July 24, 2014

Snak Shak

Snak Shak Food 06.06.2014 (2)_tn

by Evan Hatch How much do we love collard sandwiches here in North Carolina?  So much so that we've featured several posts over the years from Jefferson Currie II and Ray Linville, each singing their juicy, fat-back laced praises.  In this case, more is more. ~Deborah Miller, Editor, NC FOOD At the intersection of NC Hwy 41 and Eldorado Road outside Fairmont, North Carolina, sets a squat white cinder block … [Read more...]

Foods Made in N.C. Often Continue Family Traditions

The slogan of “Got to Be NC” is prevalent throughout the food exposition.

by Ray Linville Have you ever wandered through a festival that showcases the best flavors and tastes of North Carolina? Imagine attending an event that highlights the best of N.C. agriculture and celebrates specialty foods made in our state. The three-day, family-friendly Got to Be NC Festival  held each May at the State Fairgrounds in Raleigh draws attention to food creations of long-standing as well newly … [Read more...]

THE Perfect Plate of Barbecue, Round II

BarBQKing

Two weeks ago, Elijah Gaddis fired up a plate for debate in celebration of National BBQ Month! We asked you what would make up YOUR perfect plate of barbecue, including sides -- and from where? To all of you who responded, thank you. Here's what you all had to say: Joe S: Sorry, but I can’t agree about eastern-style — the meat is uneven tasting (which is a result of their “whole-hog” nonsense), unlike the … [Read more...]

THE Perfect Plate of Barbecue

Stamey's Plate Stamey's Greensboro, NC

by Elijah Gaddis Somewhere high on my list of favorite conversations is the one about a favorite plate of barbecue. It’s kind of like picking a fantasy team, I imagine. You dream up some alternative world where somehow your favorite meat, fried corn product, slaw, and those all too rare sides could somehow coexist on a single plate. I guess that’d be heaven for the person whose altar is a barbecue pit.  And on … [Read more...]

Pepper Preservation: Two Experiments

salt-cured-chilies

by Laura Fieselman Tomorrow is the new moon, and for those who plant by tradition the Farmers' Almanac indicates it's time to set out the very first plants of the season (which would be peas). But this year it seems like the frosts just keep on coming and coming and coming ... we're sharing a post by Laura Fieselman harkening back to that first frost of winter, reminding us that no matter the season, you've got to … [Read more...]

Sweet Potatoes: Providing Fresh Food for the Needy

Sweet potatoes number in the hundreds of varieties that range from white and mild to dark red and very sweet. Omar Quintamilla, driver of the truck, cuts open a sweet potato to show that it is a white variety.

by Ray Linville North Carolina produces about half of all the sweet potatoes grown in the United States, and it has consistently ranked as the top producing state for more than 30 years. More than half of the state’s sweet potatoes are grown in only three counties – Sampson, Nash, and Johnston. These counties in eastern N.C. are prime growing locations with their rich, fertile soil and their hot, moist … [Read more...]

Coke Is It: A Love Story

CokeStump

by Sarah Bryan It’s a moment that a lot of Southerners have had: when folks from somewhere else single out a characteristic of our speech or behavior that is evidently outlandish to the rest of the world, but that, until that moment, we hadn’t realized was at all weird. “You carried your grandmother to the store? Like, in your arms? On your back?” “What do you mean the collards aren’t done? They’ve been boiling for … [Read more...]

Boiled Peanuts, A Southern Tradition

boiledpeanuts1

by Elena Rosemond-Hoerr The dog days of summer, as the hot and humid late summer days are often called, inspire in me a deep seated desire to swampify myself. For as long as I can remember my family migrated to the coastal town of Morehead City in the late summer to camp out in the family home affectionately referred to as the Swamp House. The Swamp House is an old fireman's cottage that sits on stilts in the low … [Read more...]

New Farmers in North Carolina: Karen Refugees

Before being placed in the ground, plants are nurtured in the greenhouse by Karen farmers

by Ray Linville More than 14,000 refugees have been resettled in North Carolina in the past decade, according to the U.S. Office of Refugee Resettlement. As these refugee communities grow, they are beginning to transform food traditions of our state and expand the agricultural offerings at farmers’ markets and farm-to-home deliveries provided through community-supported agriculture. Just last year more than 2,000 … [Read more...]

Heirloom Seeds and Plants: Preserving State Food Traditions

heirloom_winneratncstatefair

Do you wish that you could grow the same vegetables that Grandma grew? The flavors that she tasted and the nutrients that she enjoyed are legendary, and many of us reminisce about how we miss the flavors of yesteryear. Because this desire to appreciate traditional foods is growing, a cultural movement to preserve heirloom seeds and plants has slowly but increasingly developed in our state. Efforts in the western … [Read more...]