- Grant money: The USDA plans to invest $90 million to build local food systems. Read more here.
- Freeze warning: North Carolina’s farmers brace for a cold snap. Read more here.
- Biogas: NPR reports on how a Colorado company turns food waste into energy. Read more here.
- Bring back the bees: RAFI partners with Burt’s Bees to put one billion pollinator plants on local farms. Read more here.
- Taste of spring: The NC Folklife Institute traces the culinary history of the redbud tree. Read more here.
Food of the week: redbud
Redbud trees bloom for just a few weeks, then shed their flowers as the leaves appear. If you can grab a handful of blossoms in that short time, Ray Linville writes you can take part in a long-standing tradition:
The redbud tree has had a special place in the foodways of North Carolina for centuries.
Native Americans ate redbud flowers boiled as well as raw. The spring favorite for many now is using redbud blossoms to make jelly. Today, some families also bake redbud blossoms into eggs and pancakes. More from the tree than the blossoms have been useful in our foodways. For example, green twigs from the tree are used as a seasoning for wild game such as venison in areas of southern Appalachia.
Read more here.