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TASTE OF THE TOWN

Kitchen

Susan and Dick Barrows have spent their lives in the restaurant business. They moved to Chapel Hill after their daughter’s graduation from UNC and started a bistro-style restaurant at 764 Martin Luther King Jr. Blvd. in 2010, naming it Kitchen to evoke the image of eating in the kitchen of a good cook, without ceremony.

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Welcome summer


It’s happened again. About 25,000 of our neighbors have left us for the next couple of months, and, to be honest, we’re not complaining.

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FAUNA: Close Encounters of the Castor Kind

By Mary Parker Sonis
For hundreds of years, beavers (Castor canadensis) ruled the waterways of the United States and Canada.

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Triumphs of a good ol’ girl

by Vicky Dickson

Some writers can’t tell a story. Their prose is beautiful; their characterizations and descriptions, dead on.

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TASTE OF THE TOWN

Vimala’s Curryblossom Café

Vimala Rajendran grew up in Bombay, India, where she learned to cook from family, street vendors and friends.

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HOP LINE

by Tyler Huntington
BEER – this word evokes memories of places I’ve been, good times shared with friends (and strangers who became friends) and meals I’ve enjoyed.

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CELEBRATIONS


Spring is fully upon us, and all throughout this little town and its environs are images once evoked by Thomas Wolfe.

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FAUNA – An exciting find

By Mary Parker Sonis
Look who just turned up in my backyard. This is a “species-of-special-concern,” “we-no-longer-have-these-in-Bolin-Forest,” genuine four-toed salamander.

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From true believer to truth-seeker

by Vicky Dickson

As a student at the Moody Bible Institute in the 1970s, Bart Ehrman would surely have found it inconceivable that he would one day write a book called Forged: Writing in the Name of God – Why the Bible’s Authors Are Not Who We Think They Are.

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Featured The Eater

A GUIDE TO EATING


by Kirk Ross
Cheese + Grill
The thing about grilled-cheese sandwiches is that just about everyone has their own version – because not only are they simple to concoct, but there is the distinct chance that there will be a nibble of fried cheese in store for the chef at the end of the process.

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FAUNA – Hog wild for the Hognose snake

By Mary Parker Sonis
One sunny morning last April, I went eagle watching at Jordan Lake. I was inching along the shoreline at Poplar Point when I heard something loudly hissing near my feet. This was not the ordinary tail rattling of a black racer in the leaves, but a threatening loud hiss that did not abate.