Food news roundup

The food pundits of The News & Observer (Raleigh, N.C.) and Charlotte (N.C.) Observer have selected the 25 must-eat experiences in North Carolina. Visit here and see if you agree. And if the BLT at Merritt’s Store in Chapel Hill, N.C. had not been on the list, I would be picketing the N&O offices right now.

The horrible oil spill in the Gulf of Mexico is expected to increase demand – and prices – for North Carolina seafood, according to the Wilmington (N.C.) Star-News. Read about the issue here. When I visited the Outer Banks a couple of weeks ago, fishermen and restaurants were already talking about the increased prices and availability issues.

Goat goes gourmet in the San Francisco Chronicle, which talks about the homely meat’s use in upscale restaurants. There’s a photo of a cut that looks like a rack of lamb. See for yourself here.

My idea of “grilling greener” is charcoaling a head of romaine for my salad. Not so in Portland, Ore., where The Oregonian here tells us all how to reduce our carbon footprint while grilling. A solar oven? Ha. I’ll give up my charcoal when the pry my blackened fingers from it.

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