Papa D
Edward G. Danziger's memoir of love and cooking, published by J. F. Blair in 1967. Danziger (1893 to 1972) ran Danziger's Old World Restaurant in Chapel Hill, and the book tells his life as a restaurateur in the town.
Storyline · 1971–1975
Between 1971 and 1975 groups in Chapel Hill formed food cooperatives that sold produce and other food to their members below store prices: the Chapel Hill Food Co-op, begun at the Baptist Student Union, a co-op at the Newman Center, the Student Consumer Action Union's co-op at the Multi-Purpose Center and the Community Food Co-op on West Rosemary Street. In two of them, members worked set hours.
The Chapel Hill Food Co-op began in August 1971 with students trading green peppers on the steps of the Baptist Student Union. By 1975 it had grown from eight or ten member units to 110, about 250 people, selling produce, canned goods and cheese at wholesale plus 10 percent, with each member working a share of hours. A food cooperative began at the Newman Center on Pittsboro Street in October 1973, selling fruit, vegetables and processed meats 15 to 20 percent below store prices, and grew from 20 member units to 60 by the spring of 1975. In the fall of 1974 the Student Consumer Action Union's food cooperative began buying produce, cheese and natural foods in bulk for its members and handing them out at the Multi-Purpose Center on Church and School streets; members paid $5 a year and worked an hour and a half a month, and about 130 had joined by mid-October. By July 1975 the Community Food Co-op at 409 West Rosemary Street, sharing a house with the Community Bookstore, Rainbow Soccer and the Chapel Hill Sun, was selling grains, beans, oils, herbs and teas to about 115 member units at 10 percent over wholesale, with a small Saturday farmers' market, and made its decisions collectively.
Every statement above comes from these dated entries in the chronology. Each links to its source.
No indexed work is about this storyline itself yet. These are the most widely held histories of the theme it is filed under, so they may not discuss it. Follow a link to find a copy or view the material.
Edward G. Danziger's memoir of love and cooking, published by J. F. Blair in 1967. Danziger (1893 to 1972) ran Danziger's Old World Restaurant in Chapel Hill, and the book tells his life as a restaurateur in the town.
Annette Marie Council's book about her family and Mama Dip's Country Kitchen, the Chapel Hill restaurant, published by NP Press in 2005. Subjects include African Americans in Chapel Hill, the restaurant's history and family biography. Fourteen introductory pages and 223 pages of text with illustrations, part local history and part family account.
A cookbook put out in 1972 by the Colonial Inn of Hillsborough, ninety six pages with illustrations and a portrait. The recipes feature Southern dishes served at the inn, alongside material on its history. The title page verso records a fourth printing in 1979.
Cookbook compiled by the Hillsboro Presbyterian Women and published in Hillsborough in 1952, with 124 illustrated pages of local recipes.
Community cookbook from the Ridge Garden charge, the pairing of Clover Garden United Methodist Church in Chapel Hill and Chestnut Ridge United Methodist Church in Efland, published by Clover Garden in 2025. Topics include both congregations' histories as well as cooking in Chapel Hill and Efland. Seven preliminary pages and 130 pages.
Cookbook from the Chapel Hill Historical Society, published in 2009 and including recipes alongside local history. Topics include cooking and food in Chapel Hill and the history of both, so the collection doubles as a record of what town households put on the table. Of interest to readers of community cookbooks and to anyone tracing local foodways.
A community cookbook from Efland United Methodist Church in Efland, in western Orange County, published by the church in 2007, that also carries a history of the congregation alongside its recipes. 116 numbered pages with six unnumbered pages at either end, an illustration and a color portrait.
Community cookbook from Cross Roads Baptist Church in Hillsborough, printed by Morris Press Cookbooks in 2005 in a three-ring binder. Recipes are credited to their contributors. The book includes Southern cooking, church history and material on the Family House of Chapel Hill. 124 pages of recipes plus front and back matter, with color illustrations.
Recipes collected by members of the Church of the Holy Family in Chapel Hill and published by the church in 2000, a substantial community cookbook of 252 pages with front and back sequences at 23 centimeters. Topics include both cooking in Chapel Hill and the history of the congregation, which appears alongside the recipes. Volumes like this one preserve household cooking and contributors' names.
Community cookbook compiled by Palmer's Grove United Methodist Church near Hillsborough and published by the congregation in 1995. Along with the recipes it carries a history of the church. 124 pages of recipes with short front and back sections and an illustration.
A 39 minute video portrait of Fearrington Village, the planned village in Chatham County south of Chapel Hill, produced in 1994 by the village itself. Sound and color on half inch tape. The program covers the village's history and its restaurants.
A menu from the Rams Head Rathskeller, the Chapel Hill restaurant that opened in 1948, printed by the restaurant in 1993 with photographs and a short account of its history. 8 unnumbered pages with illustrations.
Each dated event above names its source, the place to start. For finding more on an event across newspapers, records and histories, see the research guide Follow an event across several accounts. Ask at the North Carolina Room of the Orange County Public Library for help with local sources.
Friends of the Orange County Public Library. “Chapel Hill’s food co-ops, 1971–1975.” Orange County Indexed, https://focplnc.org/orange-county-books/storylines/food-co-ops-storyline-1971/. Accessed October 22, 2026.
