Women in Agriculture Talk All Things Barbecue

At Tabletop Media Group, we love all things barbecue! Since May is National Barbecue Month, we’ve asked a few of our favorite women leaders involved in the agriculture industry to dish on all things barbecue.

Interviewees for this special piece include: Andrea Ashby, director of public affairs division with the North Carolina Department of Agriculture & Consumer Services (NCDA&CS); Heather Barnes, marketing specialist with the NCDA&CS; Marlowe Vaughan, executive director of Feed the Dialogue NC; Lynda Loveland, director of communications with NC Farm Bureau; Michelle VonCannon, agriculture program and event manager with the NC Biotechnology Center; and Jen Kendrick, director of communications and outreach with the NC Pork Council.

We’ve known many of these awesome ladies for years and trust us, they’ve all eaten their fair share of barbecue over the years.

All photography by Stacey Sprenz

When you hear the term "barbecue" what do you think of?

Andrea, NCDA&CS: Barbecue to me conjures up an image of tasty chopped smoked pork with barbecue slaw and plenty of Texas Pete hot sauce. I also think about the distinct smell of a barbecue restaurants when you drive up – a mix of smoke, spices and sweetness that is unique to barbecue joints.

Heather, NCDA&CS: I think of chopped up pork barbecue.

Jen, NC Pork Council: When I think of barbecue, I think of chopped pork, with a spicy, vinegar sauce. (Barbecue is definitely a noun, not a verb, in my vocabulary!)

Lynda, NC Farm Bureau: Since moving to NC, I think of the vinegar based, pulled pork BBQ.

Marlowe, Feed the Dialogue NC: I think of folks standing beside an old pig cooker telling stories—I also think of home.

Michelle, NC Biotechnology Center: Being born and raised in North Carolina, that word is a noun to me that describes pulled pork.

What restaurant do you enjoy visiting for barbecue and why?

Andrea, NCDA&CS: I grew up in the Piedmont area near Lexington and have lived in Eastern North Carolina and I can honestly say I enjoy both styles of barbecue. One of my more memorable barbecue experiences was having Ole Time Barbecue in Raleigh cater a pig-picking. Considering I had never heard of the term pig pickin’ until I was in college, hosting my own pig pickin’ was pretty exciting! Thankfully, more experienced pickers were there to help serve the pork.

Heather, NCDA&CS: Matt Register’s is my favorite. Over the years I’ve had lots of BBQ because it’s a standard at farmer meetings. His BBQ at Southern Smoke just stands out to me – it tastes great and I always want to take a plate home.

Jen, NC Pork Council: There are so many great barbecue restaurants, it’s hard to choose! Depends on where I’m at in the state. I love the simplicity and atmosphere of all the old joints, but love the new generation of pit masters just as much and how they are preserving the heritage of pit cooked barbecue.

Lynda, NC Farm Bureau: Well, coming from the Midwest, I still like the tomato based BBQ the best although I do like vinegar based as well. I have to say I like the Redneck BBQ Lab the best.

Marlowe, Feed the Dialogue NC: Wilber’s BBQ —Wilber Shirley was a pit master before pit masters were cool. He put the Q in BBQ. The only way to eat a hush puppy at Wilber’s is dipped in chicken gravy.

Michelle, NC Biotechnology Center: I’m originally from Winston-Salem but my family’s farm is in Lexington, NC where we spent summers on High Rock Lake. Those days always included Lexington BBQ. I loved it so much that we had bottles of their sauce shipped to California for wedding favors. Of course I had to argue a lot in California that BBQ was a noun, not a verb.

What's your order at a barbecue restaurant?

Andrea, NCDA&CS: I like to keep it simple – a barbecue sandwich and hush puppies, so hopefully I have room for some banana pudding. 😉

Heather, NCDA&CS: I like a plain BBQ sandwich. If the BBQ is good it shouldn’t need anything else.

Jen, NC Pork Council: Chopped barbecue over pulled anytime there’s an option. My go-to is a chopped barbecue plate with green beans and barbecue potatoes.

Lynda, NC Farm Bureau: If it’s vinegar based, I get the pulled pork plate. If it’s tomato based, I get sliced brisket.

Marlowe, Feed the Dialogue NC: BBQ sandwich with slaw.

Michelle, NC Biotechnology Center: My favorite is served on a hamburger bun with coleslaw and mayo with a side of hush puppies. Now the slaw can be mayo based or BBQ based, I love both.