Recognizing race in North Carolina’s kitchens

The Carolina Food Summit gathered in a converted barn with a tin roof that sounded like rain when it warmed up and expanded. Pecans from the shade tree detoured off the metal sheets on their way to the ground, clanging like wooden spoons against old aluminum pots and pans. With the sliding doors rolled open, the barn treated guests to a cross-current of breezes on the warm September day.

In this idyllic space, in the barn next to the big farm house, the Summit convened nonprofit leaders, restauranteurs, scholars, writers, and chefs to talk about how national attention on food in the South could be used to improve North Carolina’s food systems…

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