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In the late 1800s, St. Louis became known for its stockyards and the masses of cattle that moved through the city. Back then, nothing went to waste and soon a unique dish started appearing widely on South St. Louis's restaurant menus — fried-brain sandwiches. Thin slices of calves' brains were served on white or rye toast — sometimes with a slab of onion. One iconic sign advertising a drive-in that sold brains for 25 cents appeared on the side of a brick building on Choteau Avenue. Sadly, the building is long gone, but fried-brain sandwiches can reportedly still be found at a few area eateries.
• 100% combed and ring-spun cotton
• Fabric weight: 4.2 oz/yd² (142 g/m²)
• Pre-shrunk fabric
• Side-seamed construction
• Shoulder-to-shoulder taping
• Blank product sourced from Guatemala, Nicaragua, Mexico, Honduras, or the US
This product is made especially for you as soon as you place an order, which is why it takes us a bit longer to deliver it to you. Making products on demand instead of in bulk helps reduce overproduction, so thank you for making thoughtful purchasing decisions!