Food

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.”

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