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17 results for Wallace, Emily
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Record #:
13940
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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.
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Independent Weekly (NoCar Oversize AP 2 .I57 [volumes 13 - 23 on microfilm]), Vol. 28 Issue 13, Mar 2011, p31 Periodical Website
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Record #:
15618
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An American staple since 1912, the Oreo is the world's most popular manufactured cookie. The unique embossed design is said to have been the work of William A. Turnier, of Chapel Hill, who worked for 49 years at Nabisco. Turnier also designed the Nutter Butter and the Milk Bone.
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Independent Weekly (NoCar Oversize AP 2 .I57 [volumes 13 - 23 on microfilm]), Vol. 28 Issue 34, Aug 2011, p16-19, f Periodical Website
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Record #:
16044
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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.
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Indy Week (NoCar Oversize AP 2 .I57), Vol. 29 Issue 6, Feb 2012, p14-17, il Periodical Website
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Record #:
16836
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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.
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Independent Weekly (NoCar Oversize AP 2 .I57 [volumes 13 - 23 on microfilm]), Vol. 29 Issue 26, June 2012, p20, 22, il Periodical Website
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Record #:
18481
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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:
Our State (NoCar F 251 S77), Vol. 80 Issue 8, Jan 2013, p55-56, 58, il, por Periodical Website
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Record #:
18478
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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.
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Record #:
19735
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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.
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Record #:
20137
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Wallace discusses grits as the new iconic food of the South, especially North Carolina, despite its long and important traditional place in the region.
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Our State (NoCar F 251 S77), Vol. 81 Issue 3, Aug 2013, p114-116, 118, 120, 122-123, f Periodical Website
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Record #:
21916
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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.
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Indy Week (NoCar Oversize AP 2 .I57), Vol. 30 Issue 34, Aug 2013, p33, il Periodical Website
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Record #:
22016
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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.
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Indy Week (NoCar Oversize AP 2 .I57), Vol. 30 Issue 48, Nov 2013, p37, il Periodical Website
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Record #:
27684
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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.
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Record #:
27781
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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.
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Indy Week (NoCar Oversize AP 2 .I57), Vol. 29 Issue 47, November 2012, ponline Periodical Website
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Record #:
27823
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Smithfield, NC’s Johnston County Hams pork products are known as some of the best in America. The company specializes in cured hams and other meats and their history is explored. Their methods for curing are also detailed, along with the positive feedback from customers nationwide.
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Independent Weekly (NoCar Oversize AP 2 .I57 [volumes 13 - 23 on microfilm]), Vol. 28 Issue 52, December 2011, p21 Periodical Website
Record #:
27947
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The history of when pimento cheese first appeared, its popularity in North Carolina and the south, and its cultural importance are explored. The Triangle area with Charlotte is the biggest market in the nation for pimento cheese. Ruth’s Salads of Charlotte is the top producer of the cheese in the nation. Pimento cheese gained popularity due to the fact it was cheap to make, tasted good, and convenient to take to work.
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Independent Weekly (NoCar Oversize AP 2 .I57 [volumes 13 - 23 on microfilm]), Vol. 27 Issue 21, May 2010, p21 Periodical Website
Record #:
34838
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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.
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Our State (NoCar F 251 S77), Vol. 86 Issue 7, December 2018, p134-140, il, por Periodical Website
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