Morgan Cartier Weston

Morgan Weston is a North Carolina native, and loves exploring the Triangle's diverse food, arts and craft beer offerings.

There’s Something For Everyone On Our Latest Summer Book List

“Extraordinary Adventures: A Novel” By Daniel Wallace Daniel Wallace (“Big Fish,” “The Watermelon King”) is known for crafting unconventional heroes, and Edsel Bronfman is no different. The 34-year-old junior executive shipping clerk, who thrills at mail addressed to his apartment’s Current Resident and still lists his mother as his emergency contact, is at the beginning …

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Add These Books to Your Kids’ Summer Reading Lists

“Jake the Fake Keeps it Real” by Craig Robinson and Adam Mansbach with art by Keith Knight Starting a new school is hard. But what about starting a new school where grades aren’t A’s and B’s, but purple dinosaurs, each of your classmates is extremely talented and being “normal” is far from the norm? That’s …

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Melody Bowers Serves Up Seasonal Food and Southern Hospitality

Originally from Bladen County, UNC grad Melody worked as paralegal for 20 years before pursuing food with husband Al full time. They have two daughters: Jordan, a senior at Appalachian State University, and Aubrey, a freshman at Carrboro High School. When they aren’t eating burgers, they can be found at spots like Italian Pizzeria III …

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Savor Seasonal Harvests With These Southern Cookbooks

“CORN” by Tema Flanagan It’s no secret that corn comes in many delicious forms, including cornmeal, hominy, popcorn and of course, hard liquor. In “Corn,” Chapel Hill native Tema Flanagan leaves no kernel unpopped as she explores some of the grain’s lesser-known history and uses. Now a farmer at The Farm at Windy Hill in …

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Discover Local Dining and Drinks with CurEat

Entrepreneur Steve Mangano has traveled the world and eaten at many restaurants – which got him wondering why it’s so hard to find a good one when you arrive in a new city. Although there are many restaurant apps out there, they tend to focus on negative reviews and leave the restaurant itself out of the equation. That’s …

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