North Carolina Clings to Barbecue Tradition Amid Change
Wyatt Dickson of Durham and fellow pitmasters discuss North Carolina barbecue amid a revival and influx of Texas style. They stress safeguarding whole hog traditions while acknowledging brisket, pork, and regional blends shaping menus. The piece tracesElling pioneers like Ed and Mitch Mitchell, Skylight Inn, Sam Jones, and broader shifts across the state.
MENTIONED IN THIS ARTICLE
Wyatt Dickson
Chapel Hill Creamery
Dickson
North Carolina
Durham
Wilson
Mitchell
Southern Foodways Alliance
Australia
London
Brazil
Ryan Mitchell
Anthony Bourdain
Food Network
Mitchells
Raleigh
Wayne County
Grady’s
Triangle
Sam Jones
Jones
Skylight Inn
Ayden
Pete Jones
National Geographic
Daily Reflector
Skylight
Aaron Franklin
Wayne Mueller
Texas
John Shelton Reed
Reed
UNC
Chapel Hill
Piedmont
Lexington
State
Duke
IHOP
Poisoning risks from cantaloupe and produce handling
The article explains how bacteria can embed in mesh rind grooves of A5 cantaloupes and other ground grown produce. It advises scrubbing all melons cucumbers potatoes citrus with a vegetable brush under running water before cutting, warns against soaking produce, and cautions washing with soap. It also notes cross contamination risks with cooked meats and proper refrigeration timelines per the CDC.
MENTIONED IN THIS ARTICLE
Luke LaBorde
Penn State University
Department of Food Science
Food safety tips on cooking temps and storage guidelines
USDA recommendations cover safe internal temperatures for beef, poultry, fish and roasts, plus rest times. It lists storage durations for eggs, dairy, cheeses, fresh fish, meats, nuts and flours, with emphasis on refrigeration within two hours and deeper guidance for leftovers to keep bacteria at bay.
MENTIONED IN THIS ARTICLE
CDC
Scones From A5 Scones I Made At Home
A personal note on making scones with green tea and Scottish roots. Tips include grating frozen butter into dry ingredients to keep scones moist and using whole buttermilk versus 1 percent. Fresh berries were farm to table, baked golden brown in 18 to 20 minutes with a brief cooling and contact at the end.
MENTIONED IN THIS ARTICLE
Skinnytaste
Also Mentioned on This Page
Drew Jackson
the News & Observer
Raleigh, N.C
Ed Mitchell
Tribune News
Gerri Grady
Grady
Dudley
USDA
University of Nebraska-Lincoln Extension
Phyllis J. Molnar
Chronicle-Telegram
the Gazette
Pjmolnar
Gmail
Chrissy Kadleck
Ckadlock
Sbcglobal.net