Articles in regional publications that pertain to a wide range of North Carolina-related topics.
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for "Lucas, Jill Warren"
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Record #:
28772
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Sean Martin, of Mebane, North Carolina, found the first edition of F.L. "Fanny" Gillette's The White House Cook Book at a Chapel Hill Public Library book sale. The cookbook was a nineteenth-century bestseller, and could be worth five-hundred dollars.
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22265
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Elizabeth Sims is currently director of marketing for Tupelo Honey Cafe and also co-author of "Tupelo Honey Cafe: Spirited Recipes From Asheville's New South Kitchen" along with Executive Chef Brian Sonoskus. The restaurant is an iconic Asheville. In recent years, the eatery has opened several other locations, including Charlotte, Chattanooga, and Knoxville. In October a new one will open in Raleigh.
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27479
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Tommy Thekkekandam and Dr. Sindhura "Jenny" Citineni are the Durham couple behind Tom & Jenny's caramels, which they sell in four-ounce packages at area food stores and in local dental offices. The candies are made with the plant-based xylitol, which can reduce cavity-based bacteria and enamel-eroding acidity.
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21937
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Neal McTighe flunked his sophomore Italian class, but when it came to making tomato sauce, he hit the jackpot. He researched the project thoroughly, spent three years in Italy, and finally produced Nello's Sauce. He now has a commitment from Whole Foods, a 27-store South region food market, to stock and sell his sauce. The line of handcrafted tomato sauces is hand-filled by employees into 14-Â and 25-ounce bottles, but McTighe says he will need to invest in an automated system to keep up with sales. McTighe did continue his Italian studies and graduated with a doctorate in the language at UNC-Chapel Hill.
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21917
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Historian and chef Michael Twitty has devoted his life's work to exploring the culinary traditions of slaves and how their foodways spread from Southeastern plantations and farms. His work has been recognized by the Smithsonian Institution, Colonial Williamsburg, Monticello, and others.
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Record #:
23974
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The Nasher Museum of Art's Wilson Pavilion undergoes the most extensive renovations the museum has ever seen in order to provide a new environment in the museum and make the art displays more prominent.
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Indy Week
(NoCar Oversize AP 2 .I57), Vol. 32 Issue 34, August 2015,
p18-19, il, por
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Record #:
23206
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Chris Jude of Fair Game Beverage Company uses sorghum, a sweetener that can replace sugarcane, to make his rum-like spirits. Jude supports local farmers by using a sweetener that is drought resistant and abundant locally.
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Record #:
24127
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Goat Lady Dairy in Randolph County began as a hobby farm in 1984 when founder Ginnie Tate purchased 42 acres of land. Since that time, the diary has become an award-winning goat cheese producer and it continues to influence North Carolina's artisan cheese market. Current owner Steve Tate looks toward the future of the company and is doing all in his power to insure sustainability.
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Indy Week
(NoCar Oversize AP 2 .I57), Vol. 32 Issue 38, September 2015,
p28-29, il, por
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Record #:
23061
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Author Paul Greenberg discusses his upcoming book American Catch, and insists that Carolinians support local fishmongers and fishermen.
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23173
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A Jewish couple learned how to bake the complicated Jewish knish and have opened a store to cater to other Jewish people in the Durham community.
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Record #:
27679
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Raleigh resident Kaitlyn Goalen is co-publisher and editor of the Short Stack cookbook series. Each entry in the series is devoted to one ingredient and is hand-stiched, containing only 20 recipes. The series has been successful in the saturated cookbook market. Goalen is also the founder of Wild Yonder, a Raleigh based outdoor food-based camp for adults.
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Record #:
21714
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Durham small business Barley Labs makes dog biscuits using spent barley hops from the Fullsteam Brewery as a base. Flavors include pumpkin, all-natural peanut butter, and cheddar, which comes from the Culture Cow Creamery in Durham. Theresa Chu and Scott Baudry have operated their business since 2012. It is among four finalists in 2014 in the national Intuit Small Business Big Game contest, which awards a highly coveted Super Bowl commercial to the winner. Their dog Barley is Chief Inspiration Officer and VP of Quality Control at the business.
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Record #:
21623
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Piebird's, a restaurant located on Person Street in Raleigh, takes its name from the ceramic device that can be tucked into a pie to vent steam. Sheilagh Duncan opened her eating establishment in 2011, although regulars and others warned her that it would not succeed. However, its quirky appeal quickly caught on and soon became a fixture near the Mordecai and Oakwood neighborhoods. Lucas describes the restaurants offerings and operations.
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21928
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La Farm Bakery was founded in 1999 in Cary as a husband-and-wife operation by Lionel and Missy Vatinet. The bakery makes daily on the premises handmade boules, batards, baguettes, and other choices. Vatinet's love of dough and baking began in his childhood in France. He is the author of the recently published A Passion for Bread: Lessons from a Master Baker.
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Record #:
37422
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The Gratitude Train, forty-nine boxcars long, was France’s gift-filled gesture to America for its assistance in the closing days of World War II. Participants in the arrival of North Carolina’s boxcar included Governor Kerr Scott and News and Observer editor Jonathan Daniels. Preserved items such as this boxcar and a woodcut portrait of Abraham Lincoln continue to testify international goodwill.
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