Dr. Dana Hanson, the NC State Extension meat science specialist, loves barbecue and is fascinated by its rich history in North Carolina. With two iconic — and delicious — styles, ’cue inspires strong feelings in North Carolinians, but in an era when disagreements can turn toxic, barbecue is a conversation starter where, yes, we can agree to disagree. Still — don’t expect Hanson to fess up to a favorite.
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.
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.
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.
When it comes to poultry, the best is raised close to home.
