Inaugural Carolina Food Summit to Give Answers and Answer Questions

Over 40 Area Chefs, Non-Profit Leaders, and Scholars to Gather

carolina-food-summit

The inaugural Carolina Food Summit will kick off the 2016 TerraVita Food Festival on September 28 and 29. Over forty chefs, writers, non-profit leaders, restauranteurs, and scholars will gather to share perspectives on and tackle challenges within North Carolina’s growing food scene — from field, to school cafeteria, to the area’s most lauded restaurants. The Carolina Food Summit is a partnership between EdNC.org, the Jamie Kirk Hahn Foundation, TerraVita, and the UNC-Chapel Hill Food For All 2015-2017 university-wide research theme.

This gathering of change makers for North Carolina’s foodways is designed to break the traditional conference model. Jeff Polish (The Monti) is emcee for “The Story of Place,” the Wednesday afternoon storytelling session that sets a compelling, conversational tone for the Carolina Food Summit and features area chefs Bill Smith (Crook’s Corner), Angela Salamanca (Centro),Vansana Nolintha (Bida Manda), and others. Southern Cultures, the award-winning journal published by UNC Press and the Center for the Study of the American South is the Summit’s campus host for this event.

Marcie Cohen Ferris (Co-Chair, UNC Food for All and Professor, American Studies, UNC-Chapel Hill) has crowdsourced input from across the South for her “State of North Carolina Food” address. Read more >>

UNC Jewish Studies Offers Food For All Faculty Grants

(The following exciting news comes from our friends at the Carolina Center for Jewish Studies.)

NEW FOR 2016-2017: Food for All Course Development and Course Enhancement Grants

The University of North Carolina at Chapel Hill’s university-wide academic theme for 2015-2017 is “Food for All: Local and Global Perspectives.” With this theme, the University is challenging all areas of UNC to examine wide-ranging topics including food cultures and nutrition, food security, world hunger and more. The two years of “Food for All” includes projects, services and events on campus and in the Chapel Hill community. To support this University initiative, the Carolina Center for Jewish Studies is offering course enhancement and course development funds, which will support faculty who are interested in incorporating a Jewish food component into courses to be taught in the academic year of 2016-2017. Visit the faculty grants page for more information and the application form. The deadline for applications is May 24, 2016, 5pm.

For more information, visit the Carolina Center for Jewish Studies at jewishstudies.unc.edu

AMST 375 Weekly Media Digest

This weekly digest is curated by the teaching team of Food in American Culture (AMST 375 – Spring 2016), and appears in student inboxes every Friday. The chosen media represent current examples of food writing that showcase voices of American foodways and feed off the themes we discuss in class. And maybe, they’ll help inspire a growing community of food geeks at UNC! (To suggest a featured story, email victoria.bouloubasis@unc.edu by Thursday.)

This list was sent out Friday, March 25.

They fed the civil rights movement. Now are black-owned barbecue joints dying?
by Jim Shahin – Washington Post, Feb. 22, 2016

When Chefs Become Famous Cooking Other People’s Food
The Sporkful – NPR, March 22, 2016
This is a great 20-minute listen–perfect for a car ride to wherever you may be going this weekend.

Julia Child Marathon to Stream on Twitch as Gaming Site Widens Focus
by Nick Winfield – New York Times, March 15, 2016
“Twitch plans to stream all 201 episodes of “The French Chef” after the success of a streaming session featuring the landscape painter Bob Ross.”

Garden and Gut
by Matt Hartman – The Awl, March 9, 2016
The consumption of the New South.

Please Stop Writing Racist Restaurant Reviews
by Serena Dai – Eater, March 23, 2016
“Stereotypes and misperceptions about food matter, because distaste for a people’s food is a tangible way to express distaste for the people themselves.”

Will the Restaurant Industry Survive Stricter Immigration Screening?
by Amy McCarthy – Eater, March 4, 2016
How one popular campaign proposal could affect undocumented workers.

American Studies students explore food identity with new blog

Kristen Lee snipped fresh kale from the Davis Library edible garden to jazz up her macaroni and cheese.

Kristen Lee snipped fresh kale from the Davis Library edible garden to jazz up her macaroni and cheese.

“Food is communicative.”
“Food breeds memories.”
“You had me at brunch!”

We’re thinking a lot about what makes food so important in AMST 375: Food in America. The course explores the foodways of the United States by intricately studying history through its accompanying food voices.

Susanna Jenkins features campfire sweet potatoes in her food diary for AMST 375: Food in America.

Susanna Jenkins features campfire sweet potatoes in her food diary for AMST 375: Food in America.

To critically study the past while placing their own identities into the contemporary conversation around foodways, Professor Marcie Cohen Ferris asked students to delve deeper with a food diary assignment. Through an essay, a week of food documentation and photos, students share why food plays a role in their lives. Dig into their stories on our blog: amst375.tumblr.com

Sara Tane reminds us of the classic BLT at Merritts Grill.

Sara Tane reminds us of the classic BLT at Merritts Grill.

Southern Things

Undergraduate and graduate students in the American Studies course (AMST 489) “Writing Material Culture” chose southern things related to Foodways in connection with the 2015-2017 university-wide academic theme, “Food for All: Local & Global Perspectives.”

Our experience is shaped by the material world around us. The South is found in objects, foods, landmarks, and environments that bridge everyday lived experience with a broader shared imaginary of this place, its past, and its future. From the utilitarian teato the extraordinary—a scoured skillet, a worn shuttle, Scarlett O’Hara’s green dress, cotillion gloves worn once, teacakes baked with love and desire, Tennsy Mama’s poundcake—Southern things shape the nuanced substance of everyday life in the most cherished and reviled of American regions. Taken from the shelf or out of the kitchen, we seek to examine the singularity of these things, revealing unexpected encounters with a hidden iconography of the South Volume 4 of Southern Things is a compilation of insight, poetic vision, and savoring the South. Written, edited, and produced by the seminar editorial team in Writing Material Culture in American Studies and Folklore at UNC at Chapel Hill.

Under the direction of editor-in-chief Dr. Bernard L. Herman in fall 2015, students completed Issue 4 (Foodways).  Read with delight!

 

Carolina Campus Community Garden Hosts Greek Weed Dating Event

Greek Weed Dating eventThe Carolina Campus Community Garden recently hosted two UNC Greek organizations, Alpha Chi Omega Sorority and Kappa Sigma Fraternity for a “Greek Weed Dating” event in the garden.  Held November 13, 2015, 1:00 – 2:15 (a perfect fall day, we might add) 16 students came out to the event.  Participants spent about 15 minutes at stations before moving on to the next one and each time got the chance to meet and work with someone new.  Throughout the event, participants got to do activities such as weeding (the namesake of the event), chopping and turning compost, digging a hole that will be a digging area in a new children’s garden, and spreading wood chips on our pathways.  At the end of the event, everybody joined back together for more conversations and refreshments.

According to Alpha Chi member, Samantha Forlenza, “All of the Alpha Chi’s really enjoyed [the event].”  Moreover, Kappa Sigma member Jonah Keyserling said, “Everyone there said that they had a great time” and that he would like for more people to come to the garden in the future.

We are thankful for everyone who came out and participated and appreciate all the help that it was for the garden.  With help like this, the garden is able to provide fresh produce to University housekeepers who might not otherwise have easy access to fresh produce.

Anybody is invited and welcome to come volunteer in the garden.  The garden hosts weekly open volunteer times Tuesday, Wednesday, and Sunday from 3-5pm.  The garden also periodically host other events, like this one.  More information about the Carolina Campus Community Garden can be found at uncgarden.web.unc.edu.

Theola Priscilla Green Martin’s recipe for Sweet Potato Pie

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Dr. Sharon Holland, Professor and Associate Chair in UNC’s Department of American Studies, has shared her grandmother Theola Priscilla Green Martin’s recipe for Sweet Potato Pie. Here’s the filling. You provide the crust of your choice. Dr. Holland suggests a “French-inspired buttery crust, circa 1970s.”

Mrs. Martin was raised in Oxford, North Carolina and was a fifth generation North Carolinian. “My grandmother was one of the most ethical people I have ever known,” writes Holland, “and she gifted to me my love of long-needle pines and woods on a cold winter morning.”

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Duke Announces Possible World Food Policy Center

The world’s approach to food policy challenges is largely siloed. Some groups focus primarily on addressing obesity, while others work to combat hunger. Others focus on food safety and security. Still others concentrate on the environmental effects of modern food production.

But just as pulling a loose thread can cause a knitted sweater to unravel, addressing a single food problem in isolation can have unintended consequences. Duke University hopes to address that phenomenon by exploring the possibility of a new World Food Policy Center that would encourage cross-disciplinary problem-solving. The effort also responds to growing student interest in understanding food systems. Read More >>

Spotlight: Food for All and ECON 125 (Fall 2015)

UNC highlighted the fall 2015 partnership between Food for All and ECON 125 in a September 8 homepage story titled “Serving up Food for All.”

“As far as steering committee co-chairs Marcie Cohen Ferris and Alice Ammerman are concerned,Carolina’s food theme is organic to
the campus.

“We don’t see this as something we are doing to the campus,” Ammerman said. “It’s the campus rising up together and getting inspired by the theme, each other, crossing disciplines and working side-by-side with the community.”

Announced in the spring as the University’s academic theme for 2015–17 by Chancellor Carol L. Folt, “Food for All: Local and Global Perspectives” takes off this fall with several activities and events on a broad spectrum of food topics.” Read More >>

 

“Whole Hog” UNC-Chapel Hill Journalism School’s Powering A Nation Project

WholeHog1In 2014, students at UNC-Chapel Hill’s Journalism School launched the multimedia site Whole Hog, the latest “Powering a Nation” project. In their words, “This project aims to shed light on the energy dynamics within the hog industry in North Carolina. We will explore the complex set of relationships among those with an economic, environmental, cultural and political stake in the industry. We plan to inform, engage and surprise through the multimedia telling of human stories behind the facts.” Explore the site >>

Powering a Nation investigates the political, economic, and scientific tensions behind US energy through advanced reporting to engage citizens and inspire informed decision-making.

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