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5 results for "Cherokee Indians--North Carolina--Food ways"
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Record #:
29915
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Slow Food Asheville picked the Cherokee Purple heirloom tomato to spotlight for its 2017 Heritage Food Project. In 1990, Craig LeHoullier of Raleigh, North Carolina, obtained and grew a packet of unnamed seeds that had been shared by the Cherokee Indians more than one-hundred years before. The tomato is purple in color and has gained a widespread fame amongst heirloom tomatoes.
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Record #:
34970
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At Heirloom, a restaurant in Charlotte, Cherokee farming knowledge has become pivotal for their success. Chef Clark Barlowe incorporates varieties of the Three Sisters (corn, beans, and squash or pumpkin) into his menu and locally sources all ingredients. In this way, Cherokee cooking techniques are being integrated into modern North Carolina cuisine.
Source:
Our State (NoCar F 251 S77), Vol. 85 Issue 6, November 2017, p80-86, il, por Periodical Website
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Record #:
29706
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The Eastern Band of the Cherokee Indians has the oldest living agricultural tradition in southern Appalachia, and saving seeds is an important part of their food ways. Some of the families in North Carolina who still save seed and grow Cherokee vegetable varieties are the Bradley Farm in Big Cove, and the Long Family Farm and Gallery in Murphy.
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Record #:
36964
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Traveling around to each county in North Carolina, the author quickly found out that some of the most interesting food traditions come from those counties with a Native American population. Following in the article are interviews and some recipes from her travels.
Record #:
20374
Abstract:
Foodways studies can address numerous topics such as ritual, feasting, gender, status, and socioeconomic and political change. Work done on the faunal and botanical remains from the Coweeta Creek site in Macon County aid in understanding the subsistence trends of the 17th century Cherokee.
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