In the meat-and-12 feast that is Thanksgiving, one side dish reigns supreme: dressing. On North Carolina tables, the savory staple is a tribute to regional ingredients and traditions. We’re grateful for every last bite — just don’t call it stuffing.
Thanksgiving has always been about coming together. For a pair of churches in Wilmington, this year’s holiday menu is inspired by a new cookbook that connects two communities: one historically black, and the other predominantly white.
For three decades, the tobacco town of Kinston was known as a hothouse for musical talent. Teachers and their students dazzled audiences with their jazz, swing, and R&B jams, giving rise to a new American sound: funk.
If there’s one thing oysters like, it’s hanging out with, near, and on top of other oysters. So to make them comfy, volunteers are gathering up used shells and recycling them into new beds for bivalves.