Chapel Hill Magazine September/October 2024

Founded by industry thought leader Dr. Sue Ellen Cox, Aesthetic Solutions is known for expertise in aesthetic medicine. Dr. Cox, Dr. Ishii and team pair proven products, lasers and devices with a highly

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CHAPEL HILL

SEPTEMBER/OCTOBER 2024 CHAPELHILLMAGAZINE.COM

EDITOR

Jessica Stringer

EDITORIAL

EXECUTIVE MANAGING EDITOR

Amanda MacLaren

EXECUTIVE EDITOR, CHATHAM MAGAZINE

Morgan Cartier Weston

SENIOR STAFF WRITER

Anna-Rhesa Versola

EDITORIAL ASSISTANT Leah Berry

EDITORIAL INTERNS

Sofia Alfaro, Ben Brickner, Izabella Counts, Shea McIntyre, Olivia Paul, Lauren Rouse, Tara Thurman

CONTRIBUTORS

Matt Dees, Marla Hardee Milling, Sinclair Holian, Hannah Lee, Emma Moon, Katie Scherner, Martha Zaytoun

ART & PRODUCTION

DIRECTOR OF CREATIVE OPERATIONS

Ashlin Acheson

CREATIVE DIRECTOR

Kevin Brown

GRAPHIC DESIGNER/PRODUCTION COORDINATOR

Lindsay Scott

GRAPHIC DESIGNER

Khadijah Weekes-Nolan

PHOTOGRAPHER

John Michael Simpson

ADVERTISING

For advertising inquiries, email advertising@chapelhillmagazine.com

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Lucinda Poole lucinda.poole@trianglemediapartners.com

CORPORATE

FOUNDER/CHAIRMAN

Dan Shannon

PRESIDENT, TRIANGLE MEDIA PARTNERS

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PRESIDENT, TRIANGLE DIGITAL PARTNERS

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VICE PRESIDENT OF FINANCE & ADMINISTRATION

Amy Bell

ACCOUNTING ASSISTANT & ADMINISTRATION MANAGER

Cassady Orsini

VICE PRESIDENT/PUBLISHER, CHATHAM MAGAZINE

Chris Elkins chris.elkins@trianglemediapartners.com

PUBLISHER, HEART OF NC WEDDINGS

Jenna Parks

HEART OF NC WEDDINGS MANAGING EDITOR/DIGITAL CONTENT SPECIALIST

Renee Ambroso

CHIEF OPERATIONS OFFICER, TRIANGLE DIGITAL PARTNERS

Sally Scruggs

DIGITAL OPERATIONS MANAGER

Brian McIndoo

DIGITAL CAMPAIGN MANAGER

Jack Fry

DIGITAL CONTENT DIRECTOR

Morgan Cartier Weston

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Matt Bair

Chapel Hill Magazine is published 6 times per year by Triangle Media Partners 1777 Fordham Blvd., Ste. 105, Chapel Hill, NC 27514 | 919–933–1551

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PHOTOGRAPHY BY JOHN MICHAEL SIMPSON

Savor the Season

Iam not one of those people who sets out pumpkins, tombstones and cobwebs the moment the Fourth of July fireworks show is over. But I’m married to one. Each year, I ask if we can please wait till after my mid-July birthday before diving into the Halloween decorations. I blame seasonal creep. The rush to move on to the next holiday has made it possible to slip a bag of candy corn into your shopping basket next to your watermelon and blueberries. It’s why backpacks and crayons appear in stores two weeks after the ink on student report cards has barely dried.

Let’s not cut short the time of farmers market tomato sandwiches and a peaches and cream ice-cream float at Maple View Farm. (Pumpkin spice people, I promise it will be your turn soon enough!) At the very least, let’s make it a seamless transition into autumn. Danny Vacca and Chuck Jones have the right approach. The executive chef duo at Market and Moss are adding their popular crispy duck entree to the fall menu. Read about the dish on page 28.

I admit our cover shoot for this 15th annual food and drink issue featuring the small-batch creations of Aliesha Vinar did put me in the autumn mindset. Photographed in her Hillsborough kitchen, the former mill space with its large windows was made even more cozy by candles ablaze and a misty rain. The cover rings true to early September decadence, a time when pears are plentiful, apples are nearly at their peak, and we procure the last bit of figs. Here’s to the last three weeks of late summer, and then I say, bring on fall! CHM

DRINK UP! Search our directory of area breweries, wineries, distilleries and more for your next night out.

DELIGHTFUL DIGS Show off your home or garden in our pages, or nominate your neighbors’ fantastic abode.

SWEATER WEATHER ’Tis the season for fall festivals, exhibits and more.

Photo by John Michael Simpson

ABOUT TOWN

EVENTS NOT TO MISS

The

Gala secufamilyhouse.org

SECU Family House at UNC Hospitals hosts its annual gala at The Carolina Club. Guests will enjoy a cocktail reception, silent and live auction, seated dinner, brief program and music and dancing. All proceeds from the event will support Family House guests and help provide lodging, transportation and meals for those patients who would otherwise have to travel great distances to receive treatment.

SEPT. 13 6-11 P.M.

EVENTS ARE SUBJECT TO CHANGE; CHECK WITH ORGANIZERS PRIOR TO ATTENDING

BY AAYAS

Hillsborough Hog Day

Sept. 13-14

hogday.org

Dating back to 1983, Orange County’s largest and oldest event returns again for two days of food and beverages, live music, handmade crafts, a barbecue contest, kid-friendly activities and more. Plus, check out the life-sized pig parade and vote for your favorite decorated one! All of the proceeds will support schools and nonprofits in the county.

Outlandish Hillsborough Scottish Festival

Sept. 28, 10 a.m. - 4 p.m.

historichillsborough.org

Celebrate Hillsborough’s rich Scottish heritage with live music, bagpipes, storytelling, traditional dancing and interactive activities at this festival for all ages at Ayr Mount! Plus, visit the Alexander Dickson House to join a walking tour, dance with fairies or taste whisky poured by Yonder: Southern Cocktails and Brew.

Carrboro 10K

Oct. 5, 8 a.m.

runsignup.com

Join in the second race of the Le Tour de Carrboro series, which marks its 20th year in Carrboro! The 10K begins at McDougle Middle School and winds through neighborhoods, passing the Carrboro Community Garden, Carrboro Elementary School and Lanza’s Cafe. Proceeds from race registration go to supporting local nonprofits.

Historic Hillsborough

Half-Marathon

and 5K

Oct. 6, 7 a.m.

hillsboroughhalf.com

Hillsborough Running Club hosts this scenic race designed to showcase many of the town’s historic sites, starting at the Eno River Farmers Market. Both routes pass by the Old Orange County Courthouse, the Burwell School Historic Site, Margaret Lane Cemetery and Occaneechi Indian Village

Empty Bowls

Oct. 6

tablenc.org

Join Table for its 12th annual fundraiser at the Carrboro Town Commons, featuring dinner and desserts, as well as live music and your choice of a handcrafted bowl made by local artists. This year, the organization hopes to exceed last year’s proceeds of $350,000, furthering its efforts to provide healthy meals to the children of Orange County.

Design Matters 2024

Oct. 7-8

designmattersnc.com

The philanthropic event series returns to The Carolina Inn with a keynote luncheon, a morning lecture complete with a book signing and tea, a pop-up shop, table settings crafted by renowned interior and floral designers and a showcase of artwork contributed by various artists. All proceeds benefit the Fitch Family Comprehensive Pediatric Rehabilitation Program at UNC Children’s Hospital. CHM

PHOTO

JOSHI

Held this year at The Carolina Club, the SECU Family House at UNC Hospitals Gala raises critical funds for the nonprofit during a night of drinks, dinner and dancing.

Compiled by Ben Brickner

Business Excellence Awards

Members of The Chamber for a Greater Chapel Hill-Carrboro hosted a luncheon ceremony at Post 6 on June 21 to celebrate 21 exceptional businesses and three community leaders. Annual award winners were given bee sculptures in honor of their achievements in the Chapel Hill-Carrboro business community. Awards handed out included businesswoman of the year – won by Dr. Shaina Holman of Holman Family Dental Care – best new business, best nonprofit and more. Dwight Bassett, the former Chapel Hill Economic Development director, was also recognized with a Lifetime Achievement in Economic Development Award at the event. Photography by Josh Reavis CHM

1 Winners and finalists of the Business Excellence Awards.

2 Dr. Keri Reeves, veterinarian and owner of Kindred Heart Animal Hospital (winner of New Business of the Year), Angela Jenkins and Sarah Potter.

3 Justin Ellis, general manager/music director, and Mary Grace Greason, general manager/school operations, both with School of Rock Chapel Hill (winner of Mid-Size Business of the Year), and Triangle Media Partners’ Lucinda Poole.

4 Jim McNeely and Jack Daoud.

5 Abhi Sivadas, co-owner of My Muses Card Shop (winner of Micro Enterprise Business of the Year) and Daniella Jaimes-Colina.

6 Ann Bradford, director of community relations at Carol Woods Retirement Community (winner of Large Business of the Year) with Chamber president Aaron Nelson.

7 Beatrice Nebo and Ada Umenwaliri, founder of Eké Foods (winner of Black Business Alliance Businessperson of the Year).

Rise Summit for Women

Kim Jeffs of Soma & Soul brought together dozens of women during her inaugural summit held at the Chapel Hill Country Club in March. A Thursday evening reception featured treats, cocktails, a performance by a cappella group Cadence and a chance for attendees to connect before receiving their epic swag bags. The next morning, participants picked workshops with topics ranging from self-care and skill development to resiliency. Keynote speaker Audrea Caesar from UNC Health spoke about how the last few years have been a perfect storm for women’s health and well-being and how to make the cultural changes needed for women to succeed and be healthy. Save the date for next year’s summit on March 6 and 7. Photography by Raymond Miles CHM

1 Claire Pope, Jessica Murley, Lauren Derrenbacher, Kim Jeffs, Christina Mack, Tracy Davies, Karrie Tilley, Megan Tarrant and Carmen Huerta-Bapat.

2 Sophie Suberman, Kim Jeffs, Soteria Shepperson and Poppy Jeffs.

Fourth of July

The Town of Carrboro kicked off its Independence Day festivities at Weaver Street Market at 9:30 a.m., followed by the People’s Parade from Weaver Street to Carrboro Town Hall led by Durham-based New Orleans-style band the Bulltown Strutters. The celebration continued at the Carrboro Town Commons, while the 11th annual community reading of the Frederick Douglass essay “The Meaning of July Fourth for the Negro” was held at the Carrboro Century Center. Attendees were asked to bring nonperishable items to support PORCH Chapel HillCarrboro Photography by Town of Carrboro / Jonathan Drake CHM

2

1 Alex Majeska with kids Cornelius, 10, Evelyn, 11, Gideon, 8, and Kennedy, 6.

2 Carrboro Mayor Barbara Foushee.

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NOTED .

WHAT AN HONOR

Langley Maciejewski earned the prestigious Girl Scout Gold Award and the 2024 GSUSA Gold Award Scholarship for the Coastal Pines Council in June. Langley’s project tackled aquatic poverty and safety by creating a water safety program with a curriculum taught at elementary schools and summer camps, ensuring families of all income levels have access to swim lessons. Langley is a 2023 East Chapel Hill High School graduate and now a rising sophomore at Barnard College.

Piedmont Feed & Garden Center general manager Jake Scott was one of three finalists selected for the 2024 Green Profit/The Garden Center Group Young Retailer Award. “Although I

BUILDING DREAMS

Hope Renovations hosted its Summer Soiree at The Carolina Inn on June 22, raising $107,000 to support women in construction careers and simultaneously provide help for older adults who need repairs on their homes. The organization was also the recipient of a $8,000 check from the nonprofit 100 Women Who Give a Hoot.

WHAT WE’VE HEARD AROUND OUR TOWNS …

Compiled by Katie Scherner and Tara Thurman

did not win the award, being nominated and named a finalist for this prestigious award is an honor,” Jake says. “Knowing that my hard work and dedication to the garden center industry have been recognized is enough.”

Carrboro Mayor Barbara Foushee and Town Manager Patrice Toney were honored at the Black Business Ink Power 100 Awards held at the Steven Tanger Center for the Performing Arts in June. This recognition celebrates their outstanding leadership and dedication to

the community, highlighting their contributions to the town’s growth and well-being.

Neurodivergent law professor Katie Rose Guest Pryal received the bronze IPPY Medal for Education in June for “A Light in the Tower: A New Reckoning with Mental Health in Higher Education.” The book explores

the urgent need for reform in how universities address mental health challenges among students, advocating for more comprehensive support systems.

The Bouncing Bulldogs International Jump Rope Demonstration Team, led by Coach Ray Fredrick, showcased their talent at the 2024 American Jump Rope Federation Nationals in Salt Lake City in June. The team performed in both preliminary rounds and the Grand Finals, placing in numerous categories

PHOTO BY KATHY HAMPTON

PHOTO BY

PHOTO BY ANTHONY FARRELL OF BARLOWVISION

PHOTO BY TREVOR HOLMAN PHOTOGRAPHY

Chapel Hill Tire’s West Franklin and Carrboro locations have been honored with the prestigious ASE Blue Seal of Excellence, a distinction held by only 1,500 shops nationwide. To achieve this status, 75% of a shop’s technicians must be ASE-certified. Led by Chris Whitehead and Juan Toro, these locations have not only met but exceeded these standards.

including Double Dutch Single Freestyle, Single Rope Triple Unders and FourPerson Freestyle.

Educational company Participate Learning was honored with a Communitas Award for Leadership in Ethical and Environmental Responsibility on May 31. This recognition highlights the company’s dedication to sustainable business practices and its commitment to empowering students and educators to positively impact the world.

BIZ BRIEFS

Earth Yoga relocated in May to Eno River Mill’s Ste. 8, which boasts two new, spacious studios.

Melissa Designer Jewelry will relocate around the corner to 105 W. King St. in September. The upgraded space includes a larger showroom, a private consultation area and an expanded jeweler workbench space. This year marks 25 years of business in downtown Hillsborough for owner Melissa Booth.

Fit Carrboro will expand into the space next door to create a bigger and better facility at 207 E. Main St. this fall.

Carolina Meadows celebrated the groundbreaking of its state-ofthe-art health center in June, a $70 million project designed to elevate the level of care for residents.

Wills & Trusts celebrated its new location at 128 Margaret Ln. with a ribbon-cutting in May.

Cates Creek Park rolled out a newly paved skate park built by 5th Pocket Skateparks on July 23, with a grand opening slated for Sept. 28.

SHARE YOUR NEWS! Submit noteworthy items, from award and scholarship winners to new book and album releases.

IN MEMORIAM Author, oral historian and former Chapel Hill Historical Society board member Valerie Raleigh Yow died on May 23 in Oxford, Mississippi. Valerie was instrumental

in documenting personal histories, particularly those of women workers and writers through her books, articles and extensive oral history projects. She also excelled as a playwright, painter and psychotherapist. A memorial service for Valerie took place on May 31 at the Seymour Center.

GIVING BACK

Save the date and take part in the third annual Burke Whitaker “PIG” Tournament on Sept. 21 at The Farm to honor the memory of the Chapel Hill native and his love of basketball. The tournament, which offers online and walk-up registration, will also have a silent auction and lunch for participants, with proceeds once again going to the Me Fine Foundation, which provides financial support to families with children experiencing a medical crisis.

Community Empowerment Fund and PORCH Chapel Hill-Carrboro each received a $2,000 donation from the Food Lion Feeds Charitable Foundation. The grant aims to increase access to nutritious food

Hillsborough

PHOTO BY J.B. HAYGOOD PHOTOGRAPHY

PHOTO BY PETER PEETS PHOTOGRAPHY

PHOTO COURTESY OF TOWN OF HILLSBOROUGH

PHOTO BY ANNE QUINNEY

PHOTO COURTESY OF TRIANGLE BLVD.

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and provide essential nutrition education for those experiencing poverty in Chapel Hill.

ARTS & CULTURE

UNC Press will release a new book in October by Kelly Alexander, an assistant professor and the George B. Tindall Fellow in UNC’s Department of American Studies. The book titled “Truffles & Trash” is an examination of how food insecurity and waste produces opportunity for new forms of sociality.

Keeler’s investigation of a brutal, bloody summer in a former mill town and the shocking truths brought to light.

Eryk Pruitt hosted a book launch for his latest crime novel, “Blood Red Summer” at his bar, Yonder: Southern Cocktails & Brew. The book is a moody thriller that follows podcaster Jess

The American Dance Festival dedicated its 2024 season to two local dance educators, Gene Medler and Annie Dwyer and honored both at a ceremony in July at Reynolds Industries Theater. Gene founded the North Carolina Youth Tap Ensemble and has danced and taught at festivals throughout the world. Annie has spent over four decades creating innovative and

inspiring dance curricula and programs throughout North Carolina, from the Carolina Friends School to Saxapahaw’s Culture Mill.

COMINGS & GOINGS

History teacher Bill Melega retired from Chapel Hill High School this summer after three decades of teaching. Junior Lyla Berman, one of his former students, organized a GoFundMe to raise funds for a new car for Bill, who has been driving his 1996 Saturn for almost all of his career. At press time, the GoFundMe surpassed its $25,000 goal, raising $25,250 from 345 donations.

Michelle Wood was appointed the new athletic director of East Chapel Hill High School this June. She has taught PE for Chapel Hill-Carrboro City Schools for 32 years and has been named Teacher of the Year at Rashkis Elementary School and Seawell Elementary School

“I’m so excited to step into this new role,” Michelle says.

“East is like home to me, and I am looking forward to helping ensure our Wildcat Athletics program is nothing but the best for our students and families!”

Dr. Robert L. Ferris, a head and neck surgical oncologist, leading expert in cancer immunotherapy

LIFE IS A WALK IN THE PARK

PHOTO BY ALIZA ELIAZAROV

PHOTO COURTESY OF GENE MEDLER

PHOTO BY SATSUKI “SUNSHINE” SCOVILLE

PHOTO COURTESY OF CHAPEL HILLCARRBORO CITY SCHOOLS

and University of Pittsburgh Medical Center’s Hillman Cancer Center director, will be the new executive director of UNC Lineberger Comprehensive Cancer Center and UNC system chief of oncology services starting Oct. 1. “Bob Ferris is an exceptional cancer physicianscientist, a highly skilled health executive with deep experience leading a NCI comprehensive cancer center and a person with a genuine passion for service to others,” said Wesley Burks, dean and vice chancellor for medical affairs at UNC School of Medicine and CEO of UNC Health

Orange County Deputy Manager Travis Myren was promoted to county manager on July 17, succeeding Bonnie Hammersley

Before his appointment, Travis served as deputy manager for nine years, leading high-profile initiatives from the countywide strategic plan to the Orange County transit plan. “His experience combined with his quick intellect, sterling character, collaborative nature and listening skills will move us forward in accomplishing our mission to be a visionary leader in providing governmental services valued by our community, beyond those required by law, in an equitable, sustainable, innovative and efficient way,” says

Board of Commissioners Chair Jamezetta Bedford Orange County Manager Bonnie Hammersley retired on July 17 after 10 years of service. “I am proud to have played a part in the work that has been accomplished over the past ten years, such as the construction of the Northern Campus, the Southern Branch Library, recent progress on the Greene Tract and collaboration with the towns and the school districts on many important projects,” Bonnie says.

David Putnam began his tenure as the Town of Chapel Hill’s new economic development director on June 24. Prior to his appointment, David served as the senior director of economic

development for the Alamance Chamber in Burlington. “This is a key position for the Town, and David stood out among a very competitive field of candidates,” says Chapel Hill Town Manager Chris Blue. “He brings the experience and enthusiasm needed, as well as a track record of success working with local and regional partners. I’m confident he will successfully work with our team and our community partners to promote economic vitality and sustainability.”

CORRECTION

The following category was inadvertently omitted from the Best of Chapel Hill results from our July/August issue. Congratulations to the four winners!

Accounting Firm

Adkin CPA PLLC

Blackman & Sloop

Citrin Cooperman (Coleman Huntoon & Brown)

Joel I. Levy CPA, PLLC CHM

PHOTO COURTESY OF UNIVERSITY OF PITTSBURGH MEDICAL CENTER

PHOTO COURTESY OF TOWN OF CHAPEL HILL

PHOTO BY KRISTIN PRELIPP

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WHAT WE ’ RE EATING

NEWS FROM OUR RESTAURANT COMMUNITY, PLUS A DISH WE LOVE

You know when an experience is so good that you never want it to end? Like a summer vacation or that TV show that you can’t stop binging?

Market and Moss

700 Market St., Chapel Hill marketandmoss.com

Well, Danny Vacca and Chuck Jones – the new executive chef duo at Market and Moss – have fully encapsulated that feeling in their summer menu, specifically the crispy duck breast. It’s so popular that they’re keeping it on their upcoming fall menu.

The dish is a feast for the eyes. Sliced duck breast, grilled bok choy and crispy turnip cakes are layered on a bright carrot and ginger puree. Then another puree – with black garlic and lime – and chili crisps are also swirled into the mix. Every ingredient could uniquely stand on its own, but the “flavors and textures and even colors amplify one another and come together really nicely,” says owner Annie Johnston.

The dish is a balancing act that is largely representative of the restaurant’s new kitchen dynamic – one that focuses on collaboration and work-life balance, two points that ultimately brought Danny and Chuck to the restaurant in April. Since then, the two have leaned fully into the flexibility and playfulness they love about cooking – and the dishes that have resulted, like the crispy duck, only affirm those ideals.

“The inspiration now? We’re really just cooking food that we want to eat,” Danny says. “And this is a dish that we really, really want to eat.” – By Hannah Lee

NEWS BITES

Michelle Webb and Stevie Webb of Carrborro’s The Cheese Shop will open Wedgewood Cheese Bar this fall. The 2,000-square-foot “fancy-ish” cheese bar will be located inside the historic Carolina Car Wash Building at Brewer Lane with wines curated by Paula de Pano of Rocks + Acid Wine Shop

The Purple Bowl is relocating from its 306 W. Franklin St. home to a larger space at 505 W. Franklin St. in midSeptember. “We will have all of the menu items that the Chapel Hill community has come to love and will be adding several salads to our menu options,” says event manager Lauren Sacks. “The new location will have expanded seating, dedicated parking and a great outdoor space for everyone to enjoy.”

Munchilove opened its very first storefront in Governors Village in early August, after operating primarily as a mobile espresso and dessert business the last three years. “Customers can look forward to a full-service espresso bar with an expansion on our bakery offerings,” CEO and founder Amanda Damon says. Munchilove serves coffee and a small selection of savory bites in addition to its brownies filled with toppings.

Drift Coffee & Kitchen, at press time, plans to open in late August or early September in Village Plaza. The fullservice cafe offers a wide range of breakfast and lunch options plus coffee, beer, wine and cocktails. Founders Michael Powell and Ben Powell opened the first Drift in Ocean Isle Beach.

VooDoo Wing Company took over the Dame’s Chicken & Waffles space in late July – its first storefront in North Carolina. The Las Vegas-based restaurant has a menu that features wings, sliders, Southern-style sides and more.

New Jersey-based acai bowl chain Playa Bowls opened in August at 104 E. Franklin St. featuring bowls, smoothies, cold brews and more.

Big Spoon Roasters released its new limited-batch Bananas Foster Peanut & Cashew Butter in July, inspired by the classic New Orleans dessert. The nut butter is a blend of high oleic runner peanuts, cashews, bananas and Kill Devil Rum and is available until the end of September. – Compiled by Shea McIntyre CHM

DINING GUIDE

INCLUDES RESTAURANTS, DELIS AND BISTROS IN CHAPEL HILL, CARRBORO, HILLSBOROUGH AND NORTHERN CHATHAM COUNTY

CHAPEL HILL

East Franklin Street

1922 Coffee cafe with grab-andgo options. 140 E. Franklin St.; carolinacoffeeshop.com

Bandido’s Mexican Cafe Burritos, salads, quesadillas, tacos. 159 ½ E. Franklin St.; 919-967-5048; bandidoscafe.com

Bonchon Korean fried chicken. 205 E. Franklin St.; 984-234-0788; bonchon.com

Carolina Coffee Shop Casual American cuisine for breakfast, lunch and dinner. 138 E. Franklin St.; 919-942-6875; carolinacoffeeshop.com

Cosmic Cantina Burritos, salads, quesadillas, tacos. Open late night. 118 E. Franklin St.; 919-960-3955; cosmiccantina.com

Epilogue Books Chocolate Brews Independent bookstore and Mexican-style chocolatería. 109 E. Franklin St., Ste. 100; 919-913-5055; epiloguebookcafe.com

Four Corners American fare, nachos, wings, pasta. 175 E. Franklin St.; 919-537-8230; fourcornersgrille.com

Hibachi & Company Hibachi- and teriyaki-style dishes. 153 E. Franklin St.; 919-903-8428; hibachicompany.com

Imbibe Bottle shop and restaurant serving pizza, salads and appetizers. 108 Henderson St.; 919-636-6469; 108henderson.com

Möge Tee Bubble tea shop offering cheese foam fruit tea, fresh milk tea, fruit parfaits and fruit yakult. 151 E. Franklin St.; 984-234-3278; mogeteechapelhill.com

Momo’s Master Made-to-order Himalayan dumplings. 110 N. Columbia St.; 919-903-9051; momosmaster.com

Pirate Captain Ramen, seafood, smoothie bowls. 163 E. Franklin St.; 919-968-2098; piratecaptainch.com

Playa Bowls Bowls, smoothies, cold brews and more. 104 E. Franklin St.; playabowls.com

Raising Cane’s Beloved chicken fingers. 101 E. Franklin St.; raisingcanes.com

Sup Dogs Creative hot dogs and sides like jalapeño popper tots and funnel cake sticks. 107 E. Franklin St.; 919-903-9566; supdogs.com

Sutton’s Drug Store Old-fashioned diner known for its hot dogs, burgers and sandwiches like “Roy’s Reuben.” 159 E. Franklin St.; 919-942-5161; suttonsdrugstore.com

Time-Out Southern comfort food 24 hours a day. 201 E. Franklin St.; 919-929-2425; timeout247.com

Top of the Hill A Chapel Hill brewery that also offers American food like burgers and flatbreads. 100 E. Franklin St.; 919-929-8676; thetopofthehill.com

Tru Deli & Wine Bar Build-your-own sandwiches and wine. 114 Henderson St.; 919-240-7755; trudeli.com

VooDoo Wing Company Wings, sandwiches, sliders, Southern-style sides and made-from-scratch desserts. 147 E Franklin St.; voodoowingco.com

Wheat Chinese noodles, rice dishes, desserts. 143 E. Franklin St.; 919-240-4155

Yaya Tea Japanese cafe with a variety of bubble teas and imported snacks. 157 E. Franklin St.; 919-914-6302; yayatea.com

Zayka Indian Grill & Bar Authentic Indian cuisine. 105 E. Franklin St.; zaykauncchapelhill.com

West Franklin Street

411 West Fresh pasta, seafood and pizzas inspired by the flavors of Italy and the Mediterranean, with a healthy California twist; outdoor dining. 411 W. Franklin St.; 919-967-2782; 411west.com

Al’s Burger Shack Gourmet burgers and fries. 516 W. Franklin St.; 919-904-7659; alsburgershack.com

Ay Por Dios Oaxacan food, steak, ceviche. 431 W. Franklin St.; 919-240-4154

Beer Study Bottle shop with in-store drafts and growlers to go. 504 W. Franklin St.; 919-240-5423; beerstudy.com

Blue Dogwood Public Market Food hall with individually owned food stalls including Asian fusion, a bottle shop and a nutrient-dense weekly pre-order menu. 306 W. Franklin St., Ste. G; 919-717-0404; bluedogwood.com

Blue’s on Franklin North Carolina barbecue, burgers, hot dogs, sandwiches and salads. 110 W. Franklin St.; 919-240-5060; bluesonfranklin.com

*DETAILS ARE SUBJECT TO CHANGE. CHECK RESTAURANT WEBSITES AND SOCIAL MEDIA CHANNELS PRIOR TO VISITING.

ADVERTISERS HIGHLIGHTED IN BOXES

Boro Bodega Locally made kombucha and craft sodas on tap. 422 W. Franklin St.; borobeverage.com

Brandwein’s Bagels Classic New York bagels and breakfast sandwiches. 505 W. Rosemary St.; 919-240-7071; brandweinsbagels.com

Bul Box Flavors and dishes inspired by Asia in handcrafted signature boxes with limitless customizability. 200 W. Franklin St. #130; 919-240-4159; bul-box.com

Buns Gourmet burgers, fries and shakes made from fresh ingredients. 107 N. Columbia St.; 919-240-4746; bunsofchapelhill.com

Carolina Brewery The Triangle’s oldest brewery restaurant features Carolina cuisine. 460 W. Franklin St.; 919-942-1800; carolinabrewery.com

Cat Tales Cat Cafe A two-story coffee/ beer/wine cafe home to 12 adoptable cats. 431 W. Franklin St., Ste. 210; 843-345-5289; cattalescatcafe.com

Chimney Indian Kitchen + Bar Traditional Indian dishes and unique options like pista korma and lobster pepper masala. 306 W. Franklin St., Ste. D; 984-234-3671; chimneyindiankitchen.com

CholaNad Restaurant & Bar Contemporary and traditional South Indian cuisine. Catering available. 310 W. Franklin St.; 800-246-5262; cholanad.com

Crossroads Chapel Hill at The Carolina Inn New American cuisine and seasonal specialties; all ABC permits; outdoor dining. 211 Pittsboro St.; 919-918-2777; crossroadscuisine.com

Crumbl Cookies Baked-from-scratch, home-delivered cookies featuring six different flavors each week. 133 W. Franklin St., Ste. 50; 984-261-2222; crumblcookies.com

The Dead Mule Club Sunday brunch, tacos and barbecue. 303 W. Franklin St.; 919-969-7659; deadmule.squarespace.com

Franklin Motors Beer Garden A rooftop and fully licensed ABC bar. The Roquette at Franklin Motors serves hand-cut fries and sliders. 601 W. Franklin St.; 919-869-7090; franklinmotors.net 

Heavenly Buffaloes Chicken wings and vegan wings with more than 25 rubs and sauces. 407 W. Franklin St.; 919-914-6717; heavenlybuffaloes.com/chapel-hill

Italian Pizzeria III

Pizza, Italian entrees, calzones and subs. The “place to be” in Chapel Hill for 43 years. 508 W. Franklin St.; 919-968-4671; italianpizzeria3.com

Kurama Sushi & Noodle Express Dumplings, salads, noodle dishes. 105 N. Columbia St.; 919-968-4747; kuramasushinoodle.com

Lantern Pan-Asian cuisine. 423 W. Franklin St.; 919-969-8846; lanternrestaurant.com

Lapin Bleu Bar meets art gallery. 106A N. Graham St.; 919-969-7157

La Résidence French-inspired cuisine. 202 W. Rosemary St.; 919-967-2506; laresidencedining.com

Le Macaron French pastries. 140 W. Franklin St., Ste. 120; lemacaron-us.com

Mediterranean Deli Offers healthy vegan, vegetarian and gluten-free Mediterranean options. 410 W. Franklin St.; 919-967-2666; mediterraneandeli.com

Merritt’s Grill Famous BLTs, breakfast sandwiches, burgers. 1009 S. Columbia St.; 919-942-4897; merrittsblt.com

Might As Well Bar & Grill Bar favorites. 206 W. Franklin St.; 984-234-3333; chapelhill.mightaswellbarandgrill.com

The Northside District Specialty cocktails and international small plates. 403 W. Rosemary St.; 919-391-7044; thenorthsidedistrict.com

Perennial Cafe Serving Carrboro Coffee Roasters coffee, tea and pastries. 401 W. Franklin St.; 919-914-6045; perennial.cafe

Pho Happiness Pho noodle soup, vermicelli plates and vegetarian/glutenfree options. 508-A W. Franklin St.; 919-942-8201; phohappinessnc.com

The Purple Bowl Acai bowls, toast, smoothies, coffee. 306-B W. Franklin St.; 919-903-8511; purplebowlch.com

Que Chula Authentic Mexican food, tacos and craft tequilas. 140 W. Franklin St., Ste. 110; 919-903-8000; quechulatacos.com

Roots Natural Kitchen Salads and grain bowls. Children 12 years old and younger eat free all day, every day. 133 W. Franklin St., Bldg. A-115; 984-322-5600; rootsnaturalkitchen.com

Saturni Sandwiches, coffee and baked goods. 431 W. Franklin St., Ste. 120; 984-234-3497; saturni-nc.com

Spicy 9 Sushi Bar & Asian Restaurant Sushi, Thai curries, bibimbap and other Asian entrees. 140 W. Franklin St., Ste. 150; 919-903-9335; spicy9chapelhill.com

Talullas Authentic Turkish cuisine; all ABC permits. 456 W. Franklin St.; 919-933-1177; talullas.com

Tea Hill Made-to-order Taiwanese teas and street food. 318 W. Franklin St.; 984-999-4580; teahillusa.com

Trophy Room A Graduate Hotels concept serving up shareable plates, salads and burgers. 311 W. Franklin St.; 919-442-9000; graduatehotels.com/chapel-hill

Vimala’s Curryblossom Café Traditional Indian tandoori and thali. 431 W. Franklin St., Ste. 415; 919-929-3833; curryblossom.com

YoPo of Chapel Hill Frozen yogurt, treats and shakes with unique flavors since 1982. 106 W. Franklin St.; 919-942-7867; yogurtpump.com

Village Plaza/East Franklin Street/Eastgate Crossing/ Rams Plaza

Alpaca Peruvian rotisserie chicken and sides like maduros and tostones. 237 S. Elliott Rd.; 919-338-2962; alpacachicken.com

Breadman’s

A variety of burgers, sandwiches, salads and grilled meat, with daily soup and specials. All-day breakfast; catering available. 261 S. Elliott Rd.; 919-967-7110; breadmens.com

Caffé Driade Carrboro Coffee Roasters coffee, bowl-size lattes, local baked goods, beer and wine. 1215-A E. Franklin St.; 919-942-2333; caffedriade.com

The Casual Pint Upscale craft beer market with beer, appetizers and ice-cream sandwiches. 201 S. Elliott Rd., Ste. 5; 919-967-2626; chapelhill.thecasualpint.com

Cava Customizable Mediterranean bowls, salads, pitas and soups. 79 S. Elliott Rd.; 919-636-5828; cava.com

Chopt Unique salads, grain and quinoa bowls. Eastgate Crossing; 919-240-7660; choptsalad.com

Clean Juice Certified organic juices, smoothies, bowls and snacks. Eastgate Crossing; 919-590-5133; cleanjuice.com

COMING SOON – Drift Coffee & Kitchen Full-service cafe plus coffee, beer, wine and cocktails. 111 S Elliott Rd.; driftcoffee. kitchen

Genji Sushi Bar at Whole Foods Market Fresh Pan-Asian rice bowls made to order. 81 S. Elliott Rd.; 919-968-1983; wholefoodsmarket.com

Guglhupf Bake Shop European-style breads, pastries and coffee. Eastgate Crossing; 919-914-6511; guglhupf.com/ chapel-hill-bake-shop

Il Palio at The Siena Hotel Italian specialties like butternut squash ravioli. 1505 E. Franklin St.; 919-918-2545; ilpalio.com

Japan Express Hibachi-style meals and sushi. 106 S. Estes Dr.; 919-903-8050

Jersey Mike’s Subs Jumbo subs filled with cold cuts and toppings. 1800 E. Franklin St., Ste. 21; 919-918-7827; jerseymikes.com

Kipos Greek Taverna Greek cuisine in a relaxed, upscale setting with outdoor dining. Eastgate Crossing; 919-425-0760; kiposchapelhill.com

La Hacienda Burritos, salads, quesadillas, tacos. 1813 Fordham Blvd.; 919-967-0207; lahaciendamex.com

The Loop Pizzas, soups, salads, sandwiches, burgers. Eastgate Crossing; 919-969-7112; thelooprestaurant.com

MinGa Authentic Korean cuisine like bibimbap, bulgogi and a variety of homemade kimchi. 1404 E. Franklin St.; 919-933-1773; min-ga.com

Monterrey Mexican Grill Tacos, quesadillas, burritos and more. Rams Plaza; 919-969-8750; letsgotomonterrey.com

Mr. Tokyo Japanese Restaurant Unlimited sushi and hibachi. Rams Plaza; 919-240-4552; mrtokyojapanese.com/chapel-hill

Osteria Georgi House-made pasta, braised meat dishes and antipasto. 201 S. Elliott Rd.; 919-375-0600; osteriageorgi.com

COMING SOON – Pocha Korean Pub & BBQ Korean barbecue and street food. 116 Old Durham Rd.

Rise Southern Biscuits & Righteous Chicken Biscuits, donuts, chicken and coffee. Eastgate Crossing; risebiscuitschicken.com

Shake Shack Fast-casual chain serving up 100% Angus beef blend burgers, crinklecut fries and hand-spun shakes. Eastgate Crossing; shakeshack.com

Snooze, An A.M. Eatery Breakfast, comfort food lunches and brunch cocktails. Eastgate Crossing; snoozeeatery.com

Squid’s Fresh seafood options include woodgrilled fillets, Maine lobster, fried seafood and oysters. 1201 Fordham Blvd.; 919-942-8757; squidsrestaurant.com

Sunrise Biscuit Kitchen Drive-thru biscuits, sandwiches. 1305 E. Franklin St.; 919-933-1324; sunrisebiscuits.co

Sutton’s in the Atrium A cafe version of Sutton’s Drug Store with its famous hot dogs, salads and more. 100 Europa Dr.; 919-240-4471; suttonsdrugstore.com

Tandoor Indian Restaurant Traditional Indian cuisine, vegan options. 1301 E. Franklin St.; 919-967-6622; tandoorindian.com

Thaiphoon Bistro Thai cuisine, curry, stirfry, soups and salads. 1704 E. Franklin St.; 919-869-7191; thaiphoonbistro.com 

NO PLANS?

Tonya’s Cookies & Bake Shop Freshbaked cookies, pies, cakes and snacks. 400 S. Elliott Rd.; 919-903-8087; tonyascookies.com

Twisted Noodles Thai noodle soups, pan-fried noodles. Eastgate Crossing; 919-933-9933; twistednoodlesch.com

University Place

Alfredo’s Pizza Villa Pizzas, calzones, salads, subs, pasta, desserts. 919-968-3424; alfredospizzavilla.com

bartaco Tacos, fresh-juice cocktails, poke and mole options. 910-807-8226; bartaco.com

Flying Biscuit Cafe All-day breakfast and Southern favorites like shrimp and grits. 919-537-8974; flyingbiscuit.com

Hawkers Inspired by Southeast Asia’s street fare, this eatery features homemade favorites, from dumplings to curries. 919-415-1799; eathawkers.com

Maple View Mobile Ice-cream outpost of the iconic Hillsborough shop. 919-244-1949; mapleviewmobile.com

Stoney River Steakhouse and Grill Southern favorites like deviled eggs meet steakhouse mainstays like the legendary 12 oz. filet. 919-914-6688; stoneyriver.com

Silverspot Cinema Restaurant Chefinspired menu of freshly made food, craft beers, signature cocktails and wines to pair with your movie. 919-357-9887; silverspot.net

Martin Luther King Jr. Boulevard (Airport Road)

Bombolo Brunch, pasta dishes and small plates. 764 MLK Jr. Blvd.; 919-914-6374; bombolochapelhill.com

Hunam Chinese Restaurant Cantonese cuisine. 790 MLK Jr. Blvd.; 919-967-6133; hunamrestaurant.net

Lucha Tigre Latin-Asian cuisine and sake-tequila bar. 746 MLK Jr. Blvd.; 919-914-6368; luchatigre.com

The Root Cellar Cafe & Catering Sandwiches, salads, soups, desserts and more for breakfast and lunch. 750 MLK Jr. Blvd.; 919-967-3663; rootcellarchapelhill.com

Timberlyne/Chapel Hill North Area

Beau Catering Full-service and drop-off catering, meal delivery and grab-and-go meals. 630 Weaver Dairy Rd.; 984-312-5485; beaucatering.com

Chapel Hill Wine Company Wine store with bottles from all over the globe. 2809 Homestead Rd.; 919-968-1884; chapelhillwinecompany.com

Farm House Restaurant Steaks, salads, potatoes. 6004 Millhouse Rd.; 919-929-5727; farmhousesteakhouse.com

Jersey Mike’s Subs Jumbo subs filled with cold cuts and toppings. 1802 M.L.K. Jr. Blvd.; 919-903-8946; jerseymikes.com

Joe Van Gogh Coffee, tea and pastries. Timberlyne Shopping Center; 919-967-2002; joevangogh.com

Magone Italian Grill & Pizza Italian mains. Timberlyne Shopping Center; 919-904-7393; magoneitaliangrillpizza.com

New Hope Market Breakfast and daily specials like burgers, soups and more. 6117 N.C. Hwy. 86 S.; 919-240-7851

OiShii Specialty rolls, teriyaki, stir-fry, sushi. Timberlyne Shopping Center; 919-932-7002; oishiiroll.com

The Pig Barbecue, fried tofu, collards and more. 630 Weaver Dairy Rd., Ste. 101; 919-942-1133; thepigrestaurant.com

PiggyBack Classic cocktails, beer and wine and unexpected, creative bar food. 630 Weaver Dairy Rd., Ste. 102; 919-240-4715; thepigrestaurant.com/piggyback

Pop’s Pizzeria & Ristorante Pizzas, calzones, stromboli, pasta. 1822 MLK Jr. Blvd.; 919-932-1040; pops-pizzeria.com

Rasa Indi-Chinese Authentic North Indian and Chinese cuisine, with fusion and Thai dishes. Weekly specials. 1826 MLK Jr. Blvd.; 919-929-2199; rasachapelhill.com

Sal’s Pizza & Ristorante Thin-crust and deep-dish pizzas plus an array of Italian comfort food. 2805 Homestead Rd.; 919-932-5125; salspizzaofchapelhill.com

Siam Zap Pho Thai fried rice, curry, pho. Timberlyne Shopping Center; 919-903-8280

Yopop Frozen Yogurt Frozen yogurt shop featuring 14 flavors, bubble tea and smoothies. Timberlyne Shopping Center; 919-537-8229

N.C. 54 East/Raleigh Road

Amante Gourmet Pizza Create-your-own pizzas. 6209 Falconbridge Rd.; 919-493-0904; amantepizza.com

BIN 54 Steaks, seafood and other fine American food. Everything made inhouse. Glen Lennox Shopping Center; 919-969-1155; bin54chapelhill.com

Brenz Pizza Co. Specialty pizzas, subs, salads. 3120 Environ Way, East 54; 919-636-4636; brenzpizzaco.com

Coco Bistro & Bar Plant-based locally sourced dishes, as well as classic comfort food, cocktails and mocktails, plus espresso bar and baked goods. The Gwendolyn, 101 Glen Lennox Dr., Ste. 180; 919-883-9003; cocochapelhill.com

elements Cuisine combining classical and modern Asian and European cooking techniques for lunch and dinner; check out the wine bar with full menu next door. 2110 Environ Way, East 54; 919-537-8780; elementsofchapelhill.com

El Tesoro Mexican Grill Homemade Mexican breakfast, lunch and dinner, plus traditional Tex-Mex. 6118 Farrington Rd., Ste. G; 919-237-2229; eltesoromex.com

First Watch French toast, pancakes and specialty omelets. 1101 Environ Way, East 54; 919-537-8488; firstwatch.com

Hawthorne & Wood Fine dining cuisine with an outdoor patio, a fully stocked bar and an extensive international wine list. 3140 Environ Way, East 54; 919-240-4337; hawthorneandwood.com

Jersey Mike’s Subs Jumbo subs filled with cold cuts and toppings. 6118 Farrington Rd.; 919-908-7641; jerseymikes.com

Jujube Eclectic, modern cuisine inspired by the flavors of China and Vietnam. Glen Lennox; 919-960-0555; jujuberestaurant.com

Nantucket Grill & Bar Clam chowder, lobster rolls and more. 5925 Farrington Rd.; 919-402-0077; nantucketgrill.com

Thai Palace Soup, curries, pad thai. Glenwood Square Shopping Center; 919-967-5805; order.thaipalacechapelhill.com

Meadowmont Village

Bluebird French bistro-style restaurant. 601 Meadowmont Village Circle; bluebirdnc.com

Brixx Wood Fired Pizza Specialty pizzas and salads. 501 Meadowmont Village Circle; 919-929-1942; brixxpizza.com

Kahlovera Mexican bar and grill. 504 Meadowmont Village Circle; 984-999-4537; kahloveratacos.com

Lime & Lemon Indian Grill & Bar Northern and southern Indian specialties including gobi manchurian, paneer tikka, chicken tikka and hariyali murg kebab. 101 Meadowmont Village Circle, Ste. 101; lnlrestaurant.com

Meet Fresh Taiwanese desserts and teas. 407 Meadowmont Village Circle; Ste. 101; 984-999-4983; meetfresh.us

Quickly Hot and cold tea drinks in addition to Asian street food. 503 Meadowmont Village Circle; 984-234-0401; quicklychapelhill.com

Southern Village

Al’s Burger Shack Gourmet burgers and fries. 708 Market St.; 919-914-6694; alsburgershack.com

La Vita Dolce Pastries, sorbet, gelato, coffee. 610 Market St., Ste. 101-C; 919-968-1635; lavitadolcecafe.com

Market and Moss American cuisine made with fresh local ingredients. 700 Market St.; 919-929-8226; marketandmoss.com

Rasa Malaysia Authentic Malaysian dishes. 410 Market St.; 984-234-0256; rasamalaysiach.com

Rocks + Acid Wine Shop A wine shop and tasting room from award-winning sommelier Paula de Pano. 712 Market St.; 919-428-3564; rocksandacidwineshop.com

The Tap Room at The Lumina Draft beer and wine by the bottle or glass. 620 Market St.; 919-969-8049; carolinacinemas.com/lumina

Town Hall Grill Sandwiches, steak, seafood, Italian dishes. 410 Market St.; 919-960-8696; thetownhallgrill.com

Weaver Street Market Food bar items, plus grab and go. 716 Market St.; 919-929-2009; weaverstreetmarket.coop

CARRBORO

Downtown

401 Main Upscale dive bar and sandwich shop serving shareable bar snacks, local brews and po’boys. 401 E. Main St.; 919-390-3598; 401main.com

Acme Food & Beverage Co. Entrees with a Southern touch. 110 E. Main St.; 919-929-2263; acmecarrboro.com

Akai Hana Japanese cuisine including sushi, tempura and teriyaki. 206 W. Main St.; 919-942-6848; akaihana.com

Armadillo Grill Tex-Mex burritos, enchiladas, tacos, nachos. 120 E. Main St.; 919-929-4669; armadillogrill.com

Atlas Bar Uptown drinks in downtown Carrboro. 118 E. Main St.; atlascarrboro.com

Belltree Cocktail Club Prohibition-inspired speakeasy serving creative cocktails, beer and wine. 100 Brewer Lane, A; 984-234-0572; belltreecocktailclub.com

Breakaway Carrboro A casual cafe serving breakfast, lunch, dinner and coffee. 410 N. Greensboro St.; breakawaync.co

Carrburritos Burritos, tacos, nachos and margaritas. 711 W. Rosemary St.; 919-933-8226; carrburritos.com

Cham Thai Authentic Thai, Siamese and Chinese cuisine. 370 E. Main St., Ste. 190; 984-999-4646; chamthainc.com

The Cheese Shop at Glasshalfull Cut-to-order cheese shop offering a diverse selection of cheese, meat and provisions. 106 S. Greensboro St.; 919-893-9979; cheeseshopnc.com

Glasshalfull Mediterranean-inspired food and wine; outdoor dining; all ABC permits. 106 S. Greensboro St.; 919-967-9784; glasshalfull.net

Gourmet Kingdom Sichuan cuisine. 301 E. Main St.; 919-932-7222; thegourmetkingdom.com

Krave Kava Bar & Tea Lounge Offers a wide range of tea and herbal drinks, all made from kava, a type of plant root. 105 W. Main St.; 919-408-9596; kravekava.com

Lanza’s Cafe Coffeehouse serving tea and meads in addition to local pastries, small plates and daily specials. 601 W. Main St., Ste. C; 919-967-9398; lanzascafe.com

Luna Rotisserie & Empanadas South American cuisine meets the American South. 307 E. Main St.; 919-537-8958; lunarotisserie.com

Mel’s Commissary & Catering Lunch, snacks and pop-up dinners. 109 W. Main St.; 919-240-7700; melscarrboro.com

Napoli Wood-fired pizza, espresso, artisanal gelato made from scratch, teas and local craft beer and wines. 105 E. Main St.; 919-667-8288; napolicarrboro.com

Neal’s Deli Buttermilk biscuits on Saturdays and traditional deli fare. 100 E. Main St.; 919-967-2185; nealsdeli.com

Oakleaf “Immediate” cuisine like pastas and seafood using ingredients from the chef’s own garden. 310 E. Main St.; 984-234-0054; oakleafnc.com

Open Eye Cafe Freshly roasted coffee by Carrboro Coffee Roasters, tea, beer, wine and baked goods. 101 S. Greensboro St.; 919-968-9410; openeyecafe.com

Pelican’s Snoballs Offers over 100 flavors of shaved ice. 505 W. Main St.; pelicanssnoballs.com

Pizzeria Mercato Pizza, antipasto, soups, fritti and gelato. 408 W. Weaver St.; 919-967-2277; pizzeriamercatonc.com

Speakeasy on Main Cocktail lounge with live music. 100 E. Main St.; facebook.com/ speakeasyonmainstreet

Spotted Dog Vegetarian- and vegan-friendly entrees. 111 E. Main St.; 919-933-1117; thespotteddogrestaurant.com

Tesoro 18-seat neighborhood restaurant with house-made pasta, seasonal plates and classic sweets. 100 E. Weaver St.; 919-537-8494; tesorocarrboro.com

Wings Over 27 flavors of wings. 313 E. Main St.; 919-537-8271; wingsoverchapelhill.com

East Main Square

Amante Gourmet Pizza Create-your-own pizzas, salads and pasta. 300 E. Main St.; 919-929-3330; amantepizza.com

Bru’s Public House Southern handhelds, pizzas and shareables with craft cocktails. 370 E. Main St.; bruspublichouse.com

Gray Squirrel Coffee Co. Roastery and espresso bar. 360 E. Main St., Ste. 100; graysquirrelcoffee.com

Haw River Tap & Table Craft beer and flavorful small plates. 300 E. Main St., Ste. C; 919-391-6788; hawrivercarrboro.com

Iza Whiskey & Eats Japanese fusion cuisine serving small plates, sushi, ramen, whiskey, sake and cocktails. 370 E. Main St., Ste. 140; 919-537-8645; izaeats.com

La Montaña Rotating selection of modern southeast Asian American cuisine like wild enoki, crispy rice, nuoc mam wings and more. 370 E. Main St., Ste. 170; 919-899-9854; eatatlamontana.com

Rise Southern Biscuits & Righteous Chicken Biscuits, doughnuts, chicken and coffee. 310 E. Main St.; 919-929-5115; risebiscuitschicken.com

Carr Mill Mall/ North Greensboro Street

B-Side Lounge Small plates, like fondue, and inspired cocktails. Carr Mill Mall; 919-904-7160; b-sidelounge.com

The Flying Pierogi Family-owned restaurant offering Polish and German street food. 101 Two Hills Dr.; flyingpierogi.com

Grata Diner From scratch breakfast and lunch. Carr Mill Mall; 919-240-7000; gratadiner.com

Oasis Organic coffee, tea, beer and wine. Carr Mill Mall; 919-904-7343

Pizza Factory Pizza, cheesesteaks, baked ziti. Carr Mill Mall; 919-904-7040; pizzafactorync.com

Tandem Farm-to-table, modern American cuisine with full service bar. Carr Mill Mall; 919-240-7937; tandemcarrboro.com

Thai Station Authentic, fresh Thai dishes. 201 E. Main St., Ste. C.; 984-234-3230; thaistationnc.com

Venable Rotisserie Bistro Upscale comfort food with a heavy emphasis on seasonal ingredients. Carr Mill Mall; 919-904-7160; venablebistro.com

Weaver Street Market Hot food bar items are available as grab-and-go. Carr Mill Mall; 919-929-0010; weaverstreetmarket.coop

N.C. 54 West/Carrboro Plaza

Aidan’s Pizza Pizza, wings and salads. 602 Jones Ferry Rd., Ste. D; 919-903-8622; aidanspizza.hungerrush.com

Anna Maria’s Pizzeria Italian cuisine. Carrboro Plaza; 919-929-1877; annamariasnc.wordpress.com

Fiesta Grill Burritos, chimichangas, fajitas, tacos. 3307 N.C. Hwy. 54 W.; 919-928-9002; fiestagrill.us

Jersey Mike’s Subs Jumbo subs filled with cold cuts and toppings. 104 NC-54, Ste. GG; 919-913-9130; jerseymikes.com

Monterrey Mexican Grill Traditional Mexican cuisine. Carrboro Plaza; 919-903-9919; letsgotomonterrey.com

Wingman Wings and hot dogs. 104 N.C. Hwy. 54 W.; 919-928-9200; bestwingman.net

HILLSBOROUGH

Antonia’s Italian cuisine. 101 N. Churton St.; 919-643-7722; antoniashillsborough.com

Big Bob’s City Grill Fresh-made burgers and chicken with country sides. 584 Cornelius St.; 919-732-2953

The Colorado Burrito Burritos, quesadillas, fajitas. 122 S. Churton St.; 336-269-8613

Cup-A-Joe Coffee and pastries. 112 W. King St.; 919-732-2008; hboro-cupajoe.com

El Restaurante Ixtapa Authentic fromscratch Mexican dishes. 162 Exchange Park Ln.; 919-644-6944; ixtapa.homestead. com/homepage.html

Hillsborough Bakeshop & Pasta Company

Baked goods, coffee, wine and all-day cafe offering pasta, sandwiches and salads. 110 S. Churton St.; 919-732-6261; hillsboroughbakeshop.com

Hillsborough BBQ Company Barbecue plates and sandwiches, sides and desserts. 236 S. Nash St.; 919-732-4647; hillsboroughbbq.com

Hillsborough Wine Company Wine store with bottles from all over the globe. 118 S. Churton Street; 919-732-4343; chapelhillwinecompany.com

Hot Tin Roof Games and specialty cocktails. 115 W. Margaret Ln.; 919-296-9113; hottinroofbar.com 

The House at Gatewood Supper club and special events venue. 300 U.S. 70; 919-241-4083; houseatgatewood.com

Jay’s Chicken Shack Chicken, buffalo wings, breakfast biscuits. 646 N. Churton St.; 919-732-3591; jayschickenshack.com

Jersey Mike’s Subs Jumbo subs filled with cold cuts and toppings. 115 Oakdale Dr. Ste. 5; 919-296-9316; jerseymikes.com

Kim’s Bake Shop Homemade baked goods from brownies and doughnuts to “whookies” and pie. 111 N. Churton St.; 919-932-0134; downtownpies.com

La Muñeca Ice Cream Paletas, esquites and dorilocos. 131 Mayo St.; la-muneca-ice-cream.business.site

Los Altos Mexican dishes, such as tacos and chiles rellenos. 126 W. King St.; 919-241-4177; losaltosmexicanrestaurant.com

Lupita’s Meat Market and Taqueria Authentic Mexican food including tamales, barbacoa and carnitas. 633 Cornelius St.; 919-296-9000

Maple View Farm Country Store Homemade ice cream. 6900 Rocky Ridge Rd.; 919-960-5535; mapleviewfarm.com

Matthew’s Chocolates Gourmet chocolates, frozen treats and baked goods. 104 N. Churton St.; 984-245-9571

Mi Pueblo Mexican Grill Family-owned restaurant serving authentic Mexican cuisine. 155 Mayo St.; 919-241-4167; mipueblomexgrill.com

Nomad International street food-inspired eatery. 122 W. King St.; 984-217-0179; thenomadnc.com

Pizza Cornicione Neapolitan pizzeria and gelateria. 230 S. Nash St.; 919-245-8566; pizzacornicione.com

Pueblo Viejo Traditional Mexican food. 370 S. Churton St.; 919-732-3480

Radius Pizzeria & Pub Wood-fired pizzas, housemade pastas, salads and desserts. Outdoor dining. 112 N. Churton St.; 919-245-0601; radiuspizzeria.net

Saratoga Grill New England-style cuisine. 108 S. Churton St.; 919-732-2214; thesaratogagrill.com

Steve’s Garden Market & Butchery Sandwiches, baked goods, pimento cheese. 610 N. Churton St.; 919-732-4712; stevesgardenmarket.com

The Village Diner Southern fare and takeout pizza. 600 W. King St.; 919-245-8915; villagedinernc.com

Vinny’s Italian Grill and Pizzeria Italian favorites. 133 N. Scottswood Blvd.; 919-732-9219; vinnyshillsborough.com

Weaver Street Market Food bar items are available as grab and go. 228 S. Churton St.; 919-245-5050; weaverstreetmarket.coop

West Hillsborough Pizzeria

Scratch-made pizza, wings, burgers and salads. 600 W. King St.; 919-245-8915; westhillsboroughpizzeria.com

Whit’s Frozen Custard Rotating flavors of frozen custard, treats, pints to go. 240 S. Nash St.; 919-245-8123; whitscustard.com

Wooden Nickel Pub Pub fare and rotating craft beer. 113 N. Churton St.; 919-932-0134; thewnp.com

Yonder Southern Cocktails & Brew Beer, wine, frose and more. 114 W. King St.; yonderbarnc.com

NORTH CHATHAM

Briar Chapel

Breakaway Cafe A casual cafe serving breakfast, lunch, dinner and coffee. 58 Chapelton Ct., Ste. 100; 984-234-3010; breakawaync.co

Capp’s Pizzeria & Trattoria Traditional Italian cuisine including fresh pastas, pizzas and more. 79 Falling Springs Dr., Ste. 140; 919-240-4104; cappspizzeria.com

O’YA Cantina Latin cuisine from all over the world. 72 Chapelton Ct.; 984-999-4129; oyacantina.com

Town Hall Burger & Beer Burgers plus tacos, wings and salads. 58 Chapelton Ct.; 984-234-3504; townhallburgerandbeer.com

Governors Village

Ciao Bella Pizzeria Pizza, pastas, sandwiches. 1716 Farrington Point Rd.; 919-932-4440

Flair Restaurant & Wine Bar Frenchinfluenced food, coffee and Sunday brunch. 50100 Governors Dr.; 919-967-9990; flairfusionrestaurant.com

Gov’s Fusion Cantina Americana meets traditional Mexican cuisine. 50050 Governors Dr.; 919-240-5050; govsfusioncantina.com

Munchilove Full-service espresso bar, desserts and savory bites. 50221 Governors Dr.; munchilove.com

Sal’s NY Pizza Italian specialties seven days a week. 50010 Governors Dr.; 919-903-8091; salsnypizzachapelhill.com

Tarantini Italian Restaurant Italian cuisine. 50160 Governors Dr.; 919-942-4240; tarantinirestaurant.com

North Chatham Village/ Cole Park Plaza/Polks Landing

501 Pharmacy Maple View Farm ice cream, plus malts and shakes. 69 Knox Way, Ste. 110; 984-999-0501; 501rx.com

Captain John’s Dockside American seafood dishes. 11550 U.S. Hwy. 15-501 N.; 919-968-7955; docksidechapelhill.com

Guanajuato Mexican Restaurant Mexican dishes with vegetarian options. 11552 U.S. Hwy. 15-501 N., Ste. 205; 919-929-8012; guanajuatomexicanrestaurant.net

Jersey Mike’s Subs Jumbo subs filled with cold cuts and toppings. 11312 US Hwy. 15 501 N., Ste. 102; 984-528-8750; jerseymikes.com

Panda Garden Chinese dishes like chow mein and egg foo young. 11312 U.S. Hwy. 15-501 S., Ste. 303; 919-960-8000; chapelhillpandagarden.com

Szechuan Village Bold Chinese flavors and bubble tea. 111 Knox Way; 919-869-7894; szechuanvillagechapelhill.com

Ta Contento Mex Fresh Food Authentic Mexican food, like tacos, burritos, guacamole and fajitas. 11620 US 15-501 Hwy. N. Chapel Hill; 919-945-4819; ta-contento.com

Village Pizza and Pasta A neighborhood pizza place serving up subs, calzones, pastas and salads. 11312 U.S. Hwy. 15-501 S., Ste. 300; 919-960-3232; villagepizzapasta.com

PITTSBORO

Fearrington Village

The Belted Goat Lunch, dinner and wine shop, offering salads and sandwiches. 919-545-5717; fearrington.com/belted-goat

The Fearrington House Restaurant Contemporary fine dining. Reservations are needed. 919-542-2121; fearrington.com/thefearrington-house-restaurant

Galloway’s Wine and Beer Bar Beer, wine and snacks. 919-545-5717; fearrington.com/ galloways-wine-beer-bar

Roost Beer Garden Wood-fired pizza and local brews April through October. 919-542-2121; fearrington.com/roost

U.S. 15-501/Mosaic at Chatham Park

Allen & Son Bar-B-Que North Carolina barbecue. 5650 U.S. 15-501; 919-542-2294; stubbsandsonbbq.com

Cafe Root Cellar American cuisine and “go big or go home” seasonal dishes. 35 Suttles Rd.; 919-542-1062; caferootcellar.com

Carolina Brewery The Triangle’s oldest brewery restaurant features Carolina cuisine. 120 Lowes Dr. #100; 919-545-2300; carolinabrewery.com

Compadres Tequila Lounge Mexican restaurant with a variety of classic dishes. 193 Lowes Dr., Ste. 107; 919-704-8374; compadresnc.com

Greek Kouzina Hummus, gyros, kebabs and more. 367 Freedom Pkwy, Ste. 100,; 919-542-9950; greekkouzina.com

House of Hops Bar and bottle shop with a large craft beer selection on tap. Outdoor seating available. 112 Russet Run; 919-542-3435; houseofhopsnc.com

Mi Cancun Classic Mexican cuisine with a modern twist. 114 Russet Run; 919-542-3858; micancunmx.com

New Japan Hibachi-style Japanese cooking. 90 Lowes Dr.; 919-542-4380

People’s Coffee Coffee from Black and White Roasters, breakfast and lunch. 60 Mosaic Blvd., Ste. 100; pplscoffee.com

East Street

BMC Brewing Beers brewed on-site and cookies made with the byproducts. 213 Lorax Lane; 919-759-1206; bmcbrewing.com

China Inn Chinese dishes. 630 East St.; 919-545-0259

Dillinger’s Diner Classic American food in a 1950s-inspired diner. 987 East St., Suite G; 919-542-1312

Fair Game Beverage Co. Spirits, wine, beer and cider tastings plus snacks. 220 Lorax Ln.; 919-548-6884; fairgamebeverage.com

Kingston 99 Kitchen Authentic Jamaican cuisine with a twist. 192B Lorax Lane; kingston99kitchen.com

Metal Brixx Cafe Vortex Roasters’ coffee and espresso plus tea, lemonade and gelato. 213 Lorax Ln.; 919-444-2202

Small Cafe B and B Offbeat, eco-friendly eatery offering farm-to-table fare for breakfast and lunch. 219 East St.; 919-228-8817; smallcafebandb.com

Starrlight Mead Tastings of honey wines and honey. 130 Lorax Ln.; 984-312-5820; starrlightmead.com

West Street

Al’s Diner Traditional American classics for breakfast, lunch and dinner. 535 West St.; 919-542-5800; alsdiner.net

Havoc Brewing Company Global tap list, from the “Hey Bonnie!” English brown ale to the “Havoc Actual” Mexican lager. 39 West St.; havocbrewing.com

Ni Armor’s Hawaiian & Polynesian BBQ Drive-thru barbecue plates, sandwiches and rice bowls. 517 West St.; 907-704-8055

The Phoenix Bakery Small-batch and seasonal baked goods and specialty cakes. 664 West St.; 919-542-4452; thephoenixbakerync.com

Thirsty Skull Brewing Hazy, pale ales and experimental brews. 684 West St.; thirstyskullbrewing.com

West End Kitchen & Catering Farmto-fork comfort food. 23 Rectory St.; westendpittsboro.com

Hillsboro Street/Downtown

Aromatic Roasters Small-batch coffee shop. 697 Hillsboro St., Unit 101; 919-228-8345; aromaticroasters.com

The Beagle Classic and innovative cocktails and small plates like chilled seafood, charcuterie and a selection of sandwiches. 53 Hillsboro St.; 919-533-6589; beaglebarnc.com

Co-op Cafe at Chatham Marketplace Sandwiches, daily changing hot bar, sushi, salads and baked goods. 480 Hillsboro St.; 919-542-2643; chathammarketplace.coop

Carolina Cravings Co. Bakery serving traditional treats like pie bars, muffins and no-bake peanut butter-chocolate cookies as well as Hispanic favorites like flan, bolillos and tres leches cakes. 84 Hillsboro St.; 919-444-2023; carolina-cravings.com

The City Tap Classic bar food and regular live music. 89 Hillsboro St.; 919-545-0562; thecitytap.com

Davenport’s Café Diem Carrboro Coffee

Roasters coffee and espresso offerings. 439 Hillsboro St.; 919-704-4239; davenports-cafediem.com

Elizabeth’s Pizza Pizza, calzones, salads and pasta. 160 Hillsboro St.; 919-545-9292; elizabethspizzapittsboro.com

Marcel’s Pizzeria Pizzas, pastas, subs, calzones and strombolis. 122 Sanford Rd.; 919-542-5027; marcelspizzeria.com

The Mod Wood-fired pizza, salads, small plates and a full bar. Outdoor seating available. 46 Sanford Rd.; 919-533-6883; themodernlifedeli.com

Postal Fish Company Fresh seafood from North Carolina’s coast. Serving dinner only. 75 W. Salisbury St.; 919-704-8612; postalfishcompany.com

S&T’s Soda Shoppe Soda fountain, American fare. 85 Hillsboro St.; 919-545-0007; sandtsodashoppe.com

The Sycamore at Chatham Mills

Upscale steakhouse. 480 Hillsboro St., Ste. 500; 919-704-8731; thesycamoreatchathammills.com

Virlie’s Grill Soups, salads, burgers, sandwiches. 58 Hillsboro St.; 919-542-0376; virliesgrill.com

Willy’s Cinnamon Rolls Etc. Bakery selling cinnamon rolls, scones, muffins, cookies and bread with ’40s and ’50s flair. 35 W. Chatham St.; 252-305-9227; willysrolls.com CHM

going coastal

Explore 85 miles of beaches, historic charm and hidden treasures along the Southern shores of the Outer Banks

Words and photography by Anna-Rhesa

Aweekend beach getaway is always a good idea, no matter the month or season. Traveling to the coast in the fall or winter when the crowds are gone and more shells are left to discover along the shoreline makes for an easy, relaxing, offpeak season vacation. Discover the special allure of rural waterfront communities east of Beaufort down to Cape Lookout National Seashore and Cape Carteret. These barrier island towns hold treasures for history buffs, seafood lovers and those who revel in the great outdoors. So, if

Versola

LEFT Footprints through some sea oats in the dunes at Fort Macon State Park beach.

ABOVE Sailboats moored in the harbor channel waters by Sugarloaf Island in Morehead City.

RIGHT Be sure to give yourself enough time to browse all the collections at Beaufort Linen Co. on Front Street in downtown Beaufort.

you’re in desperate need of a break or just a slight change of pace, take our tips for a miniholiday along North Carolina’s Crystal Coast.

Set off on the slightly more than three-hour drive east on Highway 70, and check into the Bask Hotel in Morehead City. Be sure to ask for a high-level center suite for the best panoramic views overlooking Bogue Sound and Sugarloaf Island. The waterfront hotel is located a block from the historic Big Rock Landing weigh station and a short walk from restaurants, coffee shops and boutiques. The hotel also features a nightly cocktail reception from 5:30-7 p.m. Alternatively, you can book a rustic fishing cabin at Cape Lookout, or pitch a tent at Hammocks Beach State Park. 

IF FISHING IS YOUR THING

...

Morehead City and Atlantic Beach are widely known for their fishing opportunities, including the annual Big Rock Blue Marlin Tournament, which broke records in 2023 with a fleet of 271 registered boats and a $5.8 million total purse. Mark your calendars now for other saltwater competitions beyond the summer months, like the Sixth Annual Emerald Isle Fall Fishing Tournament on Sept. 28 or the Atlantic Beach King Mackerel Fishing Tournament held Oct. 5-26.

But you don’t have to enter a competition to enjoy the rewards of the sport. Just grab your fishing license (anyone 16 or older must have a license to fish in North Carolina; you can purchase a license online at gooutdoorsnorthcarolina.com) and cast a line into the surf to hook bluefish, red drum, black drum, speckled trout or Spanish mackerel near the Fort Macon rock jetty, or by the Bogue Inlet Pier in Emerald Isle, or the Oceanana Pier in Atlantic Beach. Or charter a boat with fisheries biologist David Berrane of Hawk Charters, who knows the deeper waters well beyond the breakers, or with Jason Frivance, U.S. Coast Guard vet and owner of Back Sound Fishing Charters.

IF YOU LOVE SEARCHING FOR SEA GLASS AND SHELLS

...

Plan a visit during the off-peak season when frequent storms stir up buried treasure. Experienced shellers know the best time to look for intact specimens is at low tide before rising waters reclaim these marvels. We found more lettered olive shells than we could hold from Fort Macon State Park beach. We also collected a wide variety of Atlantic surf clams, sawtooth pens, banded tulips, whelks, augers, oyster drills, disk dosinia, shark’s eye and baby’s ear moon shells on this outing.

After shelling, we explored the bookstore, exhibits and restored quarters inside Fort Macon, which was originally designed by Brig. Gen. Simon Bernard after fighting alongside Napoleon in 1815 at the Battle of Waterloo. More than 1 million visitors each year hike and bike

the nature loops at the 389-acre state park and climb the fort’s ramparts overlooking the waters of Beaufort Inlet.

IF YOU ARE

LIKE AQUAMAN ...

You’ll want to take a behind-thescenes tour at the NC Aquarium at Pine Knoll Shores, where a guide leads visitors through a maze of holding tanks, water filtration systems and marine labs. Say hello to the green or loggerhead turtles swimming in the rehabilitation unit. In another part of the tour, you can watch jellyfish gracefully drift and propel themselves through their aquatic realm. The highlight was climbing to the top of the 115-foot Living Shipwreck exhibit, tossing portions of food into the 306,000-gallon ocean habitat and watching the frenzied feeding of fish and sharks. The saltwater exhibit features a replica of the U-352 German submarine sunk by the U.S. Coast Guard off of North Carolina’s coast in 1942. Sport divers can visit actual submerged wrecks along the coast, including three U-boats, to see how large debris becomes unique habitats for aquatic wildlife. The aquarium provides visitors a dry opportunity to view how nature adapts itself to human-made structures.

IF YOU ENJOY HISTORY AND LEARNING SOMETHING NEW ...

Take your time exploring the educational exhibits at the NC Maritime Museum in Beaufort to discover the ecological past of the coast and learn about Black maritime history – one local story describes the menhaden chanteymen, Black fishermen who sang rhythmic songs to aid their efforts in netting and hauling tons of shad from the ocean. Another unique museum feature is the working archaeological conservation lab inside, where artifacts recovered from the shipwreck of Queen Anne’s Revenge are treated and restored. You can see many items displayed on-site, like coins, pearl buttons, utensils and tableware. At the Beaufort Historic Site, guides dress in period clothing to interpret the town’s history during its formation before the Revolutionary War and life through the Civil War era. Or embark on an adventure into

ABOVE Check out the North Carolina Aquarium at Pine Knoll Shores and discover creatures like the mesmerizing sea nettle jellyfish, which can deliver a painful sting.

BELOW Visitors can walk the ramparts of a pre-Civil War stronghold at Fort Macon.

the past with Port City Tours’ ghost walk, where daring history enthusiasts can delve into the architectural features of old homes while listening to tales – like the story about the heartbroken girl in the blue dress at Beaufort’s Langdon Bed & Breakfast – that still haunt residents to this day.

IF YOU ARE A FOODIE ...

Reserve a table at the lively Circa 81 in Morehead City for tapas. Start with the biscuit crackers with pimento cheese or the charred Brussels sprouts before sampling the scallops special and the best Key lime pie you’ll taste in this lifetime. Enjoy the intimate ambience at Beaufort’s Blue Moon Bistro (formerly the historic Dill House, which was built in 1827), and order from a full menu of modern French cuisine made from locally sourced ingredients. The lobster bisque was delicious paired with courgette fries before diving into a bowl of wild-caught shrimp atop a fried grit cake covered in Cajun tasso sauce. After working up an appetite trekking through Morehead City and Beaufort, we found ourselves at the Front Street Grill, where the strawberry goat cheese salad was a refreshing accompaniment to so many seafood options at the waterfront restaurant. We had spectacular views of yachts, kayaks and sailboats right outside our window.

For breakfast or brunch, visit the friendly staff at The Banks Grill to sample grit fritters –cooked grits rolled in cheddar and Jack cheese, coated in breading and then fried to golden perfection. A fun option for coffee and a light breakfast of bagels or scrambled eggs is the Mug Shot, where the walls are covered with framed photos of notorious celebrities.

NEXT TIME ...

A single weekend is not enough time to fully discover all the gems of the Crystal Coast. The next visit will include a visit to Bonehenge Whale Center to learn how to help in cases of mammal stranding on the beach. We might book a tour to watch dolphins or go on a photo safari in search of wild horses and estuarine wildlife at the Rachel Carson Reserve, which is only accessible by boat. Birdwatchers will enjoy the more than 200 species of birds found at the reserve, as it is along the Atlantic Migratory Flyway.

Back in Beaufort, there are some delightful little boutiques and antique stores … I want to browse Christina Cuningham’s shop, Beaufort Linen Co., to find the perfect summer coverlet or a blue and white ginger jar to add to my collection. And I want to look for jadeware amid all the goods inside The Marketplace Antiques and Collectibles. I’ll be back, and recommend you extend your own trip by a few days to fit in all the sights, meals and shopping you can, too. CHM

Enjoy a slice of sweet and tart Key lime pie at Circa 81 in Morehead City.

Scar Reduction at Aesthetic Solutions

Aesthetic Solutions is known for expertise in aesthetic medicine, providing a comprehensive array of aesthetic services such as injectable treatments, laser resurfacing, body contouring and medical grade skincare. They pair clinically proven treatments with a highly skilled, compassionate team of healthcare professionals. Learn more about our advanced therapies and combination treatments to help with scarring.

What type of scars can be treated with lasers?

On a daily basis we see a variety of patients looking to reduce the appearance of unwanted scars. From animal bites and motorcycle burns all the way to the everyday surgical incision – we’ve treated it all. Acne scars, MOHs scars, surgical scars and traumatic scars are among of the most common we see. Our goal is to make the scars more blended with the surrounding skin in tone, texture, and depth. While it’s not completely erasing the scars, we are able to achieve dramatic results.

What are some at-home things we can do to prevent scars?

When an injury or surgical incision is healing keeping the area covered and out of the sun is key. Sun protective clothing is a great option and has come a long way in recent years! We often get asked about overthe-counter scar creams – and truthfully they do an “ok” job. If you want to go this route, look for something that’s silicone based. If you can find it in a plastic surgeon’s office - that’s a good sign. If you want to start laser treatment for scars the earlier the better. Young scars respond better

to lasers, while older scars may require more sessions. For patients undergoing elective surgery we advise they begin treatments four to six weeks from the time of surgery. For all other scars, it is best to start treatments once the injury (cut, active acne, burn, etc) has fully healed.

What in-office treatments do you use for scars?

Typically a combination of treatments work best for scars. The exact laser or device is determined in a consultation. We try to find the treatment that fits best with a patient’s lifestyle, goals, and expectations. Other factors to consider when crafting a treatment plan are contraindications, available downtime, budget, number of sessions needed

Under the direction of Aesthetic Solutions Founder and Medical Director Dr. Sue Ellen Cox, both Corynn Newman PA-C and Garrett Forrest PA-C perform treatments for scars

and pre/post care. The age, color and depth of the scar will all play a factor in treatment selection. The Fraxel, Vbeam, RF Microneedling and CoolPeel are a few of our go-to treatments – among many others!

Q: How does Aesthetic Solutions work with new patients to set them up for success?

With so many options out there, we often meet patients who are suffering from information overload. The most important thing for new patients is an initial consultation that focuses on their main concern and all options, both inside and outside our office, that can help. A thorough consultation will set the stage for personalized solutions to address your specific concerns.

once a Tar Heel …

Lewis Black, arguably the funniest Tar Heel ever, on why stand-up comedians are like mullets (the fish, not the businessin-front, party-in-back hairstyle), why he loves Carolina basketball (but not the idea of replacing the Dean Dome) and why the end of cursive writing signals the decline of civilization

By Matt Dees

UNC alumnus Lewis Black probably first came to your attention in the mid-tolate 1990s, when his comically enraged “Back in Black” segment on “The Daily Show” made him a household name. 

Photo by Joey L./ACLU

That not only gave a major boost to his comedic career – including two HBO specials – it also landed him major film and television roles and led to the publication of three New York Times-bestselling books.

But he was far from an overnight success.

“Feast,” a play he wrote as a Carolina student, debuted in the student union and then later toured the state. It was around this time that Lewis had his firstever stand-up gig at Cat’s Cradle, a shaky debut that was rescued at the last minute by his dog. He graduated from UNC in 1970 intending to be a playwright and worked in theater throughout the ’70s and ’80s.

After a brief stint running a theater company with friends in Colorado, he settled in New York City, where he became the playwright-in-residence at the West Bank Cafe’s Downstairs Theatre Bar. “He oversaw the development of more than 1,000 plays, including works by ‘The West Wing’ creator Aaron Sorkin as well as his own original works,” according to his website. “In addition to overseeing the works on stage, Lewis emceed every show. As the West Bank grew, so did his stand-up skills. He left the West Bank in the late 1980s to pursue stand-up full time.”

Lewis’ brand of tongue-in-cheek vitriol continues to resonate with audiences. This fall, his tour includes a stop at the Durham Performing Arts Center on Oct. 25. He says this stint around the country will be his last, and he hopes to spend much of his semiretirement in his beloved Chapel Hill.

Lewis was gracious with his time. Our first interview was cut short when he had another obligation, but he readily agreed to continue the conversation later the same day. “Would I rather be in People or Chapel Hill Magazine?” he asked rhetorically at the end of the first chat. “I’d rather be in Chapel Hill.”

He’s warm and jovial, but a vintage Blackian rant can spring forth at any moment, and we were treated to a few.

You started out at the University of Maryland, but you’ve said you knew as soon as you walked on campus that UNC was the place for you. Why did you feel that way, and why didn’t you feel that way about Maryland? Well, I didn’t feel that about Maryland because I was literally 8 miles from my parents’ house. So that was that, OK? I wanted out. I had these guidance counselors who completely misguided me, and I ended up going to Maryland. And I realized pretty quickly, “I’ve got to get the [expletive] out.”

I had an ex-girlfriend whose mother had gone to Chapel Hill and was always talking about it. Not only did they have a drama department, but they really gave you a wide range of things. I could be coming out not just with a degree in drama, but one with a focus on playwriting.

So I went down there and thought I would apply. I also thought I was going to apply to Duke, because I had two very good friends there, so I had been down there a lot, but I had never dropped in to Chapel Hill.

And I literally just walked into Chapel Hill and had a meeting with a man who became a really important professor, an important friend and a mentor, [longtime UNC history professor] William Geer. And I talked with him and then was wandering around the old campus, and I just said, “I want to be here.” It just felt right. Everything about it felt like I’d been there forever. It was really pretty weird.

I had these guidance counselors who completely misguided me, and I ended up going to Maryland. And I realized pretty quickly, “I’ve got to get the [expletive] out.”

I grew up in North Carolina, so I had almost an innate appreciation for the mystique of Carolina. I’m always curious about people who didn’t grow up around that culture who also fall in love with Carolina. Can you articulate exactly what it was about campus that gave you that immediate sense of belonging?

It was just something about the feel of it. It felt like what a school should be. I don’t know whether it was a sense of safety, a sense of home. The whole old campus just had this kind of – and I hate to use this word, but [expletive] it – womb-like quality. You could grow there.

And they had an old theater. At that point, it was really just PlayMakers. Anybody else coming into the school now would go, “What are you, out of your [expletive] mind?” I mean, they had an old lightboard. It was just before things kind of opened up in terms of some of the technology in theater, but it was really old. And I liked that about it. It was kind of like, “OK, if I’m going to learn theater, then let’s really do it in the most oldschool kind of way.” So I got a lot out of it, because it was hands-on. You’re climbing up these [expletive] ladders, there were no grids. It was crazy.

So you were doing a little bit of everything, like putting together sets and that kind of stuff, as a student?

It was mostly doing tech, lights and sound. But you took all the other courses, like the dance course and the directing course, all of which I sucked at.

Do you know how many plays you wrote or cowrote or were otherwise integrally involved with while you were at Carolina?

I probably wrote three or four one-acts for my classes. You could write a fulllength play, and you would get six credits, which was pretty big. A friend of mine who was going to George Washington University had written a musical the year before. He was approached to write a musical for the opening of this theater in Washington, D.C. And I wrote the book and some of the lyrics. He wrote the rest of the lyrics and music. That was the big thing I wrote then, and that was a huge turning point as well, because I graduated with highest honors because of that. And then [The Shubert Foundation] gave out scholarships for playwriting, and they gave one to me. So I was able to stay on [at UNC] the next year, which would be my year to go after a master’s. I got a group of students together from the drama department and friends of mine who were in the radio and TV department who were camera people. Then I go into the drama department. And now here I am, I’ve got a fellowship in playwriting, I’ve graduated with highest honors. And I go, “Can I work with the students here who aren’t doing

shows? I’d like to write a play with them.” We had $5,000, $10,000 budgets for plays. I was asking for $1,000. They wouldn’t do it. I knew the guy in charge at the Student Union, and he ended up getting us the money. The Great Hall in the Student Union was where we produced it. And it was a huge hit. It was massive. And it cost $1,000 to do it. We made the money back on it and then some.

Was that “Feast”?

That was “Feast.”

Tell me what “Feast” was about. It was about growing up. Mostly what I did was sit down with the cast and just talk about, you know, our upbringing: “What was it like for you from where you came from, and what were the things you

remembered when you were 5 years old and 7 years old and 10 years old?” And I just kind of collated it all and came up with scenes for it. And then I wrote some commercials, because we had a TV set that dominated the stage, much like a phone would now (laughs).

Right.

And it was a massive hit. Bill Morrison of The News & Observer gave it an unbelievable review and said that we really should tour through the state. One of the women in the show, her father I think may have been the head of the Arts Council or was heavily involved with it. He went to the Arts Council with the review. And they went, “Wow, we’ll help you on this.” We went to the drama department, and they said, “We’ll help you on this.” So we ended up touring the state. And it was just incredible. It was huge. I mean, I was there in a phenomenal time to go to school, but this was like a bonus. I can actually do what I’m trying to do, to see if I like doing it.

WHITEHALL ANTIQUES

So was there comedy in “Feast”? Or was it a drama? Or was it, and I don’t know how you feel about this term, a dramedy?

It was a dramedy. But all of the commercials were funny. The cologne for men was called “Dog Balls.” Stuff like that. I mean, it’s completely stupid, but I loved it.

Did you ever appear in any of your plays? I did in high school. I appeared in something that we had written, which was kind of a framework for a talent show. What that allowed me to do was get up in front of like 500 students who were in our class and basically do what I realize now, in retrospect, was stand-up. They would ask questions, and then I would tell jokes. And then later I did stand-up at Cat’s Cradle.

Tell me about your first gig at Cat’s Cradle, set the scene. What do you remember about that whole experience?

The idea came from my friend Charlie Huntley, a cameraman. He played in a band with [Cat’s Cradle cofounders] Mike Cross and Larry Reynolds. [Brief profane interlude while Lewis tries unsuccessfully to remember the precise name of their band.]

I would go every week that they would play, and they were good. And my friends said, “Why don’t you come in and try stand-up?” I was like 21, 22. It was after my senior year. And I went in to perform.

I’d never done it on stage, but I’d done it in my life. It’s that thing where all your friends say, “Oh, you’re really funny.” They’re laughing at all your stuff. Because I would tell these stories, and they were all about my sex life, which was the funniest thing. So you tell these stories and everybody laughs. But then you get on stage and you’re [expletive].

Elizabeth Lindquist, President-Owner & her father, David Lindquist

I knew all the people in the room, but they weren’t my close friends, and I was just too nervous. I was a nervous wreck. It was horrifying. It was terrible. And so I’m up there in complete terror until the end, when my dog, who was with me at the show, perhaps sensing my fear, came up on the stage.

No way.

Yeah. And I grabbed him and – you probably can’t put this in there –but [proceeds to tell story related to a particularly lewd canine behavior that can’t be printed in a family magazine]. I mean, it was really, stupidly funny. And I said, “Thank you,” and I got off. And that was the biggest laugh I got. But it was horrible. And then I went back the next week.

I know bombing is just part of the process of becoming a stand-up, but how do you get back up on the horse after that experience? Is it wanting to redeem yourself or what? No. You’re stupid. You’re [expletive] stupid. You’re like a mullet. You know how a mullet gets downstream? The mullet keeps hitting the rock until the stream moves it along. That’s essentially it. I didn’t really want to be a comic. I was fascinated by, “How do people do this?” So part of my brain was bothered by the death on stage, but part of my brain was like, “I wonder if I do it, will I get any better?” And I got a little better, not by much. It took a long time until I was comfortable up there. But really part of the deal, which you need to be a comic, is you kind of have to enjoy dying. Part of your brain is going, “Well, this didn’t work, but wait until they hear this one.” It’s this kind of madness. For the past 10 minutes, they have not bought anything that’s come out of your mouth. And yet you still believe that in the 11th minute, you’ve been saving this gem that will turn the room around.

That edge of anger that you’re known for – did that appear at all in your early stand-up?

No, no, none of it. As a matter of fact, I kept trying to find all sorts of ways to approach it, and it wasn’t until another comic told me to go on stage and just be angry about everything and yell. Just go up there and start yelling and see what happens. And that was it. But it took a long time to get there, like 15, 16, 17 years.

So besides the Cradle, what were some of your favorite local haunts back in your student days?

There was a goofy place called Lum’s that I would go to occasionally to get beers. The Rathskeller was great. And occasionally we’d flee Chapel Hill and meet my friends from Duke, and we’d bowl up there at a bowling alley past Eastgate

Where was Lum’s?

I believe it was on Rosemary. I was drinking a lot of beer there, so the memory is shot.

Where did you live while you were a student?

Were you ever on campus?

I was on campus for my sophomore year, in Hinton James, which was brand new. You know, it never crossed my mind when I was walking around the old campus that, “Oh, they’re gonna shove me down there.” I did have a real interest in theater, and I think if I didn’t have that interest, it may not have gone as well.

Then I moved into an apartment at the end of that year with some guys who were in the fraternity I was in for a year. 

Which fraternity?

Pi Lambda Phi. It kind of helped me acclimate myself because I’d lost a year, so I was catching up at that time.

You obviously had a great college experience and formed a strong bond with UNC. So I wanted to ask about you donating your archives to University Libraries. You’ve said that was a tremendous honor for you. Can you talk about how that came about and what you hope the impact of that collection will be?

I found a bunch of stuff in my apartment down in Chapel Hill, a bunch of videos and CDs and all of that. And I thought, “Wow, it would be great to digitize all of this.”

So I went to the media library and talked to [the head of UNC’s Media & Design Center, Winifred] Metz. So I gave it to her, and they did it. I went back to get it and she said, “The library is really interested in your books and stuff, your plays, all your written work.” And I went, “What?” They wanted everything I wrote, and I had a lot of stuff that was handwritten. So I gave them that. And then they wanted everything that was written about me. So I gave them all of that. It was just incredible. It was a hell of an honor to me that the library would be interested in my stuff. I gave them like six copies of the play I did at George Washington University, and each one has a whole bunch of cross-outs and rewrites and stuff. It’s one thing if you get ahold of Samuel Beckett’s [expletive] work, but mine, it’s like, “Here’s Schmucky’s work.” But it still has a certain interest in the sense of a student who’s interested in writing a play or writing anything. You can see what a rewrite is and how it might work. And what really makes it fascinating ... I was talking to students at The Carolina Inn about it, and some of them said they wouldn’t be able to read it because it was in cursive.

Oh, wow. I love it.

How good is that? They don’t teach cursive anymore because we really rapidly want to become the most ignorant [expletives] on the planet. The reason you teach cursive is because you use a different part of your brain than when you type.

You helped launch the Carolina Comedy Festival in Chapel Hill, right? How did that come about, and what happened to it?

So there was a humor magazine down there, and the young woman in charge of it got in touch with me and said, “We really would like to do a comedy festival, could you help us out?” And I said, “Sure.” So I called some of my friends and said, “I’m not gonna take any money, and you’re gonna take less money than you would, but you’ll get room and board, and I can guarantee you, we’ll have fun, and then we’ll go drink.” And they all loved the idea.

A lot of them hadn’t been to Chapel Hill – they all knew about it – so they all wanted to go, so it worked out great. And then we got some writers in; I had my friend Richard Dresser, who had written on sitcoms and stuff and who wrote “The Days and Nights of Molly Dodd.” He came in and did a class. He and I had worked on a sitcom together, and we talked about that. We got the guy who wrote “High Fidelity” – that author. Shoot. British writer, really good.

Is it Nick something?

Yeah, Nick Hornby. And he came in and talked. And we did this festival for about 15 years. But then the editor left, and the students lost interest in it. And it was crazy, because they were getting really the best comics I could get my hands on, and we weren’t charging a lot. John Oliver did it. My friend Kathleen Madigan did it. [“Saturday Night Live” writer and UNC alumnus] Bryan Tucker came down, and he brought in Jason Sudeikis and a couple of others.

That sounds really cool. Too bad that ended. Yeah, it was unbelievable we couldn’t keep it going. I was stunned. I really wanted it to [continue], but I needed them to do it. I had no time, I was doing too much work myself.

Do you still have a place in Chapel Hill?

No. During the pandemic, I wasn’t able to get down there. So it became tougher and tougher. But I really liked it. I was there for a number of years and was really happy living there. I was spending about three months a year down there.

About how often are you in Chapel Hill these days? I try to get there when I can. I will be retiring from touring, so that will free up time, and so I’ll be down there more often.

It was just incredible. It was a hell of an honor to me that the library would be interested in my stuff.

So you’ve said the tour that starts this August will be your last. What are your plans for afterward? I always wanted to retire [in Chapel Hill]. By retiring, I mean, work on a book, work on a play and, if it works out that there’s students who want to work with me, to learn about comedy, etc., etc., I’m interested in that. Once again, the pandemic [expletive] that up, but I still want to work with students.

My last question is: Do you follow Carolina sports? Yes, I do. I watch football, but I’m psychotic about basketball. But I’m not like crazed. There’s a friend of mine who’s in charge of selling my merch – he’s completely psychotic. I mean, a completely psychotic UNC fan. He didn’t go there, but he’s latched onto them from years ago. He has much more faith than I do. I enjoy watching, and I like Hubert Davis, but I don’t think it’s easy to coach now.

For sure.

And I think he’s done really well considering, ’cause it’s really like starting over each year.

So how would you define your level of psychotic sports fandom?

I can’t watch a Carolina game. I mean, I can do it at the Dean Dome, which, by the way, to spend $270,000 to do a study to see if we need another big [expletive] dome, is lunacy. Utter lunacy. I don’t understand it. It’s madness. You know what? Give me 10 bucks, I’ll tell you what to do. Nothing. What the [expletive] is the matter with you?

So anyway, if I’m there, it’s great. But if I’m in a bar and there are 25 UNC folks in a bar, it becomes harder for me. I enjoy yelling and screaming with about three or four others. But some who root for UNC become so obnoxious that I start to feel like I have to root for the other team. CHM

The ancient Chinese philosophy of yin and yang has a harmonizing influence on Carolina Performing Arts as it marks its 20th season.

Alison M. Friedman, the James and Susan Moeser executive and artistic director, lived and worked in China for about 20 years before arriving on the UNC campus in late 2021. The former Fulbright scholar quickly adapted to Tar Heel culture and recognized the importance of bringing together complementary artists, even joining unlikely partners to create fresh opportunities.

An example of unexpected collaborations was unveiled last year when CPA launched its “Artists are Athletes/Athletes are Artists”

Planning for Seren

Alison M. Friedman pictured at Carolina Performing Arts’ Current ArtSpace + Studio, a flexible and immersive performing arts venue in the heart of downtown Chapel Hill.

dipity

Carolina Performing Arts celebrates its 20th anniversary this season and envisions its future

By Anna-Rhesa Versola | Photography by John Michael Simpson

campaign. One video in the series features the controlled footwork of UNC soccer midfielder Sam Meza seamlessly interwoven with the tap dancing of Chapel Hill native Michelle Dorrance. In another, former basketball guard Caleb Love and Alvin Ailey dancer Michael Jackson Jr. demonstrate athleticism and artistry in their leaps and turns.

The inspiration to highlight synergies between athletics and the arts came from Alison’s childhood experience as a dancer while her brother played basketball. Today, she hopes to build cultural bridges as UNC and CPA look to the future.

“Twenty years is not a long time for the breadth and depth of what this institution’s organization has built,” Alison says. In that time, CPA has cultivated a global reputation for excellence in presenting programs and developing creative collaborations. “It’s a juggernaut in the industry.”

Since its inaugural season in 2005, CPA has become a leader in both presenting and producing, bringing in shows and investing in the creation of new works with artists and institutions.

“I feel incredibly fortunate to have inherited a crown jewel here,” Alison says. “Thanks to our board and university leadership, CPA weathered the pandemic, and we now get to ask that lucky question: ‘What’s next?’”

The answer, she says, is a Spoleto-style festival that will be added to the 2027 annual season. Spoleto, which is held annually in Charleston, South Carolina, typically mounts 150 performances at more than 10 venues

I feel incredibly fortunate to have inherited a crown jewel here. Thanks to our board and university leadership, CPA weathered the pandemic, and we now get to ask that lucky question: ‘What’s next?’

– Alison M. Friedman

over 17 days. During the course of its 45year history, Spoleto has presented both traditional works in fresh ways and brand-new commissioned pieces. Alison says CPA’s grand ambition will begin on a small scale, with the goal of sparking engagement well beyond a single night’s performance.

“I envision things like a post-show hangout at Vimala’s Curryblossom, where you might have a student with his ukulele and Rhiannon [Giddens] with her banjo, and this impromptu jam session can erupt,” Alison says with hopeful enthusiasm. That’s the kind of carefully “choreographed accident” and happy encounter that could happen in a way that a normal season wouldn’t offer.

Alison cites the Edinburgh International Festival, which was launched in Scotland following World War II, as an example of how an event can become an “intentional tool for rebuilding communities, connecting people and bringing joy after dark times.” She says a new cultural festival in the Triangle can tap into North Carolina’s deep history and heritage in music, dance, textiles and the arts.

“This state is just a hotbed of American culture,” Alison says. “What a perfect place to celebrate these art forms, and at the same time, celebrate how this region is growing and changing by bringing in global artists [alongside] local artists. We’re really excited about what this festival will be able to bring.” Planning has already begun in earnest.

Two off-campus shows are planned for this fall at the Chapel of the Cross, and Alison says more partnerships between the university and the town of Chapel Hill are in development. “We’re also starting to

implement things that are going to be part of our next 20 years,” Alison says. “Everything is only going to be stronger than the sum of its parts.”

CPA is also in conversations with campus-based groups like PlayMakers Repertory Company and Ackland Art Museum, as well as arts and cultural organizations in Durham and Raleigh.

In addition to the new ideas and the to-be-named festival, Alison is managing a mostly new staff with solid event management backgrounds. “We have a few core stalwarts who’ve been here for a long time,” she says. “We get to build on the best of what makes us unique and special, which is the artists who we bring in and the partnerships that we drive. We’re going to stair-step it so we can grow sustainably and learn as we go; everything is iterative.”

The 20th anniversary season opens Sept. 24 with Herbie Hancock. Other artists include Rhiannon Giddens, the Silkroad Ensemble and Johnny Gandelsman, CPA’s most frequent collaborator and first-ever curator-in-residence. Johnny, founding member of the string quartet Brooklyn Rider, is bringing a five-part series to Chapel Hill called “This is America.” The series features 22 different works from various artists who responded to Johnny’s call for pieces reflecting their experiences during the isolation of the global pandemic.

This intentional blend of artists aligns with CPA’s future, which Alison says holds the promise of inclusivity and the intersection of ideas. “When we see the ‘and’ in each other, we see our humanity, and that’s what’s great about the arts,” she says. “If you have some kind of emotional experience, you will appreciate the humanity of whatever you’re experiencing, and that ‘and’ is what’s connective about it. Life is messy; the arts can be messy, and that’s not a bad thing. I love the Jonathan Larson quote: ‘The opposite of war isn’t peace; it’s creation.’ The creative industries are generative, life-giving and peacemaking.” 

October 6, 2024 6:00 p.m. - 9:00 p.m.

Photo by Steve Clarke

puppets with a

Sol Ramirez ignites youth activism through puppetry

When Sol Ramirez arrived at the Eno Mill Gallery to prepare for his lesson, he was joined by a group of special teaching assistants: a collection of handmade puppets. That July morning, Sol’s classroom was decorated with cardboard signs painted with the words, “justice,” “emancipation” and “truth.” The colorful puppets – including skeletons, jaguars and a sprawling, 25-foot-tall sun figure – perched patiently on tables and chairs as the students ages 13-16 walked in, waiting for Sol to bring them to life.

Sol is the creator and director of 123 Puppetry, a Chapel Hill-based puppet company focused on promoting social justice. Sol’s passion for puppetry started in his childhood when he was first introduced to The Muppets and “Sesame Street.” He began creating small cardboard puppets and putting on shows of his own. In elementary school, the playground became his first stage, and his classmates, his first audience.

As years passed, Sol grew more ambitious. As a freshman at Chapel Hill High School, Sol became the youngest artist to earn a grant from the Orange County Arts Commission. Drawing inspiration from the Paperhand Puppet Intervention’s grand productions, his puppets grew larger and more complex, incorporating different fabrics, papier-mâché and increasingly more intricate mechanics.

123 Puppetry has performed numerous shows at the Southern Village stage, has led Hillsborough’s Solstice Lantern Walk for four consecutive years and most recently appeared at the Hillsborough Handmade Parade. Depending on the performance, the company has featured up to 14 puppeteers. Some of the company’s longest-running performers include 20-year-old Jasper Schmoock, 16-year-old Tarin Pipkins and Sol’s 15-year-old sister, Zola Ramirez.

Performances by 123 Puppetry all emphasize themes of justice, a value Sol says was instilled in him by his parents, Amy Ramirez and Rick Ramirez. “My parents were always open with me about the world,” he says. “Don’t stay quiet on issues if they affect you or people you love – that’s the mindset my parents helped give me.”

Sol’s sense of consciousness is clear in every step of his creative process. He works to minimize his environmental impact, even as productions increase in scale. “A lot of the puppets are made with found objects,” he says. “I like to work with the concept that everything will go back into the Earth at some point.”

He is currently developing his craft as a student in the puppet arts program at the University of Connecticut. Now a junior, he’s been using his work to further explore his Mexican American heritage. He’s already looking ahead to his major senior project: a show “rooted in Chicano and Latino celebration,” brought to life by acting, music and puppets he will design.

Even while away at school, Sol has kept his hometown in his heart. He used his summer break to teach “Social Activism Through Puppetry,” a free youth class hosted by the Orange County Arts Commission. He developed the course to share the extensive history of puppetry and activism while teaching young artists to design and construct puppets of their own. He hopes the class inspires students to embrace the often unexpected power of puppets in protest. “You can ignore a person yelling, and you can ignore a little sign,” he reflects, “but you can’t ignore a giant puppet.” 

purpose

By Sinclair Holian | Photo by John Michael Simpson

business on

track

Sleepy Cat Records celebrates five years of releasing and generating music tailored to the Triangle By Shea McIntyre

“Alot of people say don’t mix friendship with business … maybe that’s true for some groups,” Sleepy Cat Records co-founder Saman Khoujinian says. Saman and business partner Gabe Anderson attribute their success in the Orange County arts scene to the “chosen family” connection their business fosters.

The Carrboro-based independent record label has been in the works since 2008, when the Miami natives were still in high school. After both relocated to North Carolina, Saman and Gabe found themselves in a new-to-them music scene where they spent a near-decade making music and building an arts network. The two launched Sleepy Cat Records to expand their creative community in 2019.

Sleepy Cat Records primarily features local artists from the Triangle and the duo helps them with anything from generating music to releasing it. The label has worked with artists like Libby Rodenbough and Joseph Terrell from the Chapel Hill folk quartet Mipso, plus guitarist and composer Josh Kimbrough, cosmic Americana duo Blue Cactus and Saman and Gabe’s own folk ensemble, T. Gold – to name a few.

“Part of the five-year mark is that the community kind of owns it [symbolically] now,” Gabe says. “It’s just running on its own, in a sense, by all the collaborators in the community of this critical mass of artists who are still wanting to contribute and make their art within the Sleepy Cat platform.”

In celebration of the milestone, Sleepy Cat is gearing up for its third annual SleepyFest – a music and arts festival that “we’d want to play at as artists,” Gabe says – on Oct. 26 in various locations across Saxapahaw. The festival, presented in partnership with the Haw River Ballroom, started as a way for the label to promote their artists. Now, it’s a gathering that brings together what Sleepy Cat Records considers its biggest takeaway from the last five years: community. 

stitched in tradition

Parker Zinn’s designs weave family heritage and Southern charm into contemporary fashion

By Martha Zaytoun

Parker Zinn grew up in a family of Chapel Hill creatives. Her dad is a builder with an appreciation for home design. In her free time, her mom does calligraphy. Her grandmother was a potter before pursuing high-end home building.

“As a child, I didn’t know or couldn’t really understand any of this,” she says. Her own early creativity wasn’t a product of familial legacy she felt she had to uphold – rather, art is “somehow ingrained in my DNA.”

At her childhood home in Chapel Hill, Parker’s elementary school drawings and paintings are framed and displayed on the walls. Each summer, art camp at Cely’s House or Thimble Pleasures was on the agenda, and each school year, she fit art classes into her Carrboro High School schedule. The freedom to pursue art was thanks to her parents who “were always very supportive of our creative ambitions,” she says.

It’s her middle school drawings that, in retrospect, hint of a future draw to fashion design. Around that time, Parker learned

PHOTO BY GISSELLE COSTA

ABOVE Parker Zinn was inspired by her hometown to create items such as the Sunrise Biscuit Kitchen top and the beaded argyle basketball shorts on the opposite page.

to sew, and her creative ambitions found a new outlet in Parker Paige Designs, a company named after her and her mom. On the weekends, she organized trunk shows featuring her handmade handbags and leather accessories. Even then – in a precursor to the realities of design school – Parker would “stay up so late working on [the designs],” she says. She knew that she wanted to have her own brand one day.

She started her degree at Parsons School of Design in New York City in 2020 with that in mind. When it came time for summer internships, she curated her resume accordingly. “I told my mom, ‘These are the only things that will be on my resume before I start my own brand’,” she says. She sought out and found brands she respected, such as Cynthia Rowley, Rag & Bone, PatBO and Calvin Klein. Initially, Parker didn’t intend to design Southern-inspired clothing in her fashion program. “The South is known for its use of color in fashion,” she explains. During her early years at Parsons, she felt compelled to adopt muted tones to be taken seriously. But a bout of homesickness in the summer before her senior year changed that. This nostalgia inspired her senior thesis: an 11-piece collection crafted

from yarns and fibers sourced from North Carolina and New York. Parker found her “designer identity,” the personal imprint she leaves on her collections, in Chapel Hill’s architecture, like the homes built by her family and the Old Well, its murals, Franklin Street and UNC, particularly the basketball team. Her senior collection features “a beaded interpretation of the UNC basketball shorts and the “argyle print designed by Alexander Julian,” she says. A pair of shorts that read “give me some sugar” on the back are an ode both to her maternal grandmother who likes to use that phrase, and to the breakfast spot Breadman’s

Now, a few months after graduating, Parker is building Parker Zinn, her namesake brand that is both “fun and joyful” and a testament to “home and heritage.” She’s in the middle of designing her first collection, which she hopes will be ready by late winter or early spring. Her designs aren’t completely finalized, but customers can expect graphic sweaters to be among her offerings. “Elevated [Southern] kitsch is kind of the name of the game for me,” she explains.

“I’ve had this dream for so many years,” Parker says. “It feels like this is the moment I’ve been waiting for.” 

PHOTO BY LAWRENCE DE LEON

All of the yarns and fiber used in Parker’s knit and felted pieces were sourced from fiber farms in North Carolina and New York.

Fall Arts Guide

Can’t-miss concerts, events and more

Compiled by Izabella Counts

• Margaret Lane Gallery presents multiple new collections: endless textures and designs in “Mixed Media Mania,” hidden secrets and sights in “Under the Surface,” local farm findings in “Hay Bales, Barns and Fence Posts, Objects Found on a Farm,” physical, metaphorical and emotional turmoil in “Storms Ahead” and seasonal wishes in “All I Want for Christmas.” July 24 - Sept. 15, Aug. 28 - Sept. 22, Sept. 25 - Oct. 20, Oct. 23 - Nov. 24, Nov. 27 - midJanuary; margaretlanegallery.com

• Experience the 24th season of North Carolina’s aweinspiring puppet show, Paperhand Puppet Intervention, at the Forest Theatre at UNC. With live music, individually crafted giant puppets, masks, stilts, illuminated beings and shadow puppets, this unique, larger-than-life performance, “Earth & Sky: A Great Gathering for All Beings,” is sure to inspire viewers of all ages. Weekends Aug. 9 - Sept. 29; paperhandpuppet.org

• Browse local art at Frank Gallery, featuring pieces from artists R. Scott Horner and Kaidy Lewis, plus guest artists John Parkinson and Fab Bianchi, who specialize in woodworking and engraving. Aug. 13 - Sept. 21; frankisart.com

• Hillsborough Gallery of Arts introduces intriguing shows this season, beginning with “Intertwined,” featuring the intricate gemstone jewelry of Arianna Bara, the watercolor and mixed-media paintings of Ryann Carey and the painted gourd sculptures of Martha Danek. Next, “Color Comes Alive” is a mix of painting, collage and stained glass by artists Marcy Lansman, Pat Merriman and Pringle Teetor. Finally, “The Art of Giving” showcases giftable art for the holiday season. Aug. 27 - Sept. 22, Sept. 24 - Oct. 20, Nov. 12Dec. 31; hillsboroughgallery.com

• Enjoy nights of classic rock ’n’ roll, original funk and traditional swing at Southern Village’s live music series, followed by a grand finale weekend with performances by The Chamber Orchestra of the Triangle and various folk and rock singers. Sept. 1, Sept. 6, Sept. 8, Sept. 15, Sept. 20-22; southernvillage.com

• Enjoy food, music and games while supporting Orange County Living Wage in its mission to create an economy that works for all. This Labor Day concert celebrates workers with live music from Abakua Latin Music, Deja Belle and Deep Chatham Ramblers on the grounds of Pluck Farm Sept. 2; orangecountylivingwage.org

CLINCH

PHOTO BY DANNY

At age 11, Herbie Hancock was a child piano prodigy who performed a Mozart piano concerto with the Chicago Symphony Orchestra.

• Develop a greater connection with yourself and your surroundings during “The Art of Showing Up,” a workshop from My Muses Card Shop Sarah Donnell combines theater, mindfulness and reflection exercises to leave participants feeling newly confident and collected. Sept. 3; mymusescardshop.co

• Center Theater Company brings the empowering story of astronomer Henrietta Leavitt and her monumental scientific and mathematical discoveries to the stage with “Silent Sky,” a production that will expand your understanding of one woman’s impact on history and our knowledge of the universe. Sept. 6-15; centertheatercompany.com

• Elevate your crafting abilities with “Seal Your Sentiments: A Journey into the Art of Wax Sealing” at My Muses Card Shop. Instructor Keegan Ramsden will teach participants how to create designs that add a touch of elegance to letters, cards and crafts. Sept. 6; mymusescardshop.co

• Head to the Eno Arts Mill every first Friday for live music, food trucks and new exhibits. Sept. 6, Oct. 4, Nov. 1; artsorange.org

• Spiritual wisdom and visual art walk hand in hand at Jillian Lea’s “Mixed Media Meditations” journaling class. Students will leave My Muses Card Shop with a newfound understanding of both mixed-media and relaxation techniques. Sept. 7; mymusescardshop.co

• After a four-year hiatus, Dan Sipp, Annie Zipper and Anoo Tree Brod have reboarded the improv ship, bringing the unpredictable and zany performances of Danny Canoe to the stage of The ArtsCenter. Standup comedians Brandy Brown and Will Purpura open the show. Sept. 7; artscenterlive.org

• Experience a night of powerful punk rock with Teenage Bottlerocket, supported by The Last Gang, at Local 506 Sept. 8; local506.com

• Poet and singer Jeffery Beam headlines the Orange County Arts Commission’s September Weave & Spin Open Mic event, sharing spiritual and lush lyrics with his audience at Eno Arts Mill Sept. 11; artsorange.org

• PlayMakers Repertory Company presents Lynn Nottage’s “Crumbs from the Table of Joy,” a poignant and charming story of a young girl’s battle with grief and growing up in the belly of 1950s Brooklyn. Sept. 11-29; playmakersrep.org

• Admire Reneesha McCoy’s “Capsule” at the opening reception of Peel Gallery’s September exhibit. Reneesha’s work celebrates the consequences of life and nature, exploring the internal and external effects of motherhood and childbirth with contrasting mediums and enhanced abstractions. Sept. 13; peel.gallery

• “Saturday Night Live” writer Bryan Tucker, Asian American comedy troupe Asian AF and a team of UNC alumni comedy performers join forces to bring “Live from Chapel Hill! A Night of Sketch and Improv Comedy” to Current Art Space as the opening event of UNC’s The Process Series Sept. 13-14; processseries.unc.edu

• Learn to blend and brush beautiful colors to create impressive paintings at one of My Muses Card Shop’s beginner watercolor workshops. Follow co-owner and artist Abhi Sivadas through this four-part series and emerge with new knowledge of the essential techniques and principles. Sept. 14, Sept. 21, Oct. 5, Oct. 12 or Oct. 19, Oct. 26, Nov. 2, Nov. 10; mymusescardshop.co

• Experience the intertwined realms of art and the natural world at the North Carolina Botanical Garden’s 36th annual “Sculpture in the Garden” exhibition. Meet the artists and enjoy a first viewing of these intricate sculptures at the preview party Sept. 14. Sept. 15 - Dec. 8; ncbg.unc.edu

• Admire the bold blocks of bright colors in Pablo Picasso’s painting of his young son Claude, only on display at the Ackland Art Museum until Sept. 15. ackland.org

• Engage in and celebrate visual art and poetry by people with the lived experience of incarceration at Margaret Lane Gallery’s exhibit of “Something to Say,” a collection of art from residents at the Orange Correctional Center Sept. 18 - Oct. 13; margaretlanegallery.com

• The UNC Department of Art and History welcomes Beatriz Cortez to the Hanes Art Center to deliver her lecture, “Of Ice, Volcanoes and Whales: Notes on a Summer Expedition to the Arctic.” Beatriz’s work explores temporality, delving into simultaneity and speculative futures, and it has been displayed at numerous prestigious museums and institutions. Sept. 19; art.unc.edu

• The Frame & Print Shop once again hosts the opening reception for the Chatham Artists Guild’s annual Fall Studio Tour. The exhibit furthers the goals of the December tour by creating connections among artists, educating new attendees and cultivating new patrons. Sept. 19; frameshopchapelhill.com

• Hum to the melodies as Bob Vasile, Jack Herrick, Mary Rocker and Nancy Middleton perform at The ArtsCenter Sept. 21; artscenterlive.org

• Indie-pop duo Magdalena Bay graces the Cat’s Cradle stage with their hypnotic and ephemeral soundscapes. Inspired by the likes of Charlie XCX and Grimes, they create shimmering and captivating live shows that interrogate pop personas and visual aesthetics. Sept. 21; catscradle.com

• Carolina Performing Arts welcomes back jazz and R&B legend Herbie Hancock to Memorial Hall this fall. With fourteen Grammy Awards and five decades of musical experience, Herbie’s performance, accompanied by a full jazz band, is bound to soothe and amaze audiences. Sept. 24; carolinaperformingarts.org

• Artists Bill McAllister and Susan Finer, plus guest artist Peg Gignoux, showcase their work at Frank Gallery with pieces that explore photography, texture and collage. Look forward to an opening reception on Oct. 4. Sept. 24 - Nov. 9; frankisart.com

• Snip and style materials of all shapes and sizes into a meaningful, inspired craft at Peel Gallery’s collage night. Sept. 26; peel.gallery

• View more than 100 prints by some of the most recognized artists from the late 15th century to the mid-20th century at Ackland Art Museum’s “Dürer to Matisse: 400 Years of European Prints” exhibition. Due to light sensitivity, the prints may only be displayed for short windows of time, so don’t miss your chance to view this delicate collection from artists like Rembrandt van Rijn, Francisco de Goya, Edgar Degas and Vincent Van Gogh. Sept. 27Jan. 5; ackland.org

• Connect with local artists through unique exhibits, family-friendly art activities, a market for makers and a drum circle at Last Fridays & The Art Walk in downtown Hillsborough. Sept. 27, Oct. 25, Nov. 29; hillsboroughartscouncil.org

• Don’t miss the mighty musical sounds of performative saxophonist Saxsquatch at “Cryptids for a Cause,” a concert hosted by Chapel Hill Community Arts & Culture to encourage donations to PORCH Chapel Hill-Carrboro’s food drive. The event begins with a flash mob at the intersection between Franklin and Columbia streets, followed by a dance party at 140 W. Franklin St. Plaza. Cryptid costumes encouraged! Sept. 28; chapelhillarts.org

• Demonstrate an appreciation for the beautiful landscapes of Orange County during the Orange County Arts Commission’s eighth annual Paint it Orange Plein Air Paint-Out and Wet Paint Sale. Participating artists travel the county, searching for sights and landmarks to paint, then submit their work to be judged and sold to the public at a community party. Sept. 28Oct. 4; artsorange.org

• Join Angela Eastman’s basket-weaving workshop at Peel Gallery, where beginners will follow a simple pattern to create a unique basket perfect for storing garlic and onions. Sept. 28; peel.gallery

• Explore the grounds of Ayr Mount and the many facets of Scottish culture at the Outlandish Hillsborough Scottish Festival hosted by The Alliance for Historic Hillsborough. From live music and highland dancing lessons to historic games and whisky tastings, this celebration also held at the Hillsborough Visitors Center has something for the whole family to enjoy. Sept. 28; visithillsboroughnc.com

• The Carrboro Music Festival returns for the 27th year, showcasing local artists featuring a variety of music styles all over town. Sept. 29; carrboromusicfestival.com

• String quartet Brooklyn Rider brings its gripping performance style and broad emotional range to The Chapel of the Cross and Memorial Hall for two nights of inspiring performances. Oct. 4, Oct. 6; carolinaperformingarts.org

• Calico Studio hosts its Fall Makers Market at 1141 Smith Level Rd., where attendees can shop for art, pottery, jewelry and photography from local artists and vendors as they listen to music and grab bites from food trucks. Oct. 5-6; calico-studio.com 

FALLARTS

• Perihelion Theater Company brings Karyn Traut’s autobiographical play “Love Thy Enemy” to life across two nights of performances at The ArtsCenter. Three playful, 10-minute works open for Karyn’s play, priming audiences with a diverse array of stories. Oct. 5-6; artscenterlive.org

• Experience the ninth annual Bluegrass Festival at historic Moorefields with music from Slippery Hill, GrassStreet, Nixon, Blevins & Gage, Vintage Blue and The Carolina Kritters. Bring chairs and blankets for lawn seating on the idyllic 70-acre historical site and enjoy food and beverages. Oct. 7; moorefields.org

• Learn to embrace unbridled ancestral love with poet, author and activist Alexis Pauline Gumbs’ performance at Eno Arts Mill during the Orange County Arts Commission’s October Weave & Spin Open Mic event. Oct. 9; artsorange.org

• Peel Gallery invites you to the opening reception of its October exhibition, “Carousel Slideshow,” a curated collection of carnival photography, exhibited as part of the 2024 Click! Photography Festival. Oct. 11; peel.gallery

• Listen to the unique, memorable performance of Okorie “OkCello” Johnson at Swain Hall’s Black Box Theatre. OkCello will create an improvised and intimate experience in four acts, from I. Improvisation/Meditation to IV. Living Sound as part of The Process Series’s improv season. Oct. 11-12; processseries.unc.edu

• PlayMakers Repertory Company puts on a production of Heidi Schreck‘s “What the Constitution Means to Me,” a boisterous exploration of democracy, activism and legacy told through competitive teenage debates and adult reflections. Oct. 16 - Nov. 3; playmakersrep.org

• Experience the bold colors and visceral movements of Flamenco Vivo Carlota Santana, an arts education and Hispanic heritage dance group based in New York City and Durham. The ArtsCenter will host the group as artists-in-residence in the days leading up to their powerful public performance. Oct. 19; artscenterlive.org

• Purchase pottery from the ceramic creators of NC Clayworks Pottery Guild at their fall sale at Eno Arts Mill, hosted by Orange County Arts Commission Oct. 20-21; artsorange.org

• Catch an exclusive early glance into the work of over 100 Orange County artists participating in the 30th Orange County Artists Guild Open Studio Tour at the OCAG Open Studio Tour Preview Show at Hillsborough Gallery of Arts. Meet with the artists themselves at the opening reception Oct. 25, during the Last Friday Art Walk. Oct. 22 - Nov. 10; hillsboroughgallery.com

• Apes of the State introduces its upbeat, mandolin-driven songs to Local 506. The folk-punk band tackles political and personal problems in their music, supporting creative ethics and striving to help as many people as possible. Endless Mike and the Beagle Club accompany the show. Oct. 22; local506.com

• Carolina Performing Arts presents “This Land Is Our Land,” a unique folk music performance by the Martha Redbone Roots Project and American Patchwork Quartet at Moeser Auditorium in Hill Hall Oct. 25; carolinaperformingarts.org

• Now in its 14th year, Frank Gallery’s Off the Wall Fundraising Gala brings people together to enjoy unique art and delicious food and drink. Oct. 26; frankisart.com

• Revel in the raucous and riotous comedy of the famous Rocky Horror Picture Show, performed at the Eno Arts Mill by a talented cast from the Orange County Arts Commission Oct. 26; artsorange.org

• Chapel Hill Community Arts & Culture hosts two expansive Festifall Arts Markets this season. The first, dubbed “Carolina Day,” brings all things North Carolina to 140 West Franklin St. Plaza for all to enjoy. The second market invites community members to celebrate Dia de los Muertos with Hispanic, Latina, Latino and Latinx vendors, music and performances. Oct. 26 and Nov. 2; chapelhillarts.org

• Maria Oglesby leads this introduction to the basic tools and techniques of calligraphy, teaching the perfect skill set for those interested in writing their own wedding calligraphy, invitation envelopes and many more common crafts at My Muses Card Shop Oct. 27 and Nov. 17; mymusescardshop.co

• Carve out a memorable evening of classic fall fun at My Muses Card Shop’s Pumpkin Carving Party. Oct. 27; mymusescardshop.co

• “Beat scientist,” drummer and producer Makaya McCraven redefines the genre divisions of jazz and hip-hop with his latest project, “In These Times,” hosted by Carolina Performing Arts. Makaya explores sociopolitical themes while enveloped by a 10-piece ensemble at Memorial Hall. Oct. 30; carolinaperformingarts.org

• Listen to the peaceful and powerful folk sounds of Richy Mitch & The Coal Miners at Cat’s Cradle. The three-man band formed when they were in high school, and their experiences with distance and change inform their soulful and reflective music. Nov. 1; catscradle.com

• Explore the bounds of multimedia art at Higgins & Myers’ winter exhibition and don’t miss the exhibit’s opening reception Nov. 8. Nov. 5 - Jan. 2025; higginsandmyers.com

• Watch a new play at Swain Hall’s Black Box Theatre to honor Pvt. Booker T. Spicely on the 80th anniversary of his unjust death at the hands of Jim Crow “justice.” Playwright, essayist and educator Howard L. Craft and actor and educator Mike Wiley wrote the powerful new play, “The Cold-Blooded Murder of Booker T. Spicely.” Nov. 7-10; processseries.unc.edu

• Enjoy this rare opportunity to see musical legend John Lennon through the eyes of his former lover May Pang. May photographed the influential musician during the “Lost Weekend,” an 18-month period of creative growth for him. Now, her photography will be displayed at Higgins & Myers, where May herself will be in attendance for a meet and greet. Nov. 8-10; higginsandmyers.com

• Let Durham Community Concert Band serenade you with a Veterans Day performance at Southern Village. Enjoy their diverse repertoire of marches, classics, Broadway tunes, movie scores and more. Nov. 9; southernvillage.com

• Find the perfect artistic gift at Frank Gallery’s holiday show with exclusive pieces from old and new gallery and guest artists. Nov. 12Dec. 29; frankisart.com

• Center Theater Company presents a youth production of “Beauty and the Beast,” the classic tale of love. Nov. 14-24; centertheatercompany. com

• Styles and ideas merge and collide in “The Crossing: What Belongs to Me,” a powerful mix of musical movements performed at The Chapel of the Cross in collaboration with Carolina Performing Arts Nov. 15; carolinaperformingarts.org

• Jonathan Byrd brings simplicity and sincerity to the stage of The ArtsCenter with his folk tunes. Nov. 16; artscenterlive.org

• Watch UNC’s oldest a cappella group, the Clef Hangers, perform songs new and old for audiences at Southern Village, honoring a Carolina tradition with their synchronized serenades. Nov. 17; southernvillage.com

• Grammy Award-winning musical coalition Silkroad Ensemble brings their newest initiative – an exploration of immigrant communities’ impact on the creation of the railroad – to the stage of Memorial Hall with former Carolina Performing Arts artist-in-residence Rhiannon Giddens at the helm. Nov. 20; carolinaperformingarts.org

For even more fall community events and happenings, visit our online calendar

• Odie Leigh returns to Cat’s Cradle with a new album, “Carrier Pigeon,” in tow. Four years after releasing viral TikToks during the pandemic, Odie is transitioning her sound from acoustic, ethereal folk to harder, poppunktivism, embracing change as she evolves with her unexpected music career. Nov. 20; catscradle.com

• Embrace the rich history of Scotland with a celebration and screening at Saltire Gallerie. Begin the festivities by enjoying fine art, food and drink, dancing and music in honor of St. Andrew’s Day, then end the day by watching the premiere of part two of “Outlander” Season 7 from the lawn of the gallery. Period costume is encouraged! Nov. 22; saltiregallerie.com

• Shop for artisan items and creative works at the semiannual Arts on Market community gathering at Southern Village Nov. 24; southernvillage.com CHM

While You’re Up Bakery & Bread Co. delivers delectable creations crafted with heartfelt dedication

By Leah Berry Photography by John Michael Simpson

W RisingShining &

“While you’re up, can you get me some bread?” It was a phrase that Oona O’Toole and her husband, Matthew Johnson, often uttered to each other at home. And now, it’s the physical embodiment of a dream come true.

Oona’s always loved baking, a passion she developed from her father, Frederick O’Toole – he frequented sourdough baking classes and even built a wood-fired brick oven in the front yard of their home in San Luis Obispo, California, when she was around 8. “I just grew up around a lot of bread-making,” Oona says. “I also liked making weird concoctions in my mom’s KitchenAid mixer and playing around in the kitchen. … That was one of the things that stuck with me through high school. But then I went to school for journalism and forgot about baking. I left it in the rearview window for a little bit.”

After college (she attended Santa Barbara City College for two years then transferred with her nowhusband to Columbia College Chicago), Oona moved to Los Angeles, where she worked a desk job. “It was so tedious. … I found myself spending my whole weekend baking and doing things that I like to do,” Oona says. And the hobby came to the forefront even more when she and a coworker took a sourdough bread class at The King’s Roost in LA. “I kind of got obsessed with it,” she says.

When Oona got laid off at the start of COVID-19, she took it as a sign to pursue her passions. She filed for a permit to bake in her LA home kitchen in 2020 and founded While You’re Up Bakery & Bread Co. – borrowing the name of the Instagram account Oona

started the previous year where she often posted her sourdough loaves for fun. But soon, she started selling sourdough country loaves, sourdough focaccia and salted chocolate chip cookies. “It was so much fun,” Oona says.

The baker and her husband moved to Chapel Hill for work in 2021, buying a house in Southbridge. And with the move, While You’re Up grew, too. Oona started making baguettes for The Cheese Shop on Saturdays, expanding her reach of customers and menu items. 

In addition to selling her goods at the Carrboro Farmers Market, Oona also hosts community cake picnics with food writer KC Hysmith and Michelle Smith of Gather Goods Co. in Cary. “It’s just a great community-building event,” Oona says. “We love to gather people around food and get people to create food for the fun of it and not for the selling of it.” The next one is scheduled for Oct. 6 and will be called “Cake Pickin’” in honor of the North Carolina tradition of pig pickin’.

Blueberry yuzu scones, sourdough liège waffles, salty chocolate chip cookies, peach passion fruit crostata di marmellata, chocolate cake and strawberry frangipane tartes are just some of the goods that Oona is known for.

Now, you can catch Oona – and her mother/dedicated assistant, Joyce Connelly (who also made the cross-country move) – every Wednesday and some Saturdays at the Carrboro Farmers Market, selling a delightful assortment of sourdough loaves, sourdough milk bread babka, seasonal jam cookies, snacking cakes, blueberryyuzu scones and Liège pearl sugar waffles. The latter was developed by Oona’s dad in the Belgian frites restaurant that her parents opened when she was a kid and was later converted into a sourdough-based recipe by Oona. “It’s an homage to him and the restaurant I ended up working in,” she says.

Oona rotates cakes, buns and cookies based on what fruit is seasonal. She also does custom and special orders. “I don’t sell them at the farmers market, but if someone asks for a birthday cake, I can make a pretty good one,” she says.

To make the perfect sourdough, Oona starts her process for Wednesday markets by feeding the starter on Monday nights. She then mixes the dough – by hand! –early Tuesday morning and shapes and freezes the loaves. On market days, she wakes up bright and early at 4 or 5 a.m. to start baking. “I intersperse with music depending on what I’m doing,” Oona says. “If I’m doing the dishes, I need music, and if I’m mixing dough, I need someone to tell me the news.”

For now, the baker is focused on the present. And she doesn’t plan on changing much. “For years, I was just dying to get into Carrboro Farmers Market, so now that we’ve hit that stepping stone so recently, I’m just really happy,” Oona says. “The part I like is the baking, and I don’t really see myself giving that up. And I’m happy with the level we’re at right now.” CHM

Abundance Baking in

Genevieve Pastry is sweetening lives, one treat at a time

YYou can usually find her in the kitchen, headphones in, “flow state” activated. There’s a chance “Gilmore Girls” or “Bridgerton” is on, especially if her three-day caking-making process is seeming extra lengthy. But for Aliesha Genevieve Vinar, baking goes beyond creating delicious treats. It’s an experience that transformed her life. And now, the owner of Genevieve Pastry is bringing the community into that experience as well.

The Chapel Hill native started baking when she was young, following the direction of her mother in the kitchen. “Butter biscuits were my first recipe,” Aliesha remembers.

She started to struggle with early symptoms of anxiety and depression around age 13. “I was just having trouble living the lifestyle of a normal kid, so I took it upon myself to start taking care of my own health,” Aliesha says. “I cut out dairy, did several elimination diets … but at the same time, it was a complicated thing of like, also struggling with disordered

By Leah Berry | Photography by John Michael Simpson

“I think a lot of people that come to me are excited for me to dream up something for them,” Aliesha says. “I’m always being inspired by seasonal fruits and ingredients.”

eating behavior. It became very unhealthy.”

In college, Aliesha’s health declined even further, and so did her desire to bake. “I was kind of just surviving my way through,” she says.

When she graduated from UNC in 2020, Aliesha moved to Birmingham, Alabama, and got a job as a barista, where she soon started a baking program at the request of the owners.

“As I was doing that, I got medicated and healthier, I had a healthy and beautiful community and started to get back in touch with my life and my body and just found so much life and joy in baking,” Aliesha says.

She then got a job at a French pastry shop across town to learn the techniques for the classics that she couldn’t teach herself – from flaky pastries and croissants to brioche, sourdough, cream puffs and more. “It was in that whole experience where I was completely coming alive and discovering that this is what I love to do,” Aliesha says.

She moved back to North Carolina last year – “I just

wanted to be back home,” Aliesha says – and decided that it was time for her to start her own thing.

While working at a vintage shop and in administration at Grace Church, she started doing pop-ups. “My first one was at Dwell in downtown Hillsborough,” Aliesha says. “I baked a bunch of stuff and showed up. … I was so nervous that no one was going to buy anything. But it was met with the most amazing response … so I kept doing it.”

The baker did four pop-ups throughout the fall and winter last year, plus some holiday orders. “I’m not trying to do anything huge,” she says. “I just want to see if people want what I bake.”

Genevieve Pastry – named after Aliesha’s middle name and her grandmother’s name, whom she has fond memories baking with – specializes in French-style pastries: “I do pâte à choux, cream puffs, some flaky pastries, macarons, and I’m leaning more into gluten-free [like tartlets and tiny cakes],” Aliesha says. She tops her pastries with a bounty of edible flowers, creating whimsical, fanciful displays that she takes pride in.

Aliesha uses seasonal fruit and local ingredients when she can, opting for flavors that are a little bit more fun and unexpected, like passion fruit or orange blossom. “I like to combine something that’s really familiar and wonderful and

ABOVE Aliesha's Hillsborough apartment has large windows and a moody ambience – the perfect setting to bake her decadent treats.

ABOVE RIGHT Genevieve Pastry's salted caramel mocha macarons capture the essence of fall in every bite.

RIGHT This gluten-free miso caramel fig tart uses fresh fruit as both an ingredient and decoration.

comforting to people with just a tiny dose of the unexpected,” she says.

Try Aliesha’s creative confections at Hillsborough’s Hog Day on Sept. 13 and 14, plus all of the town’s Last Friday celebrations at Dwell this fall. “My dream with this bakery is just to bring people into the present when they experience a pastry,” Aliesha says. “I don’t just want it to taste good – I want it to look beautiful and for all of the textures and flavors to be interesting and a little bit unexpected and a little complex but also nostalgic.

“That’s how I’ve healed from my eating disorders and my mental illness in a lot of ways … just really being present in your body, being present in the moment.”

Going into this year, Aliesha says she’s had more opportunities for pop-ups, larger events, weddings and custom orders while expanding her reach beyond Hillsborough.

“As much as I love pastry and would love to open a shop someday, it’s never been about the business for me,” Aliesha says. “It’s so much about the connections I make with people. I want people to DM me or come and chat with me at my pop-ups. I love getting to know people and just hearing their stories and how they experience pastry. It’s fun being in people’s worlds just a little bit.” 

Spice Lifeof The

Momma T’s delivers handmade southern Indian spice blends rooted in tradition and love

By Leah Berry

Photography by John Michael Simpson

"We believe in fresh ingredients, bold flavors and not compromising on taste and health," Shaunak Turaga says. "To think that you can eat healthy and still enjoy what you’re eating. A lot of what we spend our time on in our business is educating people and helping them try new things and step out of their comfort zone ... our core mission is staying true to who we are."

A

At Momma T’s, crafting authentic, high-quality spices is truly a family affair.

Founder Vandana Turaga – aka Momma T – grew up in southern India with four siblings. Despite having a full-time job as a chemist, her mother cooked for the family every single night. Vandana learned an abundance of vegetarian recipes – like tamarind rasam and lentils in various forms for protein – from her mother and cherishes the fond memories of their time spent together in the kitchen.

She got married in 1992 and moved to Texas with her husband, Prasad Turaga, before living in New York City for nearly six years. Then the family of four – including son Shaunak Turaga and daughter Amala Turaga – settled in the Triangle for work in 2002. Throughout busy seasons of life and job changes, Vandana, following in the footsteps of her mother, made sure she had some of those same dishes on the table for her family. “I cooked every night while working. … It’s something we enjoy as a family,” she says. “Cooking is an art I feel.”

Momma T’s officially started in 2016, much to the credit of her son. Shaunak relied on jarred spice blends made by his mother to speed

up his time in the kitchen while balancing a course load of classes at NC State. “I wanted to create fresh, healthy recipes that were delicious, but I didn’t have the time to spend,” he says. “And turns out it was the same for a lot of my roommates. Eventually, all my friends were asking, ‘Hey, can your mom also give me some spices? I would love to start cooking on my own.’

“And that’s what sparked this idea of not only ‘how do we make Indian cooking easier and more palpable?’ but also this idea that a lot of folks are not familiar with south Indian food. Most of the Indian food you eat is north Indian. South India is a place that’s really rich in rice, lentils, coconut and a lot of different types of spices. So I thought it was a great opportunity for us to put south Indian food as a platform out there.”

And thus, Momma T’s Southern Indian Spices was born. “That’s kind of where the [full] name came from,” Shaunak continues. “Southern Indian spices from the South and made in the South. … I think there’s a lot of connections we’ve built over time,” Shaunak says. “Southern Indian food loves using ghee and butter, kind of like the South in the U.S. There’s a lot of other similar culinary traditions that we’ve found parallels from.”

His sister, Amala, a senior at NC State, is the sales lead of the company, while Shaunak helps remotely with the design and website of the company (on top of operating as the CEO of his own AI startup in New York City). Prasad, a full-time clinical pharmacist at Duke, deals with Momma T’s ordering and logistics in his spare time. And when she’s not perfecting her spices, Vandana herself is a clinical research specialist senior at Duke University.

“It’s a cool opportunity to have this experience working with my mom and using the recipes and understanding how much love she pours into her spices,” Amala says. “It’s a lot of fun.”

The business offers seven products – garam masala (a popular spice mix known for its versatile use in biryani, curries and soups), original (an all-purpose lentil spice powder), peanut (a spice blend comprised of freshly ground peanut powder), lentil (a powder combining three staple lentils), sesame (a mix made of freshly ground sesame seeds),

a lentil soup kit (a carefully crafted blend of spices essential to making the staple south Indian dish) and a just-released instant chai mix.

Vandana says the spices give a unique taste to any dish – not just vegetarian ones. “Amala uses it in ramen noodles,” she laughs. For an authentic south Indian dish, though, Amala recommends trying out an okra curry with the peanut spice blend. “We make it a point for the blend to still have that crunchiness of the peanut, so the crunchiness with the okra is really nice,” she says. “I think that’s probably one of my favorites. And my mom’s eggplant curry is hands-down my favorite. It uses both our original and our garam masala spice blend. … Those are the two pairings that will go great with any type of curry.”

The family sources most of their ingredients from a reliable online company but Vandana does grow curry leaves in their Chapel Hill backyard. “The mixing combination, proportions … we’ve tested all of them,” she says. “The blend of all of these spices together brings out the flavor. … It’s really what makes the taste unique.”

The family’s main objective is to share the culture that they hold so dear. “We were one of the few Indian families who had moved to the area,” Shaunak says, recalling their departure from New York City.

“I think it’s different now, which is great, but for us, food was a big way that we connected with people who were really unfamiliar with India and folks like us. We think food and the way we eat and cook is a really unifying force in cultivating community and culture for us, and we want to share south Indian culture and traditions through our products and inspire everyone to simply get creative in the kitchen.”

Find Momma T’s products at the Chapel Hill Farmers Market and through their website. The family hopes to eventually have their products available in smaller retailers and invest in the wholesale side of the business, which also means securing a commercial kitchen space to increase production. “We do everything in-house, and sometimes it does get a little bit difficult,” Amala says. “But the ultimate goal is trying to reach a larger audience and share our culture, share our story, share our flavors that we know everyone will love.” CHM

ABOVE Making spice blends is a labor of love for Vandana. She uses fresh, high-quality ingredients, roasting each one individually to ensure that the flavors are top-notch.

BELOW Momma T's currently offers seven products, available online and at the Chapel Hill Farmers Market.

Love From Nigeria with

How an immigrant mom connects her American-born children to their African heritage

ABy Anna-Rhesa Versola

by John Michael Simpson

As someone gets to know Ada Umenwaliri, they tend to ask the familiar question: ‘How do you do this?’ The single, working mom of three responds, “I don’t know. I just do.”

Ada, who is pursuing her Ph.D. in public policy and strategy at UNC, juggles her time and energy between three active daughters, ages 12-16, the demands of her role as the associate director of UNC’s African Studies Center and the founder of Eké Foods in Chapel Hill.

“I didn’t have a partner who was in the same physical space, figuring out how to raise these three kids in a way that they embraced both identities; they [don’t] have to be one or the other,” Ada says about her daughters growing up in America with Nigerian roots. “It was important for me that my kids were exposed to my heritage.”

In their home kitchen, Ada brings the aroma, taste and texture of Nigeria’s food and culture to her American daughters. Ada grew up

Photography

“The vegetables are roasted before we cook them,” she explains. “The cooking takes a while, so it’s a very patient production to cook down the water content and make sure all the spices are at their peak before we start jarring.”

If you’re someone who is interested in eating differently and expanding your palate… This is a sauce that ticks all those boxes.

- Ada Umenwaliri

pancake mix made from an ancient grain called fonio.

light and fluffy appearance similar to couscous and has a rich, nutty flavor. Ada says she uses the nutrient-rich

“It’s packed with all these great minerals and nutrients that the body needs,” Ada says of the superfood. “And it’s a very good alternative for folks who are health conscious, who want to eat differently and not fill themselves up with

Ultimately, Ada says, her goal is to become a nationally known brand. But for now, “it’s just baby steps to see how successful it becomes,” she says. “I’ve always been entrepreneurial. Maybe this is also a way to be of both worlds: I'm American; I’m also Nigerian, and this is part of a global sharing of my culture with the community that’s given so much to

Dough

TThree magicians carrying baskets of secrets file into the SECU Family House at UNC Hospitals in Chapel Hill around 8 a.m. most Tuesday mornings. They head to the kitchen and begin transforming puff pastry and dough into decadent treats and perfectly browned breads.

The leader, Wisconsin-born Donna Fehrenbach, has a 35-year history of teaching baking. She’s a former clinical social worker who spent two years in the Peace Corps, which strengthened her dedication to volunteerism. Donna began her baking sessions at the Family House around a decade ago, and her ministry has expanded to include the talents of Judy Coplan, who joined five years ago, and Colette File, who rounded out the trio in mid-2023.

On one recent Tuesday morning, Colette worked on puff pastry as Donna observed. “I’d do more of an edge,” Donna says.

“Well, do it then,” quips Colette, who turns with a wink to a guest and says, “She’s never satisfied.”

The three friends seem like sisters with their lighthearted bickering and laughing as they mix, measure, bake and even taste their own creations before placing them on platters. “I gain a thousand pounds on Tuesdays,” Judy says, “and then I have to fast.”

The delightful aroma evokes memories of grandma’s house. Residents and staff trickle into the kitchen throughout the morning and help themselves to such items as cinnamon buns, cakes, sourdough and multigrain breads, jam-filled pastries, apple tarts and cheese puffs.

“We bring the dough and shape it and bake it there so the whole house has those smells and it’s fresh," Donna says. "We also enjoy engaging people in the process. It feels like a real kitchen.”

Family House offers lodging and some meals to adults receiving treatment at UNC Hospitals, along with their family members and caregivers. The Tuesday treats bring people together in the kitchen, and conversations naturally emerge, creating a sense of a loving community. It provides relief and distraction from some very difficult diagnoses and life circumstances.

Donna cites a recent example. “A man came in while I was rolling dough. After several minutes he said, ‘You know, I just don’t sleep.’ I said it’s very hard to cope with difficult things when you don’t sleep. Then he opened up and talked about what his wife was going through. I don’t think that would

Good

The ‘Bread Ladies’ knead joy at SECU Family House

and photography by Marla

happen if he wasn’t in the comfort of the kitchen,” she says. “Baking for them brings out a familiar sense of home and family and warmth.”

Guests are welcome to hang out and watch or even get some hands-on training. One caregiver, who stayed at Family House for an extended period with his sick wife, learned so much from the Tuesday Bread Ladies that they rewarded him with a graduation ceremony. “We played ‘Pomp and Circumstance’ and presented a certificate naming him second assistant associate baker,” Donna says.

Initially the Family House paid for supplies. Then Donna decided to raise her own funds. She wrote a cookbook called “Rolling in Dough: A Bread Baking Class by Donna Fehrenbach,” available at the Family House and on eBay for $20. Donna uses the proceeds for pricier ingredients –things like pecans, walnuts, fruit and cinnamon, which she says makes for more enriched and delicious treats. Donna also raises money by teaching private bread-making classes, usually for groups of friends, charging $40 per person.

The Bread Ladies love spreading kindness and dreaming up new tricks to entertain with their baking. Every week features something new, even if it’s just a new filling. They discovered that National Cinnamon Bun Day falls this year on Tuesday, Oct. 4, so they are planning on creating North Carolina’s largest cinnamon bun, which will be three feet in diameter.

“People are between boredom and terror here,” Donna says. “When we have fun, the guests have fun. It’s a comfort for them.” CHM

ABOVE Colette File makes pecan-cranberry buns. MIDDLE The leader of the "Bread Ladies," Donna Fehrenbach, frosts cinnamon buns.

BELOW Judy Coplan prepares to serve star pastry.

Words

Hardee Milling

Happy

Some favorite spots to find kid-approved menu items, accommodating service and even play spaces

Al’s Burger Shack

Kids can order a mini version of the burgers – once named best in the country – or a hot dog, grilled cheese or chicken nuggets. Adults can take their pick from the madeto-order burgers with names like “Mookie,” “Paco” and “Kenny J,” all made with 100% fresh ground chuck. Customers of all ages will appreciate the rosemary crinkle-cut fries and the chocolate or vanilla Maple View Farm milkshakes. Eat alfresco at both Chapel Hill locations (Southern Village and West Franklin Street), and don’t worry about making a mess.

Breadman’s

This classic Carolina restaurant has fed hungry UNC students and Chapel Hill residents their favorite breakfast dishes – from corned beef hash to pancakes – since 1974. Grab a booth and flip through the broad menu of omelets, Belgian waffles and kid-friendly fare. Craving an omelet for dinner? Never fear – this down-home diner serves breakfast all day long.

Breakaway Cafe

Photography by John Michael Simpson

Meal

Vimala’s Curryblossom Cafe

Kids with an adventurous palate can try the specials off the menu just for them. Order a plain or cheese dosa served with coconut chutney and sambar, curry and rice, dal and rice or tandoori chicken. And all ages will love the mango lassi!

Weaver Street Market

The three convenient locations in Orange County make this community-owned store a favorite for families. The hot bar means you can mix and match to everyone’s preferences, and the baked goods include tasty conchas, cookies and more. Plus, the market caters to various dietary needs, offering gluten-free, vegan and allergen-free products that make for great snacks or picnic fare if you’re seeing a movie on the Southern Village Green

The Loop

The crowd-pleasing kids menu features fried chicken, pasta with cheesy sauce and plenty of sandwiches, from grilled cheese to the trusty PB&J. Adults will find just as many options, like a tofu banh mi or a Caesar salad with kale, lemon and Parmesan and – depending on the time of day –beverages from coffee to beer and wine at both the Chatham and Carrboro location.

Italian Pizzeria III

The lively, family-owned restaurant will make yours feel right at home. We’ve yet to meet a kiddo who doesn’t like pizza but just in case, there’s plenty of other options on the menu from baked ziti and fettuccine alfredo to a chicken Parm sandwich.

The family-friendly restaurant in Eastgate Crossing is known for its pizzas, burgers and milkshakes, offering a menu that kids love. With its casual atmosphere, children can enjoy a fun dining experience, complete with a kids menu full of yummy options just for them. Additionally, the restaurant’s cozy seating makes it a comfortable place for families to savor a meal together.

El Restaurante Ixtapa

Tucked away on a street not far from Weaver Street Market in Hillsborough is this Mexican spot with picnic tables, a huge field with toys for kids and a play area. There’s plenty of shade under the umbrellas for a meal, and if the kiddos finish their meal early, they can play as the adults wrap up and sip a beverage.

Top of the Hill

If you’re looking for dinner with a view, head to the third-floor eatery with views for days. Kids can chow down on their choice of cheeseburgers, chicken nuggets, grilled cheese sandwiches or the kids macaroni and cheese. Adults won’t mind sharing a bite of goat cheese salad or buttermilk fried chicken that pairs well with a pint of Old Well White. CHM Find more

IIn 2022, psychiatrist Nora Dennis shot up from her sleep. With her dream still ringing in her head, she suddenly realized: “I know what I want to do with the rest of my life!”

Two years of hard work later, Nora’s dream came true. This June, she opened Jubilee Healing Farm, a naturebased, intensive mental health program for young adults. The Hillsborough-based farm is the culmination of Nora’s nearly 18-year-long career in psychiatry. During her years dedicated to health care, her roles ranged from directing a psychiatric emergency room to spending more than two years in leadership at Blue Cross NC. Nora says she grew increasingly aware of the limitations of traditional mental health treatment. The conditions in traditional health care settings were especially concerning.

“We take people into these sterile environments with artificial lighting and really limited resources,” Nora says. “It becomes

Nurturing Nature

through

Jubilee Healing Farm reimagines mental health care

By Sinclair Holian | Photography by John Michael Simpson

Jubilee Healing Farm was founded by Nora Dennis, pictured on the opposite page. The farm often hosts events open to the public, such as a "soul-stice celebration" back in June and regular volunteer days to work on the garden. Of course, volunteers are welcome to visit with the bunnies and goats!

a very low stimulus environment, sometimes in ways that are not necessarily conducive to healing.”

Her vision for Jubilee was the opposite. The farm offers 10 acres of beautiful views, including gardens bursting with fresh produce, an expansive blueberry orchard, a pond and trails that snake through the surrounding woods. Silky angora bunnies hop about, while five fluffy goats frolic around a half-acre pasture.

The farm isn’t just a stunning backdrop for treatment – every feature is a functional component of the outpatient healing program. Monday through Friday, patients start their day at 9 a.m. with an hour of outdoor work. Spending time with their hands in the dirt, Nora says, allows clients to connect with nature while settling in for the day ahead. “We see the lessons of the natural world more intensely when we’re actually participating in creating life,” she says.

Nurturing plants and animals on the farm can help clients reflect on what they need to thrive. One of those needs is meaningful, lasting relationships. After focusing on their individualized healing plans in therapy from 10-11 a.m., they participate in group activities that differ

each day. Before heading back home at 1 p.m., clients can take part in yoga led by yoga therapist Melissa Russell, crafting with peer support specialist Pia Cano or other restorative projects.

Wednesdays at Jubilee are particularly special.

Goodness Cooks chef Lizzie Jacobs helps clients prepare a delicious meal for the farm, made from produce they helped grow in the gardens. “We’re doing something meaningful together to build a skill and also to create a sense of community and connection,” Nora says.

Looking ahead, she plans to continue expanding Jubilee’s clinical programming while prioritizing agricultural sustainability. Nora imagines incorporating chickens, wildflowers, an outdoor classroom and a new gathering space for members of the surrounding community to enjoy.

While Nora is looking forward to reaching more young people in need, she says she feels proud of the impact Jubilee has already had on its current three clients. “We had a client who told me that they felt like they could finally relax – that felt so beautiful to me,” she says. “I just want this to be a refuge of peace and rest and healing.” CHM

Clients can take part in yoga, crafting or other restorative projects.

BUILDING BOLD COMPANIES

Much goes into creating a successful company. It starts with a firm foundation, deep roots, and a vision for the future. For more than 25 years, BOLD Companies has proudly called Chapel Hill and Chatham County home. This community is the foundation that we have built BOLD Companies. One client at a time. One home at a time.

Brick by brick, day by day, client by client, our mission has stayed the same: to boldly build a better community for all. It is this mission that serves as the blueprint for success. Thank you to all of our staff, partners, and clients.

Our humble journey began with helping people realize their dream of owning a home with BOLD Real Estate.

Our knowledge of the area and commitment to local economic development inspired us to help businesses find commercial spaces with BOLD Commercial Real Estate.

On our journey, we have met amazing clients and community partners that we call friends. Together with our BOLD family and friends, we have set out to share our success through our BOLD Foundation.

Our passion for design and attention to detail fostered our love for custom building our clients’ dream homes with BOLD Construction.

Our desire to put our fingerprint on designing our community’s future led to BOLD Development Group.

Cameron Perry, Tristan Fougner, Gabriel Philipson, Quinn Keenan, Connor Derrenbacher, Patrick Scheper and William Massie huddle up.

charting their own course SPORTS

Carolina Mavericks Youth Lacrosse Club is out to grow the sport of lacrosse

By Emma Moon

On their first trip postpandemic, Chapel Hillians Emily Kent and Graham Kent sat on the porch of their Washington state cabin looking for solutions. For three seasons, their then-12-year-old son, Bode Kent, played on travel youth lacrosse teams. The environment was negative, the players cried after games and the

Photography by Martin Resno

program suffered from preferential treatment. “We knew there had to be a better option,” Emily says.

They ended up creating the Carolina Mavericks Youth Lacrosse Club for boys in first through 10th graders in 2021. The Kents want to elevate skill development and game IQ through travel teams, clinics and skill development opportunities. The program now has two travel teams that compete in six tournaments over the fall and spring, and various “skills and drills” sessions that regularly have up to 60 participants.

During their first season, the Mavericks lost every game in tournaments across the state. Still, Emily and Graham noticed something different about this program. “Every kid came off that field after losing every single game that first fall loving it,” she says. “So we knew we had done something right.”

And with that joy in mind, the Kents wanted to keep working to expand the Mavericks. By partnering with Kevin Unterstein – the UNC men’s lacrosse defensive coordinator – the program saw an exponential rise in participation after starting with 13 players in the fall three years ago.

As they continue to add more members, the organization has found coaches by looking to the UNC men’s lacrosse team. So, when the Mavericks aren’t practicing at Cedar Falls Park, the players might be found at Dorrance Field cheering on the UNC players. “It’s kinda like they’re playing for their heroes,” Graham says.

And the Tar Heels are aware of the impact the Mavericks have on lacrosse. “I think that teams like this are crucial for growing the game at a young age,” UNC defensive midfielder Cooper Frankenheimer says.

The original concept was inspired by Graham’s love for “Top Gun” and its main character. “Being a Maverick is doing your own thing,” Emily says. “And that’s kinda what we did.” CHM

ABOVE William Zhang shoots the ball as goalie Alexander Stephens defends.

BELOW William Massie, Cameron Perry and Tristan Fougner.

Jon Herstein, Carter Herstein, Briton Bieze and Caiden Herstein get a little competitive during a family game of Monopoly.

HOME & GARDEN

a vision to behold

An international public health advocate embraces her inner artist

By Anna-Rhesa Versola

Briton Bieze found her true self in Carrboro.

Briton, who hails from Eau Claire, Wisconsin, has lived in many different places, including Mali in West Africa and Jakarta, Indonesia. After working in the public health sector for 16 years at various

Photography by John Michael Simpson

nonprofits serving women around the world, she decided in 2017 to pursue her artistic inclinations. By 2022, she had completed an associate degree in interior design and had founded Bieze Design in Chapel Hill.

“I had a vision in my head for building a house and some of what I wanted,” Briton says about designing her own home with Chapel Hill-based builder Layton Wheeler, who ensured everything was structurally sound.

“I looked around for floor plans, and I couldn’t find what I wanted,” she says. “I decided I’m just gonna design it myself, so that’s what I did. I wasn’t really planning on leaving my career. I had always been interested in the way a home feels. It was always important, whenever we moved, to really make it feel like us, like home. So I started thinking, ‘Well, maybe I wanted to do something totally different.’”

After nearly four years from land purchase to actual move-in, Briton lives in her dream home – a 3,318-square-foot modern home near Smith Level Road. She shares the space

ABOVE The red painting on the wall is from Uganda and is painted on birch bark. It depicts Rwandans escaping their villages during the Rwandan genocide.

RIGHT The pitch of the roof and the black framing of the windows are telltale signs of modern style.

WILL

with her husband, Jon Herstein, a vice president at RTI International, and their two sons, Caiden Herstein, a senior at Carrboro High School, and Carter Herstein, a junior at Davidson College.

“We’re a mile from Carrboro and a mile from Southern Village – that’s partly why we jumped on it,” Briton says of the prime location.

INFLUENCES

Briton and Jon first met in the landlocked country of Mali. They were both volunteers with the Peace Corps following their respective undergraduate careers.

After Briton received her master’s in public health (focusing on maternal child health) from UNC and Jon had his master’s in international education policy from Harvard University, they moved to Jakarta.

Once in Indonesia, Briton absorbed Southeast Asian aesthetics, like the use of natural materials, bright colors and intricate textural details. She says these characteristics created an ease and warmth that appealed to her relaxed, minimalist style. After four and a half years in Jakarta, Briton and her young family returned to North Carolina so Jon

ABOVE Briton says she picked a custom paint color to complement the peacock wallpaper in her office.

BELOW The family loves to bake chocolate chip cookies, banana bread and red velvet cake.

“Jeff

could rejoin his colleagues at RTI’s company headquarters in the Triangle. “It’s such a great place to raise kids,” Briton says. “It was a good spot.”

Apart from the impact of worldly travels, perhaps the greatest influence on Briton’s creative spirit comes from her late mother, Laurie Raleigh Bieze, who was a beloved entrepreneur and artist known especially for her stained glass works. A permanent gallery in her name displays her work at Eau Claire’s Pablo Center at the Confluence. Inside Briton’s

“We

- Sara C

- Sowj K.

Jon’s bar features a live-edge, red oak countertop made from a neighbor’s felled tree.

home, her mother’s artwork is found in nearly every

INSIDE INSPIRATION

Briton designed the home with several factors in mind: a want to age in place, highlight art and create an airy, light-filled space with views of nature.

An example of her vision is in the first-floor primary bedroom’s en suite bathroom, where a stained glass panel featuring a bathing nude sits above the soaking tub. “This window was over our bathtub when I was growing up,” Briton says. She

The stained glass panel above the tub was also displayed in Briton’s childhood bathroom.

recalls helping her mom with her art and later with her recovery from breast cancer treatments. “When I was designing the house, there was this special connection, and I wanted it over my bathtub, so I designed that window to be the right size. I think it’s a stunning piece.”

The morning light accentuates the blush pink undertones of the shower tile, and the pattern in the wall cutout is a nod to Indonesian designs. The heated marble floor elevates the luxury in the room. “One of the things, design-wise, is that I love a lot of texture,” Briton says, “and a lot of natural materials.”

Briton designed the bed frame that was handcarved in Indonesia. Beyond the bed is a glass entryway to a private deck, where Briton and Jon hope to install a hot tub.

DETAILS AND DECISIONS

Hidden from view inside the laundry room is a litter box inside the built-in cabinet below the sink. There is a small, cat-sized entrance for Copper and Ash

“I’m so thankful I designed it this way,” Briton says about keeping the litter off the floor and out of sight. The laundry room connects to the primary closet, making it easy to toss clothes into the wash, and is easily accessible from the garage as well.

“My whole design was thinking that we would be here until we’re old,” Briton says. “I had aging in place very much in mind.”

In the living room, the single-slope, wood plank ceiling soars to 20 feet and bathes in natural light coming through three clerestory windows. A 23-foot bank of sliding glass doors provides a wide view of the backyard and treeline.

Briton designed the bed in the primary bedroom and had it made in Indonesia.

The centerpiece of the main space is an 8-foot-wide fireplace covered in polished porcelain tile with a texture that looks like veined marble. Two low-slung butaque armchairs from Southeast Asia sitting opposite the fireplace seem to underscore the dramatic height differences in the room.

“So in designing this, I wanted a modern-style fireplace, but I wanted it to go all the way to the ceiling to accentuate the height,” Briton says. “We laid all these tiles out along the floor to get them in the right pattern. I really love all the texture.”

The wood on the ceilings and floors, along with the choice of custom cabinetry by Cabinet Creations in Moncure, provides a warm counterbalance against the cold surfaces, like the Zellige-style tile backsplash and the quartzite countertop on the painted kitchen island. 

The framed piece above the console table was done by the late Allan Servoss, a dear friend of the family, while the stained glass sculpture was crafted by Briton’s mom.

Just a few steps away from the kitchen is a lounge room with a large TV and a bar that features a live-edge, red oak countertop made from a neighbor’s felled tree.

“My husband loves making cocktails,” Briton says, as if sharing a little-known fact, “and he also loves to cook.”

Down the hall, a bright guest bathroom precedes the multipurpose room, where Briton uses the space for workouts and office work. And, when guests arrive, the wall cabinet converts into a Murphy bed. “We had a guest bedroom and bathroom in our old house, and that room just sat empty for 50 weeks of the year, so I really didn’t want that to happen here,” Briton says. “Efficiency was one of the big reasons behind a lot of this design.

MORE TO DO

The house was finished before Christmas last year, and then, unexpectedly, Briton’s father passed away in Wisconsin. She turned to a deep inner well of creativity to cope with the loss. Reflecting on her journey to interior design, she now understands why she decided to follow in her mother’s artistic footsteps years ago. 

Jon says he feels spoiled because Briton made the house to their exact specifications. “It is one-of-a-kind, and my beautiful wife designed it.”

“I think I was searching for that connection with her, and that’s where I turned to creativity and design, bringing the more artistic side into my life,” Briton says. “I also value efficiency and functionality and love the idea of bringing art and function together in a home where both things are so important.”

Briton is grateful for the opportunity she’s had to follow her passion. “I love it, and I’ve never been so professionally challenged in so many different ways,” she says. “I’m still a little amazed that I’m doing this. I’m still getting a handle on the business side of things because I’ve never owned my own business before. But I’m really enjoying the challenge, the design work and working with clients. It’s a lot of fun.” CHM

YOUR DESIGN

BUILD PARTNER

Specializing in kitchen and bathroom remodeling as well as extensive renovation, we help clients all over the Triangle improve their homes with the kind of caring attention that makes us feel like family.

Visit cqchome.com or call 919-971-5119 to schedule your personalized consultation today.

Bailey, an 8-year-old Lab mix, hangs with her siblings on the sunporch.

Orozco & Posada

BY MARGARET BATCHELDER

Carrboro Town Council member Eliazar Posada began his love story long before he knew it. After traveling to Albany, New York, to attend a conference hosted by the Latino Commission on AIDS in 2017, he was surprised by his immediate connection with fellow attendee Humberto Orozco. Their friendship grew from shared experiences working with Latinx LGBTQ+ in HIV prevention and care and then progressed until they started a relationship in 2021.

As the couple embarked on an end-of-the-year trip to Singapore in 2022, Eliazar was determined to propose on New Year’s Eve. After much excitement and anticipation on the big day, he realized one small mishap: the store with the ring was closed. The couple went in search of a new ring, just in time for Eliazar to kneel, Humberto to say “yes,” and the midnight firework show to begin.

The pair will say “I do,” in Belmont, North Carolina, in August 2025. CHM

Freeland & Shaheen

BY HOLLAND BODNER

PHOTOGRAPHY BY KRYSTAL KAST, KRYSTALKASTPHOTOGRAPHY.COM

Allie Shaheen, a 2010 Carrboro High School grad, and Tyler Freeland of Mokena, Illinois, first met at DePaul University. The two crossed paths in the Fraternity & Sorority Life office in 2011, and the rest was history. In the 12 years that Allie and Tyler dated on and off, they traveled, spent Chicago summers together and attended their fair share of dances, date parties and philanthropy events.

Tyler popped the question in August 2022 at a family friend’s beachfront home in New Buffalo, Michigan. Afterward, the couple celebrated in Chicago with loved ones at beloved college bar, Kelly’s Pub.

Allie’s parents, Lou Shaheen and Janet Shaheen, threw an “I Do BBQ,” catered by Al’s Burger Shack, at their Governors Club home. The following day, the groomsmen and dads fueled up with Sunrise Biscuit

Kitchen before a round at Finley Golf Club while Allie had her bridal luncheon at Governors Club. The rehearsal dinner was held at Tarantini Restaurant, followed by a welcome party at Governors Club – both hosted by Marty Freeland and Gina Marie Freeland of Mokena, Illinois.

The next day, Nov. 11, 2023, Allie and Tyler tied the knot in Fearrington Village. Vita Mielie kicked off the cocktail hour with a Champagne cart, and guests grooved to InfiniteSoul Band.

The celebration continued with an after-party at the Graduate Chapel Hill, and the couple said their goodbyes to guests in the morning over Brandwein’s Bagels. “It was so important and special to us to bring over 211 people from out of town to experience why we love Chapel Hill so much!” Allie says.

The couple resides in Chicago where they both work in programmatic advertising. CHM