A barbecue sauce that runs in the family

By Emily Schwab

Globe Correspondent / August 9, 2006

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When Annye Anderson makes barbecue sauce, she is drawing on decades of experience. In Memphis, Tenn., where she was raised during the Depression. Miss Anderson, as she likes to be called, watched her mother prepare the sauce for her restaurant customers. At home, her mother canned 500 jars a year of foods such as turnip greens, but ``her barbecue sauce ... (Full article: 597 words)