November Newsletter 2016

Posted by on Nov 1, 2016 in Newsletter | 0 comments


The word Grytts is an Old English word translated as “coarse meal” derived from the removing of the bran or chaff of grains. Chaff is a word that those who have spent time around the farm know-it’s the dried outer casing of wheat or corn after the kernel has been removed by threshing. Driving around the farmlands this time of year, you see the combine harvesters in the fields, streams of wheat and field corn being transferred to trucks to be processed into the various commodities we use on a daily basis. Did you notice that if you look at the word Grytts itself, it is very similar to the breakfast staple of the South: grits?

So how did the staple of the Native American Indians of Virginia, “rockahomie,” end up as one of the official foods of Georgia? When the British arrived in Virginia in 1607, they were introduced to a corn gruel which, when the name was shortened, became “hominy” and looked similar to one of the many European oatmeal porridges called groats. When seeing the dried cornmeal, these early settlers used the word grytts, and thus the name was born. Yes, it was the British getting involved again-just like rock and roll and motorcycles. Yes, it was a clash of cultures, but food is universal, and through similar visual and taste associations, a common language can unite and make sense of things.

November Newsletter

Leave a Reply

Your email address will not be published. Required fields are marked *