by Ray Linville In 1963, Dr. Martin Luther King Jr. eminently said, “ . . . the church is still the most segregated major institution in America. At 11:00 on Sunday morning… we stand at the most segregated hour in this nation.” Although much has changed in the intervening years, much still needs to be done to improve race relations, as seen by congregations and their denominations that have racial … [Read more...]
NCFOOD is the North Carolina Folklife Institute’s blog exploring our state’s traditional cooking and foodways. Every highway and byway in the state is a potential jumping off point for a food adventure, whether discovering the Restaurante Rosa de Saron in Sampson County or the Pakse Café in Greensboro.
You’ll find stories and personal experiences about farmers and food artisans, local recipes, and great traditional eateries -- a celebration of the rich and diverse food traditions of North Carolina. Celebrate the magic that happens when many cultures come together around a common table.
It may be hard to believe while it's still so cold outside, but fields, orchards, and arbors in North Carolina will soon be turning those amazing shades of young, bright green that last only a few precious days before the real warmth of spring sets in. Here at NC Folk we're already thinking about the agricultural festivals that await in 2016, showcasing the wealth of products that grow in North Carolina. … [Read more...]
by Sarah Bryan Here in North Carolina we’ve eaten up the winter collard greens, and are eagerly anticipating the early spring crop. Thinking about collards put us in mind of a tradition we learned about some years back, Collard-Stealing Night. Though it may have been practiced in various parts of North Carolina, it seems to have been most especially a Pender County “thing.” (The following text is excerpted from … [Read more...]
By Ray Linville What about cold temperatures makes us hungry for hot, homemade soup? When you’re traveling on a chilly winter day, do you look for a diner and hope that it has freshly made, steaming hot soup ready to serve? As I was traveling on U.S. Highway 64 near the eastern edge of Asheboro in Randolph County, I spotted an interesting-looking two-story building. On one side … [Read more...]
by Leanne E. Smith At the Grocery Basket & Grill in Ferguson, North Carolina, Labor Day Monday is Livermush Monday. On the day after the Happy Valley Fiddler’s Convention, Livermush Monday is a somewhat new music gathering celebrating an older foodways tradition and the longtime local eatery. Traveling from the festival towards Wilkesboro, the first left after the parking lot shared by the Ferguson Fire … [Read more...]
by Ray Linville A community can come together on special occasions, such as New Year’s Day. When the “good luck” foods of the South are provided free by elected officials and political candidates, the crowd can swell and create a huge waiting line, just the perfect opportunity for politicians to meet and greet voters and constituents to chat with their … [Read more...]
by Leanne E. Smith Seventy-degree weather on December 30? With some slight southerly breezes blowing off of Silver Lake, and a well-timed break in the day’s rain, it was a great day to gather around sheets of plywood propped on sawhorses in anticipation of oysters, shrimp, stews, and hushpuppies outside the Ocracoke Seafood Company for the 10th annual Ocracoke Oyster Roast and … [Read more...]
by Sarah Bryan As Christmas of 2015 approached, I discovered yet another reason to be glad that I work for NC Folk. I already knew that my colleagues, Executive Director Joy Salyers and Director of Programs and Development Evan Hatch, are great folks to work with: they’re kind, smart, and deeply dedicated to NC Folk’s work of preserving and promoting the traditional cultures of North Carolina. What I … [Read more...]
One of the great things about the winter holidays is the opportunity to learn about the traditions of people whose backgrounds are different from one's own. And because so many people celebrate their holidays with special dishes, it's a great time also to sample new tastes. Perhaps you have a family member from another culture who shares his or her favorite recipe at a family gathering; or maybe you're home for the … [Read more...]
by Ray Linville What makes boiled peanuts so enjoyable in the Old North State? “Boiling peanuts brings out a kind of mellowness to the nut which is ... like tasting ripeness in a pear,” says food historian David Shields. Peanuts, planted in May, are ready for harvest in September and October. Although raw in the shell and roasted varieties are popular, this state has a long-standing … [Read more...]