pie

"My personality is a big pie. Each character is a piece of the pie."

It made me think of orchardists past, piling their harvest into pies and preserves, or grafting tree after tree to keep a favored variety alive.

“Recipes From the American South” is a cookbook that I will come back to again and again for its roasts and stews, cakes and pies—and surprises like Appalachian lemonade made from sumac.

But American companies have been ceding slices of that pie to up-and-coming Chinese rivals.

Volunteers there fill hydration packs and pass out hundreds of peanut butter-and-jelly sandwiches, bananas, watermelon slices, potato chips, fruit pies and boiled potatoes dusted with salt.