See also: One missing link: organic grains Farmers’ helpers Our Dining Guide You, the ethical eater, the eschewer of hormone-laced meats, the epicurean locavore, the esteemer of seasonality: You are lucky to live in the Triangle. Farmers’ markets are multiplying, grocery stores are getting around to carrying some local produce and even some local meat. […]
David Auerbach
Posted inGuides
Farmers’ helpers
Abdul Chaudhry Abdul Chaudhry came to the United States from Pakistan in 1979 at the age of 19. He had grown up on a farm, and so settled on a farm in Randolph County, N.C., earning a business marketing degree from UNC-Greensboro. Chaudhry Halal Meats, which he opened in Siler City in 1997, now processes […]
Posted inArt
Moveable Feasts: Sarah Murray extols the portability and globalization of our food
Moveable Feasts: From Ancient Rome to the 21st Century, the Incredible Journeys of the Food We Eat By Sarah Murray St. Martin’s Press, 272 pp. Olives, Cod, Perfection Salad and Something From the Oven were not on my Super Bowl dinner menu; they are four of my favorite non-cookbook food books. Books from that broad […]
Posted inFood & Drink
Carrboro butcher Cliff Collins honored by Southern Foodways Alliance
The Southern Foodways Alliance, which studies, preserves, celebrates and recaptures Southern culinary traditions, is coming to town. One thing the group will do this weekend is hand out awards to three local favorites: Mildred Council of Mama Dip’s Kitchen; Keith Allen of Allen & Sons Barbecue; and Cliff Collins of Cliff’s Meat Market. The SFA […]
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As bread has improved, so have bread books
The fall and rise of good bread Home is where the hearth is As bread has improved, so have bread books A master bakes success at Cary’s La Farm Bakery Building bread, ovens and community at Weaver Street Market Bread and politics in downtown Durham How a cinnamon bun became a taste of heaven In […]
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Home is where the hearth is
The fall and rise of good bread: Home is where the hearth is As bread has improved, so have bread books A master bakes success at Cary’s La Farm Bakery Building bread, ovens and community at Weaver Street Market Bread and politics in downtown Durham How a cinnamon bun became a taste of heaven I […]
Posted inFood & Drink
We are what we eat: corn and petroleum
Michael Pollan is the author of The Omnivore’s Dilemma: A Natural History of Four Meals (Penguin Press, 2006). It’s a compelling read, full of fascinating details and worrisome overviews of the lengthy food chains that ensnare us. His first meal, the one at the end of the industrial food chain, reveals the bizarre ubiquity of […]
Posted inFood & Drink
Something’s fishy about “organic salmon”
I’ve been thinking about OFPA and its two offspring NOP and NOSB, its distant cousin IFOAM, not to mention NOAWG and the AATF Interim Final Report. And I’ve been thinking a lot about fish mongering. What prompted this excess of acronymic assessment was hearing that something fishy, labeled “organic salmon,” was available at Harris Teeter. […]
Posted inFood & Drink
Not a creature was stirring (except me at the stove)
I thought I would close out 2005 in food with a selective and rapid survey of the good, the bad and the distasteful as they caught my eye, or stuck in my throat. The food world, being a part of the larger world, couldn’t help partaking of the general misery. Nonetheless, it wasn’t all Rachel […]
Posted inFood & Drink
Lake Victoria perch
Some weeks ago, I was browsing the fish counter at Whole Foods when my eye was caught by the legend: “Lake Victoria Perch.” It caught my eye because I, like many, am a sucker for that kind of specificity in a food description. Would you like mussels or Prince Edward Island mussels? Would you like […]