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Onion, onion, onion is all the word around here. If one has not yet heard of the Vidalia sweet onion, one will. In the past few years, knowledge of its succulence has table-hopped through gourmet circles all over the land. The Vidalia (pronounced Vy-dale-yuh) is status, and with its fame has come its nemesis: imitators. "The imitators are unscrupulous," says Walden. "I fully expect to hear somebody's packaging cabbages out there and calling them Vidalia onions...

Author: /time Magazine | Title: In Georgia: Onion, Onion Is All the Word | 7/25/1983 | See Source »

Dealers from Alabama, Florida, Texas and other parts of Georgia are marketing their onions as Vidalia onions. The reason is simple: the Vidalia, because it is mild and because it has become enormously popular, fetches as much as three times the price of ordinary onions. The Vidalia is a yellow Granex type F-1 hybrid, a variety grown throughout the country. Grown elsewhere, however, the same onion can bring tears to the eyes. Grown here, it is called sweet-and is. The former presidential press secretary contends it will not make "your nose run, your heart burn, or your sweetheart...

Author: /time Magazine | Title: In Georgia: Onion, Onion Is All the Word | 7/25/1983 | See Source »

...Vidalia (pop. 12,500) is in a land of griddle-flat fields frying in the sun, above which flit innumerable gnats. Newcomers reveal their newness by slapping at the gnats. Natives just shrug and blow them away. It is a region in which people, upon taking leave of one another, say either "Better come go with us" or "Stay with us"-no matter whether the plural applies. The stranger who says "O.K." to either proposition is regarded...

Author: /time Magazine | Title: In Georgia: Onion, Onion Is All the Word | 7/25/1983 | See Source »

About four centuries after Shakespeare wrote, "Eat no onions nor garlic, for we are to utter sweet breath," Mose Coleman harvested the first Vidalia onion, ate it and found, among other things, that his breath would not fell a mule. That was in 1931, and Coleman, who is now 82, took his onion to a buyer for a food-store chain. "I pulled out my onion and my knife," he recalls, "and I ate it there in front of him. He'd never seen anything like it. There wasn't any tears coming out of my eyes...

Author: /time Magazine | Title: In Georgia: Onion, Onion Is All the Word | 7/25/1983 | See Source »

...onion caught on around the South, but did not move outside the region unless Southerners felt the pull of wanderlust, taking with them strong opinions on what constituted a good onion: the Vidalia. Now stores from Manhattan to Miami, Los Angeles to Seattle, sell Vidalias, real and counterfeit. The growers and the Chamber of Commerce here say the real Vidalia is raised within a 35-mile radius of Vidalia. Growers who belong to the Chamber's tag program produce onions that are graded and approved by the U.S. Department of Agriculture and bear a tag with the trademark Yumion...

Author: /time Magazine | Title: In Georgia: Onion, Onion Is All the Word | 7/25/1983 | See Source »

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