The first North Carolina State Fair, held on 16 acres near New Bern Avenue in Raleigh, lasted four days. In the early years, foods were mostly preserves, pies, cakes, and smoked meats, entered for exhibitions rather than as concessions.
An Asheville nonprofit is helping farmers develop seeds tailored to western North Carolina’s climate and community.
In art class, we learn to notice texture, form, color, and light. On the plate, those same techniques guide chefs, bakers, and makers across North Carolina, turning ingredients into compositions meant to be admired before they’re savored.
At a Wrightsville Beach resort, a most unexpected resident frolics through sandy dunes and secret gardens.
With just a dash of vanilla and nutmeg, the beauty of this cool and creamy pie lies in its simplicity.
