New Hanover County’s composting program, now more than five years old, was never intended as a revenue stream, rather it’s way to keep food waste out of the landfill.
food
Urgent action needed in food sector to curb warming: Study
Changing diets, curbing food waste and optimizing agricultural production practices could contribute significantly to lessening the anticipated effects of climate change.
New book explores the once-common practice of foraging
Author and anthropologist Lisa Rose explores the world of edible wild plants in her book, “Urban Foraging.”
Socially sustainable seafood requires diligence, scrutiny
Mislabeling is common in the seafood industry even as consumer demand for local and sustainable food grows. In the end, it’s better for everyone to make the supply process transparent.
Subsistence fishers catch dinner, but get more from casting
Subsistence fishing is a mix of culture and economics in eastern North Carolina.
Stewardship, consumer support keys to sustainable seafood
Advocates say attaining and maintaining sustainability in the seafood industry means recognizing and balancing the ways society, culture, economy and ecology are all interconnected.
North Carolina to ‘shellebrate’ oysters Oct. 10-16
This year’s North Carolina Oyster Week includes activities with oyster growers and harvesters, specials at seafood restaurants and retail markets, and events with recreational outfitters, coastal conservation and education organizations, and seafood festivals.
Defining terms: What does ‘sustainable seafood’ mean?
“Sustainability” has multiple meanings, but in the context of seafood, the word has social, economic and environmental implications. Second in our continuing series examining the role and sustainability of seafood in a healthy diet.
White House rolls out plan to fight hunger, improve health
The national strategy focuses on improved access for Americans to more nutritious food options with more than 100 organizations and businesses ponying up more than $8 billion to help reach the plan’s goals.
Book explores complexity of eating ‘local’ in North Carolina
“I want people to understand their power as eaters in the state of North Carolina, as people who buy and consume foods and impact the health of their community,” says author Marcie Cohen Ferris.
Climate change sharpens focus on NC farms’ soil quality
As atmospheric carbon dioxide levels increase, the threats to agricultural yields of NC staples such as soybeans, corn and sweet potatoes increase.
Island Farm’s historic food series to highlight ‘taters’
It’s “Tater Day” June 15 at the historic Island Farm on Roanoke Island., when the Irish potato will get top billing.
More than recipes: ‘Island Born and Bred’ a slice of life
The award-winning cookbook, which was originally intended as a church fundraiser nearly 35 years ago and is now available again, contains not only recipes but also sketches and stories that provide a glimpse of life in a coastal N.C. fishing village that has seen dramatic change.
All Blue Week aims to hook Wilmington on a blue economy
The Nov. 2-6 slate of events includes seminars, tours and discussions focused on the economic growth related to ocean resources in the Wilmington area.
Our Coast’s Food: 5 Easy Sauces for Oysters
From a simple jalapeno remoulade to the classic cocktail sauce, our Liz Biro shares five easy recipes for sauces to complement fresh North Carolina oysters prepared at home.
Boiled Peanuts A Fall Favorite in Carolinas
Food columnist Liz Biro writes about the Southern staple, boiled peanuts, best made with green peanuts harvested in the fall.