Articles in regional publications that pertain to a wide range of North Carolina-related topics.
Search Results
11 results
for "Mozo, Jessica"
Currently viewing results 1 - 11
|
PAGE
OF 1
|
Record #:
43679
Author(s):
Abstract:
NC State BBQ Camp teaches backyard cooks the secrets to preparing delicious barbeque. Held either in May or early June of each year, barbeque aficionados gather for a two day barbeque seminar at NC State in Raleigh, hosted by the university's Department of Food, Bioprocessing and Nutrition Sciences and the North Carolina Meat Processors Association.
Source:
Subject(s):
Full Text:
Record #:
43284
Author(s):
Abstract:
The H-2A temporary program allows allows farmers who anticipate not having enough labor to bring in non-immigrant workers to perform duties on a seasonal or temporary basis. Discussed in the article are J&J Thompson Farms in Wake County and Patterson Farm in Rowan County.
Source:
Subject(s):
Full Text:
Record #:
43382
Author(s):
Abstract:
Primarily, habaneros, jalapenos and banana peppers make up the lion's share of all peppers grown commercially in North Carolina today. Ronnie and Stephanie Moore, owners of Ronnie Moore's Fruits and Vwggies produce upwards of 50 to 60 varieties of hot peppers eaxh year.
Source:
Full Text:
Record #:
43095
Author(s):
Abstract:
Currently, a number of North Carolina farm families offer bookings and overnight stays on their properties. Guests can experience a number of activities like piking berries, collecting eggs, etc. Information on five farms and ranches participating in this mutually beneficial form of agritourism are discussed.
Source:
Subject(s):
Full Text:
Record #:
42707
Author(s):
Abstract:
Guadalupe Cafe opened in Sylva in Jackson County in 2004. The eatery's mission revolves around sustainability, Jen Pearson, owner purchased what had been a 1920s era drug store and soda fountain on Main Street to house the current business now selling a creative mix of globally inspired food, craft beer and wines.
Source:
Subject(s):
Record #:
42679
Author(s):
Abstract:
Mark Brown, information and communications specialist with the North Carolina Transportation Museum in Spencer says that in addition great exhibits, the museum has historic buildings and railroad tracks that allow access to its 60 acres of land.
Source:
Subject(s):
Record #:
42685
Author(s):
Abstract:
Open since 2004, the North Carolina Baseball Museum in Wilson has 5,000 plus artifacts including, special exhibits relevant to seven National Hall of Famers born in North Carolina. Most of this nonprofit museum's artifacts are donations and gifts, while others are on loan. Construction of the museum started in 1999 on the grounds of historic Fleming Stadium.
Source:
Record #:
42713
Author(s):
Abstract:
Jacob Morgan works full time as the Extension Director for Jones County. In 2017, he and wife Candice purchased a 15 acre farm in Trenton and one year later launched Morgan Meats LLC, a small business that sells fresh pork products to grocery stores, consumers and farmers markets.
Source:
Subject(s):
Record #:
42717
Author(s):
Abstract:
Gwynn Valley Camp has hosted a summer camp for boys and girls since 1935. Patterson Farm Inc. in Mount Ulla began doing summer camps for children about five years ago.
Source:
Record #:
35985
Author(s):
Abstract:
From as far back as the early 1800s, the Woody family has been renowned for chair making not only in North Carolina but around the world. Both Jimmy Woody of Mitchell County and a cousin Max Woody of McDowell County continue an 18th Century tradition and purely American form of chair construction that uses neither nails, screws nor glue in the manufacturing process, but rather the joining of high moisture wood onto kiln-dried wood of the same species. The wetter wood shrinks making the chair almost indestructible. Brothers Arval and Walter Woody once made a chair for President John F. Kennedy, now in the John F. Kennedy Presidential Library.
Source:
Subject(s):
Record #:
24756
Author(s):
Abstract:
Collards are a popular southern dish and have risen in popularity more recently. Kinston chef Vivian Howard and North Carolina farmers Lloyd Lewis, Howard McAdams, and Louis Nixon discuss their cooking and farming experience with collards in North Carolina.
Source:
Full Text: