Wilmington has a rich food culture that goes far beyond your expected coastal fare. There is a community of people focused on eating and making real food, with an emphasis on whole, local, and responsible eating.
Organizations like Feast Down East and Down East Connect help local farmers and community members connect to bring fresh seasonal food into kitchen’s without a middleman. The local co-op Tidal Creek just finished a month long challenge motivating and helping people to eat a month of local food.
And one woman, Ryanna Battiste, is helping people change their relationship with food through a small business called GRUB.
One of the things that GRUB is doing that I was immediately intrigued by was promoting a fermented probiotic drink called water kefir, something she describes as an “affordable and bio-available way to deliver healthy bacteria” that produces a “fizzy and delicious fermented soda.” Water kefir, like kombuch or yogurt, introduces probiotics into your system that can help with gut health and over all body health.
After attending a water kefir demo, I brought home a kit and immediately started brewing. Since we started brewing we’ve made everything from lemon ginger to mango to our new favorite, watermelon.
The brew is light and fizzy, like a soda, and the watermelon kefir is nothing short of incredible. It’s easy to see why so many people in this community are whipping up batches of their own.
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Since the first watermelons were harvested this season, it has made up around 80 percent of my diet. While a simple slice of watermelon is delicious, there are plenty other ways to prepare the fruit. Smoothies? Absolutely. Watermelon, mint, and feta salad? Of course. Watermelon and lime jam? Why not!
What are your favorite ways to use this fruit?
In a quart jar combine water, sugar, figs, and the culture. Mix to combine, cap, and store in a dark cabinet for 24-48 hours.
Strain out the grains and discard the figs. Combine the liquid (the kefir after first ferment) and the pureed watermelon in a second jar.
Let ferment an additional 24-48 hours. Chill and serve.
Stir all ingredients together until thoroughly incorporated, 3-5 minutes. Transfer to half pint jars and let sit 30 minutes. Refrigerate for up to 2 weeks.
Mince your mint and combine with watermelon and feta. Chill 20 minutes and serve cold.
In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
