11:01 am
Wed August 28, 2013

Second Helping: "Fresh Food. Fresh Start"

'Meat and three' at Second Helping
Second Helping

The fried green tomato casserole alone would be reason enough to go.

Second Helping opened the doors to its carry-out shop on Central Avenue on Monday. I was going to explain how the program employs formerly incarcerated women who have difficulty finding jobs when they leave prison.

But then I sampled the coconut cake.

I was going to tell you how its parent organization, Changed Choices, helps those who are “Building new lives beyond prison walls.”

Read more
9:54 am
Fri August 9, 2013

End Of Summer Recipe Round-Up

Credit ndanger / flickr

Autumn began on the Fourth of July – if you believe the retailers who are already selling fall and winter goods.

Even if you disagree, you might be ready for summer to hurry up and end already, especially if you’ve got a stockpile of produce quickly passing its prime.

Here are some recipes from fellow foodies who can help.

Read more
Charlotte Talks
12:00 am
Wed July 31, 2013

What's New In Charlotte Food: Restaurant Critics

Popular Asheville eatery Tupelo Honey Cafe is opening a location at the old Pewter Rose spot in Charlotte's South End.
Credit jenlrile / flickr

The dog days of summer are upon us so maybe it's time to switch up your routine with a new food find around town. We gather our regular panel of Charlotte food writers and critics to fill us in on the latest and greatest in chowing down and dining out around the Queen City. What's new, what's closing, who has the best outdoor patios, the best summer cocktails, best barbecue and are things looking up for Charlotte eateries as we crawl out of the recession? We'll tackle those topics, the latest food trends and changes at some of the city's favorite eateries and more, all when Charlotte Talks. List of restaurants mentioned on today's show. 

Read more
3:05 pm
Thu July 18, 2013

Too Much Zucchini

It’s that time of year again. Summer is peaking and so is the annual zucchini crop. Stuff it or sauté it, fritter it or fry it, grill it or bake it – keeping ahead of it is nearly impossible. Those long, green summer squash just keep multiplying, it seems.

Read more
Charlotte Talks
12:00 am
Wed July 17, 2013

Food Waste Reduction

Credit jbloom / flickr

It’s no surprise that Americans have a bad reputation when it comes to waste. Every year, Americans waste about 600 pounds of food per person. The average U.S. family throws out approximately $1350 worth of food annually. Author Jonathan Bloom says food resource management is of the utmost importance. UNC system campuses are making conscious efforts to reduce their food waste and educate students about sustainable food practices. Join us for a conversation about food waste reduction with Jonathan Bloom and others. 

Read more
3:20 pm
Mon July 15, 2013

You Are What You Waste

Credit jbloom / flickr

By Parth Shah

In May, the USDA enacted a controversial set of rules for meat labeling, requiring retailers to provide information on where the meat was born, bred and slaughtered.

Though the new measures have been met with criticism from the meat industry, consumers have shown strong support for the more specific labeling.

Read more
10:48 am
Wed July 10, 2013

It's Squash Drop Season

Credit bengarland / Flickr

If you have friends who garden or have access to too much produce, you may be the recipient of their gleanings. Co-workers, acquaintances, neighbors come bearing bags from their bounty.

Thanks to so much rain the bounty is higher than average. The current “drop” involves summer squash. This game works something like tag. The dropper tags you with veggies and you, the dropee, are “it.”

Sometimes the veggies turn up unannounced on your door step. Sometimes they come with a warning on the phone: I’m bringing some squash by.

Read more
1:35 pm
Wed June 19, 2013

Into The Home Of... Indonesia

A plate full of Indonesian food
Keia Mastrianni

I first met Anida Spratt, a young Javanese mother, at the Charlotte World Parade & Festival at Independence Park. She offered me klepon, an Indonesian dessert made of sticky rice flour balls and pandan leaf extract, the native plant that lends a vibrant green to a multitude of cooking applications in Indonesia. The balls were covered in finely shredded coconut, much like a truffle. In my most polite and gracious manner, surrounded by a trio of Indonesian women, I bit into half of it.

Read more
12:52 pm
Wed June 12, 2013

Fro-yo Or Fro-no?

Frozen yogurt has transformed our dessert – and not just into a gloopy, topping-covered, sugary mess.

A Google search for frozen yogurt, also commonly referred to as “fro-yo”, reveals more than a dozen shops in the Charlotte area.

The business model of frozen yogurt evolved over the last two decades and shifted the market of frozen desserts. In the 90s, TCBY dominated the market, and ordering frozen yogurt was a lot like getting a scoop of ice cream. Will that be in a cone or a bowl?

But then the economy tanked.

Read more
1:50 pm
Thu May 30, 2013

Awaken To Bacon

Credit cookbookman17 / flickr

History tells us Bacon's Rebellion was an armed revolt in 1676. A rash of Indian attacks and other issues motivated an uprising led by Nathaniel Bacon against Gov. Berkeley, Lord Proprietor of the Carolinas. Seems the governor had misjudged the wrath of the settlers.

For some time now, another bacon rebellion has been under way: bacon fans vs. healthy eaters. If pop culture is any judge, the rebels may be gaining the upper hand.

Read more