The Month of Their Ripening: North Carolina Heritage Foods Through the Year Specific Ingredients Rolling Stone

Rolling Stone

where the student newspaper piqued his interest in publishing

Scotty Scott is a personal chef and creator of the blog Cook

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

The Month of Their Ripening: North Carolina Heritage Foods Through the Year Specific Ingredients Rolling StoneAuthor: 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