Our next jubilee is coming up on Thursday, December 10, and y'all are all invited—virtually, of course. 

Join the team—along with a few friends—at 7 p.m. ET for Communing: Cooking & Cocktails with the folks at Scalawag. We'll be making regional recipes together, and share storytelling from the Gulf, to the Hollers, to the Piedmont. 

You can think of this event as a wine and cheese party if you're bougie—or you can think of it as a Southerner's communion. Scalawag's already got the good news, now we're adding the wine and the host. 

Become a Scalawag member for free admission, or scroll down to get your ticket today! All members will receive an email with the Zoom details in the days before the event.

What we'll be cooking up together: 

Hurricanes, with Xander Peters—Salt, Soil & Supper Newsletter

As an ode to the outrageous hurricane season we had this year, our Gulf Coast correspondent Xander shares the history of this famous New Orleans cocktail. 

Read Xander's reporting work and check out Salt, Soil, & Supper for more weekly recipes!


  • 2 ounces light rum
  • 2 ounces dark rum 
  • 2 limes (or 1 ounce of fresh-squeezed lime juice
  • 1 orange (or 1 ounce of fresh-squeezed orange juice)
  • 1/2 ounce passion fruit purée
  • 1/2 ounce simple syrup; 
  • 1 barspoon grenadine
  • 1 orange wheel
  • 1 preserved cherry

Kitchen utensils:

  • A citrus squeezer/juicer or the heel of your palm and a hard surface 
  • A cocktail shaker 
  • An oven

Appalachian Communion Wafers, with Mike Costello—Chef at Lost Creek Farm

According to Managing Editor Lovey, these crackers blow Trader Joe's brand out of the water. Chef Mike Costello tells us the family backstory behind this recipe.  

Check out Mike's recipe for Appalachian Spaghetti-house Sauce, from our recipe series The Remedy.


  • All purpose flour
  • Canola oil 
  • Kosher salt or coarse sea salt 

Kitchen utensils:

  • Rolling pin
  • Large cutting board
  • Large mixing bowl
  • Large baking sheet
  • Pizza cutter or a sharp knife

'Pimento Cheese with Dr. Cynthia Greenlee, James Beard Award Winner 

We know some of y'all are vegan, some of y'all are lactose-free, and some of y'all just can't stand it, but pimento cheese is kind of a big deal. Also, it goes really good on crackers. Cynthia Greenlee tells us the history and roots of this Southern staple with a recipe she's calling You-do-you Pimento Cheese. (A note from Cynthia: I know some of y'all fight over Duke's mayonnaise, but choose what you will. No judgment.)

Read some of Cynthia's past writings for Scalawag, including her mother's macaroni and cheese recipe.


  • 8 ounces extra-sharp cheddar cheese, grated
  • 1/4 cup softened cream cheese
  • 1/2 cup jarred pimentos
  • 3 tablespoons of mayonnaise
  • Salt & pepper, or garlic salt

Kitchen utensils:

  • Cheese grater
  • Mixing bowl
  • A blender (or a sturdy spoon and elbow grease)

If you've never been to a Scalawag jubilee, well we're kinda famous for them. And after a hard-fought and unprecedented year, we all need a little tradition and Southern hospitality to ground us.

This Thursday, December 10 at 7 p.m. ET, we'll cook, snack, and kick back. Our whole team will be there, too! Editors will share our top stories of 2020 and what's on the horizon in the new year. Plus, we'll hear from our readers about the issues that mattered most to you. 

We'll also be welcoming some new folks to the team and saying goodbye to two of our nearest and dearest. It's definitely a family affair and we want you to be there. 

Free for members, $10 bucks for the rest of y'all. Members will receive event details on how to join in their email, no need to register! Otherwise, get your tickets below:

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