Ross Flynn, Left Bank Butchery
There’s a renewed interest in food; how wonderful it can taste, how and where it was raised, and in the far reaching connections between us, our food, and the environment. We’re thrilled about this, about people wanting to be reconnected with their food. At Left Bank, we are passionate about food, but never enough to take ourselves too seriously. Our goal is to make good food enjoyable.
Chapel Hill Creamery,
Portia McKnight & Flo Hawley
Portia McKnight and Flo Hawley began the Chapel Hill Creamery in 2001 when they purchased land south of Dairyland Road and cleared and converted it to pasture with a mix of grasses, and then acquired a herd of Jersey cows. They chose Jerseys over Holsteins, the traditional dairy cow, because Jerseys produce a creamy, rich milk that can produce more cheese per gallon. Jerseys are also more tolerant of heat and better suited to the intensive grazing system. Chapel Hill Creamery has partitioned pastures, and the cows move onto fresh pasture twice a day, after milking. Allowing maximum grass growth leads to maximum nutrition for the cows, in line with the women’s philosophy of raising “cows that are healthy and happy and improving the quality of the land.” Chapel Hill Creamery now produces cheese year-round. Join Portia and Flo as they demonstrate and share stories of dairy farming in Orange County, NC.
Culinary Traditions from the African Diaspora
Justin Robinson is known for his work as a culinary historian. He explores the ways that foods of the African Diaspora shaped and influenced Southern foodways, and reveals how foods like rice, black-eyed peas, and okra can be traced directly to the African continent.
Robinson is also committed to helping African Americans rekindle their ties to the land. He is a founding member of the Earthseed Land Cooperative, a collective in northern Durham “made up of farmers, entrepreneurs, professionals, and teachers who are currently engaged in creating alternative models for sustainability, equity, and cooperation within communities of color.”
That’s So Corny:
A Panel of Home Cooks Explore Corn Breads
Every culture in North Carolina has adapted corn to fit in their diets. Its filling, sweet, delicious, and everywhere throughout the South and the entirety of the United States. No where is corn more obvious than in the production of breads – corn pone, skillet corn bread, tortillas, fry bread, and hushpuppies are just some of the cultural contributions present in the area. Join some of the area’s best home cooks as they explore the joys of corn in the kitchen!