Happy Pi(e) Day 2016!

Photo by Chris Chen from Pi(e) Day 2013 at The Dunes, Washington, D.C.

Happy Pi(e) Day! I hope you are enjoying the mathematical excuse of the day to gather with friends around the 2piR circular revolution that is PIE. I plan to celebrate this evening via a pie potluck with a few neighborhood pals here in Charleston's East End.

Here's a look at some past Pi(e) Day celebrations in D.C., North Carolina, and Texas and if you're looking for that special 3.14 recipe, you just may find it in the Nothing in the House recipe archive.

Pi(e) Days Past

This is the first time in 5 years that I'm not putting on a big Pi(e) Day party, and though I've always had fun, I have to say it's a relief to not have to do all that planning, hosting, and baking! I'll likely still make a pie though, and in lieu of a major 2015 event here's a look at some Pi(e) Days past, with favorite recipes from each.

Pi(e) Day 2014 - The Dollhouse, Washington, D.C.

Apple Pie with Salted Caramel Glaze
Tarheel Pie (pictured)

Pi(e) Day 2013 - The Dunes, Washington, D.C.

Bourbon Bacon Pecan Pie (pictured)
Hoosier Sugar Cream Pie

Pi(e) Day 2012 - St. Stephen's Church, Washington, D.C.

Banana Cream Pie with Pecan Crust and Salty Bourbon Caramel
Gorgonzola, Pear, and Balsamic Honey Galette

Pi(e) Day 2011 - Johnny's, Carrboro, NC

Date-Butter Pie
Avocado Pie (pictured)

Pi(e) Day 2010 - Celebrity Dairy, Siler City, NC

Lemon Goat Cheese Tart with Blackberry Preserves (pictured)
Pimento Cheese & Tomato Pie

You can see more Pi(e) Day documentation and ephemera here, and as always, find many more recipes via the Recipe Index. Have a happy Pi(e) Day-- and a very special one at that!

Pimento Cheese and Tomato Pie

I first made this Pimento Cheese and Tomato Pie when I was in grad school at the University of North Carolina. My friend Emily Wallace (the other Emily Elizabeth) was writing her Master's thesis on the history of pimento cheese and we wanted to combine our two food loves into one dish for a potluck at our professor Marcie Cohen Ferris' class.

I wasn't too familiar with pimento cheese until I moved to North Carolina. I'd had casual encounters with the stuff--at potlucks and in tubs at the grocery store--but without context, the mixture of cheddar cheese, pimentos, and mayonnaise just seemed like a sad deconstructed cheese ball to this Midwesterner. But I came to the Piedmont at just the right time for some pimento cheese schooling. Not only was the iconic sandwich spread becoming a trend across the U.S., appearing in everything from cheesecake to jalapeno poppers, but my fellow Emily Elizabeth was deeply entrenched in a study of pimento cheese's cultural history--which happened to hit upon some of my own research interests like women's domestic creativity and entrepreneurship.

According to Emily in this Indy Week article, pimento cheese was considered a dainty treat across the nation at the turn of the 20th century. Finger sandwiches made with the spread were a delicacy, particularly because the Spanish-imported pimentos were expensive and hard to come by. By 1915, Kraft had processed the spread and farmers began to grow their own pimentos stateside. 

In the Piedmont of North and South Carolina, textile mills offered lunches from dope carts, which sold sandwiches with various spreads, including pimento cheese. Soon small companies, often with women at the helm, supplied the food carts with sandwiches. Wallace says, "These women used food as a means to escape the drudgery of home or other unwanted employment, such as a textile mill. And pimento cheese—food that was considered part of a women's domestic domain—was a window not only into work but also business ownership, financial independence, and creativity in ways that were nonthreatening to gender roles of the time."

Now I eat my pimento cheese, whether as a sandwich, on my grits, or in a pie, with pride, knowing that it traces back to a long line of enterprising women, sure, but also because it tastes damn good. This pie recipe came to us from our friend April McGreger of Farmer's Daughter Brand Pickles and Preserves. She adapted it from The Southern Foodways Alliance's Community Cookbook. Though best with fresh tomatoes, it's become a Pi(e) Day staple and was included in this article on Pi(e) Day and female friendship that my friend Lora Smith and I wrote for Ronni Lundy's Zenchilada. 

Pimento Cheese and Tomato Pie

Adapted from The Southern Foodways Alliance Community Cookbook via April McGreger

Ingredients
Nothing in the House pie crust, halved
20 oz. tomatoes (canned whole San Marzanos or fresh)
2 Tablespoons fresh basil leaves, chopped
1/2 teaspoon salt
1 teaspoon fresh ground black pepper
1 1/4 cups prepared pimento cheese
1/3 cup panko bread crumbs or Ritz cracker crumbs
1 Tablespoon unsalted butter, melted
1/8 teaspoon garlic, finely chopped
1 Tablespoon parmesan cheese, grated
Fresh ground pepper

Directions
For the crust:
1. Prepare half of the Nothing-in-the-House pie crust as per the directions. Chill dough at least 1 hour before rolling out and fitting into a greased and floured 9-inch pie pan. Place pie plate in fridge for about 20 minutes. Meanwhile, preheat the oven to 375 degrees F.

2. Once you've let the pie crust chill, prick crust with a fork all over the bottom. Line crust with parchment paper and pie weights or dried beans and bake for 25 minutes. After 25 minutes, remove weights, reduce temperature to 350 degrees F and bake until crust is golden brown, about 20 minutes more. Let crust cool completely and leave oven on for the tomatoes.

For the filling:
1. Drain the tomatoes (if using canned--and keep the juice for Bloody Marys!) and dice them into 1-inch pieces. In a medium bowl combine the tomatoes, basil, salt and pepper, and half of the olive oil. Toss with your hands until all the tomatoes have a little oil on them. Pour the remaining half of the olive oil onto a sheet pan, rubbing with your hands to coat the bottom of the pan. Spread the tomatoes on the pan in a single layer. Roast the tomatoes in the oven about 15 minutes or until they dry up a little and start to shrivel slightly.

2. Fill the bottom of the pie crust with the tomato mixture. Spread the prepared pimento cheese over the tomatoes. In a small bowl, toss bread or Ritz cracker crumbs with melted butter, garlic, parmesan cheese and pepper, and sprinkle over the top of the pie.

3. Place pie in oven 10-15 minutes, just enough to warm and brown the crumb top. Remove from oven and serve slightly warm.

I've been making Stephanie of 3191's recipe for Pimento Cheese for a few years now--it's become a New Year's Eve tradition (served with Sweet Potato Biscuits) that my family now requests. But I wanted to include Emily Wallace's grandmother recipe--which is also delicious and shows some of the variation in style. Of course in North & South Carolina you're pretty much required to make it with Duke's mayonnaise--if you do make it with Hellmann's or another sweet mayo, I might not include the sugar.

Pimento Cheese
Adapted from Charlotte Heavner Wallace's (Emily Wallace's grandmother) recipe

Ingredients
1 lb. sharp cheddar (Charlotte used red-rind hoop cheese)
1 4-oz. jar pimentos, diced
4 Tablespoons mayonnaise (Duke's recommended)
1/2 teaspoon mustard
2 Tablespoons white wine vinegar
1 Tablespoon sugar
Dash vinegary hot sauce, like Cholula or Tapatio

Directions
1. Grate cheese into a medium-sized bowl and add entire contents of pimento jar. Mix with a wooden spoon. Add other ingredients and stir to combine. Taste and add any more of the above ingredients according to your preference.



Related recipes:
Phoebe Lawless' Rustic Cheese Pie
Savory Heirloom Tomato-Ricotta Galette
Tomato, Bacon & Jalapeno Pie

Last photo by Mackenzie Smith from Pi(e) Day 2014

Pi(e) Day 2014!

In the field of folklore, one way in which we define the traditional arts is as a community-based expression. We're interested in those cultural materials and happenings that arise out of a group of people and are upheld by a community. That could be anything from fiddle and banjo tunes to the labor lore of food service workers to the specific style of a group of graffiti artists. 

I think of pie too as a community-based expression, and like most (but not all) traditional art forms, they are best shared face-to-face, among people gathering together in community. You can lean almost everything there is to know about baking from a book or the internet, but the times when you're sharing it, talking about it, experiencing it with others is when the real learning happens. When you can taste the difference between a lard and butter crust, see how someone else cuts their lemons for their Shaker Lemon Pie, or hear their expression when they tell the story of how they invented a new recipe when they forgot to add a main ingredient--that's where it's at.

This is why I like celebrating Pi(e) Day. For me it's an event where this type of sharing can happen informally, even if it's just in the form of some friends sitting down eating together. And of course an excuse to party with pie ain't so bad either.

This year was the 3rd straight year of a DC Pi(e) Day and the 6th annual for me (find posts from past Pi(e) Days here). On Friday, my friend Mackenzie Smith (who made the sweet Buffalo Chicken Fried Pies video!) came down from Brooklyn and hung out in the kitchen, taking these beautiful photos and some video (more on the video soon) while I baked (she also made an amazing caramel for the Apple Pie). In the early evening my friends Roy and Aviva of The Keezletown Strutters showed up with their instruments and a Shaker Lemon Pie in hand, and serenaded Mack and I while we put the finishing touches on the desserts and set up for the party.

Friends arrived continuously throughout the evening, bringing pies and drinks and more instruments. I lost count of the pie count, but the table was overflowing with Tamale Pie and Onion Pie and Quiche, Blueberry and Coconut and Chess. I made eight pies and some tartlets--Pimento Cheese Tomato Pie (a Pi(e) Day favorite), Coconut Custard Pie + Tartlets, a Lazy Lemon Tart, Tarheel Pie, S'more Pie, Grapefruit Pie (a version of this Atlantic Beach Pie), Buttermilk Chamomile Pie, and an Apple Pie with Salted Caramel Glaze in birthday boy Lars' Prillaman's name.

The Keezletown Strutters played their heartening & spirited breed of Missouri and Arkansas fiddle tunes, songs, and blues in wonderful two-part harmony (which inspired some waltzing), and we wrapped up the evening with a few living room square dances.

Thanks so much to all the bakers and guests for baking and sharing and dancing, and big thanks to Mackenzie Smith for her beautiful documentation of the evening, and The Keezletown Strutters for their wonderful music. Pi(e) Day 2015 (3.1415...!) may be a year away, but more pie parties are just around the corner.

Photos by Mackenzie Smith

The Friday Pie Slice: First Week of Spring Edition

1st slice. We celebrated Pi(e) Day in great style last Friday, with a plentiful pie potluck, live music from The Keezletown Strutters, and some living room dancing. More on that soon, but for now, peep Elizabeth's sketch from the evening.

2nd slice. St. Patrick's Day has come and gone (and hopefully the snow with it), but Colcannon Pie remains. Thanks Food52 for including it in their 8 Food Blog Links We Love last week.

3rd slice. My professor and mentor Marcie Cohen Ferris is in the lastest issue of Guernica and has important things to say on the legacy of Southern food and the importance of studying foodways. Recommended weekend reading.

The tasty crumbs. My new favorite nerdy food/folklore/anthropology/macabre blog is Nourishing Death, which explores the "relationship between food and death in rituals, culture, religion, and society." Go get you some funeral biscuits.

Photo from last year's Meyer Lemon Honey Marmalade Linzer Torte

The Friday Pi(e) Slice: Pi(e) Day Edition

1st slice. Happy Pi(e) Day! It's that time of year when nerdy mathematicians and nerdy pie bakers get to geek out together. For more history on the holiday, check out American Food Roots feature, which includes two Nothing in the House recipes & a video of our 2011 celebration by Ashley Melzer. More Pi(e) Day parties past here.

2nd slice. Looking for a good pie to make on this pie holiday? Check out our recipe index. I'm working up 9 or 10, including S'more Pie, Coconut Custard Pie, and a Grapefruit version of this Atlantic Beach Pie. I'll share some photos later here and throughout the day on Instagram.

3rd slice. Unfortunately (or fortunately, depending on how you look at it) 3-D edible printers are not yet a reality (or maybe they are?), so I had to make Elena's Skillet Tarheel Pie for myself. It'll also be on the pie party table tonight.

The tasty crumbs. Yossy's Lemon Meringue Pie for Food52 is inspirational.

Photo of Teeny Pies' Bourbon Bacon Pecan Pie from last year's DC Pi(e) Day

D.C. Pi(e) Day 2013!

Ah yes, Pi(e) Day. Though I've been celebrating for 5 consecutive years now, I still have those moments, in the midst of publicizing and wheeling a cart full of Whole Foods-donated butter down the street (no wait, that was awesome), coordinating and baking for three days straight, where I wonder why I'm doing it. But then the ol' 3.14 rolls around, and the homemade pies and bakers start to show up, the guests arrive, and we all gorge on pie, work it off in a pi(e) walk/dance, raise a bunch of money for a good cause, and it's all really inspiring and fun and totally worth it. That being said, the next day I did make a beeline to the woods of Virginia for an unplugged cabin weekend getaway with some gal pals. But I'm back and ready to write about it and even starting to think about making pie again...

This year's Pi(e) Day was a benefit for Common Good City Farm, a DC-based urban farm and sustainable agriculture non-profit that employees teens during the summer and coordinates other local food-based programming. Because we encourage local and seasonal produce in the pies we make for Pi(e) Day, I thought it would be nice to bring this connection full circle (with a circumference of 2piR). Elizabeth and Anita, employees at the farm, were wonderful to work with and contributed pies, loaned tables, and were a big help with press and recruiting volunteers.

As was the case last year too, we got some really wonderful press leading up to the event. It was posted on various pages of the Washington Post and the Express, was blurbed on The Huffington Post, Daily Candy, ScoutMob, BYT, and lots of local blogs. American Food Roots even did this sweet little piece in which I make a pie nerd cameo. After all of this came out and we had well over 100 attending on Facebook, I once again started to worry if we'd have enough pie.

But we did--at least for a good part of the evening. I actually lost count of how many, but I'm pretty sure it was well over 30, with some arriving slowly but surely for much-needed reinforcements when other plates had been cleaned. There was Chile Relleño Pie and Blueberry Ginger Pie, Bourbon Bacon Pecan Pie and Aztec Chocolate Chess Pie, Peanut Butter Honeycomb Pie and Vegan Spaghetti Pie and many more. I made 2 Hoosier Sugar Cream Pies, 2 Butterscotch Meringue Pies, Pimento Cheese-Tomato Pie, Pear & Cardamom Fig Pie, a Chocolate Mousse and Hazelnut Tart, a Peanut Butter Chess Pie, and Chocolate Ganache & Almond Tartlets. I'll post the recipes for just about all of them soon. Though I can't vouch for everything, all the pies I tried were delicious.



In addition to all those pies, the evening was set off by the ladies of The Runcible Spoon, who hawked their fancifully collaged food zines and led an AMAZING "What Time Is It? Pi(e) Time!" watch-making craft! I kept mine on for 2 days so it would always be 3:14. Other highlights were when Star, the managing director at The Dunes handed me a beer as soon as I'd finished setting up (she read my mind even before I knew what I was thinking!), the dance-worthy jams by DJ Dianamatic, Carrie Nation, and Bottle Rocket, and the end-of-the-night Pi(e) Walk led by the surprise emcee Grant Dickie! I tried to get people to soul-train for the jar of whipped cream, but to no avail. I don't know why, though, because that jar was beautiful.

All in all, it was a very fun celebration of community, local food, and homemade pie, all in the lofted and light-filled space of The Dunes (the bar helped too). We had about 140 people in attendance and raised almost $900 for Common Good City Farm! We were also part of a network of friends across the country hosting Pi(e) Day events, including Berenbaums in Durham, NC, Dale's Fried Pies in Knoxville, TN, more friends in Harrisonburg, VA, and my aunt Chantelle in South Bend, IN. They were all celebrating pie, math, and community for good causes, even if it was just getting together with a few friends. Though the Obamas didn't come (I invited them), I'd still call it quite a success.

I'd like to extend a very special thanks to our Pi(e) Day 2013 Baking Team of Amy, Anita, Bradley, Carolyn, Catherine, Claire, Elizabeth, Emily, Felicity (pictured above, top photo), Jared, Jenelle, Katy, Kara, Kari, Kiran, Liz, Miranda (pictured above, bottom photo), Samantha, Tamara, Teeny, and Yael. Special thanks also to DJs Dianamatic, Carrie Nation, and Bottlerocket, The Dunes, Whole Foods on P St. for donating ingredients, The Runcible Spoon, and Common Good City Farm for being such great partners. And thanks to everyone who came and ate, busted a move in the Pi(e) Walk, and supported local agriculture in our nation's capital. Only 359 days left 'til Pi(e) Day 2014!

But if you haven't had enough this year, make sure to check out the blogs of Pi(e) Day 2013 Baking Team members Catherine, Kari, and Teeny for more DC Pi(e) Day posts and recipes!

Happy Pi(e) Day!

Photo from DC Pi(e) Day 2012 by Jen Mizgata. See more photos from Pi(e) Days past here.

3.14.13 is here! Today folks all across the world will be baking and eating pie, and memorizing its mathematical  constant counterpart to the 50th decimal point, all in celebration of International Pi(e) Day, or more likely, an excuse to indulge in the flaky dessert.

Here in DC, we'll be celebrating with a benefit for Common Good City Farm (find out more about them here) at The Dunes in Columbia Heights from 6-8:30pm. We'll have DJ Dianamatic on the ones and twos, a Pi(e) Walk where you can win a pie to bring home, a make-your-own pie watch craft and new Breakfast Issue by The Runcible Spoon, and oh yes, lots and lots of homemade sweet and savory pie! A $7 donation gets you in the door, and you can find more info here and here.

If you're not in DC, you can check out some friends' pie parties in Durham, Harrisonburg, and Knoxville, or have your own impromptu pi(e) party tonight. Lora and I have some tips on how to do it in this issue of Zenchilada from a few years back. However you spend it, hope you get to enjoy some pie today.

Pi(e) Day in D.C. 2013

It's about that time again... Pi(e) Day Time! Last year we had a wonderful celebration of the House of Representatives-decreed March 14th holiday at St. Stephen's Church benefiting Radio CPR. This year, we're switchin' things up a bit with a Pi(e) Day party at The Dunes to benefit Common Good City Farm, a community-based urban farm in D.C.

Pi(e) Day festivities will include a vast selection of sweet and savory pies donated by a team of home bakers (get in touch if you're interested in contributing), a Pi(e) Walk (walked in circumference of 2piR) where you can win a pie to take home, French pop and soul jams by DJ Dianamatic, live music, and a new addition this year of a full bar! There will also be copies of The Runcible Spoon and PIE. A Hand Drawn Almanac for sale. All of that for a donation of just $7. Find more details via the Facebook event here.

We're still compiling our menu, but the list is looking promising so far with an Aztec Chocolate Chess Pie, Nectarine, Mascarpone & Gingersnap Tart, and a Bourbon Bacon Pecan Pie. If that hasn't sold you, check out some photos, words and videos from Pi(e) Days past here.

D.C. Pi(e) Day 2012!

 

Berry pie and Niva & Patrick's pumpeapple!

This was my fourth year in a row celebrating Pi(e) Day. The past two years we've had celebrations on the Pie-dmont of North Carolina-- last year it was at Johnny's in Carrboro and the year before it was a loverly spring celebration at Celebrity Dairy in Siler City, complete with adorable baby goats.

I knew I wanted to have an event again this year, as a benefit for a D.C. organization, so I pitched it to the diverse and vibrant community-powered radio station, Radio CPR (where, full disclosure, I host a bi-weekly traditional/experimental show), and all the DJs and volunteers were down to bake, DJ, promote, and most importantly, eat.

Amy with her "crack" pie

Front: my pecan sorghum pie & Athena's chocolate-chestnut torte, Back: pecan pie & berry pie

We got a TON of press about the event. It was posted on various pages of the Washington Post, the Washington City Paper, DCist, fashion site Refinery29, superb lifestyle blog Panda Head, and ReadySetDC even came over and did a little pre-Pi(e) Day interview with me while I baked. There was, in fact, so much press I started to get worried about having enough pie.

Selina's avocado pie and my pear frangipane tart

 

Niva and Patrick--proud parents of the pumpeapple!

In the end we had over 25 pies, both sweet and savory, ranging from a grapefruit-ginger meringue to bacon-onion, "crack" pie to vegan tamale, and classic key lime to pineapple-madadamia-coconut. The pie spread even boasted a pumpeapple--a spin-off on the cherpumple, which is a pumpkin pie baked inside of a yellow cake, peach pie baked inside of a white cake, and an apple pie inside of a spice cake, all stacked and frosted together as one giant dessert. Woah! I made a banana cream pie with a peanut crust and salty bourbon caramel (recipe, and it's a damn fine one, coming soon), a pear frangipane tart, two gorgonzola-pear and balsamic honey galettes, and a last-minute pecan sorghum pie.

Pie eaters!

As it turned out, my suspicions were somewhat correct-- in about an hour or so, we had welcomed over 125 people and, despite attempts at a one-slice-at-a-time rule, pretty much every pie plate had been essentially licked clean. More like a Pi(e) Power Hour than a Pi(e) Day. Most everyone I saw was smiling though, if not full of pie, then at least tempted by a bite or two.

After the pie had all but disappeared, we struck up some fiddle tunes for the Pi(e) Walk (walked in circumference 2pi(r), with the prize of a homemade "crack" pie to take home. When the winner was announced, though, she generously announced to the other participants and remaining attendees that she would slice it up and share with everyone.

Malaka selling copies of The Runcible Spoon, a rad D.C. food zine

Fellow Tart Kari with her ginger-grapefruit meringue tart

By the end of the evening, we had raised almost 700 (yes, 700!!) much needed dollars for Radio CPR! It was a lovely community gathering with friendly faces familiar and new on a beauuutiful spring day. We were also part of a network of Pi(e) Day celebrations across the country, in Greensboro, Alabama; Durham, Chapel Hill & Burnsville, North Carolina; and Austin, Texas, who all were celebrating pie, community, and nerdy mathematics for good causes, even if it was just getting together with friends and making some new ones.

You can see more pictures from the event via our rad photographer Jen Mizgata here, and also from TBD, who photographed the event here. They have some great ones of our Pi(e) Walk, a cross section of the pumpeapple, and a hilarious snapshot of folks entering the PEZ.

Me cutting my pecan sorghum pie

Jenn with her bacon onion tart

I'd like to extend a very special thanks to our Pi(e) Day 2012 Baking Team of Kari, Layne, Athena, Peter, Brenda, Selina, Jenn, Yael, Luna, Bent, Bradley, Amy, Betsy, Niva & Patrick. Special thanks also to photographer Jen, DJs Layne, Peter, Selina & Bent, musician Brent, other volunteers Bobbie, Don, Darby, St. Stephen's church for generously providing us with a space, and Amanda for being an amazing co-organizer. And thanks to everyone who came and ate (or tried to) and supported community radio in our nation's capital. Only 351 days until Pi(e) Day 2013!

Happy Pi(e) Day!

Today is the day! All across the country (world?), it seems, folks are rolling dough, fluting crusts, and memorizing pi to the 50th decimal point to celebrate International Pi(e) Day 3.14 today! My friends Lora Smith, Ronni Lundy and I set up a little website to connect various Pi(e) Days, which you can find here (image below). We'll be posting documentation from each event--I can't wait to see what the folks in Greensboro, Burnsville, Chapel Hill, Durham, and Austin have whipped up!

Here in D.C. we will be celebrating with a benefit for D.C.'s community-powered radio station, Radio CPR (Find more here and here). Make your way to St. Stephen's church tonight for all-you-can eat pie (first come, first served), live old-time music, Radio CPR DJs DJing, and a Pi(e) Walk where you can win a pie to take home, all with your $5 donation!

 half-demolished pie buffet from Pi(e) Day on the Piedmont 2010

We've been getting a lot of great press about the event (ReadySetDC, Refinery29, Panda Head & the Washington Post, to name a few) and are very excited! Plus it's a beautiful spring day! Come on down ready to eat and bring a fork!

Radio C=2PiR presents...Pi(e) Day in D.C.!

It's that time of year again Pi(e) Day is on the way! I'll be celebrating again this year, this time not in NC, but in DC, where in 2009 the House of Representatives supported the March 14th designation of Pi(e) Day.

This year the event will be held as a benefit for Radio CPR, Washington D.C. community powered radio, and will all take place at St. Stephen's Church at 1525 Newton St. NW in Mt. Pleasant. Highlights of the party will include all-you-can-eat homemade sweet and savory pies, live old-time music, Radio CPR Djs a-DJin', and a Pi(e) Walk (walked in a circle of circumference 2piR) where you can win a pie to take home! You can find more information via our Facebook invite here.

The menu is looking fine, with banana cream pie with salty bourbon caramel, vegan avocado pie (a Pi(e) Day classic, 3 years running), a bacon onion tart, classic key lime, and a few surprises all on the list. To find out what might be in store, check out our Pi(e) Day last year in Carrboro, NC (be sure to watch the video!), and our 2010 celebration at Celebrity Dairy Goat Farm in Siler City, NC.

Circle up to the pi(e) and see you there!