Edible North Carolina : a journey across a state of flavor

Marcie Cohen Ferris gathers a constellation of leading journalists, farmers, chefs, entrepreneurs, scholars, and food activists—along with photographer Baxter Miller— to offer a deeply immersive portrait of North Carolina's contemporary food landscape. Ranging from manifesto to elegy, Edible North Carolina 's essays, photographs, interviews, and recipes combine for a beautifully revealing journey across the lands and waters of a state that exemplifies the complexities of American food and identity. While North Carolina's food heritage is grounded in core ingredients and the proximity of farm to table, this book reveals striking differences among food-centered cultures and businesses across the state. Documenting disparities among people's access to food and farmland—and highlighting community and state efforts toward fundamental solutions— Edible North Carolina shows how culinary excellence, entrepreneurship, and the struggle for racial justice converge in shaping food equity, not only for North Carolinians, but for all Americans. Starting with Vivian Howard, star of PBS's A Chef's Life , who wrote the foreword, the contributors include Shorlette Ammons, Karen Amspacher, Victoria Bouloubasis, Katy Clune, Gabe Cumming, Marcie Cohen Ferris, Sandra Gutierrez, Tom Hanchett, Michelle King, Cheetie Kumar, Courtney Lewis, Malinda Maynor Lowery, Ronni Lundy, Keia Mastrianni, April McGreger, Baxter Miller, Ricky Moore, Carla Norwood, Kathleen Purvis, Andrea Reusing, Bill Smith, Maia Surdam, and Andrea Weigl. 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The Rise of the Local Seafood Movement in North Carolina 47 The Evangelfish of Craven County 58 To Be a Lumbee Is to Cook, Sing, and Gather 68 Black and Country: An Origin Story 78 The Pig Math of Pasture-Raised Pork 89 Bringing Food Back Home: The View from Warren County 99 Pulling Up a Chair at the New Southern Latino Table 111 Pandemic Reflections from a Musician-Organizer-Activist-Chef-Restaurateur 122 Preserving Community 132 They Are My Friends, They Are My Family: A Mexico and North Carolina Brotherhood of Food 144 Cooking Like We Mean It: Food for a Just North Carolina 153 From Restaurant Kids to Restaurateurs: First-Generation Southerners in the Triangle Culinary Scene 166 North Carolina Chinese Restaurant Journeys 178 Charlotte, Where the Working Class Defines the Food 189 To Be Rather Than to Seem: Creating a Food Life in the Foothills 202 Tasting Change in Global Charlotte 213 The Flavor and Spirit of Laos in North Carolina 224 Crafting Asheville’s Foodtopia: Two Decades in the Mountain South 233 Native Food Sovereignty 246 Making the World We Want through Food: A Visual Tour of Western North Carolina 258 Afterword: A Road Map to Edible Equity 272 Acknowledgments 280 Contributors 282 Index 286 A 286 B 286 C 287 D 289 E 289 F 289 G 290 H 290 I 291 J 291 K 291 L 292 M 292 N 293 O 294 P 294 Q 295 R 295 S 295 T 296 U 297 V 297 W 297 Y 297 Z 297 Marcie Cohen Ferris gathers a constellation of leading journalists, farmers, chefs, entrepreneurs, scholars, and food activistsalong with photographer Baxter Miller to offer a deeply immersive portrait of North Carolinas contemporary food landscape. Ranging from manifesto to elegy, Edible North Carolina's essays, photographs, interviews, and recipes combine for a beautifully revealing journey across the lands and waters of a state that exemplifies the complexities of American food and identity. While North Carolinas food heritage is grounded in core ingredients and the proximity of farm to table, this book reveals striking differences among food-centred cultures and businesses across the state. Documenting disparities among peoples access to food and farmlandand highlighting community and state efforts toward fundamental solutionsEdible North Carolina shows how culinary excellence, entrepreneurship, and the struggle for racial justice converge in shaping food equity, not only for North Carolinians, but for all Americans. Starting with Vivian Howard, star of PBSs A Chefs Life, who wrote the foreword, the contributors include Shorlette Ammons, Karen Amspacher, Victoria Bouloubasis, Katy Clune, Gabe Cumming, Marcie Cohen Ferris, Sandra Gutierrez, Tom Hanchett, Michelle King, Cheetie Kumar, Courtney Lewis, Malinda Maynor Lowery, Ronni Lundy, Keia Mastrianni, April McGreger, Baxter Miller, Ricky Moore, Carla Norwood, Kathleen Purvis, Andrea Reusing, Bill Smith, Maia Surdam, and Andrea Weigl. Marcie Cohen Ferris, author of The Edible South: The Power of Food and the Making of an American Region and Matzoh Ball Gumbo: Culinary Tales of the Jewish South, is professor emerita of American studies at the University of North Carolina at Chapel Hill.