(L) Fullsteam's Mr. Fritters logo(R) Crop Stories fourth edition
Fullsteam Brewery very recently debuted its food menu
. But, sometimes, the Durham brewery ventures into late-night territory to serve fried treats with a personality.
Tonight at ten p.m., Fullsteam hosts Mr. Fritters: A Late-Night Fritter Pop-up
, a monthly event that sells fried dough mixed with local, seasonal ingredients to support area nonprofits.
Fullsteam owner Sean Lilly Wilson says the Mr. Fritters pop-up is "a great expression of what we at Fullsteam call 'beautiful/stupid,' that the best things in life are equal parts beautiful and stupid. The stupid: a brewery running a late-night fritter pop-up called 'Mr. Fritters." The beautiful: we're raising awareness and, uh, 'doughnating' to worthy causes."
Today's event benefits Crop Stories
, a smart Southern food zine that digs deep into our food culture from the ground up. Through investigative essays, photographs, and art from Southern contributors, the nonprofit magazine takes a profound look into the backend of our food culture in ways that most food media doesn't.
Through the theme of sweet potatoes, the magazine's fourth edition includes a poignant photo essay on immigrant farm and poultry workers in Mississippi, an investigation into the sweet potato crop (from Peru to China), a historic and personal look at African-American farm ownership throughout the South, and stories of farm families in Alabama, North Carolina, and Florida. Plus, more than twenty pages of recipes.
Crop Stories is led by editors André Gallant, a writer from Athens, Georgia, Nicole Taylor, a cookbook author
and Georgia native turned Brooklyn resident, and Keia Mastrianni, a writer and baker from Shelby, North Carolina who will be selling magazines at tonight's event.
Fullsteam chef Kyle Lee McKnight designed a special treat for Crop Stories—a sweet potato, black walnut, and apple fritter with chocolate gravy. All proceeds from that item will benefit the nonprofit magazine. Other featured fritters include: heirloom pumpkin and smoked bacon with beer mustard aioli; Appalachian sour corn and pepper chili mash with charred pole bean relish; and root vegetable and pecan with sorghum spice bush vinaigrette.
"Fritters are awesome," says Lilly Wilson. "And global, too. What culture doesn't fry up grain with local harvests?"
His daughter designed the whimsical Mr. Fritters logo. Next month's event will benefit the Food Bank of Central and Eastern North Carolina.
"Whether people realize all these layers or not, or if they're just simply stuffing their face with tasty fritters, I don't really care either way," says Lilly Wilson. "We aim to facilitate happiness, and we support the causes and the labor of people we love."
Visit the Mr. Fritters Facebook event page
for more information.