Raymond Goodman/CEFSMaya Wiley delivers the 2013 CEFS Annual Sustainable Agriculture Lecture at the Durham Armory on Feb. 27. Although we’re well into the 21st century, people of color continue to experience discrimination in regards to food: access to healthy choices, the treatment of farmworkers and land ownership. “Race is a very dark place,” food activist […]
Victoria Bouloubasis
Bio: Victoria Bouloubasis is the INDY Week food editor.Link: http://www.victoriabouloubasis.comEmail: [email protected]: http://twitter.com/thisfeedsme
Posted inFood & Drink
Asia meets Latin America on Lucha Tigre’s feisty menu
Lucha Tigre 746 Martin Luther King Blvd. Chapel Hill 919-904-7326 On Facebook On Twitter Monday–Thursday 11:30 a.m.–2:30 p.m., 5 p.m.–midnightFriday 11:30 a.m.–2:30 p.m., 5 p.m.–2 a.m.Saturday 5 p.m.–2 a.m.Sunday noon–midnight It is apt that Lucha Tigre, a new Latin-Asian fusion restaurant in Chapel Hill, took over the former Flying Burrito space on Martin Luther King […]
Posted inFood & Drink
New book by Whole Foods CEO John Mackey is a self-help manual for corporate giants
John Mackey visits Quail Ridge Books & Music in Raleigh Monday, Feb. 25, at 12:30 p.m. He declared that climate change is “not a big deal.” He called President Barack Obama’s health care plan “fascist,” although he later apologized for his comment. In the media, John Mackey, co-CEO of Whole Foods Market, can seem like […]
Posted inFood & Drink
Bleu Olive: from braised lamb to baklava
Bleu Olive Mediterranean Bistro 1821 Hillandale Road Durham 919-383-8502 Website Facebook Twitter Breakfast Monday–Friday 8–11 a.m.Lunch Monday–Friday 11 a.m.–3 p.m.Dinner Monday–Thursday 5–9:30 p.m., Friday & Saturday 5–10:30 p.m.Brunch Saturday & Sunday 10 a.m.–3 p.m. While the name alludes to an atmosphere more azure than taupe, Bleu Olive Mediterranean Bistro has stripped all remnants of festive […]
Posted inFood & Drink
A number, a letter, and music from a 1950s tabletop diner jukebox
Most of us have a soundtrack to our lives, a mental playlist we retrieve at the moments we find most celebratory or unbearable or just right. For much of my early childhood, mine came from a 1950s tabletop diner jukebox. From the late 1980s through the ’90s, my grandparents, Hercules and Helen Amprazis, owned Athens […]
Posted inFood & Drink
Guasaca’s arepas embody a taste of Venezuela
Guasaca 4025 Lake Boone Trail #107 Raleigh 919-322-4928 Website Facebook Twitter Daily 11 a.m.–9 p.m. The arepa: A simple but beloved food tradition native to Venezuela, it is the centerpiece of both a recent documentary, La Reina de las Reinas, and Guasaca, a new eatery in Raleigh. Guasaca diners have been flipping out over arepas […]
Posted inFood & Drink
Durham in the running for Southern Living’s Best Food Destination
Durham, we’re at it again, making national headlines with our hard work and pride in local cuisine. Southern Living Magazine just named Durham one of the Tastiest Towns in the South in 2013. I’ll bet you a steaming Watts Grocery grits bowl, a glazed Monut and an Old Havana pork sandwich (pulled and pressed just […]
Posted inGuides
When life gives you lemons, make lemon meringue
“It’s just a bit weepy,” says Brooke Erceg as she coos over a lemon meringue. Tiny brown pearls of liquid sugar slide down the peaks of snow-white meringue as it wiggles, elevated at least 4 inches from the lemon custard pooled into the crust. Erceg settles her pie onto a table at Cup A Joe […]
Posted inGuides
Embarking on the great bean pie hunt
On a recent Friday afternoon, I went looking for an elusive bean pie, starting at a mosque adjacent to a supermarket. Muslims practice a weekly Friday afternoon prayer service called Jummah. After service at Durham mosques and community centers, people congregate outside for conversation and snacks. Among them are bean pies introduced as an African-American […]
Posted inGuides
Mincemeat: the darling mutt of pies
In 1907, a Chicago man was arrested for shooting his wife in the head. A pie, he said, made him do itmincemeat pie. In those days, newspapers praised the blubbery dish, packed with a weeks-old concoction of beef suet (raw, marbled fat), chopped meat, raisins and spices, doused with brandy, according to Chicago Reader journalist […]