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If the many varieties of North Carolina barbecue are any indication, the Old North State knows its pork. So it's no surprise that Mebane is home to one of only four Ossabaw pig breeders in the nation and the sole breeder in the state.
This weekend, as part of the 12th annual Piedmont Farm Tour, 34 sustainable agriculture farms, including Matheny's Genesis Farm, welcomed visitors eager to learn a thing or two about working the earth.
Every springtime week, the Carolina Garden Co-op meets to eat dishes incorporating the vegetables and herbs they grow themselves on campus, such as carrots, lettuce, beets, potatoes, cilantro and arugula.
At the co-op's Garden Grow Down on Friday, Francis and others made prayer flags about their wishes for the environment and the world. With a cakewalk and bake sale - featuring items like oatmeal chocolate chip cookies and vegan and pumpkin pies - the event raised about $100 for the group, which meets weekly to tend its vegetable and herb garden.
Saturday mornings and Wednesday afternoons in Carrboro are a chance to see firsthand the changing face of farming. Community Supported Agriculture is a growing trend for farmers and consumers.
Power corrupts, and absolute power corrupts absolutely.That proved to be the theme of Tuesday’s public forum hosted by The Parr Center for Ethics, but the subject was not military dictators or monarchical tyranny.It was the United States food industry.
The local food movement in Orange County just got a $30,000 boost.The Appalachian Sustainable Agriculture Project awarded the Orange County Cooperative Extension the grant with the purpose of implementing a deserving local food project.
Lenoir's newest restaurant, 1.5.0., gets all of its food from farms within 150 miles of Chapel Hill. This map shows which farms supply which products.
When Carolina Dining Services first started offering sustainable food last year, the menus looked a lot like what they were already serving.
Alice Ammerman is the type of person who cooks cabbage for school fundraisers.
Renee and Randall Parker of Parker Farms went from farming tobacco to keeping pasture-raised hogs. Renee discusses the benefits and challenges of sustainable farming practices.
Paul Basciano, executive chef at Carolina Dining Services, gives us a look at 1.5.0, the new restaurant in Lenoir Dining Hall.
1.5.0., the newest restaurant at Lenoir Mainstreet, is known for advertising the farms its products come from and how the food being served each day was grown or raised.
Though it is likely to cost more, food activists are pushing people to buy sustainable, local and organic food anyway. “Finding ways to spend our money on foods that support these ideals is important,” says Jordan Treakle, a senior and leader of the student group FLO (Fair, Local, Organic) Food. But while you can find local, organic and sustainable food in more places and varieties than ever before, price remains a problem.
If the James Beard Foundation Awards are the Oscars of food prizes, then two Franklin Street chefs are on the red carpet.
A hint of math, a dash of science and a sprinkle of experience — that’s the recipe for serving about 4,000 students a day in Top of Lenoir.“The first time around, whenever we create a menu, it’s really a guesstimation of how much we think we’re going to serve,” said executive chef Paul Basciano.
Shoppers at the Carrboro Farmers’ Market will no longer be limited to paying with cash. The Carrboro Farmers’ Market will begin the Common Currency Program on May 1 in an effort to broaden its customer base and attract underprivileged residents.
Maple View Farm consists of more than 400 acres of farm land, about 300 cows, an on-site milk-bottling operation and now an acre of solar panels. A small crowd gathered under a tent on the farm Thursday morning for a ribbon-cutting ceremony sponsored by the Chapel Hill-Carborro Chamber of Commerce to honor the solar field’s opening.
Farmers’ markets in Carrboro, Durham, Chapel Hill and Cary have teamed up for the first time to participate in the Triangle Foodshare Challenge from 8 a.m. to noon Saturday. They hope to raise 4,000 pounds of food.
An official ground breaking ceremony commemorated a space that could soon revolutionize the way area farms do business. The Piedmont Food & Agricultural Processing Center, a business incubator that will serve 22 counties, hosted the ceremony Wednesday in Hillsborough.