The Month of Their Ripening: North Carolina Heritage Foods Through the Year Specific Ingredients They write about food

They write about food

historically underrecognized populations have constantly reimagined what the Southern table looks like with their culinary contributions: Enslaved African cooks perfected fried chicken

Screen Doors and Sweet

soups and gumbos

where the student newspaper piqued his interest in publishing

The Month of Their Ripening: North Carolina Heritage Foods Through the Year Specific Ingredients They write about foodAuthor: Georgann Eubanks Telling the stories of twelve North Carolina heritage foods, each matched to the month of its peak readiness for eating, Georgann Eubanks takes readers on a flavorful journey across the state. She begins in January with the most ephemeral of southern ingredients snow to witness Tar Heels making snow cream. In March, she takes a midnight canoe ride on the Trent River in search of shad, a bony fish with a savory history. In