EATS | Indy Week

The Local Food Question: How Did We Get Here, and Where Is It Going?

You can barely go to a restaurant these days without hearing about local food.

post a comment (1)

How Area Roasters Are Working to Make "Local Coffee" More Than a Marketing Term

"'Local' can mean fabricated or artisan-created, which is what we are doing when we roast coffee, but it also means—for me—knowing how you are connected to your source."

post a comment

Our Favorite Things: Ten Outstanding Food Artisans and Their Wares

Local food isn't limited to farmers and restaurants. It's pouring out of artisanal kitchens

post a comment

Dish by Dish: Five Area Favorites, Course by Course, Ingredient by Ingredient

We decided to determine how truly local our diets are by dissecting our favorite area dishes.

post a comment (1)

Food Triangles: The Inaugural INDY Food Awards

At last, we are thrilled to launch the third phase of our annual awards, the INDY's Food Triangles.

post a comment

The INDY's Food Triangles: Katherine Gill of Durham's Hub Farm

In Durham, The Hub Farm offers a unique partnership between schools, corporations, and community—and the chance for kids to gain an early understanding of their food

post a comment

The INDY's Food Triangles: Vansana and Vanvisa Nolintha of Bida Manda

By turning a failed Raleigh restaurant space into a little outpost of home, a Laotian brother and sister have given their friends and adopted city new possibilities

post a comment

The INDY's Food Triangles: April McGreger of Farmer's Daughter

With pickles and jams, April McGreger preserves local produce—and, along the way, local food traditions, too

post a comment

Out of the Woods: Foraging Steps into the Clear

Foraging is longer limited to extreme foodies or frugal cooks

post a comment

The Local Food System is Thriving, and its Aspirations Are Only Growing

Talk to most anyone involved, and this is what you'll learn

post a comment

Thanks to Immigrant Populations, Curious Chefs, and Risky Farmers, the Borders of Local Ingredients Are Open

Exotic ingredients can be grown in our agricultural backyard and cooked by those looking for new tastes.

post a comment

Eco Farm and Lil' Farm Sort Through the Rewards and Outrages of Small-Time Organic Farming

We love our farmers, but they're not making any money.

post a comment (2)

Multimedia

Indyweek Mobile
Giveaways
Hopscotch
Green Guide
Buy Indy Photos

Most Read

No recently-read stories.

Visit the archives…

Calendar

Our Guides

Most Recent Comments

WADEB Lease land if you cannot afford to buy and raise your hogs. It's doable, but if you really want …

by Stacy Martin on Eco Farm and Lil' Farm Sort Through the Rewards and Outrages of Small-Time Organic Farming (EATS)

The sad thing about farming now is it's so hard to get started. Plus up here in Person few farmers …

by wadeb on Eco Farm and Lil' Farm Sort Through the Rewards and Outrages of Small-Time Organic Farming (EATS)

Garland to cookout! amazing!

by Ryan Shelley on Dish by Dish: Five Area Favorites, Course by Course, Ingredient by Ingredient (EATS)

Well, local food is local flavors with locally produced or grown products. That easy.

by arthurb3 on The Local Food Question: How Did We Get Here, and Where Is It Going? (EATS)

Comments

WADEB Lease land if you cannot afford to buy and raise your hogs. It's doable, but if you really want …

by Stacy Martin on Eco Farm and Lil' Farm Sort Through the Rewards and Outrages of Small-Time Organic Farming (EATS)

The sad thing about farming now is it's so hard to get started. Plus up here in Person few farmers …

by wadeb on Eco Farm and Lil' Farm Sort Through the Rewards and Outrages of Small-Time Organic Farming (EATS)

© 2017 Indy Week • 320 E. Chapel Hill St., Suite 200, Durham, NC 27701 • phone 919-286-1972 • fax 919-286-4274
RSS Feeds | Powered by Foundation