⛽ In this Issue of the Statesider ⛽
How to speak American, butterflies without borders, gas station gourmet, the future of accordion music, what to know before you go to Hawaii, weed jokes get serious, how to know your place at the weekend BBQ, and a saucy mystery.
Butterflies by Bike: Millions of monarch butterflies travel thousands of miles across North America ever year. Sara Dykman decided to join them on their journey across the continent. Not being a butterfly herself, she hopped on her bike. 🦋 Read this story by Mary Jo DiLonardo on Treehugger 🦋
The monarchs also taught me about being North American. They, after all, are not Mexican, or American, or Canadian. They are North Americans; their home is North America. They need all North Americans to share their homes with them. This might feel overwhelming, but the monarchs have a lesson for that as well. They teach us that our collective action is built from millions of tiny actions. One monarch, after all, is just a butterfly, but millions together make a phenomenon. One garden, too, is just a garden, but millions together make a solution.
Stories Across the USA
Roadside Delights: We almost threw in the towel over this spectacular Eater initiative where 23 different authors take readers on a journey through the culinary wonders of the gas station restaurants of the US. We’re jealous, we’re hungry, and we need a road trip, bad. Eater
Honolulu Calling: After the last year, lots of Americans are dreaming of a Hawaiian vacation. Here’s what Native Hawaiians want you to know before you go. Taylor Weik, Teen Vogue
I want people to experience the same love I have for this place, but there is a time and place to do so. I want people to do their research to learn why we’re so hesitant about people visiting.
The Big Squeeze: Young Texans are tracing their lineage — and throwing down — at this (virtual) accordion festival and competition. Roberto José Andrade Franco Texas Monthly
Ice Ice Baby: If you’re ice and soda, you’re low on the cookout heierarchy. If you’re on the grill, it’s time to update your LinkedIn profile. You’ve been promoted. Dr. Regina N. Bradley, Food and Wine
Candy is Dandy: The allure of Appalachian pull candy — and why it’s so darn hard to make. Zack Harold, 100 Days in Appalachia
Solidarity: They were hired to displace Black Pullman Porters; but instead, these Fillipino workers joined and strengthened the union. Don Villar, Positively Fillipino
How the West Was Trans: An exhibit at the Washington State History Museum in Tacoma, WA, highlights the overlooked lives of early Washingtonians who lived beyond the binary. The show runs through December. Matt Baume, The Stranger
The Regional Accent Bureau
Is the Chicago Really in the Midwest? From the accent, not so much. As always, it’s complicated. Edward McClelland, Chicago Magazine
The Story of a Drawl: What do non-Southerners think when they hear the region’s distinctive accent? One linguist has made it his life’s work to give a “great celebration and fierce defense of our twangs.” Laura Relyea, Bitter Southerner
How to Sound American: A dialect coach gives a tour of different accents across North America and where they came from. Erik Singer, WIRED
Gritty Diphthongs: The distinctive Philly accent has to be heard to be believed, but don’t wait — it’s getting washed out over time. Daniel Nester, New York Times
Ope or Nope? What’s up with Minnesotans saying “ope” all the time? Our Minneapolis desk reports that Minnesotans themselves don’t even agree that they say “ope” at all. What the ope? Magdaline Duncan, Star Tribune
Get Off Your Tuchus: Yiddish is dying out in the US, but this new Duolinguo course is trying to keep the tradition alive. Andrew Paul, Input Magazine
What We’re Baking
Better than Rugelach? Them’s fightin’ words. We’re baking these Russian tea biscuits and finding out. Guess what: they’re spectacular — and they’re from Cleveland. Rachel Myserson, The Nosher
Help us solve an American terminology mystery. What do you call the light pink sauce made of ketchup and mayo that that you dip fried things in or put on hamburgers/sandwiches? Record your very important answer here