Sheri Castle
Television, Internet, and Other Media

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Here are some of my appearances on television, websites, magazines, newspapers, and radio:

Sheri Castle

A Spoken Dish

A Spoken Dish

A Spoken Dish is a series of short documentaries on Southern food stories sponsored by the Southern Foodways Alliance, Georgia Organics, and Whole Foods Market. I am in five of them and could not be more proud.

In this video I shared the wonder that is Chocolate Gravy:

I also talked about Fermented Half-Runner Green Beans:

Being a good table citizen:

The art form that's essential to life:

And a video about my magic pickling rock:

These videos were also mentioned on Food Republic and Huffington Post.

The New York Times

The New York Times In the November 19 article called The United States of Thanksgiving, I am quoted about the history of NC sweet potatoes. I also shared a recipe for traditional paw paw pudding.

Sweet Potato Cornbread


Sweet Potato Cornbread

North Carolina and sweet potatoes go way back. The relationship, according to the food writer Sheri Castle, hinges on a history of abundance. "Sweet potatoes were plentiful, even among the poorest folks of any ethnicity," she said. "Enslaved Africans used sweet potatoes in place of yams and other West African root vegetables." To this day, the state is a national leader in growing the crop. Stephanie L. Tyson, the chef who oversees the kitchen at a Winston-Salem spot called (appropriately) Sweet Potatoes, likes to blend one Southern staple into another. The result is a cornbread laced with a holiday-friendly undercurrent of cinnamon and nutmeg. Ms.Tyson has said that the cornbread just clicks with a side of greens, but we have a feeling it will play well with cranberries and gravy, too.
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Traditional paw paw pudding


Traditional paw paw pudding

When it comes to pawpaw, accept no substitutes. Trust us; we tried. We went to a bunch of experts � scholars who specialize in fruit, plus chefs and cookbook authors who know all about the proud culinary history of Appalachia � and we asked them, "If a home cook doesn�t happen to have any pawpaw, what combination of other fruits and vegetables might work well as a replacement?" We picked up passing nods to sweet potatoes, bananas, papayas, avocados, really ripe mangoes. But in the end everyone came back with variations on "Forget it, there�s nothing like a pawpaw." The weird, goopy-textured, tropical-ish fruit whose name sounds like a punch line on "Hee Haw" can be found scattered all over the country, but recipes (for cakes, pies, puddings) abound largely in West Virginia and nearby states like Kentucky, Ohio and Indiana. If you happen to secure some pawpaw, best to get out of its way, as is the case with this pudding. Pawpaw is a holiday guest who responds well to minimal interference.
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The New York Times I was quoted in Melissa Clark's July 2, 2013 article "Stack Pie, Rediscovered," explaining the Appalachian history of Stack Pie.

North Carolina Bookwatch: DG Martin Interview

NPR's Kitchen Window

NPR's Kitchen Window

The April 24, 2013 article A Fresh Pod Cast: Savoring Spring's Green Peas featured a history of green peas and three recipes, including the Venetian classic Risi E Bisi (Rice and Peas).

On November 7, 2012, NPR's Kitchen Window featured my article Cider House Jewels Get Creative Juices Flowing. In includes a brief history of apple cider in America as well as six recipes, including Chicken With Cider Pan Sauce and Apple Cider Pound Cake With Cider Caramel Sauce.

My October 3, 2012 article It's Time to Pick a Peck of Peppers has instructions for roasting peppers. The article's five recipes include the Roasted Pepper and Pear Soup that's "like a bowl of fragrant liquid rubies."

Washington Post

Washington Post

The November 28, 2012 issue of the Washington Post featured my recipe for Cider-Braised Cabbage with Apples and Pecans. It's an adaptation of a recipe from my book, and it happens to be both vegetarian and gluten-free.

They also have published my Sweet Potato Curry recipe Adapted from "The Southern Living Community Cookbook: Celebrating Food and Fellowship in the American South."

Garden & Gun

Garden & Gun Garden & Gun magazine has featured my writing on two occasions:

USA Today

USA Today

In August 2011, I shared tips for what to do with zucchini in the article Making the Most of Extra Summer Produce. The article featured my recipe for Easy Cheesy Zucchini Squares.

In November 2011, I was quoted along with Virginia Willis and other authors in the article At Thanksgiving, regional dishes take a place at the table. I talked about the importance of sweet potatoes on the North Carolina Thanksgiving table.

New Orleans Times-Picayune

New Orleans Times-Picayune In July 2012 my good friend Marcelle Bienvenu wrote the article Dessert for breakfast? Yes, if it's peach cobbler with white cheddar biscuit topping. It includes several of my recipes.

Chicago Tribune

Chicago Tribune

The Chicago Tribune featured my recipe for Zesty Black-Eyed Pea Salsa on December 26, 2012 as part of the article "Lucky Little Bites for the Holiday." My recipe for Spiced Rhubarb Ketchup appeared on May 25, 2011.Both articles were syndicated and appeared in many newspapers around the country, including the San Jose Mercury News; the Arizona Daily Star of Tucson, Arizona; the Journal Times of Racine, Wisconsin; and the Daily Heralds of Everett, Washington and Kileen, Texas.

The Tribune has quoted me in a number of articles, such as these:

Peachtree Road Farmers' Market

I did a demo of Beans with Pecans, Lemon, and Parsley in June 2011.

Radio Tour

Martha Stewart Radio

As part of the promotional tour for my book I did interviews and appearances on more than 50 radio stations around the country, including a guest appearance on Martha Stewart Radio on SiriusXM.

The Blender, A Williams-Sonoma Blog

The Blender, A Williams-Sonoma Blog My recipe for Southern Collard Greens was the featured story on June 16, 2011.
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