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Articles in regional publications that pertain to a wide range of North Carolina-related topics.

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9 results for Castle, Sheri
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Record #:
34284
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Ronnie Horton has owned Ronnie’s Country Store in Winston-Salem since 1994, when he purchased it from members of the W.G. White family. The store is known for its country ham and also features Old North State delicacies and local produce. This article describes the store and Horton’s traditional operations.
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Our State (NoCar F 251 S77), Vol. 85 Issue 12, May 2018, p146-152, il, por Periodical Website
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Record #:
34843
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The Reynolda House in Winston-Salem was once the home of R.J. and Katharine Reynolds, business owners and philanthropists. For the six years that Katharine was alive and in the house, Christmas was a spectacular, yet private event. Archived mementos and notes give a look into what the meals were like on this festive holiday.
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Our State (NoCar F 251 S77), Vol. 86 Issue 7, December 2018, p170-175, il, por Periodical Website
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Record #:
34857
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In Marshall, North Carolina, a small bakery called Smoke Signals has a unique way of baking pies: in a wood-burning oven. Owner Tara Jensen not only bakes and sells pies, but also gives workshops to bakers wishing to perfect the craft of pie baking.
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Our State (NoCar F 251 S77), Vol. 85 Issue 10, March 2018, p128-134, il, por Periodical Website
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Record #:
34886
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North Carolina has been a good state for growing wheat in for centuries. But now, there is a renaissance occurring for heirloom grains. Small businesses including bakers, wheat farmers, and millers have begun to work together in order to bring back traditional grains into bread recipes of the south.
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Our State (NoCar F 251 S77), Vol. 85 Issue 11, April 2018, p122-130, il, por Periodical Website
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Record #:
34970
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At Heirloom, a restaurant in Charlotte, Cherokee farming knowledge has become pivotal for their success. Chef Clark Barlowe incorporates varieties of the Three Sisters (corn, beans, and squash or pumpkin) into his menu and locally sources all ingredients. In this way, Cherokee cooking techniques are being integrated into modern North Carolina cuisine.
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Our State (NoCar F 251 S77), Vol. 85 Issue 6, November 2017, p80-86, il, por Periodical Website
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Record #:
37037
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The thirty-one must-visit places are restaurants specializing in chicken—mild or spicy, served with waffles or on a bun. Included on this bucket list were Buxton Hall of Asheville, Mama Dip’s of Chapel Hill, and Spoon River Artworks and Market in Belhaven.
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Our State (NoCar F 251 S77), Vol. 84 Issue 11, April 2017, p132-136, 138, 140, 142-144, 146, 148 Periodical Website
Record #:
36954
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Dining option like drive-through are not the case for the profiled restaurants classified as hole in the wall, hard to find but worth the search. Restaurants such as El’s and Johnson’s Drive-In are considered visit worthy, since they are fond reminders of an earlier era. As for restaurants with a contemporary, culturally diverse feel, Taste of Paradise and Saigon Sandwiches and Bakery expand hole in the wall’s definition through dishes such as oxtail and bahn mi.
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Record #:
36591
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The author talks about the many types of apples found in North Carolina and their different uses. Many old time or ‘heirloom’ apples have disappeared; but apple historians are finding examples and bringing them back into production. There is a place that is has an heirloom apple collection open to the public called ‘Horne Creek Living Historical Farm’ located in Pinnacle, NC, north of Winston-Salem.
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Tar Heel Junior Historian (NoCar F 251 T3x), Vol. Vol. 46 Issue No. 2, , p22-24, il
Record #:
34858
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The three basic components of a pie are the crust, filling, and meringue. If a baker can perfect these three skills, then any pie can be created.
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