Quote of the Week: Tobacco town turns to local food

April 21, 2010 at 3:33 pm Leave a comment

Matt Neal (Neal's Deli) at Carrboro Market. (Travis Davis/NYTimes)

“….. hundreds of outlying acres of rich Piedmont soil have ‘transitioned’ from tobacco, and now sprout peas, strawberries, fennel, artichokes and lettuce. Animals also thrive in the gentle climate, giving chefs access to local milk, cheese, eggs, pigs, chickens, quail, lambs and rabbits.

‘You can see the change, just driving from here to the coast,’ two hours away, said Amy Tornquist, the chef and an owner of Watts Grocery, a restaurant near the Duke campus. Ms. Tornquist, 44, has lived in the area all her life. ‘You never saw sheep when I was young, you never saw cattle in the fields — it was all tobacco all the time,’ she said. Ms. Tornquist’s restaurant isn’t blatantly farm to fork: it’s simply a given in Durham these days.

‘One of our farmers said that at this point, it would make more sense for us to list the things on the menu that aren’t local,’ said Drew Brown, a chef-owner of Piedmont, a restaurant a few steps from Durham’s farmer’s market and right next door to the city’s public herb garden.”

— ‘A Tobacco Town Turns to Local Food,’ New York Times, April 21, 2010

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Entry filed under: Sustainable Farming, Sustainable Food, Uncategorized, Whole Food/ Locavore Eateries. Tags: , , .

Sandhills Farm to Table Carrboro Farmers’ Market will take credit, debit and food-stamp cards

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