It’s lunch time at Lenoir — and you are hungry. Maybe you’ve set your eyes on a caprece chicken sandwich, the well-dressed specialty of a new local vendor in Lenoir; or perhaps you packed a colorful salad today with organic greens, even including lettuce’s weird liberal uncle — arugula?
Whatever the instance, there is no denying that well-educated students are being told to eat a certain way.
But why? Free range? Grass fed? What happened to free pizza and Ramen noodles, the quintessential diet and ancient staple of college life?
The Southern Foodways Alliance Community Cookbook:
Ginger Ale-Spiked Sweet Potatoes
1 tablespoon butter, at room temperature
2 pounds slender sweet potatoes, peeled and cut crosswise into 1/4 inch-thick slices
Salt and ground black pepper
1 (12-ounce) bottle Blenheim Ginger Ale (either regular or hot)
Preheat the oven to 350 degrees Fahrenheit.
Butter the bottom of a shallow 2-quart casserole or gratin dish. Arrange the sweet potato slices on rows with their edges overlapping. Season with a bit of salt and a grind or three of pepper. Pour the ginger ale over the top. Bake until the potatoes are tender and glazed with syrupy sauce, about 30 minutes. Serve hot.
We are Blair Mikels and Alex Walters, collectively your source for deciphering the suddenly jargon-filled world of food issues. We are not food experts; we are eaters — just like you. Our column will take a fresh perspective on food issues and culture, adding a dash of practicality to a world defined by its diet.
Our first stop is to divide, conquer and dine on North Carolina’s very own “superfood” — the sweet potato.