Deb Cunningham was at the Orange County Animal Services Center to check on a dog recommended by staff as having potential for Eyes Ears Nose and Paws (EENP), her nonprofit organization that trains and places assistance dogs. The pup, a larger breed that might have one day helped a person with mobility challenges, had already […]
Canine Connection: Man’s Best Friend Becomes Hero for One Young Girl Read More »
This story was originally printed in the September/October 2014 issue of Chapel Hill Magazine. Bill Smith has a large, vividly patterned East African tablecloth pinned to the entry of his dining room to hide a mess he’d rather people did not see. He likes his small, art-filled home off Martin Luther King Jr. Blvd. to be
A Closer Look at One of Chapel Hill’s Most Iconic Chefs: Bill Smith of Crook’s Corner Read More »
With brown craft paper still on some windows, Pizzeria Mercato made its long awaited debut on Friday. Located about as far from the Carrboro Farmers’ Market as one can roll a winter squash with gusto, the “soft opening” of the much anticipated eatery was an opportunity to test the menu before a friendly group of
The First Taste of Pizzeria Mercato Read More »
It’s a cold, damp morning. There’s little sign of life on Laurel Hill Road, where homes are still dark and birds are just beginning to stir and sing with the rising sun. As the sky brightens with vivid stripes of orange and gold, some 30 men round the corner from UNC’s Outdoor Education Center. They
Blood, Sweat & Friends: Why 30+ Men Rise at Dawn to Work Out Around Town Read More »
After they closed the much-loved Magnolia Grill in 2012, chefs Ben and Karen Barker said they’d only return to the daily grind of working in a restaurant if their son, Gabe, returned from cooking in California to open his own eatery here. With 27-year-old Gabe back in town, the family is working together on the
The Assertive, Punchy Flavors of Magnolia Grill to Return in Carrboro Read More »
When a startup business can succeed outside of its shared workspace at Launch Chapel Hill, Dina feels like dancing in her office. After all, she’s done it before. The Launch program manager partied in the Rosemary Street building in 1992, back when the now-thriving business incubator was a nightclub, and she was a freshly minted
Dina Rousset: Program Manager, Launch Chapel Hill Read More »
After spending the workweek cooking classic dishes for diners at Carolina Crossroads, plus hundreds more guests attending elegant weddings and events at The Carolina Inn, James Clark likes nothing better than to unwind at home. He and his family live in a window-filled retreat on a 350-acre parcel in Pittsboro that feels much more remote than
Chefs at Home: James Clark Read More »
Pastry chef Marcey Clark married husband James Clark (executive chef of Carolina Crossroads at The Carolina Inn) 20 years ago after they met at the New England Culinary Institute. 1 flaky pie crust (your favorite recipe or a ready crust) 2 cups whole milk 3/4 cup sugar 1/3 cup all-purpose flour Pinch of salt 4
Marcey’s Coconut Meringue Pie Read More »
Fifty years ago, just months after the assassination of President Kennedy and years of often violent protests across the South, President Johnson signed the Civil Rights Act of 1964 into law. Its solemn weight forced balance on the long-skewed scales of blind justice and put to rest a chapter in the history of Chapel Hill
The Progressive Pastor Read More »
April McGreger has spent much of her adult life selling canned goods at farmers’ markets. But many of the folks buying her award-winning Farmer’s Daughter pickles and preserves don’t realize that the brand’s name reflects her roots as both the daughter and sister of sweet potato farmers. “It comes up a lot,” April says with a laugh while
Something Worth Preserving Read More »
