Yield: 6 servings. For the pineapple: 1 large pineapple, peeled, cored, and cut in 1-inch-thick slices 1 red onion, cut in ½-inch-thick slices Olive oil For the vinaigrette: 1 bunch
The Life & Times of Our State Magazine
To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.