In 1789, when the newly formed federal government was trying to pass the Bill of Rights, it created 14 copies. One would remain with the federal government, and the rest were sent to the original 13 states. North Carolina’s copy went to the State Capitol, and for 75 years, it stayed there without much fanfare. And then, the trouble began.
Our writer returns to the scene of his youthful side job: guiding rafts filled with neophytes through the man-made currents of the U.S. National Whitewater Center near Charlotte. But this unique center has evolved over the past decade — and so has our writer.
A restaurant in a historic African-American neighborhood in Asheville finds the soul of Appalachian cuisine.
For Chef John Fleer, a modern Sunday supper with family and friends is never on a Sunday. That’s when he’s cooking for customers. But the day itself isn’t the point: It’s the talk around the table that really feeds us.
You get what you get and you don’t fuss a bit. That’s the golden rule at a home-cooked Sunday supper. But at a buffet, the meal is all about choice — turnip or mustard greens? Fried chicken or ham? Mac ’n’ cheese or macaroni salad? — even if you choose a little of everything. These four restaurants know that on Sunday, a full plate is a full heart.
For a small gathering of parishioners with no immediate ties to the Charlotte area, an after-church breaking of bread reveals the richness of a new, extended family — and the gifts that grow out of it.
When the furniture designers, buyers, and browsers who swarm the annual High Point Market want to escape the crowds, they head to the basement of First United Methodist Church, where the best lunch in town comes with a heaping helping of charm.
A bipartisan group in Raleigh has created North Carolina’s largest supper table to help communities hard-hit by disaster, like Hurricane Florence.
At a Colonial Revival mansion in Greensboro, the organizers of Community Table host a new kind of Sunday supper — one involving 13 chefs and twists on Southern cuisine like bacon-wrapped emu and collard-green kimchi.
