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Articles in regional publications that pertain to a wide range of North Carolina-related topics.

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7 results for Food industry and trade--Charlotte
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Record #:
22776
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As Charlotte's population grew and the city expanded, a rush of immigrants began to populate the city. Today, people of Asian origin make up five percent of Mecklenburg County's population and many restaurants and markets have emerged to meet the needs of this population.
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Record #:
23333
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At a time when Chiquita Brands International decided to move its headquarters to Charlotte, a documentary was released that detailed the corporate bullying employed by both Dole Food Company and Chiquita.
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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 #:
30612
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The Brewpublik beer club, based in Charlotte, has developed an algorithm, or "beergorithm", to better match products to their costumers.
Record #:
31345
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After ten years of plans toward opening a brewery, Phil Buchy names his business after the legion of family and friends that helped him get there. Legion Brewing relies on locally sources ingredients, reclaimed materials for their building and has no plans to distribute into other regions.
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Record #:
31346
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Josh Norris left his job at Northwestern Mutual to open a juice and smoothie bar with his two brothers in uptown Charlotte. Using only locally sourced ingredients that are pressed or juiced behind the bar, Norris’ business is growing fast with a new location at the Duke Energy Center and a third planned for opening in Dilworth.
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Record #:
31463
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French cuisine gets more flavor at new Myers Park restaurant. Formerly Terra, Aix en Provence aims to serve French countryside-style food without trying to directly compete with more high-end French cuisine of Lumiere.
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