
{"id":337,"date":"2007-05-24T10:20:29","date_gmt":"2007-05-24T18:20:29","guid":{"rendered":"http:\/\/www.carrborocitizen.com\/main\/2007\/05\/24\/it-just-doesn%e2%80%99t-get-much-slower\/"},"modified":"2007-05-25T17:29:40","modified_gmt":"2007-05-26T01:29:40","slug":"it-just-doesn%e2%80%99t-get-much-slower","status":"publish","type":"post","link":"https:\/\/www.ibiblio.org\/carrborocitizen\/main\/2007\/05\/24\/it-just-doesn%e2%80%99t-get-much-slower\/","title":{"rendered":"It just doesn\u00e2\u20ac\u2122t get much slower"},"content":{"rendered":"<p>The day started around 4:30 a.m. That\u00e2\u20ac\u2122s when Miguel Torres and Rudy Rodriguez of Lantern restaurant showed up at the Chapel Hill Creamery to dig a pit and start the coals for the goat and lamb that would be cooked Monterrey style.<\/p>\n<p>By 7 a.m. the goat and lamb, wrapped in cactus, banana leaves and foil were in the ground and covered. Passing by, you wouldn\u00e2\u20ac\u2122t know that beneath the two stone markers over the freshly disturbed earth something culinary was happening.<\/p>\n<p align=\"center\"><a href=\"http:\/\/www.carrborocitizen.com\/foodandfarm\/wp-content\/uploads\/2007\/05\/dowfarm1.jpg\" title=\"dowfarm1.jpg\"><img decoding=\"async\" src=\"http:\/\/www.carrborocitizen.com\/foodandfarm\/wp-content\/uploads\/2007\/05\/dowfarm1.jpg\" alt=\"dowfarm1.jpg\" \/><\/a><\/p>\n<p align=\"center\">&nbsp;<\/p>\n<p align=\"center\"><em>Bill Dow of Ayshire Farm serving up warm radicchio<br \/>\nand goat cheese and visiting with Lucy Harris of SEEDS.<\/em><\/p>\n<p><!--more--><br \/>\n<a href=\"http:\/\/www.carrborocitizen.com\/foodandfarm\/wp-content\/uploads\/2007\/05\/lantern1.jpg\" title=\"lantern1.jpg\"><\/a><\/p>\n<p style=\"text-align: center\"><a href=\"http:\/\/www.carrborocitizen.com\/foodandfarm\/wp-content\/uploads\/2007\/05\/lantern1.jpg\" title=\"lantern1.jpg\"><img decoding=\"async\" src=\"http:\/\/www.carrborocitizen.com\/foodandfarm\/wp-content\/uploads\/2007\/05\/lantern1.jpg\" alt=\"lantern1.jpg\" \/><\/a><\/p>\n<p align=\"center\"><em>Miguel Torres prepares the spread<br \/>\nat the Lantern\/Fickel Creek Farm table.<\/em><\/p>\n<p><a href=\"http:\/\/www.carrborocitizen.com\/main\/wp-content\/uploads\/2007\/05\/benfarm1.jpg\"><\/a><\/p>\n<p style=\"text-align: center\"><a href=\"http:\/\/www.carrborocitizen.com\/main\/wp-content\/uploads\/2007\/05\/benfarm1.jpg\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/www.carrborocitizen.com\/main\/wp-content\/uploads\/2007\/05\/benfarm1.jpg\" height=\"367\" width=\"483\" \/><\/a><\/p>\n<p align=\"center\"><em>Magnolia Grill&#8217;s Ben Barker and Glenn Lozuke talk strategy.<\/em><\/p>\n<p>By noon, the smells at the farm were something to swoon about \u00e2\u20ac\u201d that is, if you like barbecue.<\/p>\n<p>There were three pigs going at once. One, a whey-fed pig from the Creamery, was on a cooker at neighbor and Magnolia Grill owner Ben Barker\u00e2\u20ac\u2122s house, attended by Barker and Magnolia\u00e2\u20ac\u2122s Glen Lozuke. And in the pasture where the guests would gather, the Barbecue Joint\u00e2\u20ac\u2122s Damon Lapas was cooking the largest he\u00e2\u20ac\u2122d ever tried, this one from Eliza MacLean of Cane Creek Farm.<\/p>\n<p>\u00e2\u20ac\u0153It came in at 198 dressed,\u00e2\u20ac\u009d he said, pulling out the weight ticket.<\/p>\n<p><a href=\"http:\/\/www.carrborocitizen.com\/foodandfarm\/wp-content\/uploads\/2007\/05\/lapasfarm1.jpg\" title=\"lapasfarm1.jpg\"><\/a><\/p>\n<p style=\"text-align: center\"><a href=\"http:\/\/www.carrborocitizen.com\/foodandfarm\/wp-content\/uploads\/2007\/05\/lapasfarm1.jpg\" title=\"lapasfarm1.jpg\"><img decoding=\"async\" src=\"http:\/\/www.carrborocitizen.com\/foodandfarm\/wp-content\/uploads\/2007\/05\/lapasfarm1.jpg\" alt=\"lapasfarm1.jpg\" \/><\/a><\/p>\n<p align=\"center\"><em>Damon Lapas with the weight ticket after dressing.<\/em><\/p>\n<p>Across the pasture, Matt Neal and Scott McLean were working their more traditional barbecue operation \u00e2\u20ac\u201d a cooker fashioned from sheet metal and a set of bed springs.<\/p>\n<p>\u00e2\u20ac\u0153Spring Pig\u00e2\u20ac\u009d was the name of the recipe for the 110-pounder from Dogwood Farm.<\/p>\n<p><a href=\"http:\/\/www.carrborocitizen.com\/foodandfarm\/wp-content\/uploads\/2007\/05\/nealfarm1.jpg\" title=\"nealfarm1.jpg\"><\/a><\/p>\n<p style=\"text-align: center\"><a href=\"http:\/\/www.carrborocitizen.com\/foodandfarm\/wp-content\/uploads\/2007\/05\/nealfarm1.jpg\" title=\"nealfarm1.jpg\"><img decoding=\"async\" src=\"http:\/\/www.carrborocitizen.com\/foodandfarm\/wp-content\/uploads\/2007\/05\/nealfarm1.jpg\" alt=\"nealfarm1.jpg\" \/><\/a><\/p>\n<p align=\"center\"><em>Matt Neal checking the progress of the Spring Pig.<\/em><\/p>\n<p>A few hours later, the picking began, along with games for kids, bluegrass music and more ways to combine things like hominy, beets, goat cheese, greens and turnips than you can imagine.<\/p>\n<p>It was a cornucopia, delivered with a message about eating local, eating well and respecting the land and those who make their living from it.<\/p>\n<p>The event was coordinated by members of the Slow Food Triangle Convivium and the Center for Environmental Farming Systems.<\/p>\n<p>Stories and photos by <em>Kirk Ross<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The day started around 4:30 a.m. That\u00e2\u20ac\u2122s when Miguel Torres and Rudy Rodriguez of Lantern restaurant showed up at the Chapel Hill Creamery to dig a pit and start the coals for the goat and lamb that would be cooked Monterrey style. By 7 a.m. the goat and lamb, wrapped in cactus, banana leaves and&#8230;<\/p>\n","protected":false},"author":12,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-337","post","type-post","status-publish","format-standard","hentry","category-features"],"_links":{"self":[{"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/main\/wp-json\/wp\/v2\/posts\/337","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/main\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/main\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/main\/wp-json\/wp\/v2\/users\/12"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/main\/wp-json\/wp\/v2\/comments?post=337"}],"version-history":[{"count":0,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/main\/wp-json\/wp\/v2\/posts\/337\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/main\/wp-json\/wp\/v2\/media?parent=337"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/main\/wp-json\/wp\/v2\/categories?post=337"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ibiblio.org\/carrborocitizen\/main\/wp-json\/wp\/v2\/tags?post=337"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}