Skip to main content
Fall 2015 issue cover


Showing 15 of 34 stories. Page 2 of 3.
Sign to the Loray Mill

UNC humanities team brings century-old mill into digital age The Scoop

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.

Historic photo of Kenan History Professor Emeritus Hugh Lefler with female students.

#Throwback (fall 2015 photo) The Scoop

Kenan History Professor Emeritus Hugh Lefler is featured in this photo with female students. Can you help us identify anyone in the photo?

Joe Quigg, Bob Young and Lennie Rosenbluth wear Carolina blue graduation gowns at a reunion event

A love of Carolina basketball and poetry: Endowed professorship honors ’57 championship team, donor’s wife The Scoop

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.

Collage of past Carolina Arts & Sciences magazine covers

A new look to launch our second decade The Scoop

We celebrated 10 years and 20 issues of Carolina Arts & Sciences magazine last spring, which prompted us to think about a makeover.

Jeff Dangl

Bye-bye, Bugs: Jeff Dangl is UNC’s plant disease-buster Features, Tar Heels Up Close

Biologist Jeff Dangl, who conducts elegant research into how plant immune systems fight off pathogens, is helping plants increase and refine their defenses.

Amy Cooke outside Lenoir Hall.

First, a Food Diary Features, Syllabus, Tar Heels Up Close

“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).

Older photo of Jennifer Ho in high school with her mother and Uncle Frank eating food

Feeling Frank Features

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.

Christian Lentz

Exploring Food and Politics in 1950s Vietnam Features, Tar Heels Up Close

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.

Rudi Colloredo-Mansfeld and Meenu Tewari in the Carolina Campus Community Garden.

Supermarkets and Locavores: Allies or Adversaries? Features, Tar Heels Up Close

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.

Elizabeth Engelhardt in Wilson Library

‘Food is a Story about Class, Race and Gender’ Features, Tar Heels Up Close

Elizabeth Engelhardt started writing about food by beginning with leftovers. Not the remains of a meal; the remains of her research.

Collard sandwich

Crazy about Collards Features

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.

A plate of pimento cheese spread on a piece of bread

Passion for Pimento Cheese Features

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.

A gallon bottle of pecan milk

Quick bites on research and work by UNC students Features

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.

A bread bowl of soup on a plate

Gravy Features

English professor Michael McFee shares the poem “Gravy” from his book “That Was Oasis,” with an illustration by colleague Daniel Wallace.

Cliff Collins next to his deli case in Cliff's Meat Market

‘A Good Butcher’: Vittles Films Digs Deep into Food and Southern Culture Features

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.