Gravy
English professor Michael McFee shares the poem “Gravy” from his book “That Was Oasis,” with an illustration by colleague Daniel…
Read moreOur region produces and consumes the most pimento cheese in the world. But the spread isn’t Southern by birth —…
Read moreThe Lumbee-centric collard sandwich is on a roll, having been featured in magazines from Our State to Garden & Gun….
Read moreElizabeth Engelhardt started writing about food by beginning with leftovers. Not the remains of a meal; the remains of her…
Read moreAssociate professor of English Jennifer Ho discusses her late Uncle Frank’s love for Jamaican food — the food of his…
Read more“Agriculture and the Environment,” a course offered through the curriculum for the environment and ecology, is taught by environmental ecologist…
Read moreBiologist Jeff Dangl, who conducts elegant research into how plant immune systems fight off pathogens, is helping plants increase and…
Read moreAward-winning cookbook author Sheri Castle (RTVMP ’82) was 4 when she created her first recipe: a smoothie-like concoction she called…
Read moreWith NC Choices, Sarah Blacklin ’06 focuses on the pasture-based meat industry, working as an advocate and cooperative extension educator…
Read moreApril McGreger ’02 of Farmer’s Daughter strives to promote sustainable, small-scale agriculture and handmade preserving. The company sells mostly pickles…
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