Food news roundup

The beloved-by-bakers White Lily flour hasn’t been the same since production moved away from soft Southern wheat. Now, there’s a substitute – if you can find someone to go in on a 25-pound bag with you.  Andrea Weigl writes about the flour, along with a taste test, in The News & Observer (Raleigh, N.C.). Read more here. Also, the fraud trial begins for the Durham, N.C. bakery that allegedly sold as gluten free breads that weren’t. Read more here. All those products being labeled “gluten free” to meet a growing demand, folks, they’re not regulated. There’s no FDA board that certifies them. So, eater beware.

Fried pies were around long before they were demoted to handy drive-through desserts. Good ones, homemade ones, combine the virtuous self-satisfaction of eating a fruit-based dessert with the deep human need for things dipped in oil. Read more in the Charlotte (N.C.) Observer here. It’s in the N&O, too.

The final exam for this Charleston, S.C. class is better than a term paper soaked in bourbon-tomato sauce. The Post and Courier has an account of a school for professional barbecue competitors. Read more here.

A new, mostly Asian, shopping center in Greensboro, N.C. contains 70 spaces for businesses and most of them are food related – international restaurants, markets or food stalls. Durian, anyone? Read more in the Winston-Salem (N.C.) Journal here.

Grab a copy of the beautiful spring edition of  Edible Piedmont, with the hammy cover. There’s always lots to read, but I must say that there is an article by your humble blogger about rice being grown in Chatham County. Read more here.

Our State magazine offers recipes from Penderlea Homestead in Pender County, plus a church congregation that takes the place of the Easter Bunny by making chocolate eggs as a fundraiser. See more here.

I’m glad I’m not the only person who has wondered about the mound of crispy cabbage that shows up beside many Japanese restaurant dishes. So did John Kessler at the Atlanta Journal-Constitution. Read what he found out here.



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