Indy Week | Comment Archives | Stories | Food | Food Feature

Narrow Search

  • Show Only

  • Category

  • Narrow by Date

    • All
    • Today
    • Last 7 Days
    • Last 30 Days
    • Select a Date Range

Comment Archives: Stories: Food: Food Feature

Re: “Local Film Under Contract Highlights the Human Story Behind the Chicken in Your Biscuit

Thank you for covering how the brutality of industrial farming affects human farmers and their neighbors in this story and in "PIgs in Slop" (also in this issue). I'm sorry neither article mentioned the suffering of the animals in these hell holes, although the photo above of chickens stacked layer upon layer in tiny cages hints at the situation. Indy readers can stop supporting these and similar abuses to humans and animals by not buying meat, eggs, or dairy. I agree with grower Craig Watts, quoted above, that this affects all of us, but not because the beings he raises are food. The United Nations's report Livestock's Long Shadow found that more climate-change gases come from the livestock sector than from the transportation sector. http://www.fao.org/docrep/010/a0701e/a0701…

3 likes, 2 dislikes
Posted by Linda Watson on 04/11/2017 at 3:04 PM
Posted by Sheissobad on 03/14/2017 at 1:53 PM

Re: “Sankofa Farms Plants Seeds of Empowerment for Black Youth in Durham

Thank you Mr. Bell, this program is a much needed blessing. You have given these children a little more hope for the future. You are giving the children work ethic, agriculture, and the knowledge to continue the fight against hunger. This program will change the lives of a lot of people for the better. All of you worked so hard over the summer, and I can honestly say you have made a tremendous impact on my son. We thank you. Keep up the great work.

14 likes, 0 dislikes
Posted by Diana Carter on 03/09/2017 at 10:44 AM

Re: “Sankofa Farms Plants Seeds of Empowerment for Black Youth in Durham

Mr. Bell, Thanks for being that Servant Leader that the NC Public Education System so desperately needs. For those of you that want an opportunity to be apart of The Van for Hope Kickstarter Campaign,
here is the link:

https://www.kickstarter.com/projects/2143665877/sankofa-farms-agricultural-academy-a-van-for-hope

Good Luck!!!

14 likes, 0 dislikes
Posted by Hawkins O'Neal on 03/08/2017 at 9:39 AM

Re: “No carbs? Go nuts with cashews

Anyone who would eat a whole cup of cashews isn't doing it right. Eat a small handful, and you get about 5 grams of carbs. And, please, don't count calories. Calories are completely irrelevant. Count carbs.

1 like, 0 dislikes
Posted by Ken Cory on 03/06/2017 at 9:14 PM

Re: “Two Hundred Varieties of Brown Booze and Southern Cooking Shine Together at Whiskey Kitchen

There is literally no food on this planet that is worth a 90 minute wait.

0 likes, 2 dislikes
Posted by MichyMitch on 03/04/2017 at 11:07 AM

Re: “Durham Spots Like Roy's Kountry Kitchen Are the Enduring Soul of a Wildly Developing City

Is Blue Coffee still trying to come back? Northgate has emerged as an option for entrepreneurs...

2 likes, 0 dislikes
Posted by Lindsey 1 on 02/09/2017 at 2:02 PM

Re: “Durham Spots Like Roy's Kountry Kitchen Are the Enduring Soul of a Wildly Developing City

What a fantastic article!!!
Kudos to the staff at Roy's Kuntry Kitchen! Whenever my daughter and I are in town, we look forward to having Saturday morning breakfast at "the restaurant." It's wonderful having a staple in the community that embraces you with such hospitality. Although the salmon cakes, biscuits and fruit punch are my fav, this article has expanded my palette to consider trying the Obama drink on my next visit. Not sure if the fruit punch has a name..maybe you all could consider calling it Kasey Juice!
~A.Jackson
Annapolis, MD

3 likes, 0 dislikes
Posted by Lishabobby on 02/08/2017 at 7:49 PM

Re: “Durham Spots Like Roy's Kountry Kitchen Are the Enduring Soul of a Wildly Developing City

Luv this spot! Sending luv to the crew at Roy's from Houston.

5 likes, 0 dislikes
Posted by Shandra MyTime Robertson on 02/08/2017 at 10:32 AM

Re: “Durham Spots Like Roy's Kountry Kitchen Are the Enduring Soul of a Wildly Developing City

Thank you Indy Week we truly appreciate you all, y'all come back and see us soon ya hear lol

12 likes, 0 dislikes
Posted by Kyle Jeffers on 02/08/2017 at 10:03 AM
Posted by Max Jeffers on 02/08/2017 at 9:53 AM
Posted by Eric Ginsburg on 01/27/2017 at 11:45 AM

Re: “A Food Truck Adventure: How Sara Lee’s Bread Became Vivian Howard’s Butter

I can only imagine how tiring this trip would be, but what an adventure and novel book tour! Rock on!
Susie from Indianapolis.

2 likes, 1 dislike
Posted by Susie from Indianapolis on 01/12/2017 at 11:40 PM

Re: “Foraging for wild edible mushrooms in North Carolina

Tony c. Where did you get your pamphlets from. I am in Wilmington

Posted by thepaintedlady on 01/01/2017 at 8:59 PM

Re: “As the Nation Feasted on Southern Food Fads, We Held Down Our Diverse Roots

Nancy! This is you ! Thanks for the many many many ...down home meals you shared with me !! Since 1973 wow
LM

1 like, 0 dislikes
Posted by LM on 12/29/2016 at 4:03 PM

Re: “A New Local Cookbook, Southern Breads, Celebrates a Storied Southern Staple

Using a stand mixer, whisk for about 10 minutes or until Swiss meringue is firm and bowl feels cool. best panini press

Posted by jadegraham on 12/08/2016 at 9:27 AM

Re: “Despite Urban Sprawl and Industry, a Durham Family Collard Farm Lives On

I love collards. My friends and family tell me I cook the best they've ever eaten. I got that from my grandmother. One thing I've added to the preparation sorta goes with the best collards have been hit by frost. I don't wait for the frost; instead, I clean them really good, cut them into big chunks, bag them in one of those 2.5 gallon freezer bags, squish all the air out of the bag, and freeze them overnight. They have to be defrosted the next day, or they'll turn to mush. Why freeze them? It's science. Collards have a thick, sturdy cell wall, and the freezing tenderizes them. The cooking takes less time, and that means your house doesn't get so smelly. Long-cooked collards stink. If you can find it, either a good ham hock or hog jowl cooked with the greens is great. Now, I can cook traditional Southern foods; however, never greasy in my house. That's an urban legend about greasy traditional southern food. Southerners cooked with pork because most families raised a hog or two, and that pork in veggies was the main meat protein source. 'Nuff said! Good eating folks.

5 likes, 1 dislike
Posted by Kitty Hegemann 1 on 12/07/2016 at 1:13 PM

Re: “Mind the Food Gap: Who Does Farm-to-Table Serve?

There's a huge difference between the food stuffs you see at Kroger/HT/Publix and the real deal you can get when you are supporting local farmers--from a nutritional standpoint. The people that eat cheaply will pay for it later in medical cost. The equation always balances. So follow the flavor. From Dan Barber to Vivian Howard to AC--the proof is in the burger. The reason so many chefs cook with so much salt/technique/obfuscation these days is that the proteins most suppliers sell are becoming more and more bland as they have had to use products raised with a focus on yield--as opposed to raising breeds/varietals chosen for flavor. There's an argument to be made that the modern American palate has become dulled as it has been further removed from the practice of food production at the home of any kind. Hence the rise of (gotta admit it's delicious) the pork belly culture--eating only the tasty small parts of the animal, while having no idea or willingness to tolerate off cuts or offal. This loss is at the expense of the appreciation of flavor; the joy of "fishy fish", "grass fed beef", and "heritage breed vegetables." Oh, and pimento cheese sucks.

1 like, 2 dislikes
Posted by whatdoiknow on 11/22/2016 at 10:18 AM

Re: “Mamie Eisenhower's Pumpkin Pie recipe, rescued from oblivion

I found this recipe years ago and have made it often. Best pumpkin pie I have ever had.

Posted by Jan Bauman on 11/12/2016 at 6:42 PM

Re: “The Restaurant Merry-Go-Round at 403 West Rosemary Comes to a Strong Stop at Northside District

Had dinner at Northside District this past weekend and everything about our experience was excruciatingly slow. Empty drinks went unfilled. When the food finally came out, everything was pretty tasty, but why does it take 40 minutes to make a salad? Its not like the dining room was busy whatsoever.

0 likes, 1 dislike
Posted by Shocka Kahn on 11/07/2016 at 10:28 AM

Our Guides

© 2017 Indy Week • 201 W. Main St., Suite 101, Durham, NC 27701 • phone 919-286-1972 • fax 919-286-4274
RSS Feeds | Powered by Foundation