Chemistry 290 – is an APPLES service-learning Course-based Undergraduate Research Experiences (CURE) course that partners with the Carolina Community Garden (CCG). Students work in the garden to plant, care for, and/or harvest purslane (Portulaca oleracea), an edible medicinal plant, depending on the season.
Dr. Nita Eskew, Director of Undergraduate Laboratories in the Department of Chemistry) teaches the “Chemistry of Purslane” course.
For more information, see the article in Endeavors.
(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
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 firstname.lastname@example.org 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.
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.
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.
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 to 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!
The 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.
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.”