Articles in regional publications that pertain to a wide range of North Carolina-related topics.
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for "Farm products, Local"
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Record #:
42713
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Jacob Morgan works full time as the Extension Director for Jones County. In 2017, he and wife Candice purchased a 15 acre farm in Trenton and one year later launched Morgan Meats LLC, a small business that sells fresh pork products to grocery stores, consumers and farmers markets.
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Record #:
34283
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This section of Our State highlights the best places in North Carolina to find specialty items for a country meal. Places covered include meat from Smith’s Red & White in Rocky Mount, eggs from Massey Creek Farms in Madison, bread from Shiloh General Store in Hamptonville, milk from Mills River Creamery in Mills River, pimento cheese from Musten & Crutchfield in Kernersville, beer from Bestway Grocery in Greensboro, and chicken salad from Robert’s Grocery in Wrightsville Beach.
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Record #:
34285
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Leonard and Nannie Mae Jordan built and owned Jordan’s Fruit and Produce Market in 1960 as an open-air curb market on South Cannon Boulevard in Kannapolis. The market boasted the freshest collection of cantaloupes, white cucumbers, and sweet corn in the Carolinas. In this article, the author describes her memories of the family farmer’s market.
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Record #:
28497
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In 2006, Chef Aaron Vandemark opened the restaurant Panciuto in Hillsborough, North Carolina. Each dish on Panciuto’s menu is sourced from neighboring farms, artisans, and friends, and Vandemark makes sure that these people are acknowledged and known.
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Record #:
29721
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Marc and Marianne Blazar opened a new restaurant at the Orchard Inn in Saluda, North Carolina. The cuisine is New American with an emphasis on sustainable farming, local produce and meats. The Blazars strive to reduce their carbon footprint and promote a healthier lifestyle.
Source:
The Laurel of Asheville
(NoCar F 264 .A8 L28), Vol. 13 Issue 2, February 2017,
p20-21, il, por
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Record #:
34942
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Sandhills Farm to Table is a Fayetteville based organization which aims to increase local food security. Customers of the cooperative receive weekly or biweekly grocery boxes which contain locally produced foods. Their subscription fees in turn support Sandhills farmers and artisans. Weekly boxes vary in what they contain, however contents will always be locally grown and delivered to a local drop off. In 2016, the co-op took in more than $500,000 in revenue, indicating the model was beneficial for all involved.
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Record #:
36183
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Anyone with a taste for fresh food such as produce, seafood, and bread can also “shop local.” Greenville has Leroy James Farmers Market, The Uptown Market, Briley’s Farm Market, and Get Right Farmers Market. In Bethel: The Community Food Hub and Carolina Country Fresh. Winterville provides The Market on the Square, Brocks Berries and Produce Farm, and Strawberries on 903. As for Robersonville, it also offers a Carolina Country Fresh.
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Record #:
27107
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B.Good is a New England-based franchise that opened its second Raleigh restaurant downtown in mid-March. B.Good has counter-only service has relies on local food sources only. Half of the menu features burgers and fries, while the other features quinoa-based bowls and salads.
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Record #:
27645
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The word “local” has become a meaningless word in the restaurant business in Charlotte. Many restaurants who only get a few of their ingredients from local farms claim the word to justify price increases. This practice has forced restaurants who only use local ingredients to change the way they express it, by saying “farm to table,” “sourced locally from North Carolina,” “farm-driven,” and other phrases to ensure customers know what they are purchasing.
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Record #:
28836
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Farm-to-table programs in the Triangle are trying to build a model that is economically viable for everyone, including farmers and their staff. According to advocates, the true community impact of restaurants doesn't stem from serving customers directly; rather, it depends on efficient infrastructure development and relationships.
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Record #:
23625
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From the minds of local chef Steven Goff and manager Peter Slamp comes King James Public House in Asheville. Serving pub fare--the expected and the experimental--the public house has become a neighborhood favorite.
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Record #:
23842
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Since 1982, the Gwynn Valley Camp in Brevard has served as a summer camp for children. Residential and day camps, as well as 4-H programs use the camp to teach children about the farm-to-table process by encouraging interaction with farm animals, planting seeds, and harvesting vegetables.
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The Laurel of Asheville
(NoCar F 264 .A8 L28), Vol. 12 Issue 7, July 2015,
p86-87, il, por
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Record #:
23947
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Author Bruce Ingram discusses his locavore lifestyle, an emerging trend. The locavore lifestyle involves growing chemical-free food, hunting, fishing, raising livestock, and using natural energy like firewood and solar power instead of electricity. He urges North Carolinians to consider the lifestyle, or at least utilize local farmer's markets for fresh produce.
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Wildlife in North Carolina
(NoCar SK 431 W54x), Vol. 79 Issue 5, Sept/Oct 2015,
p18-25, il, por
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Record #:
24737
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In April 2015, the Durham Co-Op Market—a community owned and locally sourced grocery store—opened in Durham. Originally, the board of directors planned to allow employees to purchase shares in the company, but the board is considering revoking this benefit. By offering employees the opportunity to buy shares, employees are guaranteed representation on the board, which board members fear may cause clashes in business operation.
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Indy Week
(NoCar Oversize AP 2 .I57), Vol. 32 Issue 46, November 2015,
p8-9, il, por
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Record #:
24746
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Starlight Café in Greenville serves high quality food and supports the farm to table concept. Most of the food served at Starlight Café is grown and raised at Starlight Farm and Gardens while additional food comes from nearby towns such a La Grange, Goldsboro, and Snow Hill.
Source:
Our State
(NoCar F 251 S77), Vol. 83 Issue 7, December 2015,
p50, 52-53, il, por, map
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