Food

Hunter Lewis
Courtesy of Hunter Lewis

Hunter Lewis grew up in a big family in North Carolina where gathering for meals was the centerpiece of the day.

He deepened his passion for food when he moved to New York to work in some of the top restaurants in the city. Eventually he merged his love of food with his journalism skills. He became food editor at Bon Appetit, then editor of Southern Living and now, editor of Cooking Light.

photo of a spread at Grady's Barbecue in Dudley, N.C.
Rien Fertel

North Carolina is the number two producer of pigs in America, and barbeque is by most accounts the state’s food. But historian Rien Fertel argues that most barbecue writing is hyperbole. 

In his new book “The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook The Whole Hog,” (Touchstone/2016) he examines the history of the southern barbecue art, and the wide range of mythology surrounding the meat and those who tend to it.

Image of Breakfast Sandwich
From Orange Lavender & Figs: Deliciously Different Recipes From A Passionate Eater By Fanny Slater. Reprinted by arrangement with Atria Books, Copyright © 2016 Fanny Slater

Fanny Slater’s journey into the kitchen starts with what she calls the “brownie legacy:” a few years before she was born, her parents started business that revolved around her mother’s infamous brownies. As a young kid, Slater remembers watching her mother diligently hand wrap each brownie, and hearing stories about catering parties for Jane Fonda. She continued to spend time in the kitchen throughout her teen years, learning how to cook fresh and healthy meals from her father.

John Shelton Reed did not think of himself as a southerner until his classmates at MIT pointed it out.

The Tennessee native was going to school in the northeast just as the Civil Rights Movement of the 1960s took off. It was the beginning of a career dedicated to the study of southern culture.

He came to it as a kind of outsider in his own home but quickly returned to his roots, helped create the Center for the Study of the American South at UNC-Chapel Hill, and has become one of the preeminent voices on the "correct" way to make North Carolina barbecue. 

This month's edition of 'Movies on the Radio' looks at movies about food or movies with food scenes.
Eric McGregor / Flickr Creative Commons

Chefs are fond of saying "we eat with our eyes," but that phrase takes on a whole new meaning when it comes to movies about food.

Films like the classic "Willy Wonka and the Chocolate Factory" or Stanley Tucci's "Big Night" have had stomachs rumbling for decades. But more recent movies like the animated "Ratatouille" or Jon Favreau's "Chef" have also been material for aspiring chefs and foodies. 

Sara Foster is the owner of Foster's Market and has written a cookbook of the favorites from the gourmet restaurant.
Christopher Baker / Story Farm

Sara Foster was in many ways destined to open Foster’s Market, a gourmet restaurant and store in Durham, N.C.

As a young kid she spent a lot of her time at her grandfather’s small country store in Tennessee, watching old men playing checkers and scouring the buckets of penny candy. She later went to culinary school in New York, juggled multiple gigs at restaurants and catering companies, and serendipitously landed a gig as a chef in Martha Stewart’s growing business.

Author Laura Wright
Ashley Evans

For author Laura Wright, being a vegan is a choice in diet and identity. It shapes what she eats and wears, as well as how she is perceived in a culinary culture that revolves around meat.

Produce, Shopping, Grocery Stores
www.usda.gov

The main principle of a cooperative organization is to give ownership to the people who use its services. Every member has a say in how the business is run and shares the profits.

But for African-American communities in the United States, cooperative economics have also historically been a method of survival. 

NC State students school Howling Cow ice cream.
NC State University

As the North Carolina State Fair opens today, some of the concessions are bound to draw as many thrill-seekers as the rides. 

The fair website boasts a Food and Ride Finder that features 26 new menu items, from Carolina Crab Bites to Deep Fried Klondike Bars to S'moreos Specialty Apples.

Scott Strother owns S-2 Concessions which will present two new deep-fried items this year. One is a bacon-wrapped jumbo Tootsie Roll. The other: A peanut butter pickle.

Sandra Gutierrez is the author of 'Beans and Field Peas' and other cookbooks looking at Latin American and southern cuisine.
Matt Hulsman

From soft-shell crabs down east to baked beans cooked with a slab of pulled pork, crabs and beans are unquestionably essential to southern cuisine especially in North Carolina. 

Image of a plate of soul food, including fried chicken, mac and cheese, collards, and fried okra.
Flickr/Jennifer Woodard Maderazo

Adrian Miller calls himself a “recovering lawyer and politico turned culinary historian.” He went from working as a special assistant to former President Bill Clinton and a legislative director for former Colorado Governor Bill Ritter to becoming a soul food scholar.

“Practicing law was not the thing for me,” Miller says.“I was singing spirituals in my office, so I figured I needed to do something else.”

For generations, the women in writer Alice Randall‘s family, including Alice, topped two hundred pounds.

As she wrote in a 2012 New York Times Op-ed, and now in a new cookbook, being heavy was something to aspire to.

James Beard Award is similar to the Academy Awards, but for the best chefs and bakers in America.
jamesbeard.org

  From bakeries and dives to fine dining and drive-ins, North Carolina restaurants consistently top foodies' "best-of" lists.  So it was no surprise to many in the Tar Heel culinary scene when the state's chefs and bakers were on the James Beard Foundation's semifinalist list. 

The Foundation announced the the semifinalists Wednesday at a news conference in Chicago. Nine North Carolinians made the list in two categories - Best Chef: Southeast and Outstanding Baker.

Penelope Easton ventured to the Alaskan territory as a young woman in 1948. It would have been an intimidating move for many young women in that era. But for Easton, the move was just another in a series of adventures across the globe.

New research finds that eating an avocado per day, as part of an overall diet rich in healthy fats, may help cut the bad kind cholesterol, known as LDL.

Researchers at Pennsylvania State University recruited 45 overweight participants who agreed to try three different types of cholesterol-lowering diets. Their study was published Wednesday in the Journal of the American Heart Association.

Sandwich Monday: Doritos Loaded

Dec 8, 2014

Doritos are everywhere. They're in taco shells at Taco Bell, they're in pizza crusts in Australia and they're sneaking up behind you right now with murder in their eyes. 7-Eleven has introduced the Doritos Loaded, shorthand for "vaguely Doritos-shaped fried thing stuffed with cheese."

Robert: This is what happens to Doritos after they eat too many Doritos.

Image of Amanda Holliday with her grandmother Celeste Sawyer.
Amanda Holliday

Many kids grow up spending time after school with other kids in their neighborhood playing pick-up soccer, videogames or capture the flag. 

As a society, we don't pay much attention to nutrition information when we eat out.

A U.S. Department of Agriculture report estimates just 8 percent of Americans use nutritional information when deciding what to order.

But that could change soon.

Vivian Howard in the WUNC studios with engineer Robin Copley.
Hady Mawajdeh

Vivian Howard originally made a name for herself in the Manhattan restaurant world by starting as an onion peeler and working her way up to chef. 

A picture of sweet potatoes.
Llez / Wikipedia

The Bill and Melinda Gates Foundation is giving millions of dollars to North Carolina State University to research sweet potatoes.  The grant is aimed at developing new breeding tools to improve crop production in Sub-Saharan Africa.

Craig Yencho heads the university's sweet potato breeding program and is the project director.  He said sweet potatoes already feed millions of people in the region.

"It's a very hardy crop," said Yencho. "It can resist drought and heat very well.  It can be grown in a really wide range of soil types and it produces a lot of food per acre.”

Despite all the cheerleading for healthy eating, Americans still eat only about 1 serving of fruit per day, on average. And our veggie consumption, according to an analysis from the Centers for Disease Control and Prevention, falls short, too.

Carol Jackson

Willie Latimore has a really hard time getting fresh food. He lost much of his right leg to diabetes a few years ago, and he uses a wheelchair to get around. He lives at Carriage House Apartments in Raleigh, where the rent is based on income.

Eat more when you're stressed? You're not alone. More than a third of the participants in a national survey conducted by NPR, the Robert Wood Johnson Foundation and the Harvard School of Public Health said they change their diets during stressful times.

And many of us are quick to turn to either sugary foods or highly refined carbohydrates such as bagels or white pasta when the stress hits.

Chef Vivian Howard accepted a Peabody Award for the PBS series 'A Chef's Life'.
Cherry Bombe Magazine / via Twitter

North Carolina chef accepted a prestigious award last night for a TV series that chronicles her life and her cooking.   Vivian Howard is co-owner of  "Chef and the Farmer," a fine dining restaurant in Kinston, N.C.  She and the television crew that makes the series "A Chef's Life" accepted one of broadcasting's highest honors, a Peabody Award, in New York. 

Howard says the journey to being accepted by the Kinston community was a long one.

"It really took a while for them to warm up," says Howard. 

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