Food news roundup

I opened The News & Observer’s (Raleigh, N.C.) food section today with a shiver. The subject is livermush and liver pudding, two products made from hog liver. My mother fried that stuff until it was brick-hard, put it between mushy white bread slices with yellow mustard, and tried to tell me it was lunch. Even as a child, I doubted that. I won’t even try to describe how it smelled as she was cooking it. As the article points out, the food is a Southern tradition celebrated with not one but two festivals in North Carolina. On Saturday, the company booth distributed 56 pounds of livermush samples. How many of those samples ended up being spit into the trash, we don’t know. There’s no escape: The article is in the Charlotte Observer, too.

The awesomeness of the big-time tailgater is explored in the Winston-Salem (N.C.) Journal. A group of Wake Forest University fans cook everything from smoked pork butt to smoked trout and 10 pounds of potato salad. Read how they do it here.

There’s a traditional tacos al pastor recipe in the Independent Weekly (Durham, N.C.) here.

Food fans in Wilmington, N.C. are participating in the Susan G. Komen Bake for the Cure to raise breast cancer awareness. Pink ribbon cookies, anyone? Check it out in the Wilmington Star News, here.

If you’re heading for the mountains for some leaf-peeping, find out the latest about the active microbrewing scene in the Asheville, N.C. area with the Beer Guy blog in the Asheville Citizen-Times. Here, he’s talking about German-style hefeweizen.

The Washington Post features a sixth grader who loves to cook for her family. And that is so cool. Read about her here.

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