- New flu: NC has so far dodged the bird flu bullet, but local poultry producers are on alert after a new strain emerged in Indiana. Read more here.
- The “diplomacy of flavor”: How a small group of Laotian refugees uses food to build community in the mountains of NC. Read more here.
- Soup’s on: the N&O’s Andrea Weigl offers ideas and food safety tips for cooking during a snow storm. Read more here.
- Good eats: With beer, cheese, chocolate and more, NC producers win big at the 2016 Good Food Awards. Read the full list here.
- Winter wonderland: From apples to rutabagas, Saveur offers a gorgeous guide to making the most of winter produce. Read more here.
Food of the week: snow cream
A staple of childhood winters, snow cream ranges from a simple mixture of snow, milk, sugar and vanilla, to complex concoctions involving amaretto caramel and chocolate peppermint.
Sarah Baird writes in Modern Farmer:
The best kind of snow for snow cream is the fluffiest possible — straight from the sky. Snow is often collected in a deep pot or (traditionally) a cleaned-out dishpan that has been situated specifically for snowfall gathering. For those attempting to collect snow from the ground, the powdery kind scraped just from the top is preferable, ensuring that no twigs or dirt are collected in the snow-gathering process.
The popularity of snow cream is unique in that it’s not a regionally specific dish — it’s a rural-specific one. Growing up in a non-urban area or small town has more impact on whether or not one knows the joys of snow cream than growing up in the plains of the Midwest or the slushy Mid-Atlantic. “Both my dad (southern) and mom (northern) made snow cream growing up,” says Ellie Lawrence, a graduate assistant at Appalachian State University. “My 22-year-old little brother keeps a can of sweetened condensed milk in his college dorm room for snow!”
Read more here.
When you’re ready to whip up your own batch, here’s five recipes ranging from fast to fancy.