A new culinary tradition has taken root in the Bull City, one that pairs athleticism and a love of food with a bleeding heart and a bit of quirk.

How Durham-y.

The Doughman, a quadrathlon relay involving nine local restaurants and various physical challenges, is celebrating its third year on Saturday, May 29.

The charity race raised over $12,000 last year for the Durham Inner-City Gardeners (DIG) program at SEEDS (Southeastern Efforts Developing Sustainable Spaces), and organizers hope to top that this year with a goal of $15,000, said Jon Kotula, one of the race founders.

Seeing that the race sold out within 15 minutes and that there are 70 teams this year, up from 51 last year and a mere 14 its first year, this shouldn't be too difficult. The bounty will be split evenly between SEEDS and SeeSaw Studio, a free after-school design studio located downtown.

If I weren't three months post-partum from a C-section, I'd be all over this race. Instead, I think I'll bring my own little teething (yes, early I know,) adorable Doughman to the banquet that follows, which has yet to sell out but probably will. At 6:30 p.m. at the old Durham Athletic Park, one can dine on fare from myriad local restaurants and beer from five breweries all while listening to live, local music for $20, which of course goes to the charity as well.

What's not to love about The Doughman?

The race begins at Local Yogurt, ends at the old ballpark, and in between goodies from places like Dos Perros (chilaquiles, Mexican omelets,) Hog Heaven (a traditional barbecue plate) and Locopops (of course one of their signature, exotic frozen treats) will be eaten prior to running, biking or paddling through Duke University's pool in an inner tube.

This year the organizers, a group of civic and environmentally minded Duke grad students, have enacted a time incentive - teams that raise $200 (the minimum entry fee is $100 per team) will get a bit of a head start.

Some of you might find this race reminiscent of the Krispy Kreme challenge, a charitable race held at N.C. State that involves massive amounts of donuts and running, and which often results in serious public yacking. Though the concept of The Doughman was inspired by the donut version, that's where the similarities end.

"We strongly discourage throwing up," Kotula said, even though volunteers along the race route will have that vomit-absorbing material on hand.

But handholding while teams cross the finish line is mandatory.

Visit www.doughman.org/ for race info and banquet tickets.

In other food news:

A profile of Durham's food and farm scene was published in the April 21 edition of the New York Times: tinyurl.com/2f6t9dm. . I guess they didn't know Durham already had a food writer, so the Times wasted some resources by shipping one of its own down here, but I forgive them. I have a feeling this won't be the last time the Times takes a look at how folks are eating down here.

May 29, Bountiful Backyards ( www.bountifulbackyards.com/) hosts an outdoor worm bin workshop where you can learn how to build this worm-fueled composting system. There is a $20 suggested donation, and the clinic runs from 2 to 4 p.m.

Elsewhere in Durham, awesomely Duraham-rific T-shirts are available from the folks at Wine Authorities ( www.wineauthorities.com/) that read: "Durham - crunchy on the outside, warm and delicious on the inside." And that's what we like about it. Could be the best $15.99 you'll spend on clothes all year.

Also, after what has seemed like the world's longest awaited restaurant opening ever (or at least in Durham's recent history,) Eno Restaurant and Market ( www.enorestaurantandmarket.com), the area's first complete farm-to-table operation, should open later this summer thanks to a $15,000 Merchandise-Based Retail Incentive grant from the City Council. The money will help with the bathroom, ceiling, walls, HVAC, and kitchen hood in this historic building on Parrish Street.

Durham's own Frank Hyman, garden expert and tomato-cage guru, has started a blog: www.liberatedgardener.net/. He's hoping people won't feel so enslaved by their gardens and is offering insight on everything from soaker hoses to pea trellises. After hearing what the man does with Myer lemons each year (crepes!) this might be worth checking out.

Chapel Hill

The words "controversial" and "vegetarian" don't often go together, but that's how Lierre Keith's new book, "The Vegetarian Myth: Food, Justice and Sustainability" is being described. A discussion of the book will take place at the Internationalist Books & Community Center at 405 W. Franklin St. on Monday, May 3 at 7 p.m.

The Eno River Farmers Market in Hillsborough will celebrate Mother's Day Sunday, May 8, with additional mom-dedicated crafts for children.

The Food Network is visiting Sugarland, 140 E. Franklin St., on May 10 as it features the local bakery as one of the best places in America to eat dessert.