Steer wrestling, a practice credited to legendary cowboy and rodeo star Bill Pickett, usually involves leaping onto a steer from the back of a specially trained horse. At the Madison
Put ramekins on a baking sheet. Bake for 25-35 minutes, until puffed and golden. Remove from oven, and let stand for 5 minutes. With a flexible spatula, remove strata to
No, you’re not seeing things: These birds are flying with their lips in the water. Or their bills, more precisely. Beach-nesting black skimmers live up to their name, flying low
No, you’re not seeing things: These birds are flying with their lips in the water. Or their bills, more precisely. Beach-nesting black skimmers live up to their name, flying low
No, you’re not seeing things: These birds are flying with their lips in the water. Or their bills, more precisely. Beach-nesting black skimmers live up to their name, flying low
No, you’re not seeing things: These birds are flying with their lips in the water. Or their bills, more precisely. Beach-nesting black skimmers live up to their name, flying low over the surf, with their bills open and their lower mandibles “skimming” the surface of the water. When its beak makes contact with a silverside minnow, a herring, or a needlefish, a black skimmer snaps its mouth shut and flies off to feed.
These are big birds, with a wide, three-and-a-half-foot wingspan and a black-tipped red bill that might make a toucan a bit envious. But few birds would envy the tough spot black skimmers find themselves in these days. The birds nest on sandy beach spits and the tips of islands, and as more human residents lay claim to the coast, there are fewer options for black skimmers. Those that do manage to make a home here nest from May through July, turning heads with their aerial displays and swooping flights mere inches from the surface of the ocean.
Above Photo: If the seawater is deep enough for a fish, it’s deep enough to catch a fish, as this pair of black skimmers working a shallow pool at Oregon Inlet will attest.
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This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.