Black culture has a widespread influence on North Carolina seafood cookery, from whole, bone-in fried spots and croakers to Gullah Geechee traditions that reach into the state’s far southeast[ READ MORE ]
By the time John Mallette started dropping a line off Ocean City Pier in the late ’70s, segregation had been illegal for 15 years. But a clear division[ READ MORE ]
Tyrone Hightower is a go-to around Raleigh, N.C. for everything you want to know about buying and cooking N.C. seafood, but it was a wild ride to get[ READ MORE ]
When monster tunas, up to 1,000 pounds, start running off the Outer Banks, Kory Reeves and his team sharpen their knives.
A lot of knives.
_________________________________________[ READ MORE ]
Sharon Peele Kennedy had a way of making anything seem possible. Even in the face of adversity, Sharon persevered with courage, grace and a contagious charisma and gift[ READ MORE ]
One of North Carolina’s most important fish is one you’ve probably never seen. Once you’ve tasted it and learned its history, you’ll want to eat it again and again.[ READ MORE ]