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Record #:
10411
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In this ongoing series about favorite Southern foods, Garner discusses a family favorite--meat loaf. Its basic elements are hamburger, onions, bread, eggs, and ketchup. Garner provides his wife's meat loaf recipe and lists restaurants where good meat loaf is served, including the Rockin' Comet Diner (Clayton); the Haymont Grill and Steakhouse (Fayetteville); and the Moose Cafe (Colfax and Asheville).
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11150
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Garner writes about favorite Southern foods, in this instance - biscuits. He discusses the origin of Biscuitville, founded by Maurice Jennings, in Danville, Virginia, in 1975. The headquarters later moved to North Carolina. Today there are fifty-one Biscuitvilles located in North Carolina and Virginia, and the company is still family-owned.
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17284
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Garner describes the method by which Keith Allen of Allen & Son Barbecue prepares his barbecue. Hickory is the best wood to cook pork to perfection; however, it is becoming scarce, and Allen has to search for it, bring it to the restaurant, split it by hand, and reduce it to hot coals for the cooking.
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17285
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Started eighteen years ago by the late Bill McLawhorn and his wife Peggy, B's Barbecue is now run by their daughters. The place has no telephones and no take-out menus. B's operates on a frantic pace with servers passing out barbecue and chicken dinners to hungry customers until the place closes around 2 PM or when the barbecue runs out. Customers can either eat inside or outside at red-painted picnic tables.
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17286
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Red Bridges learned the barbecuing business from Warner Stamey in the 1930s, and in 1946 opened his own restaurant in Shelby. When he died in the mid-1960s, his wife Lyttle, known as Mama B, ran the business until her death in 2011. Her daughter, Debbie Bridges-Webb, granddaughter, Natalie Ramsey, and great-grandson, Chase Webb, continue the family business.
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Record #:
17299
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Garner explains why Lexington Barbecue is perhaps the best-known barbecue restaurant in the state and beyond. Wayne Monk opened his restaurant in 1962, and today he, his son Rick, and many relatives help to operate it.
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17300
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Richard Berrier learned about barbecue in Lexington and opened his first restaurant in Winston-Salem in 1991. What he serves is Lexington-style that is cooked over wood to get the smoky flavor. The restaurant is considered one of the state's best. In 1999 Berrier received a \"Certificate of Barbecue Excellence\" from the North Carolina Barbecue Club.
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17301
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The Pit is housed in a 1930s former meat-packing plant in downtown Raleigh. It was started by Greg Hatem, who has a reputation for preserving historic buildings, as well as a passion for preserving the state's traditional foodways. The Pit roasts the whole hog--\"Everything but the squeal!\" Garner describes what make The Pit different from the usual barbecue restaurant.
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17302
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Short Sugar's still occupies the same location where the Overby brothers opened it in 1949. Garner relates how the restaurant got its name and how the barbecue is prepared and served.
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17303
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Walter B. \"Pete\" Jones, who died in 2005, opened his barbecue restaurant, The Skylight Inn, in Ayden in 1947. Forty years later he had a silver-painted, wooden dome, just like the U.S. Capitol, built atop the building so people could find him. The restaurant has its own style--no tablecloths, no cutesy pig cutouts, no waitresses, just go to the counter, order, go to a table, sit down and eat the whole hog, eastern-style barbecue off the paper plates. Today, it is run by his son, his grandson, and nephew.
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17304
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Warner Stamey opened his barbecue place, Stamey's Old-Fashioned Barbecue, in Greensboro in 1953. Jess Swicegood and Sid Weaver taught him how to prepare barbecue and over the years he has taught the secrets of the craft to other restaurant operators. Stamey's serves slow-roasted, chopped-pork shoulders and tangy-sweet vinegar-and-tomato sauce. The pit building where the barbecue is cooked is the largest and best equipped in the state.
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Record #:
17320
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In 1962 Wilber Shirley bought the former Hill's Barbecue in Goldsboro and opened it under his own name. He has prepared barbecue the traditional way for the past fifty years--cooking whole hogs entirely over hardwood coals. Wilber's is one of the few places left that prepare barbecue this way, and in the eastern part of the state, Wilber's is one of the biggest names.
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Record #:
40832
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Still spearheaded the creation of East Carolina University’s Maritime Studies Program. His Navy experience, plus positive character traits inspired by his late wife, helped yield the degree program that has gained much renown since its humble beginnings in the 1980s.
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East Carolina University--Maritime Studies program--William Still ; East Carolina University--Department of Maritime Studies; Civil War history--William Still ; Maritime history--William Still ; CSS NEUSE (Ironclad); CSS Neuse Civil War Interpretive Center (Kinston); USS MONITOR (Ironclad); U.S. Naval history