Skip to content Skip to site navigation

April McGreger's Posts

Comments

Thanksgiving can reconnect families and revive traditions — like sweet potato rolls

Sweet potato rolls.Photos: April McGregerI remember the look on my grandfather's face when I tried to politely explain that I couldn't eat the giblet gravy or the dressing (known in other parts of the country as "stuffing") that I had always relished. The reason, I informed him, was that I was a vegetarian; those old favorites contained turkey broth. He replied with a blank stare. It was a completely isolating experience. In a family where preparing and sharing food is our strongest form of emotional currency, my rejection of my family's food was a rejection of their affection and a …

Read more: Food, Living

Comments

When farmers and activists get together, food culture ferments like delicious sauerkraut

  The Carrboro Farmers Market in North Carolina.     Photo: North Carolina Cooperative Extension   "Thank God, she's not another one of those community activists." I was at Terre Madre, Slow Food's biennial international meeting of farmers, food producers, academics, cooks, and youth delegates in Turin, Italy. I had just introduced myself to a couple of meat farmers from Oregon at the communal dinner table at our hotel. I was at Terra Madre as a food producer -- a jam and pickle maker from North Carolina. Actually, I am an activist, but in the same way that I'm a …

Read more: Food, Living

Comments

How to make a meal from your market basket

  Turning market treats into good eats.   On a recent trip to the farmers market, I found a mountain of leafy greens of all different hues and textures. I couldn't resist buying four varieties: rainbow chard, red Russian kale, an Asian green similar to spinach, and escarole. Cooler weather also means the arrival of cooler-weather herbs like cilantro, and I tucked a bunch into my market basket too. Later in the week, when it was time to make dinner, I surveyed the contents of the refrigerator and the pantry. I realized I'd gotten a little carried away buying greens, …

Read more: Food

Comments

Recipes for a classic, unfussy Southern meal built around field peas and history

It's what's on the inside that counts. Photos: April McGreger Growing up in a rural Mississippi farming community, I learned to value connectedness to the land, to the people who grow our food, to those who cook it, to those who gather at the table, and to the memories of all who have enjoyed this food before us. My identity is grounded in every step of the process. To remind myself who I am, I have an annual tryst with a dishpan of purple hull peas. I sit in the rocker on my front porch and shell peas while sipping …

Read more: Food, Living