FROM THE PRESS

We’ve been honored to be visited by wonderful reporters, authors, filmmakers and friends over the years. Here are some of the stories that have been told about what we’re up to here in North Carolina. We’re grateful to each person who visits and helps us to spread the word about the beauty and importance of local food movements and of whole-animal butchery.

If you’re looking for one of the most in-depth views of Left Bank, as well as Cane Creek Farm, Braeburn Farm and Saxapahaw as a whole, then we highly recommend this 27-minute feature from the PBS Series TasteMakers. Lots of glam shots of our pretty little riverside mill town.

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PBS | TasteMakers

Catch Left Bank in the premier episode of tasteMAKERS on PBS!

We had a great time with Cat Neville talking about whole-animal butchery, sustainable agriculture and, of course, delicious meats, as she explores the maker movement and takes viewers on a journey “to meet the makers who define American cuisine.”

Enjoy interviews with Ross Flynn of Left Bank, Heather Lagarde of the Haw River Ballroom, Eliza MacLean of Cane Creek Farm and Charles Sydnor (aka “Doc”) of Braeburn Farm during this in-depth look at our local food chain, and the people, places and animals behind it all.

Our State Magazine | Glam Ham

Flynn secures all of his pork locally, and the resulting hams are far from your average grocery store variety. His rich and complex herbs de Provence and molasses-smoked hams are his day-to-day best sellers. But they particularly hog sales between Thanksgiving and Christmas.

INDY Week | Food & Drink

But what makes food halls different than food courts? Whereas a food court is an amenity, a place to grab a bite while shopping, food halls are a destination. All four Triangle food halls put a premium on local businesses, giving many chefs a chance to open their first brick-and-mortar or bring niche offerings to a wider audience.

Netflix Series | COOKED

Left Bank on Neflix! And with Michael Pollan! What an honor!

From best-selling author Michael Pollan and Oscar-winning filmmaker Alex Gibney and an all-star cast of directors and cinematographers comes the Netflix Original Documentary Series COOKED.

Vanishing Point | The Documentary Magazine

It’s 7:04 a.m. “You wanna help me with this pig?” Help is an understated verb. “Watch out for the toenails,” hollers Jeremy, the baker, as we duck into the walk-in cooler. “They’re sharp!” he warns. Resting on a rolling cart in the center of the refrigerated room is an entire hog split down the center by the local meat processor. It’s already drained of blood and has hung for a week. I shy away from the back hoof, the hairy leg skin, and pointy nails giving me pause – indeed, they are sharp. But Ross Andrew Flynn grabs the front foot and we go for it. We shuffle across the kitchen with the first half, which weighs in at 90 pounds, and heave it onto the prepared workspace.

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