Articles in regional publications that pertain to a wide range of North Carolina-related topics.
for Poindexter, Matthew
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Brunswick stew is a common dish in North Carolina barbecue and often served at church events. Traditionally made with squirrel or possum, today’s versions usually stick to chicken and sometimes pork. Hillsborough BBQ Company adds rabbit to the poultry and pig.
Despite Durham’s urban sprawl and industry, the Jenkins family collard farm lives on. Greg Jenkins explains how the family tradition of using organic farming practices is what has kept the farm and family business so successful.
Where and when food trucks can park is determined by city and county governments in North Carolina, creating a system of differing ordinances and confusing logistics for customers. The various ordinances require food trucks to park at certain locations, distances, and times.