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Behind The Scenes

Rachel Albright, BBQ Heiress

The slaw-topped, bun-cradled finished product. Raised in a very Southern household in a small town outside of Richmond, Virginia, Rachel Albright was the black sheep: “I was the only person in my hometown who cared about fashion and style,” she says. But for her, launching an adorably loud line Academy Jewelry didn’t mean getting the hell out of Dodge: She’s stuck around, making it possible to go on weekly square-dancing outings with her grandmother Nene and to master the matriarch’s secret barbecue recipe (that, er, shared below is secret no more). “It’s a vinegar-style BBQ, and my grandmother loves vinegar—I think I picked that up from her,” Rachel explains. “We’re convinced it’s the secret to health and to square dancing well into your nineties!” —olivia seely Ingredients: Pork:10-pound pork shoulder or pork butt1 white onion, diced6 grabs salt (bigger than a pinch)3 grabs black pepper4 grabs paprika6 glugs of white vinegar*6 glugs apple cider vinegar**A glug is a generous pour. There should be enough white and apple cider vinegar to cover ¾ of the meat. Add another couple glugs if you need more after you flip the meat. Coleslaw:1 head green cabbage, sliced thinly6 carrots, peeled and thinly sliced2 green apples, thinly sliced3 big spoonfuls mayonnaise, preferably Duke’s2 glugs apple cider vinegarSalt and pepper to taste Directions: Take the pork shoulder (or pork butt, whichever is less expensive—we’re not fancy!). Put it in a slow cooker with the diced onion, salt and pepper, paprika, or whatever other spices are lying around. Add white vinegar and apple cider vinegar to cover about ¾ of the meat. Put the heat on low and let it cook all day long—seriously: like 8 or 10 hours. Flip halfway through (if possible) and add more vinegar to taste. When the meat starts falling off the bone, take it out of the pot, pull the remaining meat from the bone, and shred it with your fingers. This should be easy to do because the meat should be tender.  Next comes the coleslaw, which is just as important as the meat around here. Mix the cabbage, carrot, and apple in a bowl with the mayo, apple cider vinegar, salt and pepper, and other spices if you want a little kick.  That’s it! The pork is best with coleslaw on potato roll served with, of course, sweet tea. See what else Rachel can make: These necklace amp up, well, anything.
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Rachel Albright’s Insider-y Guide to Richmond

Rachel Albright has lived in Virginia her whole damn life, and, though she felt a little style-starved growing up, she’s come to really embrace the local spots that fuel her line Academy Jewelry, which has its roots in Richmond but has gained a much broader fan base. These half dozen spots qualify as her haunts. —olivia seely Score the super-cool, straight-from-VA necklaces that Rachel made us right here! Lamplighter Roasting Company: “The best coffee in Richmond, hands down. I think almost anyone here would say the same. It’s the place to be any weekend morning—everyone you know will be there with their dogs in tow. The dark roast is my favorite, and they deliver anywhere in town on bikes, rain or shine!” [Ed: Oh, hey! Rachel’s wearing Dusen Dusen!] (lamplightercoffee.com) Halcyon Vintage: “This is an absolutely amazing locally owned vintage shop here. Angelica is incredible and totally gets my style—she’s always pulling out things that she knows I’ll love (usually weird pants), and she knows so much about clothing, it’s ridiculous. I’ve been eyeing this floor-length sequin gown for months, I’m just waiting to get invited to a fancy soiree!” VMFA (Virginia Museum of Fine Arts): “This is actually one of the best places in Virginia, I think. There’s such a great art scene in Richmond. I’ve been known to squeal and cry in art museums from excitement and emotion, and this one is no exception.” (vmfa.state.va.us) Chop Suey Tuey: “Chop Suey Tuey is a small, locally owned, new-and-used bookstore in Carytown, the coolest part of Richmond. Plus, there’s a cool gallery room with work by local artists.” (chopsueybooks.com) Need Supply Co.: “I spend most days in the studio here, and absolutely love being part of such a cool, creative team. Everyone is so inspired—it’s a little family of really funny, stylish, and smart people. And, there’s always a steady supply of snacks—Need Supply Co. loves snacks.” (needsupply.com) The Roosevelt: “It’s my favorite restaurant in Richmond, and not just because my man is occasionally in the kitchen. The best part: my favorite drink, called The Shrub, made of gin, apple cider vinegar, blackberries, and cherries and served with a little love from T, the man behind the bar (who has the best beard in Richmond).” (rooseveltrva.com) Photos courtesy of Cameron Lewis.
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