- Not Roundup Ready: Herbicide-resistant weeds are cropping up in NC. Read more here.
- “Probably carcinogenic”: The FDA will begin testing corn and soybeans for glyphosate residues after the WHO declares it a cancer risk. Read more here.
- Quitting season: Debbie Weingarten looks at the financial pressures forcing many small farmers to give up farming. Read more here.
- Built for bees: Raleigh & Company reports on efforts to bring pollinator gardens to the City of Oaks. Read more here.
- Bringing home the bacon: NC State students win a gold medal for charcuterie in a national meat competition. Read more here.
Food of the week: charcuterie
It’s the somewhat trendy, but ages-old, art and science of preparing fine-quality meat products, mainly from pork, explains Dr. Dana Hanson, extension specialist and associate professor in the Department of Food, Bioprocessing and Nutrition Sciences at NC State University.
Hanson says that as interest in charcuterie grows in the United States – “it’s become a hot thing in the United States in places along the East Coast with a food scene” – it’s important for students to become familiar with it.
Charcuterie encompasses a variety of foods, including bacon, ham, sausage, pâté, confit, terrines, head cheese, and scrapple. Meat is smoked, salted, and seasoned to preserve it without refrigeration.
Despite its current trendiness, Meredith Leigh, author of The Ethical Meat Handbook, is clear about charcuterie’s unglamorous origins:
I am sick and tired of chefs and bloggers talking about charcuterie as fancy meat, because it absolutely isn’t. It is the meat of the poor. These were recipes developed as methods of preserving meat in the absence of technology, for people who needed to subsist for as long as they could off of high protein food sources.
Leigh urges home cooks to embrace the art of charcuterie as a way to make more efficient use of the animals we eat. Read more here.