Durham Cool readers have consistently searched for and visited more Andrea Reusing pages since this website’s virtual birth than any other Durham Cool page. You made it abundantly clear that Ms. Reusing deserves a dedicated page on Durham Cool.
For Andrea Reusing—an award-winning chef, a leader in the sustainable agriculture movement, and a working mother—”cooking in the moment” simply means focusing on one meal at a time. Tender spring broccoli given a smoky char on the grill, a summer berry pudding with cold cream, or a cider-braised pork shoulder served with pan-fried apples on a frosty night—cooking and eating this way allows food in season to become the foundation of a full life. Cooking in the Moment is a rich, absorbing journey through a year in Reusing’s home kitchen as she cooks for family and friends using ingredients grown nearby.
Join us for a free public talk by national food writer John T. Edge, winner of the James Beard Foundation’s M.F.K. Fisher Distinguished Writing Award, with award-winning North Carolina Public Radio Reporter Leoneda Inge, WUNC’s first-ever race and southern culture reporter, and Andrea Reusing, the James Beard award-winning chef of the Durham Hotel and also Lantern restaurant in Chapel Hill. For these expert enthusiasts, food is a gateway to such southern topics as history, race, migration, economics and more.
5:30 PM Cash Bar
6 PM Highlights tour
7 PM Conversation (in the lecture hall)
About the Venue
Nasher Museum of Art at Duke University
Art Museum
‘http://nasher.duke.edu/southern/
Skylar Fein, Black Flag (For Elizabeth’s), 2008. Wood, plaster, and acrylic; 43.5 x 72 x 1.25 inches (110.5 x 183 x 3.2 cm). Collection of Dathel and Tommy Coleman. Image courtesy of the artist and Jonathan Ferrara Gallery, New Orleans, Louisiana. © Skylar Fein.’
Nasher Museum of Art at Duke University