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

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.

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.

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

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.

“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).

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

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.”

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.

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.