Issue: Fall 2015
Stories
UNC humanities team brings century-old mill into digital age
What was once the region’s largest textile mill under one roof is now the subject of the largest digital humanities project ever undertaken by the University.
#Throwback (fall 2015 photo)
Kenan History Professor Emeritus Hugh Lefler is featured in this photo with female students. Can you help us identify anyone in the photo?
A love of Carolina basketball and poetry: Endowed professorship honors ’57 championship team, donor’s wife
Bob Young recently bequeathed $2 million to the College for the Robert F. and Patricia A. Young and the 1957 Carolina Basketball Team Professorship of Poetry.
A new look to launch our second decade
We celebrated 10 years and 20 issues of Carolina Arts & Sciences magazine last spring, which prompted us to think about a makeover.
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.
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).
Feeling Frank
Associate professor of English Jennifer Ho discusses her late Uncle Frank’s love for Jamaican food — the food of his youth — and about her own quest to find a good bowl of oxtail stew.
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.
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.
‘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.
Crazy about Collards
The Lumbee-centric collard sandwich is on a roll, having been featured in magazines from Our State to Garden & Gun. We recently chatted with folklorist Jefferson Currie II about this culinary creation.
Passion for Pimento Cheese
Our region produces and consumes the most pimento cheese in the world. But the spread isn’t Southern by birth — it is likely a product of Spain, where the red pimiento pepper has its roots.
Quick bites on research and work by UNC students
UNC students research the market for pecan milk, safety in N.C. food pantries, fast food chains in Asia and the availability of fair, local and organic food on campus.
Gravy
English professor Michael McFee shares the poem “Gravy” from his book “That Was Oasis,” with an illustration by colleague Daniel Wallace.
‘A Good Butcher’: Vittles Films Digs Deep into Food and Southern Culture
Graduate student Victoria Bouloubasis and her partners at Vittles Films have captured the bilingual cacophony of Cliff’s Meat Market in a 15-minute documentary produced for the Southern Foodways Alliance.