my comment

...reading the Nat Fuller commemorative menu again, It’s such a cool menu, full of cultural/regional inspiration! He was an interesting person, too!
It’s good too know
I’m not the only one who like adding the capers to recipes!The various ketchups listed on the menu are intriguing!

The pickled vegetables listed - I assume is a like a
good old-school chow chow to complements the meats & carolina gold. (rice)

The collard kraut seem to be a fermented thing like a variation on (Korean) kimchi or (Hatian) pikliz type of condiment!

I really like making collard slaw so? I might try my hand at collard kraut.
I will try making some of the recipes
& maybe finish it off with
little bullace tarts or pudding (scuppernog)
It’s a good way to prevent the
summertime meal idea rut (after the 4th
of July)