Based on this article, there are a few restaurants in the Raleigh area that I need to visit! We love Chef and the Farmer and Ed's here in Goldsboro!
As a woman who recently opened a food business here in North Carolina I find these women inspiring. I too have been able to take advantage of the laws allowing for home based baking businesses, which not only help with the financial burden of opening a new food business, but also makes for a higher quality product because everything is made in small batches. Love Loaves was created for much of the same reasons these women mentioned, I wanted to share my passion for baking with others and revolutionize the world of gift giving. I hope this culture continues to flourish here!
1
This article will not be complete without mentioning Sara Hord, chef owner of the restaurant Millstone Bakehouse and Provisions, in historic downtown Davidson, North Carolina. She owns a farm in Morganton, North Carolina, and started selling her artisan breads and baked goods in farmer's markets before opening the bakery/restaurant in Davidson. This is my favorite restaurant! It is a unique mix of a bistro, a brasserie, a parisian café, a sidewalk café, a coffee shop and tea house, with a craft beer and boutique wines bar, and an artisan bakery. It is a gathering place for the community with communal tables. Sara sources local products and personally knows all of her suppliers. She strives on serving organic products as well.
http://www.charlotteobserver.com/2014/03/19/4778054/on-the-rise.html
http://millstonemeadowsfarm.com/?page_id=74
http://www.charlotteobserver.com/2014/03/19/4778054/on-the-rise.html
http://millstonemeadowsfarm.com/?page_id=74
We eat well in NC...
Excellent topic, awesome women, extremely poorly executed article. The author missed an opportunity to write about the strong female influence on the food industry in NC, instead choosing to minimize how hard these women have worked, while belittling the excellent male chefs in our state.
I admire all of these women as fierce entrepreneurs at the top of their professions, and I guarantee that they ALL have had to fight through their male-dominated fields. Moreover, these ladies ARE extremely competitive, and I scoff at the notion of any of them leaving the kitchen to tuck in their children.
I also take issue with how this article portrays NC's male chefs. In 2014, NC had 8 James Beard semifinalists in the Best Chef category alone. Two of them were women. And I guarantee that the six men's cuisine is not limited to "the new Southern lardcore movement, with its reliance on bourbon, Billy Reid shirts and bacon." The claim in the article that NC is "a state where most of the best chefs are women" is straight-up false. I don't understand the need to negate the male contribution to our food industry in order to highlight those of women.
It's a shame to me that this article had such an awesome opportunity to feature these top-notch business women and to highlight female contributions to the NC food industry, but instead attempted to fit those accomplishments neatly into a narrative that the author seems to have chosen before verifying whether it actually applied.
I admire all of these women as fierce entrepreneurs at the top of their professions, and I guarantee that they ALL have had to fight through their male-dominated fields. Moreover, these ladies ARE extremely competitive, and I scoff at the notion of any of them leaving the kitchen to tuck in their children.
I also take issue with how this article portrays NC's male chefs. In 2014, NC had 8 James Beard semifinalists in the Best Chef category alone. Two of them were women. And I guarantee that the six men's cuisine is not limited to "the new Southern lardcore movement, with its reliance on bourbon, Billy Reid shirts and bacon." The claim in the article that NC is "a state where most of the best chefs are women" is straight-up false. I don't understand the need to negate the male contribution to our food industry in order to highlight those of women.
It's a shame to me that this article had such an awesome opportunity to feature these top-notch business women and to highlight female contributions to the NC food industry, but instead attempted to fit those accomplishments neatly into a narrative that the author seems to have chosen before verifying whether it actually applied.
3
Thank you for highlighting the many wonderful things coming out of NC. Among my favorite restaurants in THE WORLD (not just North Carolina) is Susan Casey's wonderful The Purple Onion (http://www.purpleonionsaluda.com/) in historic Saluda, North Carolina. Susan not only makes a priority of sourcing local veg, dairy, meats and fish but personally knows her suppliers and cares about supporting their work. It is a huge treat to be at her table!
1
shame, you forgot about Cassie Parsons and Natalie Verdes out of Denver NC who have a great farm to fork restaurant in Lincolnton. These award winning folks are the cream of the crop. They raise great pigs.
1
Let's not forget Mary S Bacon, Somethyme Restaurant, Broad St, Durham in the mid 70s. She got the whole wonderful ball rolling.
2
It's difficult to understand how the writer managed to skip over the food scene in Charlotte, the largest city between DC and Atlanta. Cassie Parsons and Natalie Veres, owners of Grateful Growers Farm since 2004, raise heritage Tamworth hogs, had the first food truck here (2009), and opened Harvest Moon Grille, the first farm-to-table restaurant (2010). Kris Reid co-founded the Piedmont Culinary Guild and now is its executive director. As the executive chef at a retirement community, she turned institutional-style frozen food dining into a fresh food program with restaurant-style cook-to-order meals. She also launched a community garden which provided 2000 pounds of produce to residents and a meals on wheels program. These are just 2.
3
From what I have read, women have a huge impact in the food industry in North Carolina. These woman are shining and having great success in the world of cooking. This is a big step for woman who are becoming role models for anyone serious about joining the food industry. However, the contributions of woman of color towards cuisine are left out and are unappreciated.
1
Oh, no, now more people are going to want to move to NC to live the good life. Durham, in particular, has become a mecca of great dining, and so many of the great chefs in the area are bright, young women.
3
There are a few good ones on the Outer Banks as well not mentioning any names for fear of leaving someone out.
4
What I love about all the Comments is how many more cooks and restaurants are mentioned that further substantiate the deep, multi-angle North Carolina "Food Sisterhood" story. I grew up in North Carolina. I miss friends and the great food, so I'm thinking I'll tour the state from Eastern to Western North Carolina, tasting my way throughout as I catch up with old friends.
(But I really don't miss those recent sad, destructive politics. Might have to ignore them.)
(But I really don't miss those recent sad, destructive politics. Might have to ignore them.)
18
Yeah, I worry about the politics there too. I always loved that NC was fairly progressive and seemed to benefit because of it.
12
Come back for the food...don't turn on televisions.
4
At a time where many women still face a glass ceiling in the work place, it is so refreshing to hear of a community where women are having such camaraderie and success in a field most commonly dominated by men. These women, and all women in the cooking and farming industries not listed, are shining examples of what women can achieve and the power of their strength. They are the true role models of our society and often lack the appreciation they deserve. As others have stated, there where many female chefs and other ethnicities that were not represented in this article. We as an underrepresented community of females have the opportunity and strength to help each other and connect these small sisterhoods into a nationwide net, in which to include all types of women and to raise the bar for women in the workplace.
9
When discussing amazing ladies doing great things with food in NC please do NOT forget the significant and treasured Winston-Salem restaurant Sweet Potatoes. It's owned and operated by two wonderful women. Stephanie Tyson and Vivian Joiner who regularly produce amazing food in their warm, "cool" and arty restaurant.
15
Great piece, Kim, but since you're not just talking about restaurant chefs, I'm so surprised there is no mention of Susi Gott Séguret, Nancie McDermott or Sandra Gutierrez, all of whom are very involved in the food scene in North Carolina.
4
Another great woman chef in North Carolina is Angelina Kay. Angelina's Kitchen, a greek restaurant in Pittsboro, NC, is fully noteworthy to this discussion.
All her ingredients come from local farms - and the results are outstanding.
All her ingredients come from local farms - and the results are outstanding.
7
It's nice to read a positive article about my home state, something other than tea party antics and education woes, for a change.
I'd also like to put in a word for the Tupelo Honey Cafe in Asheville, which is co-owned by a woman. I had Shrimp and Roated-Red-Pepper Grits there last month and I'm still thinking about them!
I'd also like to put in a word for the Tupelo Honey Cafe in Asheville, which is co-owned by a woman. I had Shrimp and Roated-Red-Pepper Grits there last month and I'm still thinking about them!
17
I had the pleasure of documenting several female farmers that are a part of this NC sisterhood. Liz and Suzanne especially are creating real change in the food systems in Saxapahaw.
Liz of Bushy Tail Farm http://bit.ly/lizscientist
and Suzanne of Haw River Ranch (formerly known as Cozi Farms) http://bit.ly/theidealist
Audra - The Female Farmer Project
Liz of Bushy Tail Farm http://bit.ly/lizscientist
and Suzanne of Haw River Ranch (formerly known as Cozi Farms) http://bit.ly/theidealist
Audra - The Female Farmer Project
6
I have been o CH many times over past two years looking for a house. Food is not very impressive, over priced (more than NYC) and it is very difficult to eat healthy. Try finding brown rice in restaurants- good luck.
2
Most rice, in particular long grain brown rice, is high in arsenic. Artifact of the agriculture and ground it is grown in.
Not all 'health food' is healthy.
...my own experience is that NC food is a target rich environment and it affords one the opportunity to work off any heavy meals with a good hike.
My own favorites include Katmandu in Asheville and LuLu's in Sylva.
Not all 'health food' is healthy.
...my own experience is that NC food is a target rich environment and it affords one the opportunity to work off any heavy meals with a good hike.
My own favorites include Katmandu in Asheville and LuLu's in Sylva.
2
Then you haven't looked very hard. It's true that there's an abundance of chain restaurants and beer, burger & pizza joints, but Chapel Hill is a college town, and they're cheek by jowl with Duke University, NC State U in addition to UNC Chapel Hill. But have you tried Elmo's? Mama Dip's? Crook's Corner? Or the many terrific Mexican restaurants? It's perfectly possible to eat healthy and eat well in Chapel Hill. I can't imagine why you'd think otherwise.
3
"Ms. Reusing recently had a bartender poached by another woman putting together a team for a new place in Durham". All for sisterhood - but that word "poached" didn't sit well. If there's a tacit agreement that status quo will be maintained so as not to offend another woman chef - doesn't that build a glass ceiling over every one of their employees??
3
No mention of Karen Barker, chef/co-owner, of the Magnolia Grill, is such a significant oversight that it casts a pall over this piece's reporting. The "list" does not begin with Andrea Reusing - notable as she might be. It begins in Durham, in the late 1980s, with Ms. Barker.
16
While this is cool. What you don't recognize is that NC is happy to help folks from NYC and other big cities that have lots of capital to open restaurants here. What they're not amenable to is to help native born folks open and expand their local businesses and also capitalize on new residents. And unless you live in the Triangle or the Piedmont area, a lot of this is just not available to you. And that's a shame, because this state has a lot to offer and has a lot more women of varied ethnicities than the ones you featured here who want to open up restaurants but are blocked by finances and the "southern" way that still exists here. So they don't get to take their ideas to the next level. North Carolina has a way to go before it's a true sisterhood, it's a good start, but next time do a little more homework, don't be awed by the glitter of the familiarity.
13
Lived in Raleigh back in '94-'97. It was a well-kept city. From what I understand, it has not fared so well, along with the entire state, under the current governor. Due to this dismal situation, was glad to read about the "Urban renewal" effort, no matter the scope, it's a good thing.
3
Wrong, Becca, we are doing quite well. A recent CNBC article reported that NC and SC are 2 of the top 3 states in the US to which people are moving, while they are leaving NJ, NY and IL. Raleigh ranked as one of the top cities in the US for young singles.
3
On the contrary, as an almost life-long resident of Raleigh, the city is doing beautifully, especially downtown (and I live right in downtown). It's vibrant, clean, full of great restaurants and bars, museum, and generally a great place to live. I'm not a fan of the current governor but thankfully we've had forward-thinking mayors and city councils to balance it out.
1
You should check out Cassie Parsons, Charlotte, NC, of Farmer Baker Sausage Maker, Harvest Moon Grille, and Grateful Growers Farm.
4
We are proud of the female chefs mentioned in the article but the absence of women of color is glaring and not representative of the south or North Carolina. African American chefs have shaped our food culture for centuries and continue to do so. As to the subject of pork, North Carolina barbeque is not only enjoyed and revered in our state and the south, but it is a star on the national food scene beloved by all chefs from Seattle to New York. The North Carolina food scene deserves the spotlight but in a positive way, not thinly veiled condescension with words like "lardcore" which perpetuate the stereotype that southerners are uneducated "hayseeds." Lastly, I am not sure what constitutes a "turnip top." Never heard of that. In the south and North Carolina we call it "turnip greens."
25
You should have gone further West. You would have found the Blue Rooster and Mary Earnest (Yea, my daughter). She is classically trained but really got her cooking groove from her Mama and Grandmothers. Her food is traditional, locally sourced, and really delicious. Open only on weekdays, it is a local favorite but tourist find it with their smartphones. The price point will please anyone.
9
Nice to read this, but evidently this revolution hasn't reached Dare County, or if it has, I don't know of it. We need more eateries of this kind out in the Eastern counties- the problem is keeping them going out of the tourist season, I suppose. Not that the local restaurants aren't good, but it could be more interesting.
2
An amalgam of praise and condescension such as this article could only come from New York City. Look! North Carolina actually has a food culture--and there are women chefs, too. Isn't that cute!
Whatever... Those of us who live here know that there are many good and even great restaurants, whether traditional or "innovative." Many of the chefs, farmers and restauranteurs are women. Somehow life goes on outside Manhattan--imagine that....
Whatever... Those of us who live here know that there are many good and even great restaurants, whether traditional or "innovative." Many of the chefs, farmers and restauranteurs are women. Somehow life goes on outside Manhattan--imagine that....
17
That seems like such an oddly defensive reply to what is an overwhelmingly positive article on North Carolina leading the nation. In particular there were multiple references to how people from New York long look admiringly at NC without any caveats.
14
Condescension? Cute? I think not. That was not the tone of this piece. Kim Severson is a first-rate reporter, wherever she works, and as it happens, she is based in the South -- a huge area to cover, but she does a good job. Don't say these things until you know what the truth is.
2
Bia Rich, Bia's Gourmet Hardware
There's a reason folks are driving over from neighboring cities, towns and states to dine here.
Bia brought great food and NY style to downtown Asheboro, NC. The Brisket for lunch and Escargot app with any entrée, simply outstanding!
http://biasgourmethardware.com/welcome/#our-team-1
http://www.biasrichandsweetkitchen.com/?m=1
There's a reason folks are driving over from neighboring cities, towns and states to dine here.
Bia brought great food and NY style to downtown Asheboro, NC. The Brisket for lunch and Escargot app with any entrée, simply outstanding!
http://biasgourmethardware.com/welcome/#our-team-1
http://www.biasrichandsweetkitchen.com/?m=1
3
Really now! Kind of trying to over explain something that is really just about who produces the best product. Been here a long time and I have never asked whether a place was owned by a man or a woman before going to enjoy a meal. Article missed Foster's in Durham and Chapel Hill (CH is now The Root Cellar). If you are doing an article on women in food in NC Sara Foster is a pioneer having been in business since 1990 and having won many awards and published some cook books. Not related, just a fan.
10
So correct!! The entire time I spent reading the article, I kept thinking, "And what about Sara Foster?" Or Karen (and Ben) Barker of Magnolia Grill? Nonetheless, great article, and props to Vivian Howard - she has made all of us former Kinstonians actually look forward to a trip home!
6
Why don't we go back to before all of the aforementioned to Mary Bacon with Somethyme and Anotherthyme.
9
Don't forget, the legendary Edna Lewis spent a year or so at the Fearington House in the early 80s. Karen and Ben were there at the same time.
6
Cassie Parsons had a great restaurant in Charlotte - Harvest Moon. Awhile back she closed up, and decided to concentrate on her farm in Lincoln county, Grateful Growers. We miss her here in Charlotte!
3
Cassie just opened Harvest Moon in Lincolnton. Check it out.
2
Vimala Rajendran of Vimala's Curryblossom Cafe deserves a mention. She has ongoing relationships with local sustainable farms, has fed Crop Mobs, hosts fundraisers and events for various community organizations including FLO Foods, Hope Gardens, and Transplanting Traditions Farm and even had a farmer on staff at one time growing hard to find varieties for the restaurant. She is well known in the local food community and hosted Lantern's staff dinner before. The cream may rise but it isn't all white as this article gives the impression.
12
Unless you know ALL of these women, how would a reader even know their ethnicities? It's a very good article, doubt this was intentional. Cream is cream.
4
Chef Elizabeth Karmel, a NC native, can be included here. Try her http://www.carolinacuetogo.com and you'll know why people return or never leave!
3
While the focus here is on cutting-edge cuisine and relative newcomers, there has long been a strong tradition of female chefs in the Chapel Hill/Durham area. Moreton Neal at La Residence, Sarah Foster at Foster's Market, Karen Barker at Magnolia Grill and Mildred Council at Mama's Dips - the last example being a particularly inspiring one of an African-American woman who started her business with next to nothing and now has written two cookbooks.
35
This was worth reading just for use of the word "lardcore." Worth the price of admission!
11
Yes, it was. And when I attempted to say so on Facebook, it was "corrected" to read hardcore. I have edited it and finally, finally been able to get LARDcore to stand!
1
Also missing from this discussion is Mildred Council whose Mama Dip's opened in Chapel Hill in 1976 and is still flourishing. Vimala's Curry Blossom was noted in an earlier comment. These, along Andrea Reusing's Lantern, are within walking distance from one another in downtown Chapel Hill. How fortunate for us!
23
I live in Chapel Hill, recently purchased bacon and sausage from Eliza MacLean at a farmers`s market, made a navy bean soup with it for a lunch with a group of bird hunting friends at a weekend hunting party, and they "swooned" over it. Eliza`s sausage brought the soup alive. Fun article, and yes, NC is a less macho state than most of the South.
13
And a shout out to Amy Tournquist of Watt's Grocery in Durham, NC. Additionally, while not noted, every UNC student at one time or another has appreciated Mildred Council's food at the long-standing Mama Dips in Chapel Hill.
16
I was wondering where Watt's Grocery was too!
1
Agreed. Mama Dips deserves her own article! Best fried okra in the world.
5
We don't call it A-she-ville for nothing!!!
5
Having eaten at nearly all the restaurants featured in this article, including a number of them many many times over the years, I have learned how little it takes to be recognized as a star -- by Bon Apetit, James Beard, etc.-- in the North Carolina food scene. The article delicately alludes to this but showers it in praise because - hooray for women- they have succeeded where there is not much competition and it is easy to impress most diners. Much of what is going on in NC's triangle (and Asheville) simply cannot compare to bona fide food scenes in other areas of the country. A lot of hype here, not much substance.
6
I agree with you Blythe N. I have lived in Chapel Hill for many years and it is always several years behind any trend. But then again, it isn't a city. Can't understand how 12 year old Lantern is still relevant. The food is meh at best.
2
Curious, that if, indeed, you feel "I have learned how little it takes to be recognized as a star...in the North Carolina food scene", still, you have chosen to eat at nearly all the restaurants "many many times over the years". Hmmmm.
7
I believe food and restaurant critics would disagree. Much of the innovation in today's restaurants is happening in NC and the south.
4
Melinda Koenigsberg, with her husband Sammy, founded New Town Farms in Matthews in 1990, recently expanded with the Inn at New Town Farms. They've been providing high quality produce to a fortunate circle of Charlotte area chefs, shareholders, and regular customers of the Matthews Farmers Market ever since.
4
Add Karen, a native of the Palace and the chef/owner of The Palace, an East African restaurant in Durham. She cooks up delicious Kenya dishes for the Durham community.
6
As if this is something new?
Krispy Kere donuts have been around NC since 1937. Don't know what that has to do with women. But their donuts are delicious - Krispy Kreme's that is. But probably the women's too.
Krispy Kere donuts have been around NC since 1937. Don't know what that has to do with women. But their donuts are delicious - Krispy Kreme's that is. But probably the women's too.
1
i nominate deanna clement of the table farmhouse in asheboro.
4
Perhaps the first pioneer of great female chefs in NC would be Jeri Fifer. Her Frog and Owl Cafe in Highlands, NC beginning in the early 70's was one of the great French provincial restaurants in America at the time. Her training with Roger Verge and Madeleine Kamman and life in France combined with the rustic country setting in the old Buck Creek Grist Mill made for an experience as unique as you will ever find. Shuttered some years back Jeri has a quaint lunch spot in the town of Franklin and still has a touch with her cornbread salad and chocolate truffle torte. She inspired me in my career as my first chef and mentor and she was just my chef - not my woman chef. While I appreciate this article praising these wonderful North Carolina chefs, I hope the day will come in our society that they are recognized for their accomplishments as professionals - not female professionals.
6
I've always expected that when more women enter the culinary and farming worlds, there will be more emphasis on sustainability, health and animal welfare in our food and it's nice to see that coming true in North Carolina. Many of the vegetarian and vegan restaurants and bakeries opening up across the country are women-operated as well.
7
Interesting and needed information. However, as a Southerner who loves to dine on food prepared by women and men, I regret that women of color are completely committed. I urge the author and all others whether journalists or enthusiasts to familiarize themselves with the cookbooks by the great Edna Lewis. And when dining around the region's big cities and small towns, begin wondering where those great cooks and chefs who are women of a different color, are? The contributions of the African-American women (and men) to the modern cuisine of my region (the South) are awesome but unappreciated.
24
Edna Lewis indeed, though it's important to remember her with an eye towards her role in history, given that her mark on the food world made was decades ago. But perhaps more importantly, she made a name for herself in the North at a restaurant where she primarily prepared French food. It wasn't until later in her life, after she published her second book, A Taste of Country Cooking, (her first, which focused on French recipes, was a flop, and it must be said that Country Cooking was cooked up in collaboration with a Yankee editor and published by a prominent NYC house), and later returned South, that she fully embraced, and came to stand for, Southern cooking. Goes to show that, for a long time, many tremendous Southern cooks needed to move through the North in order to earn recognition. This is what's beginning to change, though Button's and Reusing's experiences are much the same.
3
It's great to celebrate these pioneers (and wonderful, innovative chefs) but one of the commentors points out a rather glaring omission -- where are the women chefs of color, like Vimala? I could also add the Ramos family of the Azteca Grill in Durham (with mom Carmerina at the stove) -- and I'm sure there are many others. We certainly have stars (YUM) but there's a thriving scene that also extends into the broader community.
25
Another of the North Carolina sisterhood is Chapel HIllian Samantha Swan whose Cottage Lane kitchen pepper relishes are to die for! http://www.cottagelanekitchen.com/cottagelanekitchen/Products.html
2
Was that the best picture you could find for your lead picture--the one of one woman and four men? Just curious.
17
That "man" on the right probably wishes you would look again.
6
The picture was meant to be ironic. That's Ashley (the one woman) sitting amongst men in her very popular and successful coffee shop, Joule.
2
There are two women.
The article leaves out some important history (and prehistory). I'll just mention Karen Barker as one omission.
10
I'd love to see a book-length version of this article which also includes Mildred Cotton Council (Mama Dip's), Kim Conyer Hunter (Kimbap), the many women farmers (Haruka Oatis, and the cookbook writers in the area (Kathy Hester, Sheri Castle, Andrea Weigl, Sara Foster, ...). Volume Two could cover the farmers, farmers' market managers, and local food movement leaders. It's a delicious, exciting place to live!
3
Hey, Linda, These are all swell suggestions, and you are right, it can't all be packed into one story.
"North Carolina (ranked 9th for tourism expenditures) has less convention and tourist traffic". Oh really? Less than Georgia (11th), Tennessee (14th) or South Carolina (22nd)? The author must think that the Outer Banks, the Great Smoky Mountains, and the Blue Ridge Parkway -- not to mention the Raleigh-Durham region's Research Triangle Park and universities like Duke, UNC-Chapel Hill and NC State - are located in Kansas.
35
Bart, Another way to look at it is that unless men are advantaged, women naturally rise to the top. I can assure you that men and women get to enjoy the wonderful food.
1
Two more for this rock-star sister list: Cheetie Kumar of Garland in Raleigh and Vimala Rejendran of Vimala's Curryblossom Cafe in Chapel Hill. The locals will attest to this…
29
You took the words right out of my mouth...Vimala's!
1
Vimala's is to die for.
Are any African-American or Latino women part of the NC "food sisterhood"?
39
Yes. they were not just recognized.
2
Yes, Mama Dip's Kitchen. Not nouveau, but a great following and she has garnered accolades in other news pieces over time. Similarly, the acclaimed but not as visible Catering Company of Chapel Hill - Franca Dotti, Marie Fischer and Brigette Wilson owners, along with their colleagues made food magic and visual as well as culinary feasts every day in the kitchen behind Mariakakis.
1
I wondered where Mama Dip was.
5
Hey y'all in NY, come eat a gourmet meal (with drinks) here in the Triangle for what it'd cost you to do lunch in Manhattan.
Then go home.
Then go home.
33
no thanks. your 'then go home' statement seems more like 'southern hostility.'
No women in Charlotte?
2
Though I live in Chapel Hill, am a food fan, and recently served as board president of the Southern Documentary Fund (which serves as the fiscal sponsor for A CHEF'S LIFE) I never focused on chef gender. Now that I've read the article which connected the dots for me (in my own hometown), I'm impressed! There is such a cooperative, innovative approach chefs and foodies have in this region that is open and encouraging - the article nails the region's zeitgeist. I best experience it at regularly meetings at a local bookstore to discuss food ways, health, and ingredients. There I get to see food stars as well as people who are just fans and we hear lectures about food, community, justice, tradition, and innovation. Perhaps it's a stretch to call the Culinary Historians of the Piedmont (CHOP) our equivalent of Studio 54 in the late 70s or Silicon Valley in the late '90s but if the collard fits...
22
This article is so disappointing. From the paragraph on the front page that refers to women in agriculture in NC as "dabbling", to the apparently obligatory mention of children - why, why is this a must when talking about women's careers, but not for men? To the gender essentialist weirdness of calling collaboration feminine and competition masculine, to the suggestion that when women work together "drama", which is never defined or explained, is inevitable. How is a woman poaching staff more "dramatic" than when men in the industry do the same thing?
Just tell me more about the awesome food these women are cooking. That part was good. The rest was lazy and sloppy and relied on stereotypes that I should think we could move past.
Just tell me more about the awesome food these women are cooking. That part was good. The rest was lazy and sloppy and relied on stereotypes that I should think we could move past.
91
I understand your frustration. But I think it's important that children are mentioned because after all we deliver them. A male chef doesn't have to think about anything but his kitchen. Plus, a female chef has to think about her other kitchen. What it boils down to is that women have been liberated to do twice the work. How does she do it?
2
Something must be done about this sexist collusion against men.
It is time for affirmative action for men in the Carolina food industry.
Notice that whenever men are advantaged, it must be stopped.
When women are advantaged, it is praised.
It is time for affirmative action for men in the Carolina food industry.
Notice that whenever men are advantaged, it must be stopped.
When women are advantaged, it is praised.
3
I'm going to go out on a limb and assume your comment is heavily laced with sarcasm.
35
It's noted when women are advantaged -- because it is rare.
22
"To be sure, women are still only nibbling around the edges of North Carolina’s big agricultural engines, like the $2.5 billion hog industry. And the most recent United States census figures show that women run just over 12 percent of the state’s 50,218 farms, a little less than the national average. ...
"Because North Carolina doesn’t have a long-established high-end restaurant culture, female chefs didn’t have to fight through classic male-dominated, military-style kitchens..."
The male advantage comes from being considered more creditable--at anything, even fashion--than women. The female advantage comes from having to do really good work, making far fewer mistakes than would be tolerated by a man, and somehow advertise it without triggering the hostility that female self-promotion attracts but male self-promotion does not.
You write like a man who knows that on any level playing field, a woman would clean your clock.
"Because North Carolina doesn’t have a long-established high-end restaurant culture, female chefs didn’t have to fight through classic male-dominated, military-style kitchens..."
The male advantage comes from being considered more creditable--at anything, even fashion--than women. The female advantage comes from having to do really good work, making far fewer mistakes than would be tolerated by a man, and somehow advertise it without triggering the hostility that female self-promotion attracts but male self-promotion does not.
You write like a man who knows that on any level playing field, a woman would clean your clock.
7