Category: Tar Heels Up Close
Tar Heels Up Close
A chef and a philosopher
Arthur Gordon, owner of Irregardless Café, is a pioneer in the local food movement.
Broadway breakthrough
Max von Essen ’96 received a Tony nomination for his role as Henri in “An American in Paris” on Broadway.
Shedding light
Physicist Amy Oldenburg uses noninvasive biomedical optics to see inside tissue.
Embracing business and medicine
Alumnus Giffin Daughtridge’s startup ensures adherence to important HIV drug.
A scholar and a mentor
Russia scholar Donald Raleigh’s next big project is Brezhnev bio.
Three Food Tech Startups, No Stopping, for Alumna
Riana Lynn ’08: ‘I want to try to impact my community and get more minority entrepreneurs doing well.’
Transforming Lives Through the Culinary Arts
Richard Grausman ’59 inspires a love of cooking in underserved high school students.
‘Food is a Story about Class, Race and Gender’
Elizabeth Engelhardt started writing about food by beginning with leftovers. Not the remains of a meal; the remains of her research.
Supermarkets and Locavores: Allies or Adversaries?
Large chain supermarkets may seem the antithesis of the local food movement, but UNC researchers have found that supermarkets can play a key role in building strong, sustainable local food systems.
Exploring Food and Politics in 1950s Vietnam
As a child, Christian Lentz accompanied his father, a small-town doctor in Rhode Island, on house calls in the countryside. Young Lentz began observing farms as sources of food.
First, a Food Diary
“Agriculture and the Environment,” a course offered through the curriculum for the environment and ecology, is taught by environmental ecologist Amy Cooke (Ph.D. ’07).
Bye-bye, Bugs: Jeff Dangl is UNC’s plant disease-buster
Biologist Jeff Dangl, who conducts elegant research into how plant immune systems fight off pathogens, is helping plants increase and refine their defenses.
Cherished Pages: A cookbook author celebrates the stories about food that bring communities together
Award-winning cookbook author Sheri Castle (RTVMP ’82) was 4 when she created her first recipe: a smoothie-like concoction she called “Hawaiian Tropic Delight.”
Meat Maven: Sarah Blacklin ’06 helps players in the pasture-based meat industry succeed
With NC Choices, Sarah Blacklin ’06 focuses on the pasture-based meat industry, working as an advocate and cooperative extension educator for everyone across the supply chain from farmers to chefs.
Farmer’s Daughter: A career pivot leads to the launch of a food line celebrating Southern pickles and preserves
April McGreger ’02 of Farmer’s Daughter strives to promote sustainable, small-scale agriculture and handmade preserving. The company sells mostly pickles and Southern-style preserves.