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The Time Is Ripe for Picking and Eating North Carolina Strawberries—and the Brilliant Concoctions Local Chefs Make With Them

The Time Is Ripe for Picking and Eating North Carolina Strawberries—and the Brilliant Concoctions Local Chefs Make With Them

Governor Cooper declared May to be Strawberry Month in North Carolina. In this case, believe the hype.

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Ashley Christensen Didn’t Win the James Beard Award This Year, but Her Moral Leadership Is Still Reshaping the Restaurant Industry

Food Feature At the awards in Chicago, we spoke with the Raleigh chef about how to make the most of the seismic shifts currently rocking the industry's ethical structures.

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Local Chefs Get Creative with Fish Eyes, Stems, and Other Scraps to Take on the Food-Waste Epidemic

Food Feature “I’ve had about a twenty percent success rate with the fish eyeballs,” says former Standard Foods chef Eric Montagne.

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Local Chefs Like Mandolin's Sean Fowler Help Rethink School Nutrition and Move Meal-Funding Bills to the Front Burner

Food Feature For a limited time, Mandolin is serving the Ponzu Chicken Poke Bowl Fowler created for the Reimagining School Meals project.

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Beer Brewer Ben Woodward Forages Rare, Hyperlocal Ingredients to Bottle the Taste of Saxapahaw

Food Feature Pine needles and flying dragon fruit are among the delights found in Haw River Farmhouse Ales beers.

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Urban Agriculture Could Potentially Produce a Tenth of the World's Food. Is Grass Really the Best Use for Your Yard?

Food Feature We explore outliers and opportunities for growth in the Triangle's small but promising urban homesteading landscape.

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When YesterYears Brewery & Taproom Almost Closed, Its Dedicated Regulars in Carrboro Gave It the Boost It Needed to Survive as Vecino Brewing Co.

Food Feature Thanks in part to a crowdfunding campaign from its patrons, the brewery and taproom not only survived, it renovated its space and added a kitchen.

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East Durham Bake Shop’s Ali Rudel Finds Pie Waiting at Every Fork in the Road of Her Life

Food Feature When some people are handed lemons, they make lemonade. Rudel makes ginger-lemon chess pie, to be exact.

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Mithai Indian Cafe Breaks the Mold with Indian Sweets and Snacks Made with Pure Ingredients

Food Feature "Pistachio here means pistachio," says Davina Ray, the Cary cafe's proprietor.

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The Triangle's Tropical Drinks Are Mighty Tasty, but Their History Is Harder to Swallow

Food Feature Can a fruity, well-crafted cocktail taste just as good without "tiki" branding? We think so.

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