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Cabarrus Magazine

In this Issue: July '16

Jun 30, 2016 08:30AM ● By Jason Huddle
Jason Huddle, Publisher

As you can tell by my physical appearance, I like food. But it’s not always the actual taste of food that is the draw for me. Food is deeply personal to many people. People are passionate about their favorite recipes and restaurants. It evokes memories of days gone by. It can transport you back to a special time or place in your life. So, it’s no wonder that people get downright defensive about their favorite eateries. For example, just check out the social media comments on our monthly restaurant report found at www.cabarrusmagazine.com.

For subject matter that hits so close to home, we would be remise not to dedicate an entire issue to it. That’s why this month is for all you “foodies” out there. We’re covering the fastest growing trends in food, including food trucks and their ever-increasing popularity. We also look into the latest food fads of 2016, such as cooking with bison, seaweed and, my personal favorite, bacon! And PHHI at the N.C. Research Campus explains the nutritional benefits of fermentation.

What’s interesting to note is that, no matter your taste – fancy or simple, decadent or bland – there is no wrong answer with food. Good food is how you define it. So grab your forks and dig in to this issue of Cabarrus Magazine. Feel free to invite your friends and come back for seconds!

As always, don’t forget to support the businesses that support us!

Bon appe´tit!

Jason Huddle

Click below to read the individual articles or the whole issue in it's entirety with added material!

Food Truck Friday: Eclectic Meals on Wheels










Food Fads 2016: Go Figure

 









Fruits, Vegetables and Fermentation

 









Breaking Bread: Brown Butter and Pecan Blondie Bars

 

July '16

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