Wilmington’s staggering growth has displaced numerous homes and businesses, but “Sonny” Nixon refused to let his longstanding and pioneering Market Street wholesale and retail seafood business stand in the way of progress.
food
When did what we now know as weeds become … weeds?
A weed, by definition, is a plant growing where it’s not wanted, but when did we decide that colorful, beneficial, medicinal or otherwise useful species are not desired? Spoiler: It was not all that long ago.
‘Hope in the Water’ docuseries viewing April 20 in Manteo
The PBS docuseries, produced by Andrew Zimmern and David E. Kelley, “blends science, food, and storytelling to spotlight innovative solutions in what’s often called the ‘blue food’ system—food sourced from oceans, rivers, and aquaculture,” organizers said.
1,000 pounds of flounder, deep roots grew ‘epic’ family legacy
For the Rose sisters in Beaufort, the “calling” of the family fish house and seafood restaurant means long hours, scars on their hands and a defiant refusal to let the commercial fishing way of life slip away.
Core Sound readies for annual winter fundraising dinner
Core Sound Waterfowl Museum and Heritage Center is hosting its annual Taste of Core Sound winter edition Friday evening at the site on Harkers Island.
How this famous Outer Banks cook made ‘Banker’ fish cakes
To taste a fish cake in the style of coastal North Carolina “Bankers,” the name locals use for the ancestral residents of these islands, is to take a bite of history.
‘The Cosmopolitan Mullet,’ Part 2: Back to where it all began
Dr. David Burney and his wife Lida follow their love for mullet from Down East Carteret County to Sardinia, “the very heartland of one of Italian cuisine’s most famous products, bottarga di muggine, our own beloved mullet roe” in the second installment of a series special to Coastal Review.
Resolve to make no more resolutions next year — just garden
If your New Year’s resolutions failed to last longer than the time it took to make them, try telling yourself you’re not going to garden next year.
Imported shrimp served at restaurants touting local catch
A sizeable majority of Outer Banks restaurants that claim to serve local, wild-caught shrimp have been found through genetic testing to be serving imported farm-raised shrimp instead.
Moores Creek invites food vendors to 250th commemoration
Moores Creek National Battlefield officials are inviting local food trucks to take part in its two-day 250th anniversary celebration being held in late February.
This biscuit that brings farmers to tears becomes rarer find
One chef’s recipe, inspired by family and honed over years, is a reminder that simple food holds history, emotion and possibilities.
Mock pound cake: Guilty pleasure or culinary crime?
The first printed recipe for true pound cake dates to 1747, but the debate over the definition of mock pound cake continues to this day.
Toadstools: Friend or foe? Your best bet is to surely know
Some are beauties, some look naughty, others appear delicious and nutritious while others still will land you in hospital if eaten. Often, and to many, mushrooms are mostly mysterious.
A successful catch from a pier takes a bit of bait, know-how
Piers can be found along the state’s coast, from Avalon at Kill Devil Hills to as far south as Sunset Beach, and each one has local expertise that will separate the rookies from what we used to call “The Sharpies,” Capt. Gordon Churchill writes.
Autumn’s traditional scents, aromas are soul-deep comforts
Humans’ sense of smell is powerful, and scent-triggered memories, such as the aromas of fall foods, can take us back to our childhoods or to any special memories with just one whiff.
Relish a good pickle? Ancient preservation methods still work
Fruit ciders, vinegars, relishes and pickled vegetables — these time-tested methods for preserving foods share similarities, but there are also delicious differences.
