WFAEats

WFAEats
10:48 am
Wed April 3, 2013

A Story With Morels

Morel mushroom
Credit Wikipedia Commons

  Few things excite me more than morel mushrooms. Hunting them is a rite of spring where I come from. My hometown, Shelbyville, Illinois, holds a mushroom festival Spores ‘n’ More, with a contest and auction. That’s serious mushrooming.

There’s something about that delicate nutty taste, the crispy-fried texture that makes my mouth water. Morels are the epitome of eating local, in season. If they were available every day, I wouldn't care so much.

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WFAEats
12:46 pm
Tue March 26, 2013

Spring Cleaning, Passover Style

Matzo
Credit Flickr/paurian

Ah, spring! Time for rebirth, renewal, celebration - and the dreaded chores of spring cleaning. Ironic, isn't? Just when longer days are luring us outdoors to play, there’s housework demanding to be done.

Each year at springtime, flat, unleavened bread called matzo appears in stores as Jews prepare to observe Passover. But non-Jews may not realize that modern-day spring cleaning has roots in the holiday, too, as a ritual that reaches back thousands of years.

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Charlotte Talks
12:00 am
Fri March 22, 2013

Mixology: The Art Of The Cocktail

Grab your little drink umbrella and join us for a liquid version of the Charlotte Talks monthly food show. This time we belly up to the bar and explore the popular rise of interest in cocktail making, or 'mixology.' Mixology has become a serious exercise with classes offered by well known culinary schools. We'll look at the science of mixing a drink and at the explosion of cocktail choices. We'll also look at a growing debate between traditional bartending and what makes a bartender a 'mixologist.' It's 5 o'clock somewhere, when Charlotte Talks.

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WFAEats
9:32 am
Wed March 20, 2013

A Southern Food Bracket For The Basketball Deficient

Reping for North Carolina, a hometown favorite, Cheerwine.

If you want to get into the fun of March Madness but aren't much of a basketball fan, Garden & Gun Magazine has the bracket for you - a Southern Food Bracket. They're matching up favorite foods from different regions for a 'Battle of the Brands.'

Representing North Carolina, we've got hometown standbys like Lance Toast Chee Crackers, Mt. Olive Pickles, Texas Pete Hot Sauce, Krispy Kreme Doughnuts, and of course, Cheerwine.

WFAEats
5:00 am
Tue March 19, 2013

Into The Home Of... Sierra Leone

West African food. Signature dishes from Sierra Leone.
Keia Mastrianni

This series aims to explore the plethora of cultures that live in Charlotte by dining with families inside their homes on the food of their culture.

I wasn't sure what to expect when I scheduled myself to have dinner with a woman from Sierra Leone. This was a first for me, dining in the home of a complete stranger. I left the husband at home, unsure of whether it would be an imposition to bring him along.

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WFAEats
5:50 am
Thu March 14, 2013

"Raise Your Glass" - And Sandwich - To Pink

Pop star Pink

Food writers have been known to proclaim that any story can be a food story.

When rocker Pink performs in Charlotte on Saturday, she won’t know she's part of a tale of an interrupted journey, German-language TV, and the best sandwich ever.

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WFAEats
8:07 am
Wed March 13, 2013

Look Before You Eat

My boyfriend Max and I met in college where we had been close friends. We started dating shortly after graduation and he moved from Massachusetts to Charlotte in January of 2011- just before our first Valentine’s Day.

We wanted to come up with a cute and easy V-Day tradition. It seems all of our relationship “holidays” hit around the same time, so we wanted to find a way to recognize it without going overboard financially.

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WFAEats
10:59 am
Tue March 12, 2013

The Most Important Rule Of Cooking

My story begins in 1999, when I was a freshman at St. Olaf College. I had just started seeing a girl, and I decided to cook her Valentine’s dinner. I selected one of my mom’s go-to dishes, a stir-fry, for which I thought (incorrectly) the recipe included only soy sauce and dry sherry, thickened with corn starch. I wasn't sure of the proportions or if there were any other ingredients, the importance of which later became very apparent.

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Charlotte Talks
12:00 am
Fri March 8, 2013

Salt Sugar Fat: How The Food Giants Hooked Us

Salt, sugar and fat. These are a few of Americans' favorite things and the "holy grail" for the processed-food industry according to our guest, investigative reporter of the New York Times, Michael Moss. These ingredients are added to packaged foods in such large quantities that we have become addicted to them and our tastes have changed to prefer foods with salt, sugar and fat in higher amounts. Americans no doubt struggle with this as evidenced by the growing obesity epidemic, but so does the processed foods industry. In his new book, Salt Sugar Fat: How the Food Giants Hooked Us, Moss goes inside the industry to see how it's dealing with the issues of obesity and diabetes and says industry officials themselves are alarmed by the effects of their own products. What started as a market boon for food giants like Kraft and Nabisco, General Mills and Coca-Cola has created a monster - us. Dealing in salt, sugar and fat, when Charlotte Talks.

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