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Friday, November 22, 2013

John Egerton recalled as a traditionalist and progressive who honored Southern foodways

Posted By on Fri, Nov 22, 2013 at 11:19 AM

News of the death Thursday morning of Southern journalist John Egerton, 78, an eloquent civil rights historian and co-founder of the Southern Foodways Alliance (SFA), deeply affected his many friends and admirers in the Triangle. "I feel as though a great tree has fallen," says Marcie Cohen Ferris, an early SFA president who teaches about Southern food and culture at UNC. "He was a wise man who truly understood the American South. He recognized that food could tell the story of social justice in a way that honored everyone at the table." Ferris, author of Matzoh Ball Gumbo: Culinary...

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Thursday, November 21, 2013

Reminiscing about Crook's Corner, Chef John Currence discusses autobiography at Joule, Garden Terrace

Posted By on Thu, Nov 21, 2013 at 3:51 PM

Chef John Currence’s first book is both badass autobiography and an affectionate embrace of his adopted home of Oxford, Miss. But his first restaurant job as a cook, and the place he reveres for launching his career, is Crook’s Corner in Chapel Hill. “Honestly, I had hoped we’d wrap up the tour with a big event there,” says Currence, whose new Pickles, Pigs & Whiskey will be celebrated with receptions on Sunday at The Garden Terrace at Fearrington and Monday at Joule Coffee in Raleigh. (See details below.) “I'm certainly going to pop myself up to the bar and hug...

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Saturday, November 16, 2013

Crook's Corner announces finalists for its book prize

Posted By on Sat, Nov 16, 2013 at 1:39 PM

Four writers are a step closer to fame today with the announcement that they are finalists in the inaugural Crook’s Corner Book Prize. Patterned on Parisian literary cafés, the grand prize, to be awarded on Jan. 6, will confer not only bragging rights and $1,000 prize but also a free glass of wine every night for a year at the Chapel Hill restaurant. More than 60 authors whose stories are set in the American South submitted hard-copy published works for judging. Some are from major publishers but several were produced independently. Most but not all of the contenders either...

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Thursday, November 14, 2013

John Besh brings taste of France and Germany to Chapel Hill

Posted By on Thu, Nov 14, 2013 at 3:54 PM

Chef John Besh is famous for his inventive takes on classic fare served at his nine restaurants, eight of which are near his New Orleans home. But like the spices that flavor a complex gumbo, the context of Besh’s inspiration is global. Early in his career, Besh trained with groundbreaking Europeans chefs. He learned to appreciate the unique flavor contributions of local ingredients and how they reflect the cultural values of those who are sustained by them. Besh conjures the sights and smells of Germany’s Black Forest and the Provence region of France in his new book, Cooking From the...

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Tuesday, November 12, 2013

Cackalacky debuts new Sweet Cheerwine Sauce

Posted By on Tue, Nov 12, 2013 at 10:15 AM

Thanksgiving often is a time to welcome new additions to the family table. Page Skelton of Chapel Hill-based Cackalacky is giving the tradition a sweet-and-spicy twist with the introduction today of its new Sweet Cheerwine Sauce. The product has been in the works for a few months and features the Salisbury-made soft drink’s characteristic deep burgundy color, which adds a lustrous lacquer to grilled and smoked meats. Skelton offers his recipe for Cheer-Can Chicken to INDY readers below. “I’m pretty giddy about the sauce,” says Skelton, who will offer samples to fans attending The Avett Brothers’ Legendary Giveback Concert...

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Sandor Katz, fermentation expert, to address Sustainable Ag Conference

Posted By on Tue, Nov 12, 2013 at 8:00 AM

Midway through an interview with fermentation expert Sandor Katz, I heard the clack of a sharp knife against a wooden cutting board. Katz had pulled out a couple of onions and began chopping up his breakfast prep while we chatted. A former policy wonk turned self-taught fermentation expert, he has gained wide appeal and praise for his books Wild Fermentation (2003) and The Art of Fermentation (2012), a James Beard award winner and New York Times bestseller. He has remained grounded in the simple things, like chopping onions, focused on his own personal healing as someone living with AIDS...

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