Turkey, Mandolin-style Sean Fowler says: We cooked a Bourbon Red heritage turkey, prized for its darkly colored, richly flavored meat, from Cane Creek Farm. I grew up eating conventionally raised, frozen turkey, which can taste great if treated correctly, by…
by Felicia Gressette photographs by Lissa Gottwals The sun is slipping away on this crisp autumn afternoon, and a shadow begins to fall over the deck where a square table is beautifully set for six. Candles glow in oversize hurricane…
by Charles Upchurch Quoth the T-shirt: “Beer is proof that God loves us and wants us to be happy.” Nice thought, even if Ben Franklin didn’t actually say it. Neither can we be certain that Thomas Jefferson actually said, “Beer,…
by Mary E. Miller Since Julia Child would have been 100 this year, America’s been dishing over our great goofy chef. She inspired so many that everybody seems to have and wants to tell her own Julia story. My mind’s…
by Todd Cohen photograph courtesy of Jill Staton Bullard As executive director of the Inter-Faith Food Shuttle, which she co-founded in 1989, Jill Staton Bullard heads a nonprofit that last year collected more than 7.1 million pounds of food…
by Jesma Reynolds photographs by Juli Leonard For the creators of Lumina Clothing, “dry goods,” a term for ready-to-wear clothing that dates back to 1742 England, connects their 2-year old business to North Carolina’s rich textile heritage. Based in…
by Liza Roberts photographs by Lissa Gotwals Raleigh’s hottest chef has no back burner. Take one week in late July: Ashley Christensen’s cross-country commitments had her outside and up all night in Sonoma, Calif., cooking a pig for a…
by Scott Huler photographs by Jimmy Williams Greg Hatem believes in ghosts. He doesn’t mean “Honey! Did you just feel that?” ghosts – though as it turns out he believes in those, too, having seen one in the old…
photograph by Hide Tarada map by Jeff Poe When Jean Poe Martin, 70, talks about the Raleigh she knows, start listening. It’s a place steeped in yesteryear, yet vital today; it’s a place with a familiar landscape, old and friendly…
by P. Gaye Tapp photographs by Juli Leonard The quintessential American interior decorator Billy Baldwin once said, “Great blends of pattern, like great dishes, must be carefully tasted. And constant tasting is what teaches a cook how to taste.”…
by Charles Upchurch photographs by Shawn Rocco You’re a tundra swan. Tonight, you will leave your summer nesting grounds in subarctic Canada and begin the southern migration to your winter home. By ancient imprint, guided by moon and stars…
by Karen Johnson photographs by Travis Dove Farming isn’t just for the country any more. Farmers – people growing their own food – are as common today as a suburban next-door neighbor or a favorite downtown restaurant. You can…
by Charman Driver photographs by Scott Sharpe I like to get high. I expect my clients to do it and I’d like to suggest you do it, too. Of course I’m talking about that natural high one gets through exercise….
In a world where the customer is king, where the answer to most consumer requests is a resounding “Yes,” Raleigh’s hole-in-the-wall hot dog spot, the Roast Grill, prides itself on “No.” No ketchup. No cheese. No mayo, no relish, no…