Grist for the Mill
This column, which we call “grist,” is where I usually share a little story about local food and then introduce the contents in this issue
This column, which we call “grist,” is where I usually share a little story about local food and then introduce the contents in this issue
Illustration by Audrey Pontin, Lady Bird Studio Winter on the coast moves slowly but deliberately. Spotted sea trout run through the creeks—the same ones that
Marion/Black Celeste Small but intensely sweet with a grape-like quality. Notes of berries and a deep purple flesh with balanced sugar content. De La Gloria
A transformative taste can lead you down a path from casual gardener to fig evangelist, joining a growing community of enthusiasts in the greater Wilmington area.
The common fig growing in backyards across Wilmington isn’t the same as what you’ll find in a Fig Newton. Those commercial figs—called Smyrna figs—need a fascinating dance between male and female trees and a specialized wasp for pollination.
I thought a recipe that could be made year round would be a great idea. Fresh figs are fleeting and expensive, mostly because they are fragile and hard to produce at scale.
This dish is listed as Daily Ceviche because we use whatever is freshest and fished from local waters, so it varies day to day. At home, use whatever is freshest at the seafood shop.
This dish is listed as Daily Ceviche because we use whatever is freshest and fished from local waters, so it varies day to day. At home, use whatever is freshest at the seafood shop.
For this cocktail, I like to use the juice as well as peels by making an oleo saccharum.
Autumn, often celebrated as the local’s summer in the Carolinas, is the perfect season to indulge in your favorite outdoor dining spots.
In Wilmington, women are making their mark on the city’s coffee culture.
Genesis Block’s new venture with Shuckin’ Shack gives space to aspiring restaurateurs.
In one corner of the kitchen at Catch restaurant on Market Street, they’re fermenting Carolina Gold rice to make sake.
This Vietnamese cocktail is inspired by the red dragon to give good fortune.
A brewery by product feeds local farms animals Next time you drink a local brew, raise your glass to the happy cow, pig or chicken