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The New York Times has noticed that there are a lot of women growing, canning, preserving, cooking, and brewing in North Carolina:

Women run the state’s pre-eminent pasture-raised meat and organic produce distribution businesses and preside over its farmers’ markets. They influence food policy and lead the state’s academic food studies. And each fall, the state hosts the nation’s only retreat for women in the meat business.

Of course they reached out to Marcie Ferris, author of a number of studies of food and culture, most recently The Edible South, published late last year by UNC Press. Give it a read here.

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