WFAEats

Sara McAllister

Listen up, all you lovers of truth, goodness, and beauty. You have a rare opportunity coming up to drink deeply from a wellspring of art, culture, and culinary delights.

“Dazzle Gradually: The Allure of Poetic Truth-Bearing” is taking place January 31 – February 1 in Rock Hill, S.C. It’s the third annual gathering hosted by the Friday Arts Project, a group of area artists and upstarts who are steadily attracting support for the flourishing creative community in their town.

cocktailtimes.com

Welcome to the worst part of winter. Everyone is coughing, sneezing, and wheezing. If you’ve tried every medication over the counter and under it, here’s an old school remedy that just might help.

Hot buttered rum.

Ordinarily, I’d tell you a bit about the history of the sugar and rum trades in the Americas, and explain the differences between the concoctions drunk here in Colonial times and the toddies that were popular in Europe.

But we don’t have time for that now. We need relief, and we need it fast.

Vani Hari started FoodBabe.com in April 2011 to spread information about what is really in the American food supply. She left her 13 year management consulting career to pursue this passion. A Charlotte native, Vani teaches people how to make the right purchasing decisions at the grocery store, how to live an organic lifestyle, and how to travel healthfully around the world. 

John Reid / Wikimedia.org

Baby, it’s cold outside, and there’s nothing better on a winter night than hunkering down and showing some love…to your pantry.

  Yes. If you’re like most people, your pantry contain herbs and spices that have been on its shelves entirely too long. Some probably date back to a year that began with “19__.”

It’s time to fix that right up. After all, who wants to let life get stale, when there are so many ways to make it fresh?

First, pull down all those little jars and tins and look at each one. Then ask:

Keia Mastrianni

When I met Ken Mezger, we were sitting in the finance office of a local car dealership finalizing the particulars of a new car purchase. He was filling out paperwork, making small talk. The conversation quickly turned to food (no surprise there) and a talkative Mezger shared the annual Christmas tradition he and his Polish-American wife create each year. Namely, a pierogi party.

The year is ending and I’ve just learned something disheartening about my friends. This adventurous, outspoken, tasteful bunch of folks seem to have largely fallen victim to what I call the New Year’s Resolution and Deprivation Machine. It’s that free-floating angst, captured and codified by media, and it commands us to “Give up sweets!” “Eliminate carbs!” and “Be green!” as the calendar turns over.

A few days ago, I polled my pals online and asked them to fill in the blanks: “In 2014, I am going to enjoy eating/drinking more _______. And less _______.”

ncsweetpotatoes.com

One evening recently, I wasn't feeling well and wanted to get home from my job at Southminster. I knew a hard freeze was coming, and I needed to get the rest of the sweet potatoes out of the ground at the garden on the property, right away. So I gathered some containers and gloves and headed to work, because the garden was calling.

Tasty treats abound this time of year. So to help you with your holiday gifting, here are some suggestions for flavorful foods guaranteed to please.

New this year, 7th Street Public Market debuts “Holidays in the City.” Billed as a “market within a market,” it offers an expanded selection of seasonal items and runs through December 21st.

Holidays and cookbooks go together like chocolate and peppermint. Like eggnog and brandy. And like bacon with almost anything, it seems. Even if you never set foot in a kitchen this season, here are some cookbooks guaranteed to delight.

Red bliss potatoes with bacon and bleu cheese. Tomato basil tarts. Butternut squash soup with apple-basil relish.

And that’s just for starters at “Miracle on Distribution Street,” the holiday fundraiser to benefit the Community Culinary School of Charlotte.

Guests will be treated to a full menu of creative cookery, all prepared by students of Class 47, which will graduate December 17.

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