LUNCHBOX Talk: The Month of Their Ripening: NC Heritage Foods Through the Year with Georgann Eubanks, Author - Telling the stories of twelve NC heritage foods, each matched to the month of its peak readiness for eating, Georgann Eubanks takes readers on a flavorful journey across the state in her new book from UNC Press, The Month of Their Ripening. In this talk, she’ll introduce some of the farmers, fishmongers, and cooks who help us understand how certain foods are deeply tied to the culture of the Old North State. For example, garlicky green ramps, gathered in April and traditionally savored by many Cherokee people, are now threatened by their popularity in fine restaurants. In June, serviceberry trees offer a delicious fruit for pies if you can pick them before the birds descend. These ephemeral ingredients make up the long-standing dialect of NC kitchens. But we have to wait for the right moment to enjoy them, and in that waiting is their treasure.
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