Coleslaw’s revival has been sudden and powerful. The sugary, gelatinous mess handed to you in styrofoam at KFC, slopped on paper plates at picnic tables as a “veggie” to accompany BBQ, or found in metal containers at buffets all over the US is now being challenged by the flavorful variety of homemade recipes in kitchens and restaurants alike. Join us. Take back coleslaw. Dare to eat it in the fall, or even the winter (ooooooo). If you’ve already mastered your own, send me links.