Soup for You: Welcome to DISH, the INDY’s Tri-Annual Food Special | Dish | Indy Week

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Soup for You: Welcome to DISH, the INDY’s Tri-Annual Food Special

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DISH: Soup for you

Eating is a way to understand the history that has shaped your community—and to learn to respect the history of others. Food represents a beautiful, complicated negotiation of cultures among indigenous peoples of the Americas, immigrants, and the rest of us. Nowhere is this essence of food distilled more clearly than in a bowl of soup. I like to think that, with each sip, we are celebrating myriad cultural exchanges and traditions, both old and new. In DISH, we'll tell you why pho, an item that has made some big cultural-appropriation headlines lately, is so personal. We'll explore the holy power of pozole and how it brings a little bit of Mexico to North Carolina. We make the case for Brunswick stew as distinctly Carolinian. We offer tips from local cookbook authors on restoring your mama's chicken soup recipe, and ask whether the bone broth craze is worth its salt. Plus, we offer DIY cracker recipes and an illustrated take on our favorite local soups. We hope you sit a while with this issue, just like you'd let a soup do its thing. Low and slow.

Pozole, a Mexican Stew of Devotion and Celebration, Simmers in Durham


Broth or Stock? There’s Really No Debate.


Ritz Schmitz—Make Your Own Damn Soup Crackers


How North Carolina Does Brunswick Stew Right


Unpacking the Great Pho Appropriation Debacle of 2016


Our Twelve Favorite Local Soups


Photo Gallery: Pozole, a Mexican Stew of Devotion and Celebration, Simmers in Durham


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