To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
A Space for the Sea in Wilmington
Seabird restaurant in downtown Wilmington is a legend in the making, reflecting the beauty of the ocean in the elegant interior design and on the plate.
Chef Bill Smith’s Crab Stew with White Bread or Cornmeal Dumplings
Chef Bill Smith offers two variations on an old family crab stew recipe: one served with white bread at the bottom of the bowl and the other with cornmeal dumplings.
Chopped Shrimp Salad
A simple shrimp salad tastes like 5-star fare, so long as it’s made with fresh North Carolina shrimp.
Two decades after it was born in Morehead City, Mariner’s Menu — the ultimate guide to preparing North Carolina seafood — continues to evolve.
Lightly Breaded & Perfectly Fried: The Legacy of Calabash
In southern Brunswick County, a handful of families turned their town into a household name and their restaurants into destinations. They built a legacy on local seafood.
The Shellfish Queen of Wrightsville Beach
During a day in the marsh with a professional oysterwoman, a Wilmington writer who was born and raised in the Midwest learns to stop worrying and love the briny flavor of fresh, wild oysters.
Crabby Chic at Washington Crab
A seafood processing company — and its modest restaurant nearby — has been a family-owned mainstay in Beaufort County for more than half a century. Folks don’t come here for fancy cocktails or waterfront views — they come for the catch of the day and the friendly small-town feel.
Soup from the Sound
Made with just a few simple, on-hand ingredients, Hatteras clam chowder has sustained generations of islanders. And when it’s time to put a pot on, Pamlico Sound provides.