- Heavy metal: When urban gardeners reclaim land, it can be hard to know what’s in the ground. Read more here.
- Slow down: Agri-pulse reports Whole Foods is looking to source slower-growing chickens. Read more here.
- ‘Tennessee mouthwash’: High end moonshine? It’s a thing. Read more here.
- Hot potato: Slow Foods Asheville throws a party to celebrate an endangered sweet potato. Read more here.
- Garden gold: A Davie County farmer is turning food scraps into valuable compost. Read more here.
Food of the week: pie
Near the middle of March, when the calendar reads 3.14, nerds and dessert lovers love to celebrate π. But in truth, few are rallying round a mathematical constant. Most of us just want an excuse to eat pie. If you’ve had enough of the apple, chocolate, or key lime varieties, why not try your hand at some of the lesser known, but no less well-loved, classics? Our State Magazine offers a step-by-step tutorial on how to make a traditional Southern buttermilk pie.
Author Steve Gordon recommends starting with buttermilk fresh from a local dairy:
Wipe that puzzled look off your face, it really doesn’t taste like buttermilk. It’s one of the first questions people ask when they hear about this pie, so you’re not alone if that’s what you’ve been wondering.
Buttermilk pie is one of those old traditional Southern desserts that goes back through generations. Surprisingly though, it’s said that buttermilk pie originates from the United Kingdom. I guess because it has buttermilk in the name, folks just figure it comes from the South.
Read the full article here.