Food news roundup

Rice is growing in Catawba County, N.C., along with other exotic vegetables common in southeast Asian cooking. A program is helping Hmong farmers there. North Carolina is thought to have the fourth largest population of Hmong, who originated in Laos and Vietnam, in the United States. The story, plus a primer on Hmong cooking and recipes, is in the Charlotte (N.C.) Observer, here. It’s in The News & Observer (Raleigh, N.C.), too.

Homemade ice cream is in the Winston-Salem (N.C.) Journal today. Recipes from an ice-cream contest are here. (They almost make me forgive the use of the old “scream for ice cream” cliche.)

At the San Francisco Chronicle, there are recipes and tips for last-minute summer dinner parties. Mmm, that fig syrup – wonder if I could can that? It doesn’t address the problem of a guest list that includes picky vegetarian teens, people with various food allergies and someone who just doesn’t like peaches. But it looks good here.

A tale of obsession with pickles is in the Boston Globe today. And the humble brined goodies of our grandmothers’ time are finding new popularity. Read more here. I do attest that once you start making your own pickles, and find out how easy it is, you have a tendency to want to pickle everything.

It’s hard not to listen to someone nicknamed Meathead when he’s writing about ribs, and that’s the case in the Chicago Tribune today. He offers the basics on pork ribs of all kinds here. But, how many times do I have to tell you people – “barbecue” is a pig-based noun, not a verb, nor a piece of equipment.

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