Thursday, January 29, 2015

New York Times Covers North Carolina’s Flourishing Food Sisterhood

In a traditionally male-dominated industry, women lead North Carolina’s local-food movement and top-flight restaurants. Women have succeeded by helping one another along the way, stretching beyond restaurants, into pig farming, flour milling and pickling. 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. Read more »