Governor Mark Sanford signed House Bill No. 4585 (H4585) into law on May 1, 2006 making boiled peanuts the official state snack food of South Carolina.
(A270, R290, H4585)
TO AMEND THE CODE OF LAWS OF SOUTH CAROLINA, 1976, BY ADDING SECTION 1 1 682 SO AS TO DESIGNATE BOILED PEANUTS AS THE OFFICIAL STATE SNACK FOOD AND TO PROVIDE THAT SCHOOLS ARE NOT REQUIRED OR ENCOURAGED TO SERVE PEANUTS, ESPECIALLY TO STUDENTS WITH FOOD ALLERGIES.
Be it enacted by the General Assembly of the State of South Carolina:
SECTION 1. The General Assembly finds that boiled peanuts are a delicious and popular snack food that are found both in stores and roadside stands across the State, and this unique snack food is defined as peanuts that are immersed in boiling water for at least one hour while still in the shell. The General Assembly further finds that this truly Southern delicacy is worthy of designation as the official state snack food.
Boiled peanuts, official state snack food
SECTION 2. Article 9, Chapter 1, Title 1 of the 1976 Code is amended by adding:
"Section 1 1 682. Boiled peanuts are the official state snack food. Nothing in this section requires or encourages any school district in this State to serve peanuts to students, especially students with food allergies."
SECTION 3. This act shall take effect upon approval by the Governor.
Ratified the 27th day of April, 2006.
Approved the 1st day of May, 2006.
The following information was excerpted from the The South Carolina Code of Laws, title 1, chapter 1, article 9, section 1-1-682.
Title 1 - Administration of the Government
CHAPTER 1. GENERAL PROVISIONS
ARTICLE 9. STATE EMBLEMS, PLEDGE TO STATE FLAG, OFFICIAL OBSERVANCES
SECTION 1-1-682. Official state snack food.
Boiled peanuts are the official state snack food. Nothing in this section requires or encourages any school district in this State to serve peanuts to students, especially students with food allergies.
State of South Carolina. South Carolina Code of Laws. Columbia: State of South Carolina, 2011. Web. 8 Jun 2011. <http://www.scstatehouse.gov/code/statmast.htm>.
"Boiled peanut now official state snack." WBTW News 13 (2006): n. pag. Web. 9 Jun 2011. <http://www.scnow.com/midatlantic/scp/news.apx.-content-articles-FMN-2006-05-02-0002.html>.
Shearer, Benjamin F. and Barbara S. State Names, Seals, Flags and Symbols: A Historical Guide Third Edition, Revised and Expanded. Westport, Conn: Greenwood Press, 3 Sub edition, 2001.
History of Boiled Peanuts: History of Boiled Peanuts from Linda Stradley's What's Cooking American.
Lee Bros. Boiled Peanuts Catalog: Boiled peanuts and southern fare from Matt and Ted Lee; the Lee Brothers.
Boiled Peanuts: Recipe posted by Elise on SimplyRecipes.com.
Boiled Peanuts: Recipe posted by Paula Deen on FoodNetwork.com.
Boiled Peanuts: Cookin' with Dave, the world's greatest chef, on YouTube.
Boiled peanuts: Boiled peanuts in cans and pouches from Margaret Holmes, the Superior Nut Company, Sunland...
State foods: Complete list of official state foods from NETSTATE.COM.
More symbols & emblems: Complete list of official South Carolina state symbols from NETSTATE.COM.
Simple Fresh Southern: Knockout Dishes with Down-Home Flavor, by Matt and Ted Lee. 256 pages. Publisher: Clarkson Potter; First Edition edition (November 3, 2009) From two South Carolina-bred brothers comes the ground-breaking cookbook for new Southern cooking: The Lee Bros. Simple, Fresh, Southern. Matt and Ted Lee were raised on long-simmered greens, slow-smoked meats, and deep-fried everything. But after years of traveling as journalists and with farm fresh foods more available than ever, Matt and Ted have combined the old with the new, infusing family recipes with bright flavors. Using crisp produce, lighter cooking methods, and surprising combinations, these are recipes to make any night of the week.
The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners, by Matt and Ted Lee. 600 pages. Publisher: W. W. Norton & Company; Probable First Edition edition (October 17, 2006) From The New York Times food writers who defended lard and demystified gumbo comes a collection of exceptional southern recipes for everyday cooks. The Lee Bros. Southern Cookbook tells the story of the brothers' culinary coming-of-age in Charleston-how they triumphed over their northern roots and learned to cook southern without a southern grandmother. Here are recipes for classics like Fried Chicken, Crab Cakes, and Pecan Pie, as well as little-known preparations such as St. Cecilia Punch, Pickled Peaches, and Shrimp Burgers. Others bear the hallmark of the brothers' resourceful cooking style-simple, sophisticated dishes like Blackened Potato Salad, Saigon Hoppin' John, and Buttermilk-Sweet Potato Pie that usher southern cooking into the twenty-first century without losing sight of its roots. With helpful sourcing and substitution tips, this is a practical and personal guide that will have readers cooking southern tonight, wherever they live.