Carolina Dining Services hosts Feeding the 5,000
On Wednesday, Oct. 22, 2014, Carolina Dining Services hosted Feeding the 5,000, a free lunch made of food that would not have been sold or would have been thrown away.
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On Wednesday, Oct. 22, 2014, Carolina Dining Services hosted Feeding the 5,000, a free lunch made of food that would not have been sold or would have been thrown away.
The leaves might not be red enough, but both Carrboro and Chapel Hill’s Farmers’ Markets are ready to celebrate fall.
The Seventh Annual Amazing Pepper Festival returned to Chapel Hill Sunday with local, organic, pepper-infused food and drinks.
Deems Wilson was surprised when, shortly after starting his job as manager of West End Wine Bar, he was told the business didn’t get inspected by the Orange County N.C. Health Department.
As a county that prides itself on eating locally grown produce and foods, Orange County agreed this week to join the growing trend of municipalities with food councils.
As part of The Daily Tar Heel's Projects and Investigations Team's Food Issue, Senior Writer Caroline Leland spoke to Jonathan Bloom, the award-winning author of "American Wasteland."
Teddy Diggs, head chef at Il Palio, is pictured on Tuesday afternoon in the restaurant's kitchen. On the relationship between fish suppliers and chefs, Diggs commented "You really have to trust the person you're buying from."
Blue Ocean Market provides seasonal seafood, including fish like pink and vermillion red snapper (above), to restaurants and consumers near its location in Morehead City and to the Triangle area.
Javier Aguilera cleans fish at Blue Ocean Market. Much of the seafood is processed at the market before being sent to locations in the Triangle by seafood distribution company Sea to Table.
George Dusek, head distiller, works inside TOPO distillery.
Roderick "D" Gladney, Founder and Chair of Carolina Cupboard, poses in front of Lenoir Dining Hall.
By Jordan Nash and Breanna Kerr
CLARIFICATION: Due to an editing error, a previous version of this story did not clarify Anna Child's statement about the percentage of seafood imported to the United States. About 90 percent of seafood in the U.S. is imported from places that include Honduras and Ecuador. The story has been updated to reflect this change. The Daily Tar Heel apologizes for the error.
Every day in Top of Lenoir, hundreds of students line up at the conveyor belt to drop off plates piled high with unwanted pizza crusts, rejected pot roast and the last few bites of lima beans.