Articles in regional publications that pertain to a wide range of North Carolina-related topics.
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389 results
for "WNC Magazine"
Record #:
22286
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The authors explore the thoughts of four visionaries in Western North Carolina. They are David McConville, "who projects visuals from across the universe to explore the world and its complexities," Appalachian State University research analyst and visionary Stan Thompson, who are "pushing clean rail transport into the future, " and engineer and musician Cyril Lance who "is honoring the legacy of Bob Moog by advancing electronic innovation."
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Record #:
22287
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Larkin examines the work of the Asheville Design Center, a nonprofit that is "helping communities create blueprints for brighter futures." These include plans for outdoor learning environments, such as Hall Fletcher Elementary in West Asheville and the revitalization of Island Park in Bryson City.
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Record #:
22289
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Murphy explores the work of Akira Satake of Swannanoa, who excels in both pottery and music. He has a dedicated following in both pursuits. He is ten years into his pottery career, with gallery exhibits in Asheville and New York City's elite Calvin-Morris Gallery, and musically he is a master of the Japanese banjo, called a shamisen.
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Record #:
22290
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In 1890 a geyser was built on the grounds of the Round Knob Hotel, a favorite railroad stop in Old Fort, and it ceased functioning in 1903. Enter George Baker, a New York banker and board member of many railroad companies. He commissioned a new one to be built to honor his friend, Colonel Alexander Andrews, a noted Confederate soldier who oversaw the building of the Western North Carolina Railroad, and the 120 men who died building it through the NC mountains. In 2012, Andrews Geyser marked its 100 years of operation.
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Record #:
22291
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North Carolina has a growing reputation for continuing its moonshine tradition, only it's legal this time. Murphy visits five distilleries that honor the past while creating their own style of craft liquor. They are the Howling Moon Distillery (Woodfin); Troy & Sons Distillery (Asheville); Blue Ridge Distillery Co. (Bostic); Southern Artisan Spirits (Kings Mountain); and Carolina Distillery (Lenoir).
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Record #:
22292
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Restaurateur and chef Joe Scully and partner Kevin Westmoreland opened the popular Corner Kitchen in Asheville's Biltmore Village in 2004. This fall they have opened a new restaurant, Chestnut, on Biltmore Avenue in downtown Asheville. Scully discusses the new venture.
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Record #:
22293
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Rachael Vickers baked her first cheesecake at age eleven, and it has developed into her signature confection. In 2011 she launched Rachael's Delectables, which makes many flavors of the cake. She set up shop at the Blue Ridge Food Ventures shared-use kitchen in Candler and has been quite successful in her newly started business.
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Record #:
22307
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Once an exclusive restaurant in Waynesville, Anthony Wayne's opened to the general public last year. The restaurant, named for a Revolutionary War hero, and its skillful chef Daniel Morris are reviewed by Richards.
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Record #:
22308
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Pleasant Gardens, located on U. S. 70, between Old Fort and Marion, is one of those interesting places that can be found by not always taking the Interstates. Chase describes some of the places visitors can explore, such as Fletcher Greenhouse and Nursery, the historic Carson House, and the workshop of famed chair maker Max Woody, a sixth generation craftsman.
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Record #:
22309
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Clark explores the work of the Chestnut School of Herbal Medicine, located in Leicester, which teaches the uses of plants as natural remedies for skin ailments and sore muscle relief. Juliet Blankespoor, an herbalist for over twenty years, is the school's director.
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Record #:
22315
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Kramer reviews the Hob Nob Farm Cafe operated by Mike and Nova Nelson in Boone. The couple has a 22-acre organic plot along the Watauga River which supplies food to their eatery. They also buy from New River Organic Growers, a 30-farm co-op for additional fresh ingredients for their customers.
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Record #:
22316
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Richards reviews Marco Trattoria, a restaurant located in a former Brevard private home and owned by Shellie and Marc Dambax. Richards relates where Marc acquired his cooking skills for Italian and Mediterranean foods, dishes served, and Sallie's creativity in art.
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Record #:
22317
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Janell Kapoor is the founder of the Asheville-based nonprofit Kleiwerks International. She has visited countries including Thailand, Argentina, Haiti, and Turkey to share her knowledge of sustainable building practices. Another project is Women of the Americas Sustainable Initiatives \"which concentrate on empowering and training women to become environmental leaders in their communities.\" Simple, centuries-old building practices using material such as clay, sand, straw, stone, bamboo, and recycled material are used to construct dwellings and other structures.
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Record #:
22318
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The authors describe several outdoor entrepreneurs in Western North Carolina \"who mix business and pleasure in the pursuit of great gear.\" They are Adam Masters [Bellyak];Mike Grimm and Goose Kearse [Misty Mountain Threadworks]; Jesse Conner [Trout Dancer Rod Company];Fritz Orr, III [Fritz Orr Canoe]; and Tom Dempsey and Tom Reeder [Sylvan Sport].
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Record #:
22319
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Richards reviews the Vintage House, located in what was once a residence in Hickory's Oakwood neighborhood. She examines the culinary presentations of Chef Matt Parker, who is a graduate of the French Culinary Institute in New York and Le Cordon Bleu in Paris. He purchased the Vintage House in 1997.
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