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for Stews--North Carolina, Eastern
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Record #:
4955
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Come fall, Metro Magazine food editor, Nancie McDermott heads down country roads seeking one of North Carolina's classics - Brunswick stew. McDermott describes the ingredients and how stew preparation on a large scale brings a community together.
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Record #:
6808
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Writing of eastern North Carolina fish stews, Sparrow comments, “like their cousin pig pickin's, they are highly ritualized and symbolic social events.†He describes the ingredients, the preparation, the serving of the stew, the accompanying components of the meal, and where folks gather to eat it.
Source:
North Carolina Literary Review
(NoCar PS 266 N8 N66x), Vol. Issue 12, 2003,
p130-132, il
Periodical Website
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Record #:
7857
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In this ongoing series of favorite Southern dishes, Garner discusses the delights of Brunswick stew. Stew meats include chicken, pork, beef, squirrel, or rabbit that is cooked in a large pot. Locale determines the vegetables used, but tomatoes, butter beans, corn, onions, and potatoes are favorites among stew cookers. Garner lists his own Brunswick stew recipe and a few places where good stew is prepared: Allen & Son Bar-B-Q (Chapel Hill); Bob's Barbecue (Creedmoor); and Old Hickory House Restaurant (Charlotte).
Source:
Our State
(NoCar F 251 S77), Vol. 74 Issue 1, June 2006,
p132-134, 136, 138-139, il
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Record #:
19270
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Abstract:
Although a time-consuming recipe, Brunswick Stew has become a staple and cultural icon of eastern North Carolina. Recipe included.
Source:
Wildlife in North Carolina
(NoCar SK 431 W54x), Vol. 74 Issue 6, June 2010,
p8-13, f
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