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
These days, you won’t encounter stray chickens in downtown Asheville — just one 10-foot-tall rooster with a proportionately large attitude. The star of local artist Molly Must’s Chicken Alley mural
These days, you won’t encounter stray chickens in downtown Asheville — just one 10-foot-tall rooster with a proportionately large attitude. The star of local artist Molly Must’s Chicken Alley mural
These days, you won’t encounter stray chickens in downtown Asheville — just one 10-foot-tall rooster with a proportionately large attitude. The star of local artist Molly Must’s Chicken Alley mural
These days, you won’t encounter stray chickens in downtown Asheville — just one 10-foot-tall rooster with a proportionately large attitude. The star of local artist Molly Must’s Chicken Alley mural casts a cool stare on passersby, coaxing them to pause at this side street off Lexington Avenue and wander in. Which is exactly the point:
These days, you won’t encounter stray chickens in downtown Asheville — just one 10-foot-tall rooster with a proportionately large attitude.
The star of local artist Molly Must’s Chicken Alley mural casts a cool stare on passersby, coaxing them to pause at this side street off Lexington Avenue and wander in. Which is exactly the point: to draw modern city-goers back into the agricultural past of the neighborhood, where a family-run poultry processing plant once ruled the block in the early 1900s. As visible proof of that time disappeared, Must’s chickens pace the alley — strutting, as if boasting what we only partially knew then: They were about to be history.
Find it: Between North Lexington Avenue and Broadway Street in Asheville.
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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.