The August 2019 Issue

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Opening

From Elizabeth Hudson: Life Before Air-Conditioning

by Elizabeth Hudson

Our editor in chief reflects on porch sittin’ and icy sweet tea drinkin’ in the sweltering heat of summer.

Quiz: Record Time

by Alan Hodge

When the folks from Guinness World Records come to town, North Carolinians rise to the challenge — stopwatches and measuring tapes in hand.

Letters

We Live Here

Downtown: Rutherfordton

by Katie King

Historic inns, innovative restaurants, fun for all ages: Exciting things are happening in this small town in the foothills of the Blue Ridge Mountains, just as they have been for centuries.

A Berry on Top: The Berry Farm in Marshall

by Ayla Samli

In Madison County, fingers and faces are the perfect canvas for smears of red and purple. The finishing touch? A scoop of sweet ice cream with a taste of tart.

Tapping a Beat: Double Barley Brewing in Smithfield

by Mary Katherine Walt

Bold beer, local food, and regional music have earned a loyal following at this Johnston County brewery.

Smart Art: DECO in Raleigh

by Layla Khoury-Hanold

An eclectic shop in our capital city inspires joy and laughter through quirky local pieces you won’t find anywhere else.

Beach Magic on the Carolina Coast

by Drew Perry

Salt water, seafood dinners, and nighttime walks along sparkling sand: When families return to cherished spots along the coast, memories grow with each passing summer.

Eats

5 Stone Fruit Recipes for Summer

by Lynn Wells

Peaches, plums, or cherries? We can’t choose our favorite summertime fruit — so we’ve got recipes for all three.

A Finer Point: PinPoint Restaurant in Wilmington

by Louise Jarvis Flynn

Who needs Maine lobsters when plenty of their North Carolina cousins are a boat ride away? The new chef at an acclaimed Wilmington restaurant has a secret source for the freshest critters from local waters.

Stack ’Em Up: A Southern Signature Multilayer Cake

by Susan Stafford Kelly

Eight, 10, 12 layers — or more! Sky-high cakes are a point of pride in the South. How’s it done? We’d never ask a baker to divulge her secrets. We just dig in.

Bringing Back the Sunday Supper

Bringing Back the Sunday Supper

by Bridgette A. Lacy

Or do you call it dinner? The time of day doesn’t really matter. Any meal shared with loved ones will sustain you long after the last slice of pie is gone. That’s because a hearty Sunday spread is a tradition that connects us to each other and nourishes the spirit.

Setting the Table for Everyone

by Robin Sutton Anders

An heirloom dinner plate holds memories as well as food. Which is why Bob Page fills his legendary business in McLeansville with countless patterns of china and silver, serving bowls and stemware. Dish by dish, he’s bringing people together.

A Generous Spread

by Susan Stafford Kelly

At a Colonial Revival mansion in Greensboro, the organizers of Community Table host a new kind of Sunday supper — one involving 13 chefs and twists on Southern cuisine like bacon-wrapped emu and collard-green kimchi.

A Moveable Feast

by Andrea Weigl

A bipartisan group in Raleigh has created North Carolina’s largest supper table to help communities hard-hit by disaster, like Hurricane Florence.

Parson’s Table: Ladies Who Lunch

by Jennifer Brookland

When the furniture designers, buyers, and browsers who swarm the annual High Point Market want to escape the crowds, they head to the basement of First United Methodist Church, where the best lunch in town comes with a heaping helping of charm.

Our Mothers’ House

by Emiene Wright

For a small gathering of parishioners with no immediate ties to the Charlotte area, an after-church breaking of bread reveals the richness of a new, extended family — and the gifts that grow out of it.

5 Buffet Restaurants Serving Up Sunday Supper

by Emily Wallace

You get what you get and you don’t fuss a bit. That’s the golden rule at a home-cooked Sunday supper. But at a buffet, the meal is all about choice — turnip or mustard greens? Fried chicken or ham? Mac ’n’ cheese or macaroni salad? — even if you choose a little of everything. These five restaurants know that on Sunday, a full plate is a full heart.

Benne Flies High on Eagle

by Ronni Lundy

A new restaurant in a historic African-American neighborhood in Asheville finds the soul of Appalachian cuisine.

Passing the Plate with Chef John Fleer

by Sheri Castle

For Chef John Fleer, a modern Sunday supper with family and friends is never on a Sunday. That’s when he’s cooking for customers. But the day itself isn’t the point: It’s the talk around the table that really feeds us.

Features

The Mystery of Carolina Bays

by Katie Saintsing

Our Coastal Plain hides an ancient secret in plain sight: What looks, from the ground, like a simple day at the lake becomes a little more complicated from up in the air.

Changing Channels

by Jeremy Markovich

Our writer returns to the scene of his youthful side job: guiding rafts filled with neophytes through the man-made currents of the U.S. National Whitewater Center near Charlotte. But this unique center has evolved over the past decade — and so has our writer.

The 1950s: Long Live the Lumbee

by Philip Gerard

The Native Americans of Robeson County are strong and proud, but their history is marked by the struggle to overcome bias. In the 1950s, a watershed moment brings national attention to the Lumbee Tribe.

The Space Between

by T. Edward Nickens

The tidal inlets that separate our barrier islands are a living, breathing symbol of our coast — the ever-changing portals between sound and sea.

Closing

Carolina Calendar: August 2019

by Our State Staff

From food festivals to art shows, your curated monthly guide to events across North Carolina.

Peahead Walker and the Fake Wake Fib

by Jeremy Markovich

One of Wake Forest’s most successful football coaches is remembered for winning — and for his colorful personality.

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