Gravy
English professor Michael McFee shares the poem “Gravy” from his book “That Was Oasis,” with an illustration by colleague Daniel…
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Passion for Pimento Cheese
Our region produces and consumes the most pimento cheese in the world. But the spread isn’t Southern by birth —…
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Crazy about Collards
The Lumbee-centric collard sandwich is on a roll, having been featured in magazines from Our State to Garden & Gun….
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‘Food is a Story about Class, Race and Gender’
Elizabeth Engelhardt started writing about food by beginning with leftovers. Not the remains of a meal; the remains of her…
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Feeling Frank
Associate professor of English Jennifer Ho discusses her late Uncle Frank’s love for Jamaican food — the food of his…
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First, a Food Diary
“Agriculture and the Environment,” a course offered through the curriculum for the environment and ecology, is taught by environmental ecologist…
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Bye-bye, Bugs: Jeff Dangl is UNC’s plant disease-buster
Biologist Jeff Dangl, who conducts elegant research into how plant immune systems fight off pathogens, is helping plants increase and…
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Cherished Pages: A cookbook author celebrates the stories about food that bring communities together
Award-winning cookbook author Sheri Castle (RTVMP ’82) was 4 when she created her first recipe: a smoothie-like concoction she called…
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Meat Maven: Sarah Blacklin ’06 helps players in the pasture-based meat industry succeed
With NC Choices, Sarah Blacklin ’06 focuses on the pasture-based meat industry, working as an advocate and cooperative extension educator…
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Farmer’s Daughter: A career pivot leads to the launch of a food line celebrating Southern pickles and preserves
April 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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