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 #:
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 #:
24096
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Mother Earth Produce is a year-round delivery service that provides fruits and vegetables from local farmers to customers. The business is run by two people and encourages people to eat locally-grown food.
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The Laurel of Asheville
(NoCar F 264 .A8 L28), Vol. 9 Issue 5, May 2012,
p34-35, il
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Record #:
30863
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Acre Station Meat Farm specializes as a butcher for hog and beef farmers who raise animals without steroids or antibiotics. By working with local farmers to create the custom meat cuts and unique value-added products that bring them business, Acre Station is helping to rebuild North Carolina’s local food economy.
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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.
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The Laurel of Asheville
(NoCar F 264 .A8 L28), Vol. 13 Issue 2, February 2017,
p20-21, il, por
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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 #:
23597
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Cornelius's new restaurant, Fork! has a casual dining setting with simple, yet modern cuisine. Chef Tim Groody, a leader of Charlotte's farm-to-table movement, uses local, organic and natural ingredients in the prepared dishes.
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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 #:
35758
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The fourth annual symposium of the Southern Foodways Alliance continued the trend of valuing traditions associated with Southern cooking culture and the region’s farming industry. Discussed during this symposium was challenges that contemporary regional farmers face, due to the USDA’s implementing the corporate farm mentality. Also highlighted was challenges of maintaining Southern cooking cultural traditions, with an increasingly diverse and transient regional population.
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Record #:
31507
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One of North Carolina’s most popular developments in recent years has been the “pick-out” operations, where people can pick their own strawberries directly from the berry patch. Carl and Rachel Dellinger operate a pick-out strawberry patch on their Gaston County farm each summer. This article discusses the Dellingers’ farm business and the duties involved in growing strawberries.
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Record #:
23660
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Laurey Masterton is the owner of Laurey's Catering and Gourmet-to-Go, an Asheville-based business that makes use of local produce from farmers.
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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 #:
31153
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Wilson Daughtry grows Mattamuskeet Sweet Onions at his Hyde County farm, Alligator River Growers, in eastern North Carolina’s “blacklands”. The flavor and texture of this sweet onion variety depends on the climate, weather and peat soil near Lake Mattamuskeet. The onion is high in demand due to its short growth period in June and July.
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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 #:
31641
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The Watauga County Farmers Market attracts hundreds of people who come to socialize, and buy local farm produce and handicrafts. The farmers market is operated on a non-profit basis and was developed in 1973 by the New River Valley Resource Conservation and Development Project. The market organization has eighty members selling their merchandise.
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