For many years at Lucky 32 Southern Kitchen we’ve been exploring ways to bring the freshest, most flavorful foods to our guests while considering the triple bottom line of profit, environmental sensitivity and social responsibility (See our Sustainable Practices Initiative & Fairness Doctrine.) To these ends we’re purchasing some of our meats and seafoods differently. We’re also bringing more and more local produce and artisan-made food products. We hope that this Initiative will have long-lasting effects that extend through-out our community. Some of our partners are local farmers who handpick their produce on just a couple acres, and others are larger companies that supply some of the best restaurants in the country with top quality ingredients. We have long believed that the nearer the farm to the fork the better the flavor.
We are honored to partner with these local farms, food artisans and bring you handcrafted North Carolina beverages throughout the year:
ABOUT OUR NC FARM FRIENDS & FOOD ARTISANS
Screech Owl Farm in Pittsboro Screech Owl Greenhouses produces fresh, hydroponically-grown, pesticide free produce all year. Their greenhouses are run with used motor oil, and also use rain water to irrigate crops. Screech Owl Greenhouses produces fresh, hydroponically-grown, pesticide-free produce and herbs all year. The greenhouses are open for sales on Friday and Saturday from 3-6. They also sell at several of the local Farmer's Markets, including the Pittsboro, Siler City, and Wake markets.
Plum Granny Farm in Capella
Plum Granny Farm is a USDA Certified Organic small family farm located in the north central piedmont area of North Carolina. The farm is set on 54 beautiful acres of rolling countryside just south of Hanging Rock State Park in the Capella community.
They are building on their heritage as a NC Century Farm, as the farm has been in the Ferguson family for over 140 years. They grow raspberries, blackberries, garlic, ginger, specialty veggies, herbs and cut flowers. This year they are adding eggs from pastured chickens and honey produced without miticides or antibiotics.
Although full-time farming is new to them, they have deep connections to a farming heritage. Cheryl grew up on this farm and her father, grandfather and great-grandfather all practiced the art of cultivation on this soil. Ray has his farming roots in Kansas where his mother grew up amid some of the most beautiful soil that has ever been seen.
Their approach to farming is to nurture the soil and the land to return it to its optimal state. Building the soil with cover crops, compost and manure will help them produce better, healthier crops and is an essential part of sustainability.
Greensboro Children’s Museum’s Edible Schoolyard in Greensboro
The purpose of the garden is to allow museum guests (but primarily children) to have an interactive experience with their food and how it is grown. They focus on the seed to table cycle (planning, planting, caring for, harvesting, cooking, eating, cleaning up, composting) as a tool for food empowerment. Children are involved in every aspect of the garden and they try to have lots of items that they can eat out of hand. The Edible Schoolyard receives over 100,000 visitors per year, so the potential to have a large impact on the eating habits of members of their communities.
The garden is a mixture of styles and methods—they are always trying to figure out what works best to meet the needs of the Edible Schoolyard program (production and teaching oriented) and the needs of the larger museum (looking at the garden as an exhibit—neat, beautiful, interactive, something for every guest to snack on). They follow sustainable/organic/permaculture/biodynamic practices whenever possible. Most of our fertility comes from animal manure and compost, they don’t use pesticides/herbicides, rotate crops, covercrop, etc… From permaculture they use the principle of “stacking”—basically, in any given space there are many vertical layers that can be farmed and they try to have plants at varying stages of development planted in each of these layers (fyi—the layers include; groundcovers, herbs, shrubs, understory trees, larger trees, bulbs, and vines). Museum guests love fruit. We are still planting more and varied trees.
Bradds Family Farm in Grey’s Chapel
Bradds Family Farm is a small operation located in Randolph County. Each year they grow approximately 80 hogs that are mainly sold in the Greensboro area. Their hogs are on pasture and are fed the Whey from the cheesemaking at Goat Lady Dairy as well as whole grains.
Fickle Creek Farm in Efland
Ficle Creek products are grown and raised on 145 acres and strives to provide farm fresh, healthy products to its customers through careful environmental stewardship, sustainable practices, and humane animal treatment. Nutrient cycling, agroforestry, water conservation, rotational grazing, biodiesel and permaculture are several approaches to farming that allow them to grow their produce and manage livestock in a manner that benefits the environment, the animals, and their customers.
Fruits and vegetables are naturally grown without synthetic chemical inputs. Eggs, chicken, and pork come from free-ranging flocks on pasture that never receive synthetic hormones, antibiotics, or animal by-products. Steers and sheep are all raised on pasture without medicated feed or synthetic hormones.
Rudd Farm in Greensboro
The Rudd Farm is a fourth generation family farm, which is located in Guilford County near Greensboro, NC. The farm was started as a tobacco farm by Kenneth’s grandfather in the early 1900’s. From that time until 2000, tobacco and wheat were the main crops grown on the farm. In 2000, the family decided to diversify, and planted their first strawberry crop. The first harvest of strawberries (1-1/3 acres) was in May, 2001.
The family stopped growing tobacco in 2004 so they could concentrate on growing their strawberry and produce business. In 2005, the family began growing greenhouse tomatoes, cucumbers and peppers. Kenneth’s wife, Joan retired from public work in 2006, to become a full time farm lady. The on-farm produce stand is open about 6 to 7 months a year during the spring, summer, and fall growing seasons.
Mushrooms-n-More in Haw River
Mushrooms-n-More is located in the verdant, rolling hills just south of the Haw River between Chapel Hill and Graham, NC. We began as a shiitake mushroom farm but have expanded by adding oyster mushrooms, heirloom tomatoes and Dogwood Hill brand salsa and pickles.
Old Mill of Guilford in Oak Ridge
The Old Mill of Guilford was founded in North Carolina on Beaver Creek in 1767 to grind grain for the early settlers of what is now Guilford County. Today, the mill continues to produce all-natural, stone-ground, whole grain foods, just as it has for over 250 years.
The mill produces all natural corn meals and grits along with a wide range of mixes including: sweet potato and oat bran muffin mixes, gingerbread, Scottish scones, Scottish shortbread, and heidesand cookie mix (a German shortbread). Visit the Old Mill Store for these products and other fine foods and crafts from North Carolina.
The Old Mill of Guilford is a popular, scenic tourist attraction and has long been a favorite subject for artists and photographers. So, please make plans to stop by and visit.
Truffles NC in King
Truffles NC products include; truffle butter, truffle salt and truffle hone. They are the only domestic producer of all natural AUTHENTIC black truffle products in the US. They never use truffle flavoring.
Heritage Farms Cheshire Pork in Seven Springs
Heritage pigs are specialty breeds that haven’t been tainted by the gigantic pork industry. Bourdain has a good point about the mass produced piggies. They really are boring and dry compared to the way hogs are supposed to be. Heritage breeds are fattier, tastier, better marbled and just all around good. The farms that are starting to raise (or have been raising) these breeds are doing more than just selling a superior hog, they are helping to keep these breeds alive. In the 30′s there were 15 breeds of pig that were raised, 6 of those breeds are now extinct. Creating a market for these breeds ensures that they won’t be lost. Give one of these farms a shout and order up some pork or you may be lucky enough to have a local farm that is raising these wonderful beasts. Either way support heritage breeds of pig and any other livestock. You’ll be happy with your choice.
Schicker’s ACRE in Pleasant Garden: "Only 1 mule and 39 shy"
I started a very small garden in 2007 and in early 2008 former Lucky's 32 Executive Chef Jay Pierce gave me a seed catalog. I asked him if there were any vegetables he wanted to offer the guests at Lucky's that he was unable to purchase from other vendors? Thus was born "Schicker's Acre." My idea is to grow hard to find vegetables, from kolhrobi to black cherry tomatoes ... and I'm always on the lookout for new or interesting vegetable varieties. ~Mark Schicker
Guilford College Farm
Korey Erb and his team at the Guilford College Farm in Greensboro sold their first batch of yellow squash to the dining hall in 2011. By any and all measures, the first year at the Guilford College Farm was a complete success, and Guilford College campus enjoyed just-picked, “hyper-local” produce throughout the 2011-2012 school year. Lettuce, tomatoes, cucumbers, mixed greens, peppers and a variety of other produce thrived in the carefully tended soil, and were quickly consumed by students, faculty and staff who appreciated the wonderfully fresh offerings. It’s been exciting to have a working farm on campus for the first time since 1943, when WWII interrupted a tradition that had lasted more than seventy years.
Today, thanks to changes big and small, the farm is poised to grow and sell twice as much food in the coming years to the college, local CSA groups and to local restaurants including Lucky 32 Southern Kitchen. Visit their website to read more about the Guilford College Farm and Guilford College Sustainable Practices.
Homeland Creamery in Julian
Homeland Creamery, LLC is located in southeast Guilford County, NC. Homeland Creamery supplies the local area with dairy products of the highest quality, freshness, good taste, and free from added hormones and antibiotics. Want to know where your food comes from? Visit the Creamery store or schedule a tour to see how it all works. If you have never been on a farm before, their tours will show you a real farm experience!
More than ever, it is important to know your food source. Their milk comes from healthy well-fed Holsteins, produced without artificial growth hormones or antibiotics. Cows are pasture-fed and eat corn, hay and mixed feed grown right on their farmland. We practice sustainable farming procedures to make sure there is no harm to our environment and that their workers are safe and their cows healthy . The cows are milked on site in the milk parlor and the milk is processed and bottled in their own processing plant right on our farm. Never leaves the farm until it is ready to be delivered. That gives them total control over quality and guarantees the freshest milk to their customers.
Watch Homeland Creamery on WUNC-TV with Our State Magazine:
Massey Creek Farm in Madison
Farm raised, natural products from our farm to your family. For over 200 years their family has dedicated its work to cultivating the land in Rockingham County. For the last 20 years they have produced pork, and in the last year they totally changed their model to deliver all natural, pastured products that are environmentally sustainable.
Pigs, lambs and chickens roam on fresh grass, breath mountain air and are never injected or fed with hormones or additives. They supplement their pasture grazing with locally purchased grain. Generations of their family currently farm the land so they can provide you with locally grown, quality food products from your local community.
Goat Lady Dairy in Climax
For more than 15 years, Goat Lady Dairy has changed our customers relationship to local food and farming through fine hand crafted cheeses, on-farm dining, Open Farm Days and Community Supported Agriculture...
In 1995, Ginnie Tate, aka 'the Goat Lady', her brother Steve and his wife Lee opened Goat Lady Dairy in the lovely rolling hills of northeast Randolph County in the North Carolina Piedmont. We started with an abandoned worn-out tobacco farm and a 200 year old log house and outbuildings, restored them carefully and then added a new dairy barn complete with milking parlor, goat loafing barn, dining room and a licensed cheese making room. From the beginning, our dream was to connect our urban neighbors with the land and goats through hand crafted cheese and farm events.
We had a message to share: when you know your food, your farmer and your cheese-maker you make choices that care for the land and change the world for the better. What started as a family dream has grown to include cherished staff, invaluable partner farms and a community of loyal customers. In 2003, we collaborated with the Piedmont Land Conservancy in placing our farm under a conservation easement, ensuring the land will always be used for agricultural purposes.
Today Goat Lady Dairy fresh, soft-ripened and aged cheese is sold at local farmers markets and in stores and restaurants throughout North Carolina. Monthly on-farm dining events featuring our cheese, meats and farm produce are regular sell-outs. Our newest venture, Goat Lady CSA, shares vegetables and farm education with more than 150 Triad households. Each spring and fall we host Open Farm Days and welcome hundreds of neighbors, friends and customers to meet our goats, tour the fields, taste our cheese and learn why we farm the way we do... sharing our love for this land.
Watch Goat Lady Dair on NC Now on WUNC-TV:
Greensboro Farmers' Curb Market in Greensboro
One of the oldest in the state dating back to 1874, the Greensboro market is an indoor facility, open rain or shine, year round and its a favorite haunt of our chef for fruits and vegetables that come directly from the farmers who grow them.
Carolina Classics Catfish in Ayden
Fed without the use of antibiotics, synthetic algaecides and land-animal byproducts, Carolina farmed channel catfish, raised in Ayden south of Greenville are fresh, wholesome and delicious
Carolina Classics Catfish was founded in 1985 as North America’s premium catfish producer. They are the only fully integrated producer of U.S. Farm-Raised Catfish and involved in all phases of aquaculture, from feed-milling, hatchery, farming, and processing, to sales and distribution. For discerning consumers who want to know that their seafood is as naturally raised as possible to be free of drugs and pesticides, Carolina Classics raises the only natural farmed catfish available on the market today.
Piedmont Triad Farmers Market in Colfax
The PTFM has been designed to be a place where growers of all sizes can come to sell their fresh fruits and vegetables. The market provides clean, safe facilities for growers, retailers, and consumers to sell and buy horticultural commodities and food products.
This is one of four state-owned farmers markets owned and operated by the NCDA&CS. The Piedmont Triad Farmers Market is open year round, and is host to 1.7 million guests annually. The atmosphere here at the Market is just like being "down on the farm." You can purchase directly from the grower.
Carolina Day Boat Caught Fresh Fish
With buyers in Wilmington who go to the docks every day, Inland Seafood of Charlotte’s Day Boat program philosophy is characterized by one word, fresh, whether hog nose snapper or black drum.
LaPaz in Lenoir
LaPaz, located just outside Lenoir in an area called Happy Valley, and was developed by Bill White and three friends to raise sturgeon for caviar.
ABOUT OUR NC BEVERAGES
Cheerwine – Not a wine and not like any other soda, Cheerwine, a North Carolina home-grown soda, hails from Salisbury and is cherry flavored and sweetened with cane sugar.
Childress Winery – Yes, that Childress, Richard, who drives fast and makes award-winning wines near Lexington and vints a Childress Fine Swine Wine for the Lexington Barbecue Festival every year.
Carolina Brewing Company – Brewers of Carolina Blonde and Cottonwood Ales, Carolina Beer Company produces 60,000 barrels of beer annually in Mooresville, including the Endo IPA, Low Down Brown and Pumpkin Ale and Frostbite.
Counter Culture Coffee in Durham
Counter Culture Coffee has gained world recognition for putting the most exciting, authentic and delicious coffees into the cup with a commitment to sustainability and fair trade. Building a sustainable business is central to Counter Culture Coffee's mission. They seek coffee that not only tastes good but also does good, from our local communities to the communities around the world where they source coffee. Whether through their own Counter Culture Direct Trade Certification or their Sustainable Spring campaign.
Biltmore Wineryin Asheville
With vineyards since 1971, Biltmore Estate near Asheville is the most visited winery in the United States and produces 100,000 cases of wine priced to compete with the quality California wines each year.
Highland Brewing Company – Brewing craft beer since 1994 in Asheville, Highland is known for its Gaelic Ale and Oatmeal Porter. In January Black Mountain Bitter debuted as their first organic beer, followed by Cattail Peak Wheat.
Piedmont Grown is a certification program that wants to make sure that farm products grown, raised, and made in the Piedmont Region are clearly identified and promoted everywhere you buy food and farm fresh products. Our Mission is to promote local food systems through the certification of food and farm products grown or raised in 37 counties in the North Carolina Piedmont Region. We want to link consumers to local farm fresh foods, build local markets for farmers and food entrepreneurs, and grow healthy and prosperous communities. Read more on their website.
Natty Greene’s Brewery – Brewed in a circa 1895 building in downtown Greensboro, Natty Greene’s prides itself on fresh, unpasteurized beers, from Buckshot Amber to Old Town Brown, with seasonal brews such as Slam Dunhkelweizen and Wildflower Witbeer a specialty.
Raylen Vineyards – Near Mockville is Raylen Vineyards, where, in 1999, Joe and Joyce Neely planted 35,000 European varietal grape vines on what had been a dairy farm. Their wine has been winning awards ever since then.
Red Oak Brewery – For decades, Red Oak Brewery, just outside of Greensboro, has been making unfiltered, unpasteurized Bavarian lager, made with Bavarian hops, malted barley and yeast, without additives or preservatives.
Chef Jay Pierce talks about a "Best of North Carolina" dish: Cornmeal Crusted Carolina Catfish with Creamy Grits and Collard Greens
Lucky 32 Southern Kitchen
Greensboro, NC Restaurant
1421 Westover Terrace
Just off Wendover Ave.
Near UNCG, Green Valley Office Park, Women's Hospital, Greensboro Country Club and Friendly Center 336-370-0707 | Email Us
Lucky 32 Southern Kitchen Cary, NC Restaurant
7307 Tryon Road
Between US 1/64 and Kildaire Farm
Near Raleigh, Holly Springs, Apex
and Research Triangle Park 919-233-1632 | Email Us
American Cuisine | Southern | Farm to Fork | Local Foods