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This month, Jamie DeMent of Coon Rock Farm invited us to dinner at her white 17th century farmhouse, nestled beneath Occoneechee Mountain, which is the highest peak in North Carolina, east of the Appalachian.
Watch our interview to learn more about DeMent and Coon Rock Farm!!
Visit https://www.coonrockfarm.com/ and https://www.bellabeanorganics.com/ to buy fresh farm produce!
We had both heard about the struggle of restaurants during the pandemic, particularly with staffing and the food supply chain. However, we still had lots of questions, so we contacted Sara Abernethy, co-owner of Wye Hill.
Watch this interview to learn more about restaurant struggles and Wye Hill!!
Visit https://www.wyehill.com/ for see their menu and learn about the restaurant!
So far, we had interviewed a farmer to learn where our food came from and a restaurant to learn more about making, creating and serving food but we wanted some advice and tips on using a kitchen effectively for us and our readers. We thought that someone with first-hand experience of running a restaurant in a tiny kitchen would have good advice on this. So, we decided to talk to Preeti Waas, owner of Cheeni, located in the Hillsborough Street location of the Alexander Family YMCA.
Learn more about Cheeni at https://www.cheeniraleigh.com/!
Sheri Castle is a food writer who writes about cooking and topics related to food. She also teaches cooking classes, does some media work for public radio and television and develops recipes for home cooks and various food companies. We interviewed her to learn more about how she tells stories through food and how we can apply that to life. In the second part of the interview, we talked about Southern food and how to broaden perspectives of cuisines by looking outside of stereotypes.
Go to https://www.shericastle.com/ to read and learn more about her!
During the summer of 2019, Debra Schafrath decided to go gluten-free. She had experienced stomach pains and an allergy test came back showing that she had an allergic reaction to gluten. Before changing her diet, she did a lot of research on food alternatives to dairy, meat and, of course, gluten. In the past few years, the number of vegetarian, dairy-free and gluten-free alternatives has grown, however, the alternatives are still being popularized and are usually more expensive than the “normal” options. This doesn’t mean vegetarian, dairy-free or gluten-free eaters are out of options; it just means they have to be more creative with their ideas, which is why Adalia decided to talk to Debra Schafrath, a walking food alternative encyclopedia, to learn more.
Check out Laura Wright (Debra's favorite chef and cookbook author) at https://thefirstmess.com/!
Imagine you are five years old. You have a favorite pet, an animal best friend who you trust, cherish and will love forever. One day, Fluffy, your bunny, Snickers, your puppy or El Toro, your bull, ends up on your dinner plate. This is what happened to Jamie Schafrath when her playmate and pet, a bull named El Toro, from the Schafrath family farm was slaughtered for meat. This very traumatic event would shape Jamie’s dietary decisions for the next 40 years. Adalia decided to talk to her to learn more!
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