The August 2022 Issue

A town that once relied on the nearby textile mill to thrive now stands on its own thanks to a downtown revitalization project and enterprising local entrepreneurs.

Tybrisa Books in Lenoir celebrates the joys and mysteries of used books. Plus, discover three book recommendations from owner Michelle Mahaffey.

Thanks to a master chef, Sapphire Valley’s oldest structure lives on as a fine-dining destination.

Trace the roots of country music in the Old North State with our curated Spotify playlist featuring 30 songs by North Carolina musicians.

Find out what three experts have to say about the science — and magic — of bread, the cooking skills that all home bakers should master, and how to make an artisan loaf in your own kitchen.

This crunchy salad is topped with fresh basil and a creamy goat cheese dressing.

A medley of produce comes together in this salad, a colorful addition to summer cookout spreads.

This flavorful pasta salad is filled with peas, mint, and toasted pine nuts — and topped with a lemon-mayonnaise dressing.

Steak — cooked just how you like — is right at home with fresh romaine lettuce and a red vinaigrette dressing.

For the Ramblin’ Man, nothing defines the flavor of summer in North Carolina like sweet, succulent shrimp. He trawls roadside stands for these tiny treasures from the sea and sound, and he might be willing to share … if you’re lucky.

Commercial and recreational vessels cruise a watery highway of natural and dredged channels, with one face toward the land and the other toward the ocean.

At the turn of the 20th century, most North Carolinians were more familiar with lunch counters and soda fountains than with delicatessens. Yet as the state grew and new cultural influences arrived, the deli became an indelible part of our culinary landscape — and it continues to evolve.

A love of the South and its food traditions fostered Marcie Cohen Ferris’s 40-year career as an author and educator. Her new book is a culinary atlas, showing how our foodways have shaped us.

A Raleigh chef transformed an old-school soda fountain into a delicatessen that’s a little Jewish, a little Italian, and a little Southern. What pulls it all together is his winning personality.

In Smithfield, a family has blessed North Carolina’s Coastal Plain with a welcoming New York-style deli.

When a New York transplant found herself in Calabash without a job, she did what any well-raised Long Islander would do: She opened a deli.

At first, many Gate City residents didn’t know what to make of Reubens and Rachels or lox and bagels. Forty-five years later, they wouldn’t want their beloved local deli to change a thing — and its owners are happy to oblige.

A childhood spent eating homemade sandwiches for lunch and a husband with an affinity for bologna inspired a Greensboro chef to test her culinary boundaries with a familiar ingredient.

Craving a taste of childhood? These restaurants and shops serve up classic fried bologna sandwiches for the young and the young at heart.

Like the old-school, paper bag special, a fried bologna sandwich is a nostalgic Southern staple.

Although North Carolina is home to 175 public cemeteries, thousands of other burial grounds shelter fragments of history. Sometimes celebrated but often forgotten, their beauty and their stories wait to be discovered.

A major film production finds its principal location in southeastern North Carolina, setting the stage for Wilmington’s new role as “Hollywood East.”

How Cherokee soldiers from North Carolina created an unbreakable code during World War I.