www.bobnortonconsulting.com 877-799-3736 firstname.lastname@example.org JUNE 2018 NORTON NEWSLETTER EASE OF MIND • AVAILABILITY • FLEXIBILITY • INDIVIDUAL APPROACH • EXPERIENCE • TAX SAVINGS OPPORTUNITIES THE REAL ESTATE TAX PRO ™
FROM THE DESK OF Bob
Welcome to my newsletter! I’ve wanted to get a monthly newsletter started for a while to keep in touch with everyone. I mailed one back in 2013 as a test and discovered how time consuming putting it together could be. Then, I met an entrepreneur who runs a company that specializes in helping business owners prepare their newsletters. After receiving samples of his work, I thought I’d give his team a try. As part of the process, I pick the articles for the newsletter that include items that I find interesting and fun. And I hope that you do too. In the coming months, I plan to include a short column about projects I’m working on or things that I think you might find interesting. In the meantime, feel free to contact me with personal updates or business/ tax questions
If you’re like most Americans, you probably refer to your summer cookouts as barbecues. Despite this common shorthand, slapping some burgers and dogs on a scorching-hot grill doesn’t resemble actual barbecue at all. What “true” barbecue means varies from region to region, but at its core, barbecue is about cooking meat slowly over woodsmoke. Celebrated food author Michael Pollan explores the origin of this American cuisine in his book, “Cooked.” After years of research and hundreds of meals, he favors the definition of barbecue provided to him by an Alabama pitmaster named Sy Erskine: “The mystic communion of fire, smoke, and meat in the total absence of water.” When you begin researching different styles of barbecue, however, you realize that nearly everything else surrounding barbecue is a matter of debate. Barbecue, like the country that created it, is influenced by multiple nations and cultures. It exists in various forms across the country, particularly in the South, its spiritual homeland. Wherever you go, you’ll find pitmasters and eaters arguing over the merits of beef versus pork, vinegar versus tomato, and many other characteristics. While it would take countless hours to become a barbecue expert, familiarizing yourself with the major styles will certainly make you the voice of wisdom at your next summer get-together. NORTH CAROLINA Perhaps the most stringent school of barbecue is found in eastern North Carolina. Here, barbecue does not so much describe a style of cooking as it does one particular item: a slow-smoked, chopped whole hog, seasoned with a sauce of vinegar and pepper. The pork here is not pulled, and it contains none of the sweeter, tomato-based sauces you’ll find on grocery store shelves. The traditional side is a finely chopped coleslaw. WHAT IS BARBECUE, REALLY? E xploring A merica ’ s F avorite C uisine
that you have. I’m looking forward to a productive summer, and I hope that you are too!
- Bob Norton
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