the composition is similar to liver pudding (which you can find in the eastern part of the state) and scrapple (commonly found in Mid-Atlantic states like Pennsylvania and New Jersey), livermush differs from these two with its liver content + binding element.
•Scrapple tends to contain less liver, whereas livermush has a higher ratio of liver and liver pudding is made with flour, and therefore has a softer consistency.
•Early settlers made livermush in cast iron pots and stirred with wooden paddles, incorporating whatever bits of the hog had not been used previously. A regional food born of necessity and hard times, its popularity is thought to have grown during the Civil War because it was an affordable substitute for more expensive cuts of meat.
•Pork jowls, pork livers, Cornmeal, flour, salt, pepper, sage and water are the ingredients in livermush.
•Liver mush is often compared to breakfast sausage and is sometimes called the poor man’s pâté.
•Hunters Livermush founders Roy and Gurthie Hunter started production in 1955 at their Marion facility.
•Livermush is certainly high in Vitamin A and Iron, but a 2 ounce slice contains 90 calories, 40 of them from fat. And if you’re one of those people who need to boost your cholesterol level, that 2 ounce slice will provide 17% of your daily cholesterol requirement.
•There are only five commercial livermush producers on the planet; Mack’s and Jenkins Livermush are located in Shelby in the southwestern part of the state, Hunters Livermush is in the mountain community of Marion, Neese’s is in the piedmont city of Greensboro and in tiny China Grove it’s Corriher’s.
•There are two livermush festivals held every year in North Carolina. Marion, North Carolina, has the Livermush Festival, and Shelby, North Carolina, hosts the Mutts, Music, and Mush Festival.
*Livermush is a natural relaxer, cures stress, cures anxiety, cures sadness and best of all is DELICIOUS. 
Life is great!
Peace, Love, and Livermush. 
LoL
The name doesn’t do it any favors that’s for sure. Every culture has its prized foods that outsiders can’t stomach. People either LOVE it, won’t dare to even try it, or they hate it. For those of us who grew up on livermush, we love it and will gladly eat your share.
-By Kim Wright
Read more at https://dailyyonder.com/what-happened-poor-mans-p-t/2007/11/06/
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*Livermush is a natural relaxer, cures stress, cures anxiety, cures sadness and best of all is DELICIOUS. Life is great! Peace Love and livermush. LOl.
LOL is right. Better than a sleeping pill any day of the week,
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curtseys
The energy at rtm is palpable. Cdc often chooses crepes. Last time we went there I made a big mistake. As I was finished up stuffing my pie hole I wanted him to pick out some fresh fish for dinner. Half a pound of two different kinds. He chose tilapia and king salmon. We simply baked them both up but I am not a heathen so I insisted that we eat the tilapia first. That was a good thing. There are no words for that king salmon. I never speak of it to cdc for fear that he will never eat any other kind of salmon again. Teaching him about food prep and shopping is a dangerous path, I have eaten salmon twice since then. Nothing compares.
Yo. We got attytude.
Boots are my favorite footwear.
Listen laughing boy this is one of my deepest desires. To get three friends in RL to do this dance. Jim Carrey’s neck action is unbelievable. Love the cell phone action too.
Dang it meant to post the full version. This short one sucks. Well by comparison. Still Jim Carrey.
I didn’t know such thing exists.
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I just played this for my mom (93-y-o lifelong Philly resident) and she was laughing hysterically. We are not a family of “r”-adders or extra syllabers (think Ac-a-me ot fil-um) and we’re both too old to jawn. But wooder ice and jimmies? Aren’t these standard?
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I used to frequently drive the turnpike from New Stanton all the way across and partway up the NE Extension. At the entry in New Stanton there was a sign saying something like (paraphrased from old memory):
- Still 55 MPH because Penna Cares!
I had the strong urge to get a can of spray-paint and graffiti underneath that:
- Yeah, 200 Years Of History Uninhibited By Progress.
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Hey, we have well over 300 years of history. And we can now drive 65 mph and even buy wine and beer in certain supermarkets (at dedicated registers). Progress is a marathon, not a sprint 
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