Welcome to WFAEats - a fun adventure where we explore all things tasty and interesting in the Charlotte food scene. We want to share stories, recipes and culinary escapades and hear about yours!

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Halloween apple bites
Angela Liddon /

Take away the blood and gore of Halloween, and what’s left? Not much for vegans – until now.

Creepy cupcakes, edible eyeballs, and frightful fruits; most everything can be made without animal ingredients.

In Good Taste: Who's Too Old to Trick or Treat?

Oct 17, 2016
packs of candy
Accretion Disc / Flickr

Dear Etta Kate: We are starting to stockpile our Halloween candy, and my family is having an argument. When are kids too old to trick-or-treat? How about adults? My husband wants to put on a costume and go knocking on doors with our kids, who are 13 and 14. They flat-out refuse and say that’s just for little kids. I tend to agree, and I think their dad is somehow reliving his own sugar-coated childhood. What should I do? Signed, Candy in Kannapolis

Cover of the book 'treyf'

On the day Elissa Altman visits North Carolina to speak at UNC-Chapel Hill, there’s a protester with a sign that reads “Stop Sinning” in front of the building where the author is headed.

“I actually had to laugh,” she says. “What is ‘Treyf’ about? Rule breaking. The forbidden and the ambiguity of life.”

The Hebrew term has a complicated meaning. Used most often to describe prohibited foods such as shellfish and pork, it can also refer to a person who is undesirable or improper. 

Spilled candy.
davebloggs007 / Flickr

Lots of otherwise sensible people follow what’s known as the “5 Second Rule.” They believe if they drop food on the floor and pick it up fast enough, the food will avoid contamination from whatever nasty microbes are living and growing down there.

Turns out, they’re wrong. Recently, researchers at Rutgers University conducted experiments proving that food will basically behave like a sponge as it soaks up bacteria.

fried fish and french fries
Jon Sullivan

I never heard of fish camps – roadside eateries with a gravel lot, home-grown signage and knotty pine interiors – until I moved to North Carolina. In my native Illinois, the only time people ate fish in mass quantities was at the Catholic Church on Fridays during Lent or at a fish-fry event that involved a feeding of the flock.

Dear Etta Kate: I work in a small office of 10 employees. Once or twice a week, a few people will grab lunch together. I join in about half the time when they ask me. I rarely initiate. For one thing, lunch gets expensive. But the actual reason is that I like keeping some distance from my co-workers.  

Cam Newton
Jeff Siner / Charlotte Observer

  Here's a pre-season dining tip: Cam Newton is getting into the food business.

The Panthers' quarterback said on an interview with WCCB-TV Friday he's starting a food truck called "Smokn' Aces."

Amy Rogers / WFAEats

George McAllister has the best-smelling basement in all of Charlotte. That’s where he extracts honey from his backyard hives – and invites other beekeepers to join him – on his annual honey harvest day each summer. It’s an awfully sticky business with a pretty sweet result, which we’ll describe in a moment. Until then, just imagine breathing in soft air that’s scented with candles made of sugar and the fragrance of a million flowers.

drawing of a painting from the caves of Cueva de la Arana
fr:Utilisateur:Achillea [GPL (], via Wikimedia Commons

Around 8,000 years ago, when Stone Age humans hunted woolly mammoths, they also dug into rock crevices and climbed trees in search of wild honey.

How can we possibly know this, without the written language that wouldn’t be developed for at least 2,000 years?

A cave painting near Valencia, Spain, shows a prehistoric hunter bravely pulling honey from a tree hive while angry bees swarm all around.

woman in a bee suit
Amy Rogers / WFAEats

That buzz you hear isn’t just the honeybees – it’s the interest in keeping and gathering honey from “apis mellifera” that’s growing in the U.S.

Right now, we’re suiting up in protective gear so you don’t have to, and we’re smoking out the stories and lore to share with you next week.

But why wait? Here are some thoughts to whet your appetite until then.