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Record #:
43262
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In this article the author is talking about a Fish Cookery and Preparation Class for Women that is ran through the NC Wildlife Resources Commission’s Pechmann Fishing Education Center in the town of Fayetteville. This class is taught to help women or individuals with learning how to scale, pan dressing, skinning, and filleting fish. After learning these skills the participants were tested by working with the commission staff and volunteers to make five different dishes. The purpose of this event was to teach anglers with fundamental skills to be able to take the fish they fetch then transform them into a meal. This class consisted differing levels of experience from new anglers to anglers with years of experience.
Source:
Wildlife in North Carolina
(NoCar SK 431 W54x), Vol. 86 Issue 1, January-February 2022,
p16-17
Periodical Website
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Record #:
29732
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Living Web Farms is one of many farms and agri-businesses in Western North Carolina focused on providing practical education and inspiration to help people understand how to tend to both the land and themselves. They provide food to the hungry and teach classes in farming, food preparation, and the creation of alternative energy sources.
Source:
The Laurel of Asheville
(NoCar F 264 .A8 L28), Vol. 13 Issue 2, February 2017,
p90-91, por
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Record #:
31478
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Some of our favorite foods come from old techniques to make cheaper meats better.
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Record #:
27734
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A field guide to pork rinds, cracklin, and chicharrons. The different kinds of pork rinds, how they are made, their history, and where you can find them in the Triangle area are explored. Their popularity has increased lately with the new trend in dieting. The wash pot style, pork rinds, crackin, fried cracklin, and fat back are all described and detailed. JP Trostle is both illustrator and author.
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Record #:
28165
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The brick smokehouse built in 1847 behind the Attmore-Oliver House in New Bern has contributed to the interpretation of the house and social life history. People had a smokehouse because it was used to prepare ham, a resource which represented the peak of gentrified high status. Brick was used to reduce the incident of fire and also reduce stealing.
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Record #:
36334
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Usually an accompaniment to barbecue, hash, a food mostly native to South Carolina, is basically a stew made with meat and vegetables, but the base broth varies widely dependent on the individual. The best agreed upon time to make hash, however, is by the light of a full moon.
Source:
North Carolina Folklore Journal
(NoCar GR 110 N8 N6), Vol. 48 Issue 1-2, 2001,
p80-87
Periodical Website
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Record #:
24386
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Preparing meals for airline passengers is big business. Sky Chefs Inc., one of the nation’s largest airline catering companies, serves flights departing from Raleigh Durham International Airport.
Source:
Business North Carolina
(NoCar HF 5001 B8x), Vol. 8 Issue 4, April 1988,
p44-47, il
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Record #:
35380
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When the weather turned cold enough, the annual hog killing would start, which was a full day’s work for the slaves.
Source:
North Carolina Folklore Journal
(NoCar GR 110 N8 N6), Vol. 18 Issue 3, Nov 1970,
p158-160
Periodical Website
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Record #:
35356
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A retelling of the author’s first experience seeing souse meat, and the explanation of what it is and how it was prepared.
Source:
North Carolina Folklore Journal
(NoCar GR 110 N8 N6), Vol. 17 Issue 2, Nov 1969,
p84
Periodical Website
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Record #:
15359
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Eating habits in North Carolina have changed over the years. For example, the heavy Southern breakfast of the past has all but disappeared from today's breakfast table. Grimes compares what was served in the past with what is served today in the state.
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Record #:
36524
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The author describes the large amount of preparation to took long ago to cook food.
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