The May 2026 Issue

Discover art, agriculture, and nature along rolling country roads in our weekend itinerary.

In North Carolina’s wetlands and swamps, delicate flowers conceal deadly appetites.

This historic thoroughfare has long served as a civic gathering ground in the Blue Ridge, its narrative unfolding in the shadow of an iconic hilltop courthouse.

Sample mountain fare, stop in at family-owned shops, and tour historic landmarks along Sylva’s downtown corridor.

In 1917, more than 2,000 German officers, sailors, and civilians were taken in by a small town in Madison County, finding common ground amid a global conflict.

In hopes of unraveling her own identity, an Appalachian native found herself on the page.

It takes a finely tuned ear to hear the birds that migrate over North Carolina on the red-eye flight.

Each May, spring climbs nearly 3,000 feet to the seat of Alleghany County. Here, as the rhododendrons blush, a beloved mountain town welcomes visitors with its food, art, and flourish of color and creativity.

Split-rail fences don’t shout “keep out.” They lean, they shift, they invite. And in western North Carolina, they remind us that some lines are meant to hold, not harden.

On a mountain biking trail in Hendersonville, two brothers find new skills, life lessons, and a dash of derring-do.

The Dismal Swamp Canal moves boats north and south — and under Tammy Barnes’s care, it carries North Carolina hospitality with it.

Here’s to the pharmacists whose dreams of tasty tonics led to a legacy worth toasting.

This dish is popular party fare. All you need to do to set the table is put out toothpicks and napkins. This recipe also makes a nice dinner when served with something to sop up the tangy sauce.

When it comes to poultry, the best is raised close to home.

After trying a friend’s butter-poached chicken hot from the smoker, Chef Lynn Wells created an oven-friendly version for a flavorful dish that comes together right in the kitchen.

A custardy corn pudding makes a savory-sweet accompaniment to any main dish.

Roast boiled potatoes until crispy and then toss them in a tangy dressing for a cozy twist on this traditional side.

Brief but delicious, soft-shell crab season is cherished by diners as well as the folks who work around the clock to put these native pinchers on our plates.

An art collective in Canton brings together a community of veteran craftspeople and welcomes new ones into the fold.

For decades, golfers from around the Southeast have flocked to a family-owned resort in Cruso for a tee time with a view.

Make like the cool “kids” — and mini horses, alpacas, and llamas — and celebrate spring break on a farm in Haywood County.

Every weekend from spring through fall, The Ten Acre Garden in Canton throws a pizza party to showcase the freshest picks of the season.

Housed within a former service station, a Waynesville restaurant pays homage to the hard work that built a family’s legacy.

In western North Carolina, ramps are a rite of spring — a pungent mountain treasure whose rise from forest floor to fine dining honors the foodways of Appalachia.

Ramp season may be fleeting, but when the wild onions start appearing in our state, these five farm markets and roadside produce stands share the brief but beloved bounty.

A curd connoisseur travels to the Blue Ridge to find the pastures, caves, and people shaping western North Carolina’s most memorable cheeses.

Before heading back down the mountain, discover edible riches in Boone.