Drillers’ delights

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Drillers’ delights

Gas industry gives Pennsylvania a taste for the South
Processing department manager Chris Cote handles boudin, a pork and rice sausage popular in Louisiana, as it comes out of the sausage making machine at the Country Store market in Pennsdale, Pa. An influx of workers from the South to fill jobs in the natural gas industry in north-central Pennsylvania has led area catering businesses, restaurants and grocery stores to offer more Southern cuisine such as jambalaya and boudin.
Processing department workers Chris Cote, left, and William Brooks at the Country Store market prepare links of boudin to be sold in the meat counter in Pennsdale, Pa. Store owner Tom Springman, who had never heard of the pork and rice sausage until a few months ago, now makes his own to provide a local source for gas workers from the South.
Catering manager Tracy Wilson mixes rice into a pork mixture to make boudin at the Country Store market in Pennsdale, Pa.
Geologist Steve Clark prepares to take a bite of jambalaya prepared for workers on a natural gas drilling site near Montoursville, Pa.
Boudin is displayed for sale in the cooler at the Country Store market where it was made in Pennsdale, Pa.
William Brooks, a processor at the Country Store market in Pennsdale, Pa., holds the pork and vegetable mixture to make boudin.
Sales representative Matt Rider of Light Tower Rentals holds a container of jambalaya prepared by chef Richard Hoschar for workers on a natural gas drilling site near Montoursville, Pa.

Drillers’ delights

Processing department manager Chris Cote handles boudin, a pork and rice sausage popular in Louisiana, as it comes out of the sausage making machine at the Country Store market in Pennsdale, Pa. An influx of workers from the South to fill jobs in the natural gas industry in north-central Pennsylvania has led area catering businesses, restaurants and grocery stores to offer more Southern cuisine such as jambalaya and boudin.
Processing department workers Chris Cote, left, and William Brooks at the Country Store market prepare links of boudin to be sold in the meat counter in Pennsdale, Pa. Store owner Tom Springman, who had never heard of the pork and rice sausage until a few months ago, now makes his own to provide a local source for gas workers from the South.
Catering manager Tracy Wilson mixes rice into a pork mixture to make boudin at the Country Store market in Pennsdale, Pa.
Geologist Steve Clark prepares to take a bite of jambalaya prepared for workers on a natural gas drilling site near Montoursville, Pa.
Boudin is displayed for sale in the cooler at the Country Store market where it was made in Pennsdale, Pa.
William Brooks, a processor at the Country Store market in Pennsdale, Pa., holds the pork and vegetable mixture to make boudin.
Sales representative Matt Rider of Light Tower Rentals holds a container of jambalaya prepared by chef Richard Hoschar for workers on a natural gas drilling site near Montoursville, Pa.
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