Articles in regional publications that pertain to a wide range of North Carolina-related topics.
Search Results
18 results
for "Wallace, Emily"
Currently viewing results 1 - 15
|
PAGE
OF 2
|
Next |
Record #:
43177
Author(s):
Abstract:
An ECU professor became a student of traditional Italian pizza-making , bringing his refined skills and love of good food back to his college town to open a cafe called Luna." Richard Williams and John Jefferson operate Luna Pizza Cafe on 632 South Pitt Street in Greenville, N.C.
Source:
Full Text:
Record #:
34837
Author(s):
Abstract:
Ham has been a long-time tradition of the holidays, dating back centuries in Europe. In North Carolina, Left Bank Butchery in Saxapahaw specializes in everyday hams and meats, but works overtime for the holidays.
Source:
Subject(s):
Full Text:
Record #:
34838
Author(s):
Abstract:
Sausage balls have a long history in North Carolina, but can be found elsewhere around the United States too. These cost-effective snacks are quick to make and beloved by many. This article includes a recipe from Neese’s Country Sausage, a Greensboro-based operation that has been making spicy sausage for several generations.
Source:
Subject(s):
Full Text:
Record #:
27684
Author(s):
Abstract:
Jack Bacheler, professor emeritus of entomology at NC State University, is competing in the Great Pumpkin/Watermelon Weigh-off at the North Carolina State Fair. Bacheler grows giant pumpkins as a hobby and his methods are described for growing giant pumpkins are described. Bacheler has earned ribbons in the past and grew three over 500 pounds this year.
Source:
Subject(s):
Record #:
18478
Author(s):
Abstract:
Marjorie Hudsons's book, Accidental Birds of the Carolinas, took her nearly twenty years to finish, but it received an honorable mention for the PEN/Hemingway Award for Distinguished First Fiction in 2012. She lives on forty acres in Chatham County.
Source:
Subject(s):
Full Text:
Record #:
18481
Author(s):
Abstract:
Grady's Barbecue, located in Dudley, an unincorporated town in Wayne County, is owned and operated by Steve and Gerri Grady. They have been in business for twenty-six years. Steve makes his barbecue a traditional way, smoking it over coals from hickory and oak wood. That flavor brings barbecue lovers locally and from distant places, including New York. Articles on their barbecue have appeared in USA Today and GQ.
Source:
Subject(s):
Full Text:
Record #:
19735
Author(s):
Abstract:
North Carolina's top one hundred banks are ranked by their 2012 revenues. Bank of America (Charlotte), BB&T (Winston-Salem), and First Citizens BancShares (Raleigh) ranked first, second, and third respectively. VantageSouth Bank of Raleigh and its CEO Scott Carter are featured in the article.
Source:
Business North Carolina
(NoCar HF 5001 B8x), Vol. 33 Issue 6, June 2013,
p40-45, il
Periodical Website
Subject(s):
Full Text:
Record #:
20137
Author(s):
Abstract:
Wallace discusses grits as the new iconic food of the South, especially North Carolina, despite its long and important traditional place in the region.
Source:
Our State
(NoCar F 251 S77), Vol. 81 Issue 3, Aug 2013,
p114-116, 118, 120, 122-123, f
Periodical Website
Subject(s):
Full Text:
Record #:
21916
Author(s):
Abstract:
One of Durham's beloved diners has closed. Honey's Restaurant and Catering, Durham's only 24-hour diner, closed in August. It opened in 1960, and had a devoted clientele. On its final day of operation, one former couple drove eleven hours from Ohio to enjoy one last meal.
Source:
Subject(s):
Full Text:
Record #:
22005
Author(s):
Abstract:
Several Indy Week writers visit with candy makers in the Triangle Area and examine (and taste) their wares. They are Escazu Artisan Chocolates (Lucas) and GerDan Chocolates and Brew Chews (Lucas); Popalops Candy Shop (Wallace); Miel Bon Bons (Shestak) and Videri Chocolate Factory (Shestak); Chapel Hill Toffee (Cusick) and Matthews's Chocolates (Cusick).
Source:
Indy Week
(NoCar Oversize AP 2 .I57), Vol. 30 Issue 49, Dec 2013,
p21-23, 25, 27-29, il
Periodical Website
Full Text:
Record #:
22016
Author(s):
Abstract:
The Crunkleton, a bar in Chapel Hill owned by Gary Crunkleton, opened in 2010. He discusses his bar's feature--barrel-aged cocktails. The cocktail is one of six varieties mixed and left to blend in barrels for at least four months. For example a rye Manhattan--rye whiskey, Italian vermouth, and orange--is mixed and aged for several months.
Source:
Subject(s):
Full Text:
Record #:
16044
Author(s):
Abstract:
Exploration of the state's foodways reveals a movement for small gas stations to offer groceries and fare from local farmers. Typically known to locals, a handful of such places are highlighted for their dedication to offering more than the typical convenient store or fast food eats to travelers.
Source:
Subject(s):
Full Text:
Record #:
16836
Author(s):
Abstract:
Ben Crawley and Chad McIntyre operate Mr. Buzz beekeeping service. Their business services Raleigh restaurants, such as Sitti Lebanese and Big Boss Brewing, which are installing bee hives on rooftops. These hives are mutually beneficial because more hives promotes a declining bee population and the restaurant can harvest honey, typically an expensive ingredient for their menu.
Source:
Independent Weekly
(NoCar Oversize AP 2 .I57 [volumes 13 - 23 on microfilm]), Vol. 29 Issue 26, June 2012,
p20, 22, il
Periodical Website
Subject(s):
Full Text:
Record #:
27781
Author(s):
Abstract:
The history of the sweet potato and yam’s influence in Johnston County is explored. Starting in 1985, Smithfield has hosted a Ham and Yam Festival. One of the main events of the festival is a contest that judges how much the potatoes look like people or things. The author grew up in Johnston County and participated in the contest and she describes the place the potato holds as a crop in Johnston County.
Source:
Subject(s):
Full Text:
Record #:
13940
Author(s):
Abstract:
Samuel Dillard opened his grocery store and restaurant in Durham in 1953. It closed on March 18, 2011 due to the uncertain economy in the state and country. Wallace reflects on the restaurant's fifty years. Dillard's barbecue featured a mustard-based sauce, which was different from the eastern vinegar and the western tomato.
Source:
Independent Weekly
(NoCar Oversize AP 2 .I57 [volumes 13 - 23 on microfilm]), Vol. 28 Issue 13, Mar 2011,
p31
Periodical Website
Subject(s):
Full Text: