October 20, 2014

Van Loi II. Heaven.

Van Loi

by Evan Hatch My parents used to live in Graham, North Carolina. The burgs of Chapel Hill, Carrboro, and Durham were cultural destinations. Only 20 minutes down the road were concerts, exotic food, funky places to drop money, a better selection of cheeses. In July, 2014, my parents moved to Whitsett, North Carolina. Only 20 miles west of Graham, but much farther from the triangle, culture needed a new destination. … [Read more...]

Mobile Food for the Literati

Chick-N-Que served “Wicked Chicken,” spicy buffalo chicken tenders on a bun, at the festival as part of its menu.

By Ray Linville Where do you go for food when you’re at a literary festival on a weekend and the places open on weekdays are closed? When the N.C. Literary Festival was held this year in Raleigh, the answers to feed the hungry public were food trucks. The festival drew thousands to author readings and discussions, performances, book signings, and children activities. Can you imagine how hungry these events made … [Read more...]

A Different Taste of Life

Burmese_3

by Malinda Dunlap Fillingim Recently, I was able to participate in a Burmese feast. Students and others brought dishes representing the rich cuisine of the Burmese people. I delighted in the best sticky rice I have ever eaten, enjoyed sugary potatoes, drank something I think was coconut based, and consumed foods with layered textures. This was not the food I grew up on, nor the food I cook in my home. There was no … [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...]

Fermented cabbage

Fermented cabbage

by Elijah Gaddis When we put out the call for NCFood posts on fermentation, we had no idea we'd get two so close together!  But fermentation, the ages-old method of preserving foods, is a hot topic. Yes, it tastes great, but it also deconstructs the confines of the growing season. Thanks to both Elijah Gaddis and Lisa Fieselman for answering the preservation call!  ~ Deborah Miller, Editor, NC Food. I write … [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...]

Max Huang’s Last Bao

chinese-barbecue-pork-bun

by Bernie Herman Part of our goal is to let you know about some of the diverse voices we hear ... and sometimes somebody simply says it so well on their own blog that we can't wait to share it with you! Max Huang’s Last Bao by Bernie Herman Originally posted on Meditations on the worlds of things on February 19, 2013 “There are two times in the course of his life when a Southern man cries,” my friend … [Read more...]

Asian Greens at the Market

greens

Trend: Asian Veggies at North Carolina Farmers’ Markets This spring you might notice a few new faces at your local farmers’ market. Sure you’ll see spinach, arugula, eggs, and asparagus, but tucked in between these market mainstays you might also notice bok choy, yu choy, tatsoi, mizuna, even Japanese eggplant. These Asian varieties have begun to take center stage and are turning thousands of local eaters on to … [Read more...]