Durham Magazine Sept 2021

44

Inside East Durham’s New Bookstore & Coffee Shop

to Know Three Chefs Your Local Farmer Living the Sweet Life 54 Get 48 Meet

H T E H G E N I

d

10 f iery

Fan of the Flames

Editor Hannah Lee ranks the spiciest flavors in town

AT

s k and a n i r d l chil o o c ld , s e ess ish

32 pg. ert

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S EPTEM BER 2021 DUR H AM M AG. COM

CAROLINA PERFORMING ARTS SEE WHAT’S COMING UP

SEPTEMBER 9/23

2021 2022

FEBRUARY

RHIANNON GIDDENS

2/4-2/5

BILL T. JONES / ARNIE ZANE COMPANY

THE SPARK WITH TIFT MERRITT

Fearless creator and musical explorer

WHAT PROBLEM?

Legendary choreographer dances with our community

OCTOBER 10/1-10/17

2/10

JOSHUA BELL, VIOLIN World-renowned violinist

600 HIGHWAYMEN

2/19

A THOUSAND WAYS (PART TWO): AN ENCOUNTER

THEO CROKER BLK2LIFE: A FUTURE PAST

Carolina Jazz Festival headliner

A map for finding one another

10/21

2/25-2/26

CULTURE MILL

FLUTRONIX DISCOURSE

THE SPARK WITH TIFT MERRITT

Music and stories of social justice from Chapel Hill history

Local arts makers and innovators

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THE SPARK WITH TIFT MERRITT

SANDEEP DAS AND THE HUM ENSEMBLE

Artist-in-residence and catalyst for change

11/5

DELHI TO DAMASCUS

Music transcending borders and building bridges

DAVID NEUMANN, MARCELLA MURRAY, AND TEI BLOW FOR ADVANCED BEGINNER GROUP

3/9

RONALD K. BROWN / EVIDENCE WITH MESHELL NDEGEOCELLO GRACE AND MERCY: A 35TH ANNIVERSARY CELEBRATION

PRIMER FOR AN IMPOSSIBLE CONVERSATION

A physical journey towards justice

Conversation across race and the distances between us

3/22

MAHLER CHAMBER ORCHESTRA WITH MITSUKO UCHIDA, PIANO AND DIRECTOR, AND MARK STEINBERG,

DECEMBER 12/2-12/17

CONCERTMASTER AND LEADER

An enchanting evening of Mozart and more

ATMOSPHERIC MEMORY

3/29

RAFAEL LOZANO-HEMMER

MARTHA GRAHAM DANCE COMPANY HUMAN/NATURE

A jaw-dropping immersive installation

JANUARY 1/21-1/23

Invention and versatility from a dance icon

APRIL

600 HIGHWAYMEN

4/6

A THOUSAND WAYS (PART THREE): AN ASSEMBLY

The culmination of a captivating three-part endeavor

VOICES OF MISSISSIPPI FEATURING WILLIAM FERRIS, CEDRIC BURNSIDE, SHARDÉ THOMAS, AND LUTHER & CODY DICKINSON OF THE NORTH MISSISSIPPI ALLSTARS

A celebration of musical traditions

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magazine

SEPTEMBER 2021 VOL 14 NO 6

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EXECUTIVE MANAGING EDITOR

PREVENTATIVE DENTAL CARE | COSMETIC & RESTORATIVE DENTISTRY | TMJ TREATMENT

For over 30 years, Dr. Brent L. Blaylock

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EDITORIAL

ASSISTANT EDITOR

Hannah Lee

EDITOR, CHAPEL HILL MAGAZINE EXECUTIVE EDITOR, CHATHAM MAGAZINE

Jessica Stringer

MANAGING EDITOR, CHATHAM MAGAZINE

Anna-Rhesa Versola

EDITORIAL ASSISTANT & DIGITAL EDITOR

Marie Muir

EDITORIAL ASSISTANT

Renee Ambroso

EDITORIAL INTERNS

Chiara Evans, Delaney Galvin, Grace Miller, Kelli Rainer, Isabella Reilly, Brooke Spach, Makayla Williams, Tajahn Wilson and Caitlyn Yaede CONTRIBUTORS

Matthew Lardie, Hannah McClellan, Tianna Spears and Morgan Cartier Weston

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JUNIOR GRAPHIC DESIGNER & PRODUCTION COORDINATOR

Lauren Wilkinson PHOTOGRAPHER

John Michael Simpson CONTRIBUTOR

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Caleb Rushing Durham Magazine is published by Shannon Media Inc. Subscriptions, $38 for two years, are available at durhammag.com.

To purchase copies, call 919.933.1551.

Healthy Futures Begin at Duke Health With multiple pediatric primary care locations throughout Durham County, Wake County, and beyond, Duke is always close to your home.

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september

contents THE FOOD & DRINK ISSUE

30 The Real Deal After 20 years at the forefront of Durham’s restaurant scene, Charlie Deal knows how to ‘find a way’ 32 Spice of Life Put some pep in your step with these 10 fiery dishes, drinks and a dessert 44 Cafe Culture A new bookstore and coffee shop invites the community into deeper conversations on Black art and Black literature 48 The Sweet Life Three dessert dudes are pushing boundaries and garnering praise with their tasty, innovative takes on everything from pound cake to soft serve 52 Artist’s Palate Get a taste for food author, editor and illustrator Emily Wallace’s work

PHOTOGRAPHY BY JOHN MICHAEL SIMPSON

DURHAM INC. 92 Biz Briefs

54 We Are Farmily Learn all about the benefits of regenerative agriculture on the Jackson farm

96 Networking A Bite of Boxyard 98 Back to the New Normal An update on our dining businesses

62 Harvest Season Jump in a pile of leaves, pick your pumpkins, head to a haunt and other local fall hoopla

101 Welcome Back Hotels attempt to make up lost ground

FEATURES

84 Fall Forward Local experts share autumnal landscaping do’s and don’ts

PEOPLE & PLACES

14 Royal Ice Cream sign commemoration at Museum of Durham History

89 Pet Projects A guide to area vets, animal hospitals, groomers, boarders and pet sitters

15 Housing for New Hope’s annual breakfast 16 Book Harvest’s 10th anniversary

DEPARTMENTS & COLUMNS 6 Letter from the Editor

8 Go.See.Do. September’s coolest events 12 The Big Picture Staff photographer John Michael Simpson captures Durham in one shot 20 In Her Words Columnist Tianna Spears shares how she defines her relationship with food and cooking

22 Noted What we’ve heard around our city ...

64 Dining Guide 72 Home Is Where the History Is Step back in time in this midcentury Willowhaven ranch 104 Wedding Tying the knot, Bull City-style

18 Durham Regional Association of Realtors’ 99th annual awards luncheon

SPONSORED CONTENT

28 Healthy Durham What to know: COVID-19 vaccines and children 91 Adopt A Pet A few pets are waiting on their forever homes at the Animal Protection Society of Durham

The world always looks brighter from behind a smile

We are accepting new patients!

We want to keep your child’s smile healthy for a lifetime!

Martha Ann Keels, DDS, PhD | Erica A. Brecher, DMD, MS | M. Gentry Byrd, DDS, MPH

2711 North Duke Street, Durham, NC 27704 919-220-1416

dukestreetsmiles.com

TOP magazine

DENTISTS

2020

Love Your CARPET

letter

Hot Take

M

y taste buds confound me. I love anything jalapeño-infused, yet I have to ask for yogurt at Viceroy alongside every dish.

I put Sriracha and red pepper flakes in my Tecate, but still can’t bring myself to attempt any sauce past “medium” on my Heavenly Buffaloes’ wings (even then, I smother them with blue cheese dressing). Thankfully, assistant editor Hannah Lee and photographer John Michael Simpson are both more heat tolerant and braver than I am, and they took on the assignment to try some of the Bull City’s spiciest eats and drinks. (See how they rank starting on page 32.)

I mostly prefer my meals more mild, paired perfectly with friends, old and new. At the end of July, I was lucky enough to enjoy such an occasion at Grass Grazed’s farm, just a hop, skip and a jump from my own North Durham homestead. I was again joined

by John Michael as well as editorial assistant Marie Muir. Farmers Paige Jackson and Derrick Jackson welcomed our group into their fold of friends, fellow farmers and guests at their monthly farm dinner, and it was a beautiful evening of community and cornbread. Read Marie’s story about the Jackson family on page 54.

Elsewhere in our 12th annual food and drink issue, meet Beverley Boitumelo Makhubele and Naledi Yaziyo – the couple behind East Durham’s new bookstore and coffee shop Rofhiwa Book Cafe – who are curating conversations around Black art and Black literature and making a mean cup of coffee to boot (page 44). Turn to page 48 to tempt your sweet tooth, learn more about food illustrator and author Emily Wallace’s inspirations on page 52, and catch up with longtime restaurateur Charlie Deal on page 30. In the meantime, I’m going to brave a bowl of ramyun for lunch from Park’s Food St. – don’t worry, I have a gallon of milk on standby.

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Beauty, Artistry & Tradition FOR OVER 40 YEARS

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T H E COVER

Photo by John Michael Simpson

 @amanda_maclaren amanda@durhammag.com

Go Explore!

Explore the Deep River State Trail in Franklinville, Ramseur, & Randleman

Durham Night Market SEPT. 23

Shop from more than 50 local vendors during this monthly shopping experience featuring food trucks and live music at American Tobacco Campus.

This two-venue exhibition at both Horse & Buggy Press and Friends

and PS118 Gallery & Event Space features writer, curator and visual artist Margaret Sartor’s personal mixed media works – assembled from scavenged materials, photographs and altered book pages – from the past five years. The series addresses “the question of growth and survival, taking something from here and from there to make something else, something new to the eye and useful to the mind.” durhammag.com

The LGBTQ Center of Durham hosts this annual parade and festival at Duke’s East Campus, followed by an evening concert at Durham Central Park and late-night party at Suite Four. Come celebrate 40 years of Pride in Durham with live music, drag performances, DJ sets, a live dating show, art displays and guest speakers.

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

SEPT. 1-OCT. 29

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S E PT. 2 5

SEPTEMBER’S COOLEST EVENTS

‘TORN’

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go see do

Pride: Durham, NC

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September 2021

Compiled by Tajahn Wilson and Hannah Lee

Oktoberfest S E PT. 1 8

hosts its seventh annual beer festival and anniversary party in the beer garden of its Research Triangle Park location. Dress in your lederhosen or dirndl and celebrate the occasion with live music, German eats, a bounce house, a stein hoisting competition and delicious beer (of course!).

The Glass Jug Beer Lab

Charlie Wilson OCT. 3

The R&B legend and Grammy nominee stops at Durham Performing Arts

on his tour across America to support his eighth and latest album, “In It to Win It,” which reached No. 7 on the Billboard 200 and includes guest appearances by Snoop Dogg, Pitbull, Robin Thicke, T.I. and Wiz Khalifa.

Center

PLAYlist Concert Series: Soul Understated ft. Mavis ‘Swan’ Poole O CT. 1

The neo-soul/funk group led by vocalist Mavis “Swan” Poole and powerful-yet-melodic drummer Jeremy “Bean” Clemons performs at Durham Central Park as part of this free monthly music series.

'What is Left for Us to Write?'

S E PT. 2 4

The Verona Quartet opens The Chamber Orchestra of the Triangle’s 2021/22 season alongside OM grown dancers during this performance – a part of COT's UpClose Chamber Music Series – that features works by Beethoven, Schubert and Lena-Frank at The Fruit.

Imani Winds & Cory Smythe SEPT. 12 Duke Performances kicks

off its fall season and the return of live performances with the Grammy-nominated quintet and classical pianist at the Baldwin Auditorium at Duke University.

Imani Winds and Cory perform “Revolutionary aka Civil Rights Project,” which will showcase several commissions from the past dozen years that focus on the ongoing racial struggle in America, including Frederic Rzewski’s “Sometimes,” which was commissioned by and premiered at Duke Performances in 2015 to celebrate the legacy of historian John Hope Franklin.

(Clockwise from top left): Pride: Durham, NC photo by Hannah Lee; Charlie Wilson photo by Kwaku Alston; PLAYlist Concert Series photo courtesy of Soul Understated; 'What is Left for Us to Write?' photo by Dario Acosta; Imani Winds photo by Shervin Lainez; Oktoberfest photo courtesy of The Glass Jug; ‘TORN' artwork by Margaret Sartor

‘My Name is Pauli Murray’ S E PT. 1 0 Hayti Heritage Film Festival presents Hayti

Film Next Level, a new monthly film series that runs through June 2022. The season opener kicks off with a drive-in screening of the documentary “My Name is Pauli Murray,” presented in partnership with the Pauli Murray Center for History and Social Justice, Amazon Studios and Participant Media. A multidimensional portrait of the 20th-century human rights activist, the film recounts Pauli’s extraordinary journey from early years in Durham to a worldwide influence.

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the big picture Sign of the Times

Mary Clyburn Hooks and Virginia Williams – two of eight civil rights activists who entered the Royal Ice Cream Parlor on June 23, 1957, and refused to leave their seats inside the shop, where only white customers were permitted to sit – stand in front of one of the parlor’s original signs during a commemoration ceremony at the Museum of Durham History on the 64th anniversary of the sit-in.

The sign was donated to the museum by board member and Durham native Alice Sharpe, and it will remain at MoDH on permanent display to honor a pivotal moment in the city’s civil rights history.

– J O H N M I CHAE L SIMP SO N, STA F F P H OTO G RAPH ER

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people &places 1

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Royal Reunion

BY RENEE AMBROSO | PHOTOGRAPHY BY JOHN MICHAEL SIMPSON

Sixty-four years after a group of African American men and women walked into the Royal Ice Cream Parlor on the corner of Roxboro and Dowd streets and asked to be served, two living participants exchanged memories of the historic sit-in.

“I was never nervous,” says Virginia Williams, who was in her early 20s when she walked in through the back door of the ice cream shop with six others, plus the Rev. Douglas Moore. They didn’t stop at the counter where Black customers were supposed to stand and wait for their order. Instead, Virginia says, “We went over there and sat down, refused to get up, which is what we promised we would do.” Another participant, Mary Clyburn Hooks, remembers asking for a banana split that day. The owner of the parlor refused to serve them.

The group that came to be known as the “Royal Seven” were arrested, charged with trespassing and later fined. Now, one of two known remaining signs from the ice cream shop hangs in the Museum of Durham History alongside an exhibit detailing the sit-in that occurred on June 23, 1957 – a few years before the protests at the Woolworth’s in Greensboro made national news. The museum hosted an event on the anniversary of the pivotal moment in Durham’s history, marking the installation of the sign as a permanent display. In addition to Virginia and Mary, Floyd McKissick Jr. and William A. “Drew” Marsh III also spoke at the commemoration, describing the experience of their fathers as the lawyers who fought for the Royal Seven in court. The sign was donated by Alice Sharpe in honor of her parents, Raymond Sharpe Sr. and Rosalee Sharpe Starnes.

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1 Virginia Williams and C.V. Porcelli, a descendant of the owner of Royal Ice Cream, speak with Mary Clyburn Hooks. 2 Donna Frederick and MoDH board member Alice Sharpe. 3 Former MoDH board members Carlton Wilson, Jerry Gershenhorn and Lew Myers. 4 Douglas Henderson-James, Esther Swim-Wright, David Scheidt, Alice Alexander and Mary Kralj. 5 Rachel Hardy, Peggy Hardy and Floyd Hardy.

Rise & Shine

1

hosted its annual breakfast virtually on June 8. Participants picked up breakfast kits that included treats from Ninth Street Bakery and coffee from Beyu Caffe. Housing for New Hope Board Chair Sarah Meiners spoke and thanked the nonprofit’s employees, volunteers and supporters. Executive Director Russell Pierce gave an overview of the nonprofit’s work over the past year, including the renewal of the Street Outreach Program in partnership with the City of Durham and Durham County – last year the program reached and built relationships with 133 unsheltered neighbors, with the goal of connecting them to shelter and/or permanent housing.

Durham City Council member Pierce Freelon discussed the goals of the city’s $95 million affordable housing bond, which include building 1,800 new affordable housing units, preserving 800 rental units, moving 1,700 homeless people into permanent housing and stabilizing about 2,500 low-income renters. The virtual program wrapped up with an announcement about a plot of land the organization recently acquired in East Durham, which will be used to further the goal of ending homelessness in the area by building affordable housing on the land.

Housing for New Hope

2

1 Housing for New Hope

Executive Director Russell Pierce, Housing for New Hope Board Chair Sarah Meiners and Housing for New Hope Board Member Jarvis Martin. 2 Durham City Council member Pierce Freelon.

Buddha and Shiva, Lotus and Dragon:

Masterworks from the Mr. and Mrs. John D. Rockefeller 3rd Collection at Asia Society October 8, 2021– January 9, 2022

The University of North Carolina at Chapel Hill 101 S. Columbia St. at Franklin St. Chapel Hill, NC 27514 919-966-5736 | ackland.org Made in India, Tamil Nadu, Shiva as Lord of the Dance (Shiva Nataraja), Chola period, ca. 970, Copper alloy, Asia Society, New York: Mr. and Mrs. John D. Rockefeller 3rd Collection, 1979.20, Photography Synthescape, Courtesy of Asia Society and American Federation of Arts.

This exhibition is co-organized by the American Federation of Arts and Asia Society Museum.

The Ackland gratefully acknowledges Bank of America for major support of the Ackland’s presentation of Buddha and Shiva, Lotus and Dragon: Masterworks from the Mr. and Mrs. John D. Rockefeller 3rd Collection at Asia Society.

Additional funding comes from the E. Rhodes and Leona B. Carpenter Foundation, the Ackland’s Ruth and Sherman Lee Fund for Asian Art, and Betsy Blackwell and John Watson.

The national tour of the exhibition is supported in part by a grant from the National Endowment for the Arts. This exhibition is supported by an indemnity from the Federal Council on the Arts and the Humanities.

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People & Places

Bookin’ It

P HOTO G RA P H Y B Y R E NE E AMBR O SO

Book Harvest hosted a block party on July 17 at American Tobacco Campus’ Diamond View Park to celebrate the nonprofit’s 10th

anniversary. More than 2,000 Durhamites came out to enjoy a reading

by North Carolina Poet Laureate Jaki Shelton Green from Peter H. Reynolds’ “The Word Collector,” custom poems created by the Poetry Fox, and performances by Pierce Freelon and his daughter, Stella, and the Bouncing Bulldogs. Drummers and dance teachers from the Hayti Heritage Center led a dance class on the lawn. Family-friendly booths and activities were spread across the park, and the Durham County Department of Public Health offered free vaccinations to attendees.

Children received their own copies of “The Word Collector” and took home bags of culturally inclusive books.

Book Harvest has distributed 1.5 million books to kids over the past decade. Founder and Executive Director Ginger Young said in a press release that the party “is another example of how, together, we can keep learning alive with books and help realize our vision of a world in which reading, learning and access to information are considered rights, not privileges, so that all children can thrive.”

1 Amber Stohl, Effie Stohl, 3, Josh Stohl and Gray Stohl, 7.

2 Hayti Heritage Center dance instructors lead a class on the lawn.

3 Norah Watts creates a painting dedicated to Book Harvest.

4 Viola Leslie, 5, and her mom, LaRhonda Leslie.

5 Deloris Bennett, Roselyn Rodrigues and Nikia Coates.

6 Angie Mejia-Ruiz and Alisson Mejia, 12, at El Futuro’s booth.

7 Book Babies coach Alisa Miller, NC LiteracyCorps member Christian M. Jones and Book Harvest pre-K/K transition coach Wilmarie Cintron-Tyson greet families at the Book Babies booth.

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People & Places

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Lunch of Champions P HOTOG RAPHY B Y J OHN ELK IN S PHOTOG RAPHY

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The 99th annual awards luncheon for the Durham Regional Association of Realtors was held in June at Hope Valley Country Club. In addition to the many awards handed out during the event, part of the program was dedicated to the recognition of the 2020 Silver Service award recipients – DRAR members who have attained 25 years of membership: Cindie Burns, Michael Erdesky, Miriam Gattis, Nancy Handler, Rick Hardy, Howard Holcomb, Elaine Leong, Sue Marstiller, Julie Mattera, Buffy Pearce, Wallace Peiffer, Martin Pifer, Beverly Reese, Susan Richter, Karen Roberts, Maureen Schell, Carol Scott Cappelletti, Michael Sullivan, Anna Terry and Paula Walls.

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People & Places

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2021

Steak, Seafood, Handmade Pasta & More 1 Carey Ewing was named the 2020 associate of the year.

2 Joan Austin and Lynn Cherry were awarded the C.E. Phillips Jr. Wall of Fame. 3 Young Professionals Network Chair Lori Venable was named the 2019 Rising Star. 4 David Smith was awarded the 2020 citizenship award. 5 2020 DRAR President Wallace Peiffer presented the 2020 President’s Award to current president Karen Roberts.

6 Shelia Willis and 2020 Realtor of the Year Tammi Brooks.

7 Calinda McMickle, Debra Jackson, Jon Fletcher and Cindie Burns.

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in HER words

The Quarantine Kitchen

BY TIAN N A SPEARS

E

veryone knows that if you give a man a fish, you’ll feed him for a day, but if you teach him how to fish, you’ll feed him for a lifetime.

But what happens when you prefer avocado toast with an iced coffee? I’m a millennial, after all, which means I obviously spend all of my money on these stereotypical hallmarks of my generation.

Not exactly. At the start of quarantine, I craved my favorites – Goorsha, Brigs at the Park, Pizzeria Toro, Cosmic Cantina and Elmo’s Diner. I missed my friends and family and dreamt of drinking a coffee from the couch in the corner at Cocoa Cinnamon or perusing the deals at Letters Bookshop. I missed talking with Kelli Cotter when I placed my order at Toast and sharing a bite of patacon pisao with my friend at Luna Rotisserie & Empanadas. My nights out on the town were put on pause.

Again, if you’re reading this, you know how the story goes. Once the pandemic became reality, grocery stores were crowded and without toilet paper. Boneless chicken thighs and Eggo waffles were hard to find. I’m not sure if I learned how to cook out of pure boredom or necessity, to be honest, but I would like to thank the internet for providing cooking videos, recipe blogs and overall support.

My relationship with food as an adult is quite different from what it was during my childhood. As a child, cooking was something that was more for others – it was a rushed service, a full day of sweating in someone’s

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kitchen, a sink full of dishes as a reward. It felt like hard work that was and is, in my opinion, still highly gendered. I am grateful that we built community with our family and friends over food, but as a young woman growing up in North Carolina, I never knew any older men who cooked. I remember one Thanksgiving when I was watching basketball with the men in my family and someone ushered me back to the kitchen where the women were preparing the meal. The message was clear to me: You learn how to cook only for someone else.

There is so much power in reclaiming something as your own, as I discovered after being inside for the last year and a half. It presented me with time to redefine my relationship with food and cooking. I found a new routine. I sit down with pen and paper on Sunday mornings and consider what meals I would like to eat for the week. I ask myself: “What makes me feel refreshed? What food makes me feel nourished and gives me energy?”

I practice body-positive affirmations within my routine. I love my body, because it is my home. There is no good or bad food, there is only food, and I eat to take care of myself. I rest when I am tired. As I continue to grow as a young woman, my body will continue to change, because I am human. I love my body as it is and as it will be, in whatever shape or form, and I know all bodies are beautiful. External pressure from society does not make this easy, but the result has been amazing.

The idea that I can take a few ingredients, add seasoning and prepare a meal in less than an hour is mind-blowing. I discovered that pie crust is easier to buy frozen, blackberries have the nerve to expire as soon as possible, pink Himalayan salt makes me feel fancy, and any crockpot recipe is a blessing. I’ve watched YouTube videos on how to fan an avocado and fold a half-moon dumpling, fallen in love with a recipe for a Korean bulgogi bowl with spicy peanut sauce and made chimichurri sauce. I went vegan for a week after discovering a $25 grocery shopping list. I learned that the secret

in her words

to easily poaching an egg involves the lid of a collard greens and Brussels sprouts, and so I Mason jar and that there is nothing better than tried something new each week. I researched soup on a rainy day. recipes I’d never eaten before, like chicken I rewatched the movie “Julie & Julia” one shawarma, Korean bibimbap with gochujang, Sunday afternoon and bought Julia Child’s and vegan lentil curry. I also attempted recipes “Mastering the Art of French Cooking.” I that I love: tacos al pastor, jerk chicken and perfected her remarkable boeuf bourguignon slow-cooked lamb chops. I recooked old recipe of beef slow-cooked in red wine for favorites, starting with sancocho, a traditional four hours. I baked brown sugar sweet potato hearty soup that I ate when I lived in the pies as presents and learned that loved ones Dominican Republic. I fried plantains while appreciated when you pre-cut the pie before dancing bachata in my kitchen and discovered delivery. I asked my dad and brother to be my a Portuguese meal, Bife à Portuguesa: steak taste testers for weekly Sunday dinners and covered with an over easy egg and tomatoes. remade my grandmother’s apple pie recipe as a Mixing my creativity and food as I try surprise for my aunt and uncle. out new recipes is exciting. Still, sometimes I learned the art of experimenting with I give up and order takeout. And that’s OK. different cuisines. My friends recommended After all, I can only go on for so long before Tortilleria Migueleña and Li Ming’s that craving for Luna’s patacon Global Mart for ingredients, I pisao becomes unbearable.

A beloved staple – sancocho – and a new favorite – Korean found that Durham Farmers Hey, maybe that’ll be my next bibimbap with gochujang. Follow along with Tianna’s cooking Market has the best selection of cooking endeavor! adventures on her Instagram account, @theequarantinekitchen.

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ARTS & CULTURE

and FJ Ventre released their latest album, “Never Found a Way to Tame the Blues,” on July 9. The album, a combination of blues, blues-rock and jazz, features musical appearances by Dave Mattacks, Rissi Palmer, Anne Harris, Bob Beach and Doug Hammer.

PHOTO BY SAMANTHA EVERETT

Jon Shain

Artist Claire Alexandre opened her joint exhibit, “Of Soil and Sky,” at 21c Museum Hotel Durham and Provident1898 on July 24. The collection of mixed media pieces are inspired by Claire’s experiences “as a diaspora child on unceded indigenous and AfroCarolina land” and highlight “the North Carolina landscape and the cultural history embedded in Durham’s built environment.”

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WHAT WE’VE HE ARD AROUND OUR CIT Y …

Compiled by Grace Miller

NEW ON THE SCENE

Durham Parks & Recreation is slated to

complete a 14-court pickleball facility at Piney Wood Park in mid-2022. It will allow for tournaments, clinics, lessons, ladder play and open play. Durham

From births to awards to new biz and more –

Email noted@durhammag.com

Three Kings Tattoo opened on July 1 at 339 W. Main St. The chain also operates tattoo

shops in London, Los Angeles and New York.

The new location is open seven days a week from 11 a.m. to 9 p.m.

Arrichion Hot Yoga

Area Pickleball Players

+ Circuit Training

partnered with DPR and the Durham Parks Foundation to host a “Bull City Open Pickleball Tournament” from July 30 to Aug. 1 to raise money for lighting for the new pickleball courts. To kick off the weekendlong event, USA Pickleball Ambassador Nick Galvez, DPR Recreation Manager Tammy Brown, Tournament Co-Director Toby Berla, and Tournament Director and Durham Ambassador Tracey Taylor (far right) presented a check for $11,111 to DPR Director Wade Walcutt (second from right).

relocated from

Durham Parks & Recreation also completed Phase 1 of its Belmont Park Participatory Budget improvements project in July. Updates to the park, located at the corner of Albany and Sovereign streets, include a pump track for new and experienced bikers and additional play space for children. Once completed, the nature-themed park will feature an array of sculptures, plants and activity spaces.

September 2021

SouthPoint Crossing

shopping center to a newly built, larger facility at 1612

Carpenter Fletcher Rd. Local Start Dental, a

nonprofit led by Executive Director KarlaMarie Santiago, pictured below, will hold a ribbon-cutting ceremony and grand opening for its facility at 370 Jackson St. on Sept. 17. The organization’s mission centers on building confidence for UNC dental students and low-income patients, who are oftentimes overlooked for a lack of insurance coverage. The new clinic houses 10 operatories, a classroom space, a dental laboratory and state-of-the-art technology, some of which will be provided by Carbon, a 3D printing company cofounded by former UNC professor Joseph DeSimone.

Tyrone Irby, pictured

here, in partnership with Vecino Brewing raised $3,100 for nonprofit Girls on the Run of the Triangle from event proceeds. dismissed more than $10 million in outstanding tuition and fees and waived costs for its summer session for more than 5,200 students in July, thanks to the money they received from the Higher Education Emergency Relief Fund, which is part of the Coronavirus Aid, Relief and Economic Security Act. North Carolina Central University

GIVING BACK

Together We Stand NC

hosted a 5K for

Unity on July 17 at Ponysaurus Brewing Co. and four other North Carolina-based breweries. The race commemorated the seventh anniversary of the death of Eric Garner, who was killed in Staten Island, New York, after a New York City Police officer put him in a prohibited chokehold while arresting him. The event, which drew more than 500 participants across the state, designated July 17 as a day of conversation and contemplation at each brewery.

Ponysaurus co-owner Nick HawthorneJohnson and Together We Stand founder

to the evening Eyewitness News team at 5 p.m., 6 p.m. and 11 p.m. with Steve Daniels and the 10 p.m. newscast on CW22, where she replaces Tisha Powell, who recently retired.

Claretta Foye

will serve as the new CEO

of the Lincoln Community Health Center starting Oct. 1. Claretta, who most recently served as the chief operating officer at the health center, replaces Philip Harewood, who retires on Sept. 30 after 28 years with LCHC. He spent 10 of those years as CEO.

ON THE MOVE

WHAT AN HONOR

Durham named Lauren

Triangle Rising Stars

Elena Holder, a

ABC11/WTVD-TV RaleighJohnson, formerly of WTXF-

2021

nominee and Durham School of the Arts grad, was awarded the Jimmy Award for Best Performance by an Actress at

TV-Philadelphia, as its evening news anchor in July.

Lauren serves as a co-anchor

All Together For Justice: The Power of Community Join us virtually or in-person at The Drive-In Theater at Carraway Village (with optional boxed dinner) to support the Chapel Hill-Carrboro NAACP’s efforts to work toward racially just and equitable communities through organized and accountable advocacy.

NAACPBANQUET.COM September 2021

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PHOTO COURTESY OF THE BROADWAY LEAGUE

the National High School Musical Theatre Awards, presented by The Broadway League Foundation, on July 15. Elena also received $25,000 toward her continuing education. “... [I am] grateful to the Jimmy Awards for giving me the opportunity to perform with other incredibly talented nominees from across the country and learn from renowned industry professionals,” Elena says.

She credits her support system, adding, “I would like to say a big ‘thank you’ to the Durham theater community, including the Young People’s Performing

and Durham for their support and guidance.”

Company

Public Schools

The North Carolina Central University Board of Trustees added four new members and reappointed three members to begin on July 1. The UNC Board of Governors appointed James Mitchell Jr. and Cornell Slade, and the North Carolina General Assembly appointed Emily M. Dickens and James S. Walker. Reappointed members include Kevin M. Holloway and John Herrera, also recommended by the North Carolina General Assembly.

Derrick C. Stanfield, the 2021-2022 president of the NCCU Student Government Association, joins

the Board of Trustees to serve a oneyear term.

Kristi Vincent Johnson,

assistant professor and director of dance at North Carolina Central University, was named a North Carolina Campus Compact Engaged Faculty Scholar in July. She is the first scholar to represent a historically Black college since the establishment of the program in 2015.

The initiative provides individuals the opportunity to lead a project to improve campus-community engagement. Kristi’s initiative – “The Bull City Bridge Project: Building Community Through Dance,” a 12-week partnership between NCCU’s dance program and the dance programs at Southern School of Energy and

CELEBRATE OUR 130TH ANNIVERSARY WITH US! VISIT HAYTI130.ORG

1865-2021

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and Riverside High School – is slated to kick off in spring 2022. “I not only desire to stimulate conversations about how to increase engagement in the arts throughout our state,” Kristi says, “but also to promote the development of studentdancers as scholars, researchers, leaders and engaged citizens.”

Sustainability

Durham was ranked the No. 7 most educated city on Wallet Hub’s “2021’s Most & Least Educated Cities in America” list, which was released in July. The personal finance website compared 150 of the largest U.S. metropolitan statistical areas across 11 key metrics, including the share of adults aged 25 and older with a bachelor’s degree or higher, the racial education gap and the quality of the public school system.

Unscripted Durham was named a “Best

Roadside Motel” in USA Today’s 10Best Readers’ Choice travel award contest. The nomination came from a panel of industry experts and editors at USA Today and 10Best. com, followed by a four-week public poll.

Jawan Davidson, a student in the

Department of Music at North Carolina Central University, was awarded a $10,000 scholarship by the Recording Academy’s Black Music Collective and Amazon Music’s “Your Future Is Now” in July. Jawan is among three students selected nationally and

WHITEHALL ANTIQUES A TUSCAN VILLA FILLED WITH OVER 7,500 SQ. FT. OF FINE ANTIQUES A TREASURE TROVE OF UNIQUE ITEMS FOR YOUR HOME OR COLLECTION

Charles Denton Johnson, an

assistant professor at North Carolina Central University’s Department of History, received a $148,817 grant from the American Council of Learned Societies to document the history of Durham’s Braggtown community. The upcoming project plans include a digital exhibit and a mural in the heart of Braggtown, with hopes to provide residents and visitors a better understanding of the community’s history. “Developing digital research collections is important to preserve and tell the history of the community,” Charles says. “This project utilizes community-based participatory research, public art and history to enhance relationships between old and new residents of the Braggtown community.”

Father-Daughter Team David & Elizabeth Lindquist 2021

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will participate in a two-week immersive rotation program with Amazon Music. “I want to inspire the world by sharing personal experiences in art forms that transcend different genres of music, including jazz, hiphop, funk, soul and pop,” Jawan says.

IN OTHER NEWS

The City of Durham launched foreverhomedurham.com in July. The website highlights developments happening with the $160 million, multi-year investment in

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affordable housing. Updates to the site will happen on a quarterly basis, and residents can check on different aspects of the plan, including homes being built, stories from impacted community members, requests for proposals and more. “A centralized source of accurate and timely updates is important,” says Reginald Johnson, director of the city’s community development department. “This website is just a start as we work to make Durham affordable, livable and inclusive for its residents.”

The Durham County Main Library reopened on July 20 after a four-year renovation and 33,0000-square-foot expansion. The library now includes an outdoor terrace and green roof, maker

September 2021

spaces, multi-sensory and interactive play areas, an outdoor amphitheater and indoor auditorium. “We expect the fully reinvented space to be a significant community and learning center for all,” says Library Director Tammy Baggett-Best.

October 16, 2021 21C MUSEUM HOTEL | DOWNTOWN DURHAM

Take the Leap for Duke Children’s!

We’re looking for brave supporters to raise money for Duke Children’s and the chance to rappel down the 21c Museum Hotel in downtown Durham. The first fundraisers to raise a minimum of $1,000 will earn a spot to go Over the Edge for Duke Children’s.

Not a fan of heights?

Support our edgers in downtown Durham on October 16!

For more information or to register, please visit:

dukechildrensovertheedge.org

September 2021

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WHAT TO KNOW:

COVID-19 VACCINES AND CHILDREN VACCINATION NOT YET AN OPTION FOR CHILDREN YOUNGER THAN 12

I N PA RT N E R S H I P W I T H

CITY OF DURHAM | COUNTY OF DURHAM | DUKE UNIVERSITY | DUKE UNIVERSITY HEALTH SYSTEM | DURHAM CAN | DURHAM PUBLIC SCHOOLS DURHAM CONGREGATIONS IN ACTION | GREATER DURHAM CHAMBER OF COMMERCE | INTERDENOMINATIONAL MINISTERIAL ALLIANCE LINCOLN COMMUNITY HEALTH CENTER | PROJECT ACCESS OF DURHAM COUNTY | PARTNERSHIP FOR A HEALTHY DURHAM TRIANGLE COMMUNITY FOUNDATION | THE INSTITUTE

D

urham County Department of Public Health Studies are ongoing to determine the safety of vaccinations Director Rodney Jenkins says it’s clear that getting for younger children. “What we do know,” says postdoctoral young children vaccinated scholar Christine N. Daniels of the will be a critical step toward ending Duke University Human Vaccine the COVID-19 pandemic. “We are Institute, “is the safety profile of seeing higher case rates among the 4 billion vaccine doses that have children than ever before here in been administered to people [12 Durham, and we know this is largely and older] globally.” So far, Christine because this group cannot get says, COVID-19 vaccines have shown The Durham County Department of Public Health vaccinated yet.” remarkable efficacy and safety. offers free COVID-19 vaccines to anyone Dr. Sarah Armstrong, interim The Centers for Disease Control older than 12 at its clinic at 414 E. Main St. division chief of primary care and Prevention reports that vaccines every Monday through Wednesday, with community vaccination events offered on pediatrics at Duke University for children 12 and older are safe Thursdays and Fridays in various locations.

School of Medicine’s Department and effective and that “the known Children ages 12 to 15 must have a parent or guardian present in order to receive a of Pediatrics, says that “there and potential benefits of COVID-19 shot. Walk in or schedule an appointment has been a misperception that vaccination outweigh the known and online or by calling 919-560-9217.

[COVID-19] doesn’t affect children potential risks.” Sarah says that getting GoDurham offers free rides to and from … that is simply not true.” She says approved age groups vaccinated vaccination sites for anyone with an appointment.

Call 919-560-1552 at least that children are susceptible to the will “dramatically reduce their risk 24 hours in advance to schedule a ride to coronavirus at lower rates than of getting [COVID-19], and will bring and from the site. Visit godurhamtransit.org/ covid-19-updates for more information. adults, but children experience down to almost zero the risk of getting the illness, from mild symptoms to the severe form of [COVID-19] … so United Way of the Greater Triangle’s more severe disease or even death. parents can feel good about their kids program RIDE UNITED NC offers free rides via a partnership with Lyft, BlueCross Vaccines haven’t yet been not getting sick from COVID.” BlueShield of North Carolina and the approved by the U.S. Food and Drug Christine explains that, while NC Department of Transportation for low-income residents with vaccination Administration for use in anyone some more severe side effects like appointments. Call 1-844-771-RIDE or visit younger than the age of 12. The anaphylaxis or myocarditis have unitedwaytriangle.org/rideunitednc for more information.

Pfizer vaccine is currently the only been recorded, those occurrences option approved for the 12-17 age are extremely rare – there were six group, which makes up 6% of Durham’s population. County reported cases out of 6.8 million Johnson & Johnson doses health department data shows that children ages 17 and administered, she says – while “the side effects associated younger account for 3,736 out of the 27,065 COVID-19 cases with COVID-19 are far less rare; pneumonia, organ failure, reported in Durham since last March (as of press time). long COVID, hospitalization and death.”

GET YOUR SHOT

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HEALTHYDURHAM2020.ORG/PARTNERS

 @HEALTHYDURHAM2020

PHOTO COURTESY OF DR. ALECIA SMITH OF THE DURHAM COUNTY DEPARTMENT OF PUBLIC HEALTH

According to CDC data, 173,342 Durhamites are fully vaccinated (53.9% of the population) but that percentage jumps to 62.7 when considering only the portion of the population that is currently old enough to get vaccinated.

And 71.8% of the 12 and older population has received at least one dose of a vaccine.

Weighing the risks of COVID-19 infection and assessing the vulnerability and the health status of their children is important for parents to consider. In households with kids younger than 12, older family members who can get vaccinated can protect the youngest by doing so.

Kids are now back in classrooms, and “we know that school safety measures will be critical in protecting students, teachers and everyone on school grounds,” Rodney says. Social distancing, hand washing and masks continue to be crucial elements of COVID-19 precaution so that children can resume activities that are crucial to their overall wellbeing.

“Being isolated from family and friends has taken an emotional toll on both of our children,” says Ronda Taylor Bullock, who sent her kids, Zion Bullock, 10, and Zaire Bullock, 7, back to class at Spring Valley Elementary School, where they are required to wear masks. Like hundreds of kids at their school, they are too young to get vaccinated. “If we can save even one child’s life, then we should all be masking, especially in school-based settings,” Sarah says.

Ronda says that “as parents, we wouldn’t want to make a decision where the outcome could bring harm to our kids.

At the same time, we know that COVID-19 is both harmful and deadly. We’re going to pray about it, and get our kids vaccinated when their time comes.” – by Renee Ambroso SPONSORED CONTENT

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Student Keaveia McKay receives her vaccination at Southern High School during a free clinic on May 22, 2021. The event was held in partnership with Durham Public Schools, Chapel Hill Pediatrics, Latin-19, and W.A.R.4Life, among other organizations.

H E A LT H Y

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l a e D

Foordink &D issue the

the real

ont of r f e r o f e h t t rs a After 20 yea aurant scene, Charlie est Durham’s r ow to ‘find a way’ h RAPHY Deal knows P H O TO G N C Y TH IS M A R TI N , Y SARAH P H O TO B

he owner/partner of JuJu, Dos Perros and Chapel Hill’s JuJube, Charlie Deal (pictured right) has strained his instinct for improvisation the past 18 months, like every other restaurant owner. He also faced an unexpected body-blow medical diagnosis in late 2018 – Parkinson’s disease. “[It] presents a set of new challenges and limits my effectiveness in the restaurants,” Charlie says. “So there have been some role changes, which have led me to spend less time at the restaurants during peak service because I simply can’t handle the stress and, quite frankly, I don’t want to be slow and in the way.

Fortunately, there’s still plenty for me to do behind the scenes.”

Following are edited excerpts of a conversation with Durham Magazine’s Dan Shannon, conducted over the past summer when things looked like they were getting much better, but then, maybe not so much better or maybe not quite so fast.

WHERE TO BEGIN. HOW HAVE YOU GOTTEN THROUGH THIS?

We, and plenty of other restaurants and caterers, were [initially] given a lifeline thanks to Linden Thayer [of the nutrition research organization Food Insight Group] and her group Durham FEAST that paid us to provide breakfasts and lunches for kids who were no longer getting free meals at school during the shutdown. It allowed us to keep the lights on and keep some of our staff on the payroll. Now, obviously, things like that are not going to stick around for us, but other adjustments will. Basically we pivoted all year.

ANY POSITIVE CHANGES AS A RESULT OF PIVOTING?

Our point-of-sale partner, Toast, has been great and has helped make online ordering a reality. Also, I think 30

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every [restaurateur] is coming out of this with a heightened awareness of sanitation. If being more careful prevents us from catching the cold or flu, all the better. Frankly, I hope people don’t throw their masks away when this is over and use them the way some other countries do and wear them when you’ve got a bug but still need to get out in public. I mean, we’ve gotten used to them now.

YOUR TAKEAWAY ON THE TAKEOUT OPTION?

In simple terms, most of us who weren’t specifically geared toward takeout used to just do it over the phone because it didn’t amount to a big enough portion of our business to [do more] with it. But most, if not all, of us started doing a significant amount of takeout, and it’s so much easier to have it online. I’m also guessing that some customers prefer it as well. It will stick around.

“

“I started [running] my own clandestine restaurant out of my apartment [while I was a student at the University of California, Berkeley],” Charlie recalls. “Years later, in fact, there was a Duke student doing the same thing, and I helped him source some ingredients.”

BUT DINING IN IS REALLY WHAT YOU DO.

Yes, most restaurants are geared toward a dine-in experience. I mean, let’s be honest here. The food being served at most of the restaurants does not benefit from being put in a box for about a half an hour before being eaten, quite possibly, from the same box. A $25 entree doesn’t look much like a $25 entree when you put it in a box. And I expect that most people, once they have the confidence to eat out, will go back to that.

NOW ABOUT STAFFING ...

We’re scrambling like everyone else is. We’re certainly offering more money than we used to, but unless

everyone is ready for a complete paradigm shift in terms of menu pricing, we can only go so far. After all, our industry survives on pretty small margins to begin with. The federal PPP money has certainly helped subsidize higher wages, but it’s not going to last forever.

RELATED TO TIGHT STAFFING, HOW ARE CUSTOMERS REACTING?

There are always going to be some tough customers, but people as a whole seem to get it. I mean, this isn’t a blanket excuse for doing our jobs poorly, but I see a lot of discussions on food groups on Facebook and such, and people are rooting for restaurants and preaching patience. And from what I can see, patience is carrying the day.

I’VE NOTICED A TREND TOWARD SIMPLIFIED MENUS.

More limited offerings may actually be a good thing. Having a very large menu can be intellectually lazy because it avoids the harder conversations of, “What do I truly do well?” and “How many different things can I do well at the same time?” Some of the most revered and long-standing places around are known for one thing,

like Merritt’s BLT. So, yes, chasing down product and leaner staffs may have pushed places to tighten up their menus, but they’re likely better off for having done that. The restaurant likely becomes more profitable without having to raise prices or sacrifice quality, and the diner gets a better meal.

WHAT’S THE NEXT BIG RESTAURANT CHALLENGE?

We’re all being forced to get creative behind the scenes, as in maintaining quality at a decent price point in the face of rising food costs. But that’s not very sexy, is it? That said, some of the best ideas are born from times like this, when you’re faced with real challenges.

If I had to guess, I would think that people will find inspiration in simplicity. Kitchens can’t rely on super labor-intensive cuisines because, well, there’s not enough labor to drive that sort of thing. So you have to make something else, something simpler. Nothing wrong with that.

IS THERE A BIG LESSON FROM THE PAST 18 MONTHS?

Yes. We’ll find a way. There’s always a way. september 2021

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e c i p Soflife Foordink &D issue the

The

with these p e t s r u o y ep in essert d a d n a s k Put some p es, drin 10 fiery dish S IM P S O N P H O TO G A H LE E |

BY HANN

IC H A E L Y JO H N M RAPHY B

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HEAT INDE

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HEAT INDEX mild medium hot heating up hades

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Foordink &D issue the

chicken vindaloo, $14 Sitar Indian Cuisine

Vindaloo is as traditional as it gets when it comes to Indian fare. The word itself comes from the Portuguese “carne de vinha d’alhos,” a dish of pork marinated in garlic and wine. The Goans of Western India got hold of it and spiced it furiously, and today’s dish remains truer to that modification. At Sitar, which has made the dish for well over two decades now, the vindaloo is loaded with red chiles (the star ingredient), with a few green chiles sprinkled in for good measure. The tang in the saucy curry comes from the vinegar, which balances the flavorful blend of aromatic herbs.

Sitar offers three different spice levels: mild, medium or hot. “[On] the scale of one to 10, hot is an eight and nine because, you know, that is the original recipe of the vindaloo dish,” coowner Linda Davis says. The meat – customers have the option to choose among chicken, beef, pork or shrimp – is fork tender, but the heat doesn’t hit until you get an unexpected dose of green chile.

HEAT INDEX

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september 2021

flamemango, $6 for 10 oz. pour; $7 for slushy Bull City Ciderworks

The cidery’s newest spicy concoction gives its popular Matador cider a run for its money. Founder John Clowney takes the seasonal Flamango cider and injects it with about 50 pounds of habaneros – thus creating the “Flame”mango. The tropical notes of mango and hibiscus agreeably play off the heat of the peppers. The drink sold out over a weekend when it was first released in early July. “It’s one of the hotter things we’ve made,” John says.

“Just because they are fresh habaneros cut up and blended, and we basically filter it right into the cider. So you’re getting all of the heat.”

It’s a heat that hits the front of your tongue and stays with you in the back of your mouth and down your throat. The tropical flavors peek through only in the pauses between sips. Then the heat returns with your next sip. “I would definitely recommend trying it, but don’t expect it to cool you off ” even in its slushy form, Taproom Operations Manager Johanna Burwell says.

Note: Spiciness varies by batch. Check in with your bartender about the current heat level.  HEAT INDEX september 2021

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burnie zass-hoff vegan wings, $10.49 for seven Heavenly Buffaloes

The original Heavenly Buffaloes location – “The Shack” as some like to call it – opened for one simple reason in 2014: “We weren’t happy with the standard of wings that we could get [in Durham],” co-owner Mark Dundas says.

“And if you want to say it’s for selfish reasons, then yeah.” Mark, along with co-owners Dain Phelan and Jennifer Phelan, ultimately created one of the most diversified wing menus you’ll see in the state: 19 different wet options and seven dry rubs. Among those options, the one that consistently knocks customers back on their “zass” is the the Burnie Zass-hoff sauce, served with vegan or chicken wings. You’re probably not surprised to see it on this list.

“The name just comes from associations with my friends back in Australia,” Mark says.

“It was a running joke that came around, and I grabbed it and ran with it. And it works.”

“When we were trying to come up with the recipe for Burnie Zass-hoff, that was the worst for me,” says Dain, who can neither handle the Burnie Zass-hoff nor the slightly milder Zass-hoff.

The joint ranks its spicy wings on five levels, with Burnie topping off the list. It contains a combination of cayenne pepper, Fresno chili pepper and two of the world’s hottest peppers: Trinidad scorpion and ghost. But it’s not a heat where you need to sign a waiver. The savory flavors from the vegan wings hit first and only a minute or so later is when the heat begins to accumulate. “There’s no butter or fat to cut the heat from the ‘zass’ like there is in the traditional Heavenly Buffaloes sauces,” Jennifer says. The secret to avoid the burn: Don’t stop eating.

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kimchi jjigae ramyun, $12 Ramyun Time at Park’s Food St.

If you’re in need of a hearty pick-me-up, consider ordering the kimchi jjigae ramyun at Ramyun Time at Park’s Food St., Durham’s Korean food hall that opened in April on Old Chapel Hill Road. It might be the spiciest bowl of noodles you’ll ever eat.

Fiery, hearty and full of flavor, the kimchicentric dish is great in chilly weather, but Koreans eat it anytime, anywhere. “People call it a ramyun instead of instant ramen,” owner Jay Park says. “Korea grew up so fast, developed so fast, and people always look for fast food, so it’s very popular and common in the country.” The base level of spice starts off at one, and customers can choose all the way up to level five (which is what we tried). “I usually eat it at level three,” Jay says. For every increase in spice level, Jay adds a dash of capsaicin, the active ingredient that produces the sensation of heat on our tongues.

If you’ve never met a spicy dish you can’t handle, then this might be your match. If you can brave those capsaicin-laden slurps, then your reward is a flavorful combination of spicy kimchi, braised pork, enoki mushrooms, green onions and carrots.

But the heat legitimately calls for whole milk and is guaranteed to make you sweat.  HEAT INDEX

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hot guava margarita, $10 Dos Perros

This specialty drink has been on Dos Perros’ menu since its opening in the old Rogers Drug Store building in 2009. Owner Charlie Deal fell in love with authentic Mexican food growing up in California and wanted to bring those flavors to Durham. Perfect for late-summer sipping, the cocktail combines jalapeno-infused Lunazul blanco tequila with sweet, velvety guava nectar juice and tart lime. It’s hot, but not too hot. Sweet, but not too sweet.

“I really like the color, honestly,” says manager Kevin Schaefer. “I mean, it’s a silly thing, but it’s really nice when there’s a visual component that’s appealing as well. When you can enjoy something with all of your senses.” It has us envisioning cool beach breezes and swaying palms, but in the heart of the Bull City.

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basil sauce with shrimp, squid and scallop, $18 Thai @Main Street

You know the drill at Thai restaurants: You pick an entree, and the server asks how spicy you want it. In many cases, you call out a number from a scale printed on the menu. And at the top of that scale are the scary words: “Thai hot.”

Thai @Main Street keeps to that tradition. Co-owner Jay Aparoj opened the downtown restaurant with three friends in May 2018.

He’s no stranger to spice, having grown up in Bangkok before moving to Queens, New York, and then to North Carolina when he was 14. He’s worked in Thai restaurants ever since.

The dishes are made to order, so you can add spice to practically any meal. But you may as well go ahead and pick the most commonly spicy dish in Thailand: the basil sauce with seafood. It features onions, scallions, red bell peppers and, most importantly basil paste – a combination of naturally spicy Thai basil, garlic, ginger and other herbs. “If you order basil in Thailand, you don’t get one star,” Jay says. “You don’t get two. You get three-plus automatically, or they kick you out.

They’re like, ‘Go somewhere else. I can’t do basil without heat.’” Make the dish “Thai hot,” and you’ll get a combination of both fresh and ground Thai chilies plus some ghost pepper for good measure.

Thai @Main’s version of “Thai hot” is manageable, with a slow and gentle buildup of heat.  HEAT INDEX september 2021

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the extra hot, $12 M Kokko

Head chef Chris Hassey joined the team at M Kokko in March 2020 and has been known to experiment with spice in its kitchen during his off-hours. He took his adoration for hot chicken to another level when he added a Nashville hot option for the menu’s original fried chicken sandwich just over three months ago. But the heat still didn’t match the staff ’s high heat tolerance, so now he’s taking it to a new level with “The Extra Hot,” which was added to the menu in early August. “The staff and I have been regularly eating it because we like it really hot,” he says.

Chris stays true to the traditional Nashville hot chicken by avoiding the saucy imitations that restaurants have tendency to produce outside of Tennessee. The heat comes from a spiced rub added to the fryer oil, which is meant to open up the mixture of Sichuan peppercorn, Korean chili flake, and the world’s three hottest peppers: Carolina reaper, ghost and Trinidad scorpion. The fried chicken is then topped with housemade pickles, all squeezed between a King’s Hawaiian hamburger bun. It’s not so spicy that you miss the super juicy and crispy chicken, but the Sichuan peppercorn sneaks up on you and numbs your mouth a little bit. Your eyes might even begin to water – ours did.

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mango chili popsicle, $3 LocoPops

The all-natural popsicle features mango, cayenne pepper, sugar and water. “That’s it!” says LocoPops owner Summer Bicknell. It’s been a menu favorite since the familyfriendly business opened 16 years ago. “This was one of the first flavors we made because we always wanted something very reminiscent of my time in Mexico,” Summer adds, referencing her travels to Tlazazalca, Mexico, where she ate plenty of sliced mangos seasoned with cayenne pepper. It was originally offered year-round, but they discontinued it after children would pick out the pop time and time again because of its bright orange color but weren’t big fans of the peppery kick. “You don’t want to try [to] talk a kid out of eating the orange pop because it’s spicy,” Summer says. “But that means we bring it back once a year for its fans.” It’s a flavor now only available in September. The cayenne won’t hit you on the first lick since the frozen treat is water-based, but you’ll start to feel it in the back of your throat as you whittle it down.  HEAT INDEX september 2021

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achari paneer, $19 Viceroy

Viceroy co-owner B.J. Patel wanted to stay true to his roots and bring a completely unique Indian concept to downtown when he opened the restaurant in November 2016.

“One of our goals was to create those true, British-style Indian curries,” Managing Partner Nick Singh told Durham Magazine back in 2017. That meant kicking the heat level up a notch.

And boy, have they stuck to that promise. Every customer can spice up their dish on a scale from one to six, but if you want the real heat, ask for “fire in the hole” – an option not mentioned on the menu. The achari paneer features homemade cheese nestled in onions, peppers and tomatoes, which is marinated for more than 24 hours in spicy pickled masala – a ground spice blend – fresh garlic, chili and ginger and then grilled in the restaurant’s tandoor. Ask for “fire in the hole,” and Thai chili peppers and ground red chili will be added to the dish. “But then you’re going to be warned, ‘Hey, you gotta eat this.

We’re not taking this back,’” B.J. laughs. Take it up yet another notch and request the secret menu item – hot sauce made up of six peppers – for a real heat stroke. “Typically, when chef [Chetan Vartak] makes that hot sauce, nobody can be in here,” B.J. says. “It’s that strong.

He has to get all the sous chefs out of the kitchen just because [otherwise] everybody’s gonna have a coughing attack.”

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KIMCHI POSSIBLE

It’s hard to remember what year it was, but the blistering Durham summer heat is burned into Eunice Chang’s memory so clearly to this day. The sweat trickled down her face, and she yearned for her late grandmother’s green cabbage and cucumber kimchi. She’d never attempted to make the dish herself, but there was something about the idea of a cool and refreshing bowl of kimchi and rice with roasted seaweed that she couldn’t ignore. She did what her grandmother always had in these situations: headed to the nearest supermarket and scrambled for what was available.

The memories generated by those flavors led Eunice to launch The Spicy Hermit in October 2016. She now makes her own small-batch kimchi-filled jars out of The Kitchen Archive and has a permanent stall at the Durham Farmers Market on Saturdays.

“I’m a big supporter of local food,” Eunice says. “It just tastes better, and it’s good for the environment, too. The Spicy Hermit got started because I started buying cabbage from a farmer who had one too many, and he asked me what I was planning to do with them. I told him I was making kimchi and gave him a jar. He suggested that it would be well received at the market.”

As luck would have it, local businesses wanted in on it, too, from Accordion Club and LocoPops’ grocery and specialty food shop Sundries to Rebus Works and MAE Farm in Raleigh. Every jar features gochugaru, a Korean hot chili pepper, plus a large amount of garlic and

ginger. The Green Garlic kimchi, one of her most popular items, was named a Good Food Awards winner by The Good Food Foundation this year.

But if you really want a taste of Eunice’s roots, try the Green Cabbage – made and sold in honor of her grandmother. It’s also available as a kimchi cream cheese at Everything Bagels in Durham Food Hall.

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e f a C culture shop invites e e ff o c d n a store tions A new book y into deeper conversa nit the commu nd Black literature ta S IM P S O N M IC H A E L on Black ar B Y JO H N AH

BY HANN

everley Boitumelo Makhubele

and Naledi Yaziyo assumed their checklist was complete.

It was a thorough list, after all, of everything they had to do before Rofhiwa Book Cafe’s grand opening on May 15. They purchased furniture, chose paint colors for the space. Pre-ordered hundreds of books. Delicately arranged displays to show off their wares. But seven hours after opening the doors, Bev and Naledi realized they’d overlooked one critical component: “[Customers] wiped out our entire selection and our secondary selection within the day,” Bev, the founder, says.

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Naledi, the curator, adds: “We hadn’t thought that people would come here and buy every single copy.”

It’s not a bad problem to have for a business starting up well over a year into the pandemic. Bev and Naledi acquired the space at the southwest corner of Angier Avenue and South Driver Street in Old East Durham in October 2020.

“When we walked in, it was completely empty, and the lights were cut off,” Bev says. “We were like, ‘Oh, my gosh, what have we done?’ There was a lot of panic.”

That was a reasonable amount of concern, considering it’s the couple’s first foray into the entrepreneurial world. Bev

Rofhiwa founder Beverley Boitumelo Makhubele and curator Naledi Yaziyo fell in love over their shared interests in literature and opened their dream book cafe in May.

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has experience working in Bev met Naledi at The operations, and Naledi is a Pinhook a year later, and Duke graduate student and Naledi soon invited them researcher studying cultural over to her home. Books were anthropology. The common scattered across nearly every denominator that ultimately surface – on tables, chairs, drove their dream to where empty parts of the floor. it is today is their combined “I was like, ‘This person is Bruklyn Miller prepares a coffee at the cafe bar, where customers can also peruse recommended reads while they wait on their drinks. love for combing through, curating in her living room,’” collecting and curating Bev says. “It was maybe the African and Black literature. first time that I had felt and seen most clearly that this was a very Both have sizable libraries in their personal homes. Bev started obvious moment and opportunity for us to work together.” exploring the idea of sharing their collection with their East Durham The pair’s bond over books and the conversations they share community in 2018, after the passing of their grandmother. “[Her regarding various Black narratives is ultimately what they hope death] kind of shifted a lot of things for me,” Bev says. “One of the customers experience in their colorful little corner of the world. things that I started to rethink about how to do was … collecting. I “We both grew up in libraries in South Africa that aren’t silent in started to imagine what it might look like in the present moment, as the way that libraries are here,” Naledi says. “Community libraries in an ongoing project.”

South Africa are community spaces. And so when Tumi [Bev] came

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to me with this vision of a as North Carolina-based bookstore that moves and Black and White Coffee accommodates people in ways Roasters. Chris McAuley that don’t feel like an imperial and Chelsea Thoumsin of library, I was immediately Getchusomegear – a project intrigued. It felt like the thing that exclusively serves that I already knew.” marginalized coffee workers Their vision grew into this who do not have access Kyrie Mason and Debora Cordero Martinez hang out at the coffee shop. bright and inviting blueto coffee gear – played an and orange-colored space, a important role in educating successful realization of their mutual goal that became most apparent in the staff on barista basics. Bev and Naledi took over from there.

July when the entire cafe was rearranged to host its first exhibition by “We are committed to an ethic of changing the store and Afro-American mixed media artist Shambo Medina. Every window, ourselves,” Bev says, “which is to be thinking about a Blackness that every open wall, was filled with his two- and three-dimensional is always changing – a Blackness that isn’t one thing. And we tried paintings and sculptures. Two weeks later, 40 kids from Kestrel Heights to model that not only in the policies that we implement for the Charter School filled the floor during an afternoon storytime. store, but also in the actual material effect of being able to make the The other half of this gathering place is the cafe, with its fullstore what it needs to be to help us think about that Blackness in fledged coffee program sourcing from Three Keys Coffee as well that moment.”

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The

s g boundarie sty, innovative in h s u p e r a rt dudes h their ta Three desse d garnering praise wit ake to soft serve c an from pound g in h t y r e v e S IM P S O N takes on M IC H A E L B Y JO H N

icing on the cake

D IE H E W LA R B Y M A TT

G | P H O TO

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Keijuane also invests some of his success back into the Desserts are more than just tasty treats for Durham native Keijuane community, putting special emphasis on providing employment Hester – to him, they represent a second chance at life. Keijuane, who for formerly incarcerated individuals. graduated from Hillside High School in 1994, once spent four years in “We try to give ex-offenders a chance,” he says. “We’re serving the prison after a conviction for selling cocaine. Today, he runs a successful community by offering opportunities for the disenfranchised.” bakery. He owes everything to hard work, dedication and carrot cake.

Favor Desserts’ popular cakes and cupcakes are the backbone of Yes, carrot cake. Keijuane got a job while incarcerated in the prison the business, which allows Keijuane to provide those employment cafeteria, which is where he learned to bake. “The only recipe I had opportunities. He and his staff churn coming home with me was the carrot cake,” out more than 30 flavors, like red velvet, he says. That same recipe is one of Favor banana, 7UP and his famous five-flavor Desserts most popular items – it’s listed on pound cake. the menu as “The Redemption Carrot Cake.”

Keijuane has his eyes on growing the Keijuane started Favor Desserts out of business, with hopes for more contracts his home in 2004 and sold his cakes at with food service companies like Aramark barbershops and hair salons. He now has and expanding into airports throughout his own shop near Research Triangle Park, the country, but the core of his business in addition to big-time contracts to provide will always be in Durham. He plans to cakes to places like Duke University, North continue to offer opportunities to those Carolina Central University and Winstonwho might feel forgotten by society. “It’s Salem State University, and was recently not the tool of baking I want to be known able to purchase his own building at by,” he says on his website. “I want to be 4520 S. Alston Ave. He hopes to finish known by the transformation that has renovations and move the business around taken place in my life.” the end of September or early October.

From humble beginnings and the carrot “It feels great finally owning my own Favor Desserts has more than 30 flavors, cake that keeps on giving, Keijuane not [place],” he says excitedly. “This is my like carrot cake with chocolate frosting and only transformed himself but also his greatest accomplishment so far. I feel like Oreo. RIGHT Keijuane ices a red velvet cupcake with cream cheese frosting. community.  the hard work has paid off.”

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“I started with a hand mixer and one recipe,” he says. “From there, the sky’s the limit.”

multilayered approach

Matt Bumpas loved being in the kitchen when he was growing up in

to choose from, like “Blackberry Lime Reunion” (buttermilk vanilla cake, homemade blackberry jam, lime curd and blackberry Swiss meringue buttercream) and “The June Cleaver” (a classic four-layer yellow cake with chocolate buttercream).

In between churning out dozens of edible creations, Matt has started to map out a future for Sweet Bumpas, one that might include a brick-and-mortar location. “I’d love to have a spot where folks can meet friends for a slice of cake, a cup of coffee or glass of wine and possibly a scoop of homemade Sweet Bumpas ice cream,” he says. “In a more permanent location, I can expand our menu to include other baked goods like cookies, pies, bars and more.”

But the backbone of the business will always be his cakes. Matt still remembers some of those epic custom bakes from the early days of Sweet Bumpas. “One of my favorite[s] was a lemon-thyme cake with sage crème légère, port wine cherry compote and chèvre Swiss meringue buttercream,” he recalls.

“I totally geeked out on that project and spent way too much time thinking about every minute detail of the cake.

“You know you have a problem when you’re painting sage leaves with egg white and dipping them in sugar,” he adds with a wink.

PHOTO BY MATT BUMPAS

Colonial Heights, Virginia, about 30 minutes south of Richmond, and had dreams of becoming a chef. But like many childhood ambitions, this one fell by the wayside until, at age 33, he decided to leave law school, find work in restaurants and enroll in culinary school.

“While I’m a savory cook at heart and by training, I grew increasingly more interested in the sweet side of professional kitchens the longer I worked in restaurants,” Matt says.

He was living in Seattle at the time and found a position as a pastry chef at the farm-to-table restaurant Poppy. He also launched Sweet Bumpas Ice Cream, eventually expanding to a brick-and-mortar store in Seattle and a fleet of ice-cream carts. “I set up at farmers markets, festivals, weddings, corporate events and even a labradoodle petting party,” he recalls.

The strain of big city life and a desire to be closer to his aging parents pulled him east, and Matt and his husband, Thang Do, moved to Durham in 2019. One ice-cream cart and his commercial ice-cream maker moved with him – he had every intention of recreating Sweet There’s a good chance you’ve seen one of Nathan Bumpas Ice Cream in the Triangle.

Simons’ ice-cream cones on Instagram. A tower “Clearly that didn’t happen, and I’m a bit of vanilla soft serve covered in a chocolate (or relieved as I’m now fully immersed in my strawberry or Key lime pie or mango or cookie newfound passion for cakes,” Matt says. butter …) dip and flecked with toppings, these Sweet Bumpas’ rose water-and“Before spring 2020, I’d probably made a cones are as picturesque as they are sweet. cardamom-laced vanilla cake total of three layer cakes in my entire life, and With a degree from the Culinary Institute with apricot-rose jam.

I honestly didn’t have much of an interest,” of America and a background in fine dining he continues. “With a whole lot of time on (Daniel and Union Square Cafe in New York my hands and a newly renovated home kitchen, I made a banana City; [ONE] Restaurant, M Sushi and Herons here in the area), and black walnut layer cake with chocolate frosting and bam, I was slinging soft serve might seem like an unlikely route to take, but hooked.” a series of perfect little accidents led Nathan and his wife, Audrey Sweet Bumpas quickly grew into one of the most sought-after Simons, to where they are today. custom cake bakeries in Durham. “I’ve heard before that desserts are Nathan graduated from culinary school in 2010, and he and Audrey recession-proof, and they also seem to be pandemic-proof,” Matt says. sat down to brainstorm ideas for their own business, one of which “There are two types of Sweet Bumpas customers: those craving was an ice-cream shop. In 2017, after a trip to Germany, the couple familiar classic flavors and those looking for a taste adventure,” he says. started Simons Says Spread This, an artisanal nut butter company Sweet Bumpas has 15 or more different kinds of cake on the menu inspired by some of the spreads they’d fallen in love with in Europe – at any given time in order to accommodate both camps. Matt soon Nathan spent a few years in Naples with his family starting in 2003; realized he didn’t have the time to devote to one-off specialty cakes and Audrey lived in Berlin for a couple of years beginning in 2000. While instead concentrated on building a repertoire of cakes for his customers experimenting with flavors and combinations they discovered that, 50

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get the scoop

when melted and poured over ice cream, the butters set much like Magic Shell, the commercial chocolate topping that and hardens when it hits cold ice cream. Maybe that idea of an ice-cream shop could work!

After a series of stops and starts, they were finally able to open Simons Says Dip This downtown at 117 W. Parrish St. in May. “Though we experienced many speed bumps along the way, everything worked out to allow us to open in [the spring], when all the pandemic restrictions had been lifted and people were more than happy to be out in public again,” Nathan says.

Here’s how it works: Customers can choose from either dairy or nondairy vanilla soft serve, in a cone, cup or ice-cream cookie sandwich. Then the fun begins, with a choice of nearly two dozen different dips and more than 20 toppings. How about raspberry with coconut? Or maybe dark chocolate with Reese’s Pieces? An adventurous eater could create a concoction of, say, creamsicle topping with marshmallows, potato chips, Butterfinger and caramelcheddar popcorn. Go for an extra decadent cone and ask for a core of peanut butter, fudge, marshmallow or caramel.

It’s the incredible variety of choices and the sheer fun of creation that keeps A taro-dipped cone with sprinkles customers coming back MAIN & MANGUM and a strawberry-dipped cone with time and again. “It is not Reese’s Pieces at Simons Says Dip This. uncommon for us to see repeat customers two to three times a week,” Nathan says. “We love it when a guest wants us to come up with a ‘chef ’s choice’ cone for them.”

Thanks to the viral popularity of their shop, Nathan and Audrey see an expansion on the horizon. “We would love to open more 105 S MANGUM ST locations over the next few years,” Nathan says. “We would focus DURHAM on another spot in the Triangle for the second location, and then 919.973.3000 possibly Charlotte or Wilmington. Within 10 years, we’d love to see our shops opening in neighboring states.”

But for the time being, they are perfectly content to continue  @annexedurham churning out cone after cone right here in Durham. “We are thrilled to be a part of the downtown Durham food scene and share our passion with everyone,” Nathan says.

IT’S HERE.

PHOTO BY HANNAH LEE

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BAR

VIRGILE

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s ’ t s i t r A palate , editor r o h t u a d o o for f e’s work c a ll a W y il Get a taste tor Em and illustra KE

BY BROO

S PA C H

he Bull City is home to renowned chefs, brewers and sommeliers, which makes it a utopia for foodies. It’s also a great place to live if you’re a food illustrator like Emily Wallace, an author and full-time art director and deputy editor for UNC’s Southern Cultures magazine. She lives in Tuscaloosa-Lakewood with her husband, Land Arnold, and their shaggy dog, Fred.

One of her most prominent projects is “Road Sides: An Illustrated Companion to Dining and Driving in the American South,” an A-Z guide for staying well-fed when traveling through the Southern states. Released in October 2019, the book begins in Emily’s hometown of Smithfield, North Carolina, with the letter “A” for architecture and a spotlight on the giant blue snow cone that is Hills of Snow, which, you guessed it, sells snow cones.

Emily attributes the origins of “Road Sides” to the iconic building and the roadside culture that surrounded it, which captured her attention throughout adolescence.

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“Roads are a literal way to bring together lots of interests from different places,” she says. “The roads are what connect them.”

Emily moved to the Triangle in 2010 to attend UNC for her master’s degree “in pimento cheese” according to her website (technically, her master’s is in folklore with a concentration on food studies, but she wrote her thesis on the quintessential Southern spread). She also wrote and illustrated articles and comics for INDY Week’s food section during this time and was hired to create artwork for Scratch Bakery.

An avid doodler since childhood, Emily says she found her passion for food artistry in grad school. She planted her roots in Durham after graduation and began focusing her art on what she’d been studying: food. She says she’s always been captivated by food labels and restaurant signage, so it seemed like a natural fit to incorporate those interests into her artwork.

Emily says “Road Sides” feels like an extension of her day job at Southern Cultures, where she tries to tell the larger story of the South

and dig deeper into its history. She says that if she were to add one Durham location to the book’s list, it’d be Saltbox Seafood Joint, thanks in no small part to chef and owner Ricky Moore’s fresh seafood dishes.

“In creating the book, I could have featured just North Carolina or just this area,” she says. “I had to work hard to not have my North Carolina or Durham bias.”

Still, her life in Durham has opened doors to many other artistic opportunities. Most recently, she’s created artwork and signage for Land’s business, Letters Bookshop, which reopened in a new downtown location at 116 W. Main St. in July. She also just

You can buy “Road Sides” locally at Parker & Otis, Letters Bookshop, Golden Fig Books and Sundries at LocoPops.

finished two large wooden cutouts created for display at Parker & Otis – a cartoonish jar of Duke’s Mayonnaise and a French’s mustard bottle – and is now “continuing her mayonnaise work” with a temporary tattoo commission for Duke’s.

Emily says Durham provided a community of artists and food lovers who grew into her support network, and that being a part of this diverse collective pushes her to think about things in new ways.

“I feel like I’m constantly being challenged by my peers and colleagues and friends, which is awesome,” she says. “I found my place and footing here.”

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Chapel Hill 1506 E. Franklin St, Suite 304 Chapel Hill, NC 27514

Durham 2919 Colony Rd Durham, NC 27705

Mebane 1107 S. 5th St., #200 Mebane, NC 27302

Roxboro 424 N. Madison Blvd., St., A Roxboro, NC 27573

919.493.4911

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egenerative r f o s it f e n e out the b Learn all ab the Jackson farm on S IM P S O N agriculture M IC H A E L P H O TO G M U IR | B Y M A R IE

Y JO H N RAPHY B

enny gets sassy, but I

love her,” Paige

Jackson, in her

mud-splashed overalls and pearl earrings, says as she gestures toward an unfazed Jersey cow. She leads a small tour group through Grass Grazed farm on North Roxboro Street, occasionally pausing in the soft dusk light to apologize for getting lost in tangents about the benefits of regenerative agriculture – the farming practice of raising livestock without antibiotics, genetically modified organisms or chemicals. Each animal at Grass Grazed is adapted to the Piedmont environment and contributes to the health of the soil as livestock are rotated from pasture to pasture, allowing vegetation to recover and be fertilized.

Paige proudly points out tractor tire marks in the pasture – proof that their animals are moved 54

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The Jackson family: Mikah, 4, Makartney, 5, Paige, Madlynn, 1, Derrick, Maxwell, 10, and Mayer, 8.

september 2021

multiple times daily to feed on fresh grass throughout the farm.

When the livestock is ready to be processed, it’s done at USDAapproved facilities that meet North Carolina Department of Agriculture & Consumer Services standards.

“We support people who are conscious of what they’re eating and how it benefits their body,” Paige says, noting for instance that, since her family started living off their own farm products, they very rarely get sick.

Grass Grazed farm is owned and operated by Paige and her husband, Derrick Jackson. They founded the farm in 2019 following Derrick’s retirement after serving in the U.S. military for 14 years, eight of which were spent at Fort Bragg. Farming helped Derrick, originally from Mississippi, transition back into civilian life and has evolved into a full-time family business along with

More than 20 people gathered for a locally harvested feast prepared by Raleigh-based chef Travise Lott in late July.

Rougemont farm South Wind Produce supplied the vegetables, and the Her family brought bouquets from their farm, Shoomees Flowers, in Bear Creek.

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ABOVE South Wind Produce farm owner Angie Raines and her daughter, Emilia Okal, 1, visit with the Kunekune-Tamworth pigs.

RIGHT Maxwell helps his parents with daily farm chores, including collecting eggs and feeding the chickens and pigs.

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their five children: Madlynn, 1, Mikah, 4, Makartney, 5, Mayer, 8, and Maxwell, 10. In addition to their 7-acre homestead in Bahama, Derrick and Paige manage two parcels of farmland – a total of 170 acres – in Rougemont.

Friends and family were surprised when Derrick ordered chicks by mail. “Chickens are the gateway drug into farming,” Paige laughs. But that was just the beginning.

The first-generation farmers now shepherd more than 700 animals, including seven Jersey cows, 70 Berkshire-Duroc and KunekuneTamworth pigs, 500-600 Cornish cross hens per month (raised for their meat) and 75-plus Rhode Island Reds and Red Rangers (egglaying chickens).

Derrick and Paige started Grass Grazed only a few months before the onset of the pandemic. Farmers market cancellations forced the entrepreneurs to fast forward ahead of their original business plan.

They quickly established an e-commerce platform in order to continue selling meat and dairy products.

Luckily, Paige is no stranger to digital sales and marketing. Her past experience as a social media director helped grow Grass Grazed’s digital audience and connect them with like-minded consumers and farmers. Life on the farm has been a welcome change of pace for Paige, who operated as a single parent while Derrick was in the military. Now Derrick can spend more time with the family and also apply some of the survival and problem-solving skills he acquired in the military.

“You learn a lot of random stuff in the military, then when you leave, you’re like, ‘How do I put this on a resume without spooking somebody?’” Derrick says.

Today, the husband-and-wife duo function as farmers, business partners, digital storytellers, parents and now, teachers, after making the decision to home-school their children during the pandemic.

Daily chores are a core piece of their educational curriculum. Paige believes collecting eggs and feeding animals along with other farm responsibilities have given the five siblings a stronger work ethic and a tighter bond. “There’s always going to be broken eggs or spilled milk, but you can’t cry over those things, because I feel like it’s a part of parenting,” Paige says.

Grass Grazed shares the benefits of their approach to agriculture by inviting the public to farm tours and The Farmers Table – a four-course dinner featuring Grass Grazed products and other

ABOVE Maxwell holds a Berkshire-Duroc piglet.

BELOW Derrick serves watermelon mint salad and honey dijon vinaigrette to his children, fellow farmers and new friends at the family-style Farmers Table dinner.

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ABOVE Farm responsibilities give the Jackson family a strong work ethic and a tighter bond.

BELOW Friends were surprised when Derrick ordered chicks by mail. Today, Grass Grazed tends to more than 500 Cornish cross hens per month in addition to 75-plus Rhode Island Reds and Red Rangers.

produce and goods harvested from nearby farms that are shared among farmers and the community on site at Grass Grazed’s farm.

Visitors snap pics of piglets and plates of sauteed vegetables while Derrick and Paige talk about their farming practices. Raleigh-based chef/owner of 58 Deli and Catering Travise Lott prepared the feast for The Farmers Table in late July, which was served family-style at one long farm table – Paige built two sections of the table with a fellow farmer, finishing the project the same day as the dinner.

Dishes included Paige’s cayenne-spiced pork cracklings, Southern collards and a saute of veggies, honey cornbread and smoked Grass Grazed chicken finished in Travise’s housemade Carolina sauce. The kids scrambled over one another for dessert plates of whipped peaches and cream compote. This was the fourth ticketed outdoor dinner at the farm – the first took place in October 2020 and was backed by the Black Farmers Market, a membership farmers market and trade 58

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THE KEY with Sheri Castle

PBS North Carolina is excited to introduce The Key Ingredient with Sheri Castle.

Join us weekly as Sheri welcomes a variety of guests and shares approachable recipes using local ingredients, tracing their way from land or sea to kitchen and table.

PREMIERES THURSDAY, 9/23, 7:30 PM

thekeyingredient.com

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union that supports more than 30 Black farmers and entrepreneurs.

There’s power in eating a meal produced by farmers beside farmers, Paige says. “This was always what I wanted,” she says. “A long table, where we’re sharing a meal with people from the community [and are] able to have precision about food and talk about the things that we love and what inspires us.

I feel like we have so much in common that we really don’t know. But you don’t know that until you share a meal together.”

Paige and Derrick share stories about the food on the table while the children at this particular dinner run around beneath the pine tree limbs and the warm glow of market lights. “We’ve uncovered a new face [of ] agriculture for our families,” says Derrick, whose relatives used to farm by necessity. “They grew up on farms, and it was one of the things where it was like, ‘We do this because we have to do it.’ Many families lived on farms and relied on crops for supplemental income in order to cover property taxes or in exchange for rent. You work and maintain the land; your family is allowed to live on the land.”

Recent media coverage of Grass Grazed

by Heifer USA – a branch of the global 60

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CLOCKWISE FROM TOP LEFT Derrick spreads hay for the farm’s seven Jersey cows. Beth Miller passes a plate to Suzanna Ochola-Love, who works with the Black Farmers Market to help farmers coordinate events such as The Farmers Table. The whipped peaches-andcream compote was a crowd favorite. Paige cuts a piece of smoked Grass Grazed chicken coated in Travise’s housemade Carolina Sauce.

organization Heifer International, which strives to end hunger and poverty in a sustainable way by supporting and investing in local farmers and their communities – has introduced the Jackson family’s story and regenerative agriculture to an even wider audience via a 20-minute documentary, “How to Start a Regenerative Farm From Scratch.”

Paige and Derrick plan to expand Grass Grazed’s educational platform by establishing an organization that equips people with the necessary tools and knowledge to begin their own farm. But if you care about the environment and want to cultivate a community that values local, responsible agriculture, you don’t have to start your own farm – you can simply choose to support your farmers. “Spend your dollars and try to get as close as you can to sustaining your family off of a local farm,” Derrick says. “That’s a challenge. It requires work. But that’s a super important way you can get involved.”

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n o s a e s t s e v r a H

umpkins, p r u o y k ic p aves, fall hoopla le l f a o c e lo il r p e h a t Jump in unt and o head to a ha M U IR N D M A R IE R A IN E R A B Y K E LL I

farm festivals and markets FA R M D I N N E R

Sept. 11 and 18, 6 p.m.; Oct. 9, Oct. 16, Nov. 13, Nov. 20 and Dec. 11, 5 p.m.

Dine with a miniature donkey named JoJo and the many goats at Elodie Farms (pictured left and above) in Rougemont. Tour the farm, visit with the animals and sit down for a fivecourse, locally sourced dinner prepared on-site by chef and farmer Ted Domville. Tickets are required, and dinners are BYOB.

PHOTO BY LIS TYROLER

PE R K I N S O R C HA R D

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9 a.m.-8 p.m. daily Shop for your fall feast at the largest and oldest produce market in Durham. Paint your own pumpkin, peruse its wide selection of fruit, enjoy funnel cakes, candy apples and more. |

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HOLDE R H ILL FAR M

HA LLO W E E N P HA N TA S M AG O R I A

Pick your own pumpkin, enjoy play areas, hay rides, walking trails and more this fall. Currently closed to the public, but operates a produce stand on the Sherron Road side of the farm, which is open throughout the week. Follow on Facebook or Instagram for updates.

Friday, Oct. 29, 5:30-9 p.m.

Travel back in time at Duke Homestead State Historic Site. Explore the grounds and immerse yourself in folklore, spiritualism and technologies of the Victorian era. Bring the whole family for a Halloween experience designed not to scare but is full of surprises.

Tickets are required.

BLACK FA RME RS MA R K E T

Second Sundays, 1 p.m. - 4 p.m.

Support Black farmers and entrepreneurs in the north parking lot at Golden Belt Campus. Local vendors include Hawk’s Nest Healing Gardens, Bull City Confectionaries, D. Hughes Pottery and many more.

DURH A M FA RMER S MA R K E T

Wednesdays, 3-6 p.m. and Saturdays, 8 a.m. to noon Shop a wide selection of locally grown flowers, produce, dairy, meat and more every Wednesday through October and Saturday through November at Durham Central Park.

PHOTO BY MELISSA LINNEY

DURH A M ROOTS FA R ME R S MA R K E T

Saturdays, 10 a.m. to noon Fill up on farm goods in the NC Farm Bureau parking lot at 1901 Hillandale Rd. every Saturday this fall. Local vendors include Catawba Trail Farm, Toad Hill Farm, Grass Grazed and more.

SOUTH D URH A M FA R ME R S MA R K E T

Saturdays, 8 a.m. to noon until mid-November, then 9 a.m. to noon Tackle your grocery list at the market at 5410 N.C. Hwy. 55. Save the date for Bark at the Mark(et) on Oct. 9 to meet dog-friendly vendors and a Halloween party on Oct. 30 with pumpkin painting, trick-ortreating, a photo booth and more.

haunted happenings FRIGH T NIGH T

Friday, Oct. 15, 6-9 p.m.

Durham Parks & Recreation hosts an all-ages fall event at Edison

Johnson Recreation Center. Wear your favorite spooky attire and enjoy

carnival games, a costume parade and a haunted house. Consider bringing a few canned goods to contribute to the local food drive.

BARKTO B E RFE ST

Saturday, Oct. 23, 3-6 p.m.

Canine residents and families can join DPR for an afternoon of family fun and food at Durham Central Park. Participate in a costume contest and games, sip on a brew in the beer garden, meet pet-friendly organizations and vendors, eat some tasty treats and more.

TR U N K O R TR E AT

Friday, Oct. 29, 5:30-7:30 p.m.

Celebrate fall with the Holton Career & Resource Center staff for a fun-filled family event. Wear your costumes and go trick-or-treating among open trunks of cars displaying candy and decorations.

HA LLO W- E N O

Sunday, Oct. 31, 6 - 9 p.m.

Come out to West Point on the Eno for this 32nd annual Halloween evening full of family fun that’s designed particularly for children ages 12 and younger complete with campfire stories and songs, hayrides, treats, crafts, games and face painting.

XTR E M E PA R K A DVE N TU R E S XTR E M E HAUNT

Dates/times to be announced.

This Halloween extravaganza features six main attractions that will put you in the center of the action. Immerse yourself in zombie hunts, a pitch-black maze, mock prison breaks and more.

more fall fun

CO LLE G E F O OTB A LL

Saturdays Show your school spirit this fall and cheer on our hometown teams at Duke University’s Wallace Wade Stadium or North Carolina Central University’s O’Kelly-Riddick Stadium.

D U R HA M C I D E R C R AW L

Saturday, Sept. 18, noon-10 p.m.

Sip your way through the best ciders in the city. This is a “make your own adventure,” non-ticketed event in which you can pick and choose from 10 unique stops including Bull City Ciderworks, Honeygirl Meadery and The Oak House Durham. All locations, hours and details will be posted on the Facebook event page a few days before the crawl.

O KTO B E R F E ST

Saturday, Sept. 18, 1 p.m.

Attend Motorco Music Hall’s 11th annual event, complete with liters of Paulaner Oktoberfest bier, German food specials and live music by The Little German Band and Dancers. september 2021

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taste NORTHERN DURHAM / NEAR I-85

GUESS ROAD Earth to Us Latin and American vegan dishes including cauliflower wings, garlic tostones, arepas and more.

1720 Guess Rd., Ste. 18; 919-908-1000 Gocciolina Upscale Italian fare with fresh specials featured on a prix-fixe dinner menu in the dining room or at outside tables. This wildly popular restaurant has graced our Best Of list again and again. 3314 Guess Rd.; 919-973-4089; gocciolina.com Hog Heaven Bar-B-Q Homestyle Eastern barbecue, fried chicken and seafood. Enjoy with a giant glass of iced tea. 2419 Guess Rd.; 919-286-7447; hogheavenbarbecue.com Hong Kong Chinese Restaurant Hong Kong-style dim sum, plus authentic Sichuan, Canton, Peking and Hunan Cuisine. 3003 Guess Rd.; 919-479-8339; hongkongdimsumindurham.com Jimmy’s Famous Hot Dogs Old-fashioned burgers, fries and a mean Carolina-style dog. 2728 Guess Rd.; 919-471-0005; jimmysfamoushotdogs.com La Cacerola Cafe & Restaurant Honduran specialties such as pupusas and chorizo asado. 2016 Guess Rd.; 919-265-7916; lacacerolanc.com Thai Spoon All the trappings for a delicious experience: pad thai, drunken noodles and curries. 3808 Guess Rd.; 919-908-7539; thaispoon1nc.com HILLSBOROUGH ROAD Bennett Pointe Grill & Bar There’s something to please all palates on the large menu of this multi-regional American restaurant. 4625 Hillsborough Rd.; 919-382-9431; bpgrill.com El Jefecito Exceptionally fresh tacos, quesadillas and burritos. 4910 Hillsborough Rd.; 919-309-9390; eljefecitofoodtruck.com

Advertisers highlighted in yellow *Details are subject to change.

Check restaurant websites and social media channels prior to visiting.

HILLANDALE ROAD Bleu Olive High-quality comfort food incorporating local ingredients and Mediterranean flair. Family operated and chef-driven. 1821 Hillandale Rd.; 919-383-8502; bleuolivebistro.com BR El Corral Mexican Restaurant Authentic Mexican faijitas, tacos, enchiladas and a great chorizo queso dip. 1821 Hillandale Rd., Ste. 8; 919-309-4543; elcorralrestaurantnc.com Melo Trattoria & Tapas Classic Italian – think spaghetti and meatballs and chicken parmigiana – meets tapas. 1821 Hillandale Rd., Ste. 3; 919-384-9080; melotrattoria.com Pomodoro Italian Kitchen Homemade sauces on freshly made pizzas, pastas and other Italian favorites. 1811 Hillandale Rd.; 919-382-2915; pomodoroitaliankitchen.info NORTH POINTE DRIVE The French Corner Bakery Curbside pickup available for artisan breads, crafted tarts and pastries, plus lunch.

2005 North Pointe Dr., Ste. B; 919-698-9836 MORE NORTHERN DURHAM DINING Alpaca Peruvian rotisserie chicken. Need we say more?

302 Davidson Ave.; 919-220-9028; alpacachicken.com Bullock’s Bar-B-Cue A staple in the community since 1952, serving up soul in Eastern-style barbecue, Brunswick stew and fried chicken. 3330 Quebec Dr.; 919-383-3211; bullocks-bbq.com Dogwood Bar & Grill American fare including burgers, sandwiches, soups and salads, plus larger entrees like baby back ribs, shepherd’s pie and penne alla vodka.

Try the House Nachos (chips are made in-house) and the spinach salad. 5110 N. Roxboro St.; 919-973-2342; dogwoodbarandgrill.com Goodberry’s Frozen Custard All-natural frozen custard with a variety of topping options. 3906 N. Roxboro St.; 919-477-2552; goodberrys.com

Rockin’ Rolls Sushi Express All-you-can-eat sushi, soup, salads, appetizers like spring rolls, crab rangoon and gyoza, plus entrees including teriyaki and hibachi dinners. 3405 Hillsborough Rd., Ste. E; 919-251-8822; rockinrollssushi.com/durham

Picnic Order the pulled pork, of course, but also the fried chicken, mac and cheese, and hushpuppies.

1647 Cole Mill Rd.; 919-908-9128; picnicdurham.com

Shanghai Restaurant Established in the 1980s, this Cantonese restaurant offers both Americanized and authentic dishes. 3433 Hillsborough Rd.; 919-383-7581; shanghaidurham.com

Silver Spoon Restaurant A large menu of breakfast favorites like strawberry waffles and omelettes, plus sandwiches, pastas, salads and kids plates. 5230 N. Roxboro St.; 919-479-7172; silverspoonnc.com

BR

Skrimp Shack Fast casual seafood restaurant serving addictive shrimp, fish and a variety of other fried and grilled seafood. 3600 N. Duke St., Ste. 28B; 919-477-0776; theskrimpshack.com

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KEY BR

Brunch Outdoor Seating Full Bar Kid’s Menu Beer & Wine

Taqueria Los Amigos Mexican and Honduran food.

Takeout available. 3810 N. Duke St.; 984-888-0950

NEAR DOWNTOWN

BROAD STREET Cloche Coffee Serving coffee drinks made with Larry’s Coffee, as well as tea, chai and other assorted drinks and snacks in a bright space filled with plant life. Get your coffee fix to go or savor each sip on its outdoor patio.

721 Broad St.; 919-748-3333; clochecoffee.com Joe Van Gogh Grab to-go coffee at this local coffee shop that sources quality beans for superior coffee.

1104-B Broad St.; 919-286-4800; joevangogh.com The Loop Restaurant Burgers, thin-crust or cauliflowercrust pizzas and hand-dipped milkshakes.

1116 Broad St.; 919-408-7448; thelooprestaurant.com Metro 8 Steakhouse Classic American steakhouse with an Argentinian flair. Pair empanadas with a filet mignon or crab-stuffed shrimp with a churrasco steak.

1116 Broad St.; 919-416-1700; metro8steakhouse.com Wellspring Cafe Salad and hot bar in the Whole Foods Market. Also serves sandwiches, pizza and sushi.

621 Broad St.; 919-286-2290 BULL CITY MARKET The Mad Hatter’s Café & Bakeshop The artisan café and bakery celebrates the sweet things in life. Scratchmade cakes, cupcakes and pastries, organic salads, sandwiches and wraps, with breakfast all day and delicious brunch every weekend. Espresso, juice and organic smoothie bar as well as local beer and wine selection. 1802 W. Main St.; 919-286-1987; madhatterbakeshop.com BR ERWIN ROAD Early Bird Donuts Doughnuts, biscuits, croissant breakfast sandwiches and coffee. Try the cinnamon sugar doughnut. 2816 Erwin Rd., Ste. 101; 984-888-0417

Heavenly Buffaloes Chicken wings (bone-in and boneless) as well as vegan wings in more than 25 rubs and sauces, including peri peri and Jamaican jerk. Plus waffle fries! 2816 Erwin Rd., Ste. 205.; 919-797-2456; heavenlybuffaloes.com

NEWS BITES

MediTerra Grill Mediterranean and Lebanese cuisine, offering gyros, kabobs and curry. 2608 Erwin Rd., Ste. 136; 919-383-0066; mediterranc.com Naan Stop Indian Cuisine Authentic Indian cuisine with dishes like daal makhani, paneer tikka masala and biryani.

2812 Erwin Rd., Ste. 103; 919-891-3488 & 919-797-2100; naanstopduke.com NOSH “Eclectic foodstuffs” like “Mike’s Breakfast Pizza,” “Coach’s Queso” sandwich and the brown derby chopper salad. As of press time, temporarily closed. 2812 Erwin Rd., Ste. 101; 919-383-4747; noshfood.com BR Saladelia Cafe @ Hock Plaza The cafe offers simple and honest food prepared with authentic, local and seasonal ingredients. Espresso, juice and organic smoothie bar, yum-on-the-run pastries, gourmet sandwiches, salads and soups.

Enjoy on its outdoor patio.

2424 Erwin Rd.; 919-416-1400; saladelia.com BR Smashburger Unique burgers smashed on the grill, chicken and salads. 2608 Erwin Rd., Ste. 116; 919-237-1070; smashburger.com Sushi Love Specialty sushi rolls, such as the “Honey Love” roll topped with mango and kiwi, as well as other Asian cuisine favorites.

2812 Erwin Rd., Ste. 204; 919-3092401; sushilovedurham.com ERWIN SQUARE Guasaca Arepas, salads and rice bowls with South American flavor.

2200 W. Main St., Ste. A100; 919-294-8939; guasaca.com

Dain’s Place This pub’s fare is centered on its awardwinning “thick and juicy and juicy and thick burgers.”

754 Ninth St.; 919-416-8800; dainsplace.bar Del Rancho Mexican Grill Authentic Mexican lunch and dinner menu with a full-service bar. 730 Ninth St.; 919-286-5330; delranchomexicangrill.com

Parizade Sophisticated Mediterranean food like grilled bronzino, Australian lamb chops and pan-fried Roman dumplings.

2200 W. Main St.; 919-286-9712; parizadedurham.com

Hook & Reel Cajun Seafood & Bar Specialty seafood boils, raw bar, fish baskets, po’ boys and sliders. 2608 Erwin Rd., Ste. 104; 984-439-8651; hookreel.com/location/durham Itaewon Grill Build-your-own Korean barbecue bowls for takeout with a variety of meats or meat substitutes, toppings and sauces.

2608 Erwin Rd., Ste. 132; 919-8649742; itaewongrillkbbq.com

Local 22 Kitchen & Bar Upscale Southern-inspired cuisine, with emphasis on food sourced within a 30-mile radius and local brews.

2200 W. Main St.; 919-286-9755; local22durham.com BR

Troy Stauffer was named area executive chef for Washington Duke Inn & Golf Club, JB Duke Hotel ​​and The Lodge at Duke Medical Center in July. He succeeds Jason Cunningham, who served Duke University’s family of hotels for 20 years. Troy joined WaDu in 2007, serving as the banquet chef for three years.

He then managed two culinary operations in downtown Raleigh – The Cardinal Club and its sister property, The Capital City Club – before returning to Durham as the executive chef at the JB Duke Hotel in 2018. In his new role, Troy oversees menu conception, planning and daily culinary operations at WaDu’s Fairview Dining Room and JB Duke’s The MarketPlace and MarketPlace Barista Bar. Latina-founded and womanowned Caballo Rojo Coffee Shop opens a sit-down, brickand-mortar in North Durham, connected to Kings Red & White grocery store, in November.

Graham-based Press Coffee, Crepes and Cocktails, a European-inspired coffeehouse, creperie and cocktail bar, opened a second location at American Tobacco Campus on July 28.

Neighborhood bar Dram & Draught, with locations in Raleigh and Greensboro, opened in August inside The Chesterfield building at 701 W. Main St.

Devil’s Pizzeria & Restaurant Handmade pizzas, pastas, wings, strombolis, subs, calzones and desserts with daily specials. 742 Ninth St.; 919-286-3090; devilspizza.menufy.com Elmo’s Diner Homemade Southern classics with breakfast favorites like cinnamon apple waffles and biscuits and gravy served all day in a casual, family-friendly setting. 776 Ninth St.; 919-416-3823; elmosdiner.com BR

Shuckin’ Shack Oyster Bar Seafood restaurant serving up shrimp, oysters, fish-n-chips, surfn-turf dinners and more. 2200 W. Main St., Ste. A140; 984-219-7337; theshuckinshack.com

Happy + Hale Healthy salads, bowls, breakfast, smoothies, cocktails and cold-pressed juice.

703B Ninth St.; 984-439-1790; happyandhale.com

NINTH STREET DISTRICT Alpaca Peruvian rotisserie chicken. Need we say more?

703-A Ninth St.; 919-908-1597; alpacachicken.com

BR

Heavenly Buffaloes Chicken wings (bone-in and boneless) as well as vegan wings in more than 25 rubs and sauces, including peri peri and Jamaican jerk.

Plus waffle fries! 1807 W. Markham Ave.; 919-237-2358; heavenlybuffaloes.com

Banh’s Cuisine Vietnamese and Chinese dishes with great vegetarian specials. Currently open for takeout, with patio tables available. 750 Ninth St.; 919-286-5073

International Delights Authentic Mediterranean & Palestinian-Lebanese inspired cuisine including pita wraps, gyros, falafel, kabobs and baklava.

740 Ninth St.; 919-286-2884; iddurham.com

The Durham Filling Station Breakfast fare, like made-fromscratch biscuits, any style of eggs, famous pinto beans, burgers and upgraded hot dogs. 617 Hicks St.; 919-797-1006

Juju Asian fusion tapas like steamed barbecue Kurobuta pork belly and chicken fried oysters.

Try the crispy Brussels sprouts! 737 Ninth St., Ste. 210; 919-286-3555; jujudurham.com BR Lime & Lemon Indian Grill & Bar Northern and southern Indian specialties including Gobi Manchurian, Paneer Tikka and Chicken Tikka. 811 Ninth St.; 919-7483456; lnlrestaurant.com BR

Blue Corn Cafe Authentic Latin-American fare with fresh, organic ingredients.

716 Ninth St.; 919-286-9600; bluecorncafedurham.com

Locopops Gourmet frozen pops in a variety of rotating flavors like lavender cream, strawberry lemonade and malted milk ball. 2618 Hillsborough Rd.; 919-286-3500; ilovelocopops.com

Burger Bach Signature New Zealand grass-fed beef burgers and fresh-cut fries. 737 Ninth St., Ste. 220; 919-973-4416; theburgerbach.com

Mi Calvillo Authentic Mexican fare open for carryout.

748 Ninth St.; 984-219-1642 Moe’s Original BBQ Barbecue sandwiches, platters and Southern-styled sides such as cornbread and baked beans. 2014 Hillsborough Rd.; 919-237-1004; moesoriginalbbq.com/durham

Chicken Bee Korean fried chicken as well as other dishes like bibimbap, kimchi fried rice and bulgogi. 810 Ninth St., Ste. 129; 984-888-5561; chickenbee.com

Saltbox Seafood Joint Chef Ricky Moore retired his Old Five Points location on Aug. 22 with one final service. The second location at 2637 DurhamChapel Hill Blvd. is still open.

Cocoa Cinnamon Signature handbrewed coffees and lattes to-go, such as the “Dr. Durham” with maca root and black lava salt.

2627 Hillsborough Rd.; cocoacinnamon.com

Paul Chirico and Ian Bracken opened Northeast-style deli Ideal’s Sandwich and Grocery in East Durham in July.

Cosmic Cantina Authentic Mexican cuisine with vegan options. House-made mole and corn tortillas. Pair with a margarita pitcher. 1920 Perry St.; 919-2861875; cosmiccantina.com

Monuts Scratch-made doughnuts, pastries, English muffins, bagels and breakfast sandwiches. Try the bagel and lox. 1002 Ninth St.; 919-286-2642; monutsdonuts.com BR Pincho Loco Latin-flavored ice creams, milkshakes, popsicles and more. Flavors like tequila, Tiger Tail (Mexican vanilla and chocolate), guava, tamarind and more. 1918 Perry St.; 919-286-5111; pincho-loco. business.site Secrets Pho and Noodle Bar Traditional Vietnamese dishes including stir-fry and noodle bowls.

810 Ninth St., Ste. 130; 984-888-5111; secretsphoandnoodlebar.com

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Triangle Coffee House Coffee and pastries with selections like vegan blueberry muffins.

714 Ninth St.; 919-748-3634; trianglecoffeehouse.com

Food truck Whisk & Rye is opening a brick-and-mortar bakeshop at 3401 University Dr., Ste. 5.

Vin Rouge French bistro-style dinner with regular oyster specials and Sunday brunch. Get the hanger steak and frites! 2010 Hillsborough Rd.; 919-416-0466; vinrougerestaurant.com BR

The Slush, a frozen daiquiri lounge, opened downtown at 321 W. Main St. on Aug. 14. Owner and Durham native Rashanda Mason is a longtime music public relations pro who became a fan of the slushie concept while working concerts and festivals in cities like New Orleans and Miami.

ZenFish Poké Bar A healthy, fast-casual restaurant serving poké (raw fish) in made-to-order bowls containing rice, quinoa or salad, and toppings of your choice, available for takeout.

810 Ninth St.; 919-937-9966; zenfishpokebar.com

Mr. Fries Man, a counterservice fries shop that began in Los Angeles, is slated to open downtown this fall at 1105 W. Main St. in the Bartlett condo building. This will be its first location in North Carolina.

NEAR DUKE Fairview Dining Room Seasonally inspired contemporary cuisine with selections like coffee-rubbed duck breast and seared NC flounder.

Located inside the Washington Duke Inn & Golf Club. 3001 Cameron Blvd.; 919-493-6699; washingtondukeinn.com

Bulldega Urban Market’s cafe is now open for dine-in. “The same great menu we’ve been serving at Pour Taproom will be available for in-store dining (with limited seating), on our sidewalk patio or takeaway,” the downtown spot posted on Aug. 12.

MarketPlace JB Duke Hotel’s main restaurant, now offering a takeout menu, is open for breakfast, lunch and dinner. 230 Science Dr.; 919660-6400; jbdukehotel.com

CENTRAL PARK & WAREHOUSE DISTRICTS The Accordion Club Late-night bar serving beer, hot dogs and green chile stew, plus breakfast burritos on Sundays. 316 W. Geer St.

Wonderpuff owners Jackie Morin, pictured, and Rem Morin celebrated the grand opening of their cotton candy shop at Boxyard RTP with a ribboncutting event on July 30.

Anissa’s Spot, a smoothie, açaí, coffee and tea cafe, opened at 5111 N.C. Hwy. 55, Ste. 101, on July 31.

Boxcar Bar + Arcade This bar and arcade offers more than 70 arcade games, a full bar including 24 craft American drafts (and a wide variety of local beer, liquor and wine), private event space and a Neapolitan-style pizza kitchen.

621 Foster St.; 984-377-2791; theboxcarbar.com/durham

Metro 8 Steakhouse reopened at 1116 Broad St., adjacent to The Loop, in August. Its former location on Ninth Street was open for 13 years.

Cocoa Cinnamon Signature handbrewed coffees and lattes, such as the “Dr. Durham” with maca root and black lava salt. 420 W. Geer St.; cocoacinnamon.com Cucciolo Osteria Italian fare like pastas with housemade noodles, antipasti and porchetta. 601 W. Main St.; 984-243-8744; cucciolodurham.com

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• Afters Offering solely desserts.

Try the fun dessert flights.

• Everything Bagels Locally sourced gourmet bagels with a seasonally standard menu.

• Ex-Voto Fresh tacos and tamales.

• Locals Oyster Bar and Seafood Butchery North Carolina seafood featuring everything from crab cakes to shrimp sausage.

• Lula and Sadie’s A modern take on Southern cuisine highlighting local produce with dishes like scalloped potatoes and hot cakes.

• Marco’s 530 Italian and Asian noodle house.

• Napoli Pizzeria and Gelateria Neapolitan wood-fired pizza, small plates, salads and artisanal gelato.

• Old North Meats and Provisions A seasonal menu of house-made cured and smoked meats, fish and pickled veggies.

• Auctioneer Bar Seasonal cocktails, curated beer, wine and spirits meant to highlight local breweries.

The Blue Note Grill Fantastic barbecue, ribs and live music.

709 Washington St.; 919-401-1979; thebluenotegrill.com

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Durham Food Hall All vendors open for dine in and takeout. 530 Foster St.; 919-908-9339; durhamfoodhall.com

• Liturgy Beverage Specialty coffee, tea and chocolate company focused on single-origin beverages.

DOWNTOWN

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Dame’s Chicken & Waffles Chicken, waffles, shmears. ’Nuff said. 530 Foster St.; 919-682-9235; dameschickenwaffles.com BR

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Foster Street Coffee Coffee house on the ground floor of Liberty Warehouse apartments that uses curated coffee beans from around the world for its classic concoctions as well as local produce for housemade smoothies. 530 Foster St., Ste. 2; 919-797-9555; fosterstreetcoffee.com Fullsteam In addition to its well-known “plow-to-pint” beers, Fullsteam now serves bar snacks, sandwiches, small plates and kombucha. Try the Pulled Pork Sandwich and the Spicy Carolina Dip Chicken with a side of deviled eggs. 726 Rigsbee Ave.; 919-682-2337; fullsteam.ag

Geer Street Garden Simple, down-home fare in a cozy atmosphere. They make a mean “Dark and Stormy,” and be sure to order “The Pile” to split with the family! 644 Foster St.; 919-688-2900; geerstreetgarden.com

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Hutchins Garage Grandma-style pizza, salads and sandwiches. 402 W. Geer St.; 984-219-6578 BR

King’s Sandwich Shop Serving up hot dogs, burgers, fries and shakes since 1942. 701 Foster St.; 919-682-0071; kingssandwichshop.com Rise Southern Biscuits & Righteous Chicken Rotating menu of doughnuts and biscuits available for takeout and delivery. For vegetarians, the fried green tomato biscuit is hard to beat. 401 Foster St.; 984-439-2220; risebiscuitsdonuts.com BR Parts & Labor Dishes meeting many dietary needs, including veggie samosas, “Hipster Poutine” and falafel.

723 Rigsbee Ave.; 919-901-0875; partsnlabor.com BR

The Pit Eastern North Carolina-style and Lexington-style barbecue, plus appetizers and salads. 321 W. Geer St.; 919-282-3748; thepit-durham.com Plum Southern Kitchen & Bar Southern small plates and big bar by Lisa Callaghan and Chef Kevin Callaghan. 501 Washington St.; 919-351-6446; plumdurham.com BRIGHTLEAF DISTRICT Clouds Brewing American favorites with a German flair. Featuring an amazing craft beer selection and brunch on the weekends. 905 W. Main St.; 919-251-8096; cloudsbrewing.com The Federal Pub fare with bistro panache. Try the poutine with white cheddar cheese curds and beef mushroom gravy. 914 W. Main St.; 919-680-8611; thefederal.net BR GoJo by Goorsha Ethiopian coffees and teas as well as lunch and sandwiches. 910 W. Main St.; 919-588-4660; goorshadurham.com Goorsha Ethiopian dishes like shiro chickpea stew and tibs (sauteed meat in spices). 910 W. Main St.; 919-588-4660; goorshadurham.com It’s a Southern Thing Kitchen and bar serving traditional Southern dishes with a twist, like jalapenobrined fried chicken; a half-beef, half-bacon meatloaf; and both traditional and vegan barbecue.

605 W. Main St.; 919-294-9632; itsasouthernthingdurham.com BR James Joyce Irish Pub and Restaurant Traditional pub food and snacks like brisket cheese steak and Reuben sandwiches. 912 W. Main St.; 919-683-3022; jamesjoyceirishpub.com BR Maverick’s Smokehouse and Taproom Range of barbecue and smokehouse fare as well as Memphis rubbed pulled chicken, wings and smoked sausage. 900 W. Main St.; 919-682-8978; maverickssmokehouse.com Peabody Pizza Co. Specialty pizzas, calzones, stromboli, pasta and salad. 810 W. Peabody St.; 919-797-2554; peabodypizza.com Rose’s Noodles, Dumplings & Sweets East Asian fare like ramen, steamed buns and sandwiches, plus pastries – rhubarb galette, anyone? 121 N. Gregson St.; 919-797-2233; rosesdurham.com BR

dining guide

Saint James Seafood Raw bar featuring daily selection of oysters, peel-and-eat shrimp and more.

Menu also includes seafood towers, Lobster Newberg, shrimp and grits, and Calabash platters.

As of press time, temporarily closed. 806 W. Main St.; 984-219-7900; saintjamesseafood.com Torero’s Mexican Restaurant Authentic Mexican cuisine. Try the ceviche de camaron. 800 W. Main St.; 919-682-4197; torerosmexicanrestaurants.com CITY CENTER DISTRICT Alley Twenty Six A craft cocktail bar, the addition of a kitchen now offers burgers, sandwiches and sliders available for takeout. Dine in the alley while enjoying cocktails, beer and wine. Visit the Mixers & Mercantile shop next door. 320 E. Chapel Hill St.; 984-439-2278; alleytwentysix.com Annexe The sister bar of Bar Virgile features a dance floor, a menu of snacks, turntables built into the bar and pink Champagne on tap.

105 S. Mangum St., Ste. 1; 919-973-3000; annexedurham.com Bar Virgile Artfully crafted beverages paired with an ever-changing lunch, dinner and small plates menu. The bar is open for dine in or curbside pickup offering its well-loved cheeseburger, fried oysters and more. 105 S. Magnum St.; 919-973-3000; barvirgile.com Beyu Caffè Coffee shop, restaurant and bar with beignets, buffalo wings and mushroom burgers.

341 W. Main St.; 919-683-1058; beyucaffe.com BR

Dos Perros Sophisticated Mexican cuisine; plates include carnitas, flautas veganas and pollo relleno.

Don’t skip on the guac! 200 N. Mangum St.; 919-956-2750; dosperrosrestaurant.com

M Sushi Quality sushi from seasonal seafood, daily menu changes and creative rolls like “Unagi Maki” with barbecue eel and fried garlic. 311 Holland St.; 919-908-9266; msushidurham.com

Dram & Draught Neighborhood bar with more than 300 whiskeys from around the world, hand-crafted cocktails and draught beer. 701 W. Main St., Ste. 123; dramanddraught.com EverLou Coffee Co. Cafe serving Pure Intentions Coffee, a Charlotte-based roaster. 506 N. Mangum St., Ste.102; everloucoffee.com Indian Monsoon Restaurant & Bar The best of Indian, from North Indian samosas to Southern-style dosas. 105 W. Morgan St., Ste. 100; 919-908-1800; monsoondurham.com BR Jack Tar and the Colonel’s Daughter Updated takes on traditional diner fare. 202 Corcoran St.; 919-682-5225; jacktardurham.com BR

Ninth Street Bakery Organic breads, pastries and lunch available for takeout. Grab a “Wheel of Steel” (peanut butter, raisins and oats). 136 E. Chapel Hill St.; 919-688-5606; ninthstbakery.com BR

Jeddah’s Tea Organic, fair-trade and vegan-friendly teas. 123 Market St., Ste. A; 919-973-3020; jeddahstea.com

The Oak House A cafe featuring Caballo Rojo coffee, Jeddah’s Tea, fine wines, whiskey and craft beer. 126 W. Main St.; 919-339-1384; oakhousedurham.com

Juicekeys Organic juice and smoothie bar.

110 N. Corcoran St.; 919-695-3027; juicekeys.com

The Parlour Try handmade ice cream in rotating flavors like cookies and cream, salted butter caramel and sweet potato. 117 Market St.; 919-564-7999; theparlour.co

Kingfisher Owners Sean Umstead and Michelle Vanderwalker transformed the space behind the cocktail bar into a pop-up burger bar called QueenBurger, which serves “smash burgers” two ways – double-stacked beef patties and house-made veggie and vegan burgers – alongside Kingfisher cocktails, plus wine and beer. 321 E. Chapel Hill St.; 919-908-9429; kingfisherdurham.com Littler As of press time, temporarily closed.

110 E. Parrish St.; 919-374-1118; littlerdurham.com

Bull McCabes Irish Pub Pub food and bar snacks like nachos, burgers and wings. 427 W. Main St.; 919-682-3061; bullmccabesirishpub.com

Luna Rotisserie & Empanadas South American cuisine meets the American South. Wood-fired rotisserie meats, Andean-inspired braises, empanadas. 112 W. Main St.; 984-439-8702; lunarotisserie.com

Counting House Fresh seafood using local, high-quality ingredients. Bar and lounge with house-made cocktails.

111 Corcoran St.; 919-956-6760; countinghousenc. com Dashi Traditional ramen shop and izakaya. 415 E. Chapel Hill St.; 919-251-9335; dashiramen.com

The Patio Unscripted Hotel’s poolside bar featuring a range of cocktails and gourmet bites including salads and burgers. 202 N. Corcoran St.; 984-329-9500; unscriptedhotels.com BR Pizzeria Toro Wood-fired pizza with selections like spicy lamb meatball with kale, fried eggplant ricotta and soft eggs on white pizza. Also, ricotta dumplings! 105 E. Chapel Hill St.; 919-908-6936; pizzeriatoro.com Pie Pushers Grab a slice of cheese or pepperoni, or try out one of the specials, like the “Pace Car.” 117A W. Main St.; 919-294-8408; piepushers.com

Loaf Oven breads and pastries. Counter Culture Coffee, pain au chocolat and cumin gruyere loaf.

111 W. Parrish St.; 919-797-1254; loafdurham.com

COPA Cuban-inspired tapas and cocktails. Try the Chuleta a lo Guajiro, a country-style pork chop, with a mojito or daiquiri. 107 W. Main St.; 919-973-0111; copadurham.com

Mothers & Sons Trattoria Handmade pasta, classic Italian meat dishes, antipasti and contorni (vegetables and sides). The enoteca next door houses Alimentari at Mothers & Sons, which offers to-go sandwiches, fresh pastas, sauces and Italian specialties during the day and is also used as overspill seating for the trattoria in the evening. 107 W. Chapel Hill St.; 919-294-8247; mothersandsonsnc.com Neomonde Authentic Mediterranean food, including a variety of vegetarian, vegan and gluten-free options.

202 Corcoran St.; 919-680-1886; neomonde.com

Bull City Burger & Brewery Offering local beef burgers with all components from bun to barbecue sauce made in-house. 107 E. Parrish St.; 919-680-2333; bullcityburgerandbrewery.com

CONVIVIO This Italian restaurant and wine bar serves locally sourced meat butchered in-house. 104 City Hall Plaza, Ste. 100; 984-219-1961; convivio.wine

Mateo Acclaimed menu of tapas and small plates by chef Matthew Kelly. Now offering a Tapas-Take-Away menu including tapas kits for two or four! 109 W. Chapel Hill St.; 919-530-8700; mateotapas.com

BR

Pokéworks Hawaiian-inspired poké with a menu featuring signature “works” like the Spicy Ahi bowl, or customized poké burritos, bowls or salads made with your choice of protein, mix-ins, toppings and sauces.

122 W. Main St.; 919-973-3372; pokeworks.com

M Kokko Casual chicken entrees including the fried chicken sandwich, ramen and “KFC” wings. 311 Holland St., Ste. B; 919-908-9332; m-restaurants.com/m-kokko

Pompieri Pizza Neapolitan pizza joint with a familyfriendly approach. Try the “Drunken Horse” pizza with beer crust and house-made sausage. 102 City Hall Plaza; 919-973-1589; pompieripizza.com

M Pocha Korean tapas including Kimchi “Army Stew,” Malaysian fried rice, steamed spicy pork belly buns and more. 101 E. Chapel Hill St.; 919-294-9177; m-restaurants.com/m-kokko

Pour Taproom Pay-by-the-ounce beer, wine and cider taps, plus tasting board, sandwich and kids’ options. 202 N. Corcoran St., Ste. 200; 919-251-8985; durham.pourtaproom.com

M Tempura Traditional tempura omakase-styled food, featuring select seafood and seasonal vegetables, as well as rich meats like Iberico pork from Spain. 111 Orange St.; 919-748-3874; m-restaurants.com/m-tempura

The Restaurant at The Durham Locally sourced Southern cuisine crafted by chef Andrea Reusing.

Selections include beef tartare and spring pie with asparagus and mushrooms. The Roof at The Durham focuses on shared plates. Reservations are required.

315 E. Chapel Hill St.; 919-768-8831; thedurham.com/dining

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Rue Cler French bistro-style cuisine with lunch, brunch and dinner showcasing fresh ingredients. 401 E. Chapel Hill St.; 919-682-8844; ruecler-durham.com BR Spanglish Latin-inspired dishes, bowls and empanadas for lunch and dinner, as well as a full breakfast menu. 104 City Hall Plaza, Ste. 101; 984-219-7168; eatspanglish.com The Slush Frozen daiquiri lounge. 321 W. Main St.; 984-244-7462 Sweets by Shayda Pastries, macarons, chocolates.

105 W. Morgan St., Ste. 105; 919-454-4015; sweetsbyshayda.com Taberna Tapas Paella, flatbreads, bacon-wrapped dates, gambas. 325 W. Main St.; 919-797-1457; tabernatapas.com Table South Kitchen and Bar Breakfast, lunch and dinner, located in the Durham Marriott City Center.

201 Foster St.; 919-768-6000 Thai @Main Street Classic Thai dishes including tom yum soup, curry, pad thai, drunken noodles and more.

317 W. Main St.; 984-219-7444; thaiatmainstnc.com Toast Italian paninis and soups. The warm goat cheese with honey and peppercorn crostini is our favorite. 345 W. Main St.; 919-683-2183; toast-fivepoints.com Viceroy Fusion restaurant featuring dishes like jeera wings as well as traditional butter chicken. 335 W. Main St.; 919-797-0413; viceroydurham.com AMERICAN TOBACCO DISTRICT Boricua Soul Puerto Rican-meets-Southern soul-food dishes like chopped barbecue-filled empanadas, arroz con gandules, maduros and mac and cheese “just the way Grandma makes it.” Takeout only, outdoor seating available. 318 Blackwell St.; 919-902-0520; boricuasoulnc.com Mellow Mushroom Pizza, hoagies, calzones and salads made using fresh ingredients. 410 Blackwell St.; 919-680-8500; mellowmushroom.com/store/durham NanaSteak Offers various cuts of beef and steaks, plus other meats like salmon and tuna steaks and pastas like beef short rib ravioli. 345 Blackwell St.; 919-282-1183; nanasteak.com BR Only Burger Build-your-own burger options and sides like bacon-wrapped mac and cheese squares.

As of press time, temporarily closed. 359 Blackwell St.; 919-237-2431; onlyburger.com Parker and Otis A gift shop, plus grab-and-go coffee, tea and sandwiches. 324 Blackwell St., Bay 4; 919-683-3200; parkerandotis.com Press Coffee, Crepes and Cocktails European-inspired coffeehouse that offers a changing breakfast and lunch menu, including breakfast crepes, salads and sandwiches. 359 Blackwell St., 919-748-3142; pressccc.com

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Saladelia Cafe @ ATC Simple and honest food prepared with authentic, local and seasonal ingredients.

Espresso, juice and organic smoothie bar, yum-on-therun pastries, gourmet sandwiches, salads and soups.

As of press time, temporarily closed. 406 Blackwell St.; 919-687-4600; saladelia.com Tobacco Road Sports Cafe American dishes like “Country Frizzled & Drizzled Chicken” made with local ingredients; overlooks the Bulls’ stadium. 280 S. Mangum St.; 919-937-9909; tobaccoroadsportscafe.com EAST DURHAM J. Lights Market & Cafe Breakfast, lunch and all-day items, like a breakfast wrap or confit chicken with crispy sweet potatoes. 800 Taylor St., Ste. 9-152; 984-244-7103; jlightsmarket.com Ideal’s Sandwich and Grocery Northeastern deli serving up hot and cold sandwiches and homemade potato chips. 2108 Angier Ave.; 919-724-0241; idealsdeli.com Pierre ToGo Haitian- and Jamaican-inspired cuisine.

2100 Angier Ave.; 919-808-7447; pierrofoods.com Nolia Family-centric space offering coffee, available for takeout. Also serving Jeddah’s Tea and kid-friendly drinks. 1004 Morning Glory Ave.; noliacoffee.com Sofia’s Pizza Neighborhood pizza shop open for takeout. 2201 Angier Ave.; 984-219-3656; sofiaspizzadurham.com Two Roosters Handcrafted ice-cream shop serving 12 "forever flavors" as well as monthly rotating guest flavors. 800 Taylor St.; tworoosters.com Yaya Tea Cafe specializing in freshly brewed tea, with the option to add various jellies or boba.

807 E. Main St., Ste. 2-150; yayatea.com

WEST-CENTRAL DURHAM

DURHAM-CHAPEL HILL BOULEVARD (15-501) Blaze Pizza Pizzas with made-from-scratch dough and healthful ingredients. 5320 McFarland Dr.; 919-251-6095; blazepizza.com Duck Donuts Warm, made-to-order doughnuts and coffee. Watch your doughnut being hand dipped and topped right in front of you. 5320 McFarland Dr., Ste. 140; 919-973-1305; duckdonuts.com El Cuscatleco Salvadoran and Mexican dishes including Arroz con Pollo. 4212 Garrett Rd.; 919-401-5245; elcuscatlecodurham.com Foster’s Market Fresh breakfast selections, sandwiches and salads. Pick up brunch, grocery items or its weekly family dinner. 2694 Durham-Chapel Hill Blvd.; 919-489-3944; fostersmarket.com BR Guglhupf Bakery, Cafe and Biergarten Germaninspired cuisine and artisanal bakery. Restaurant dishes include house-cut noodles, wiener schnitzel and panroasted duck. Takeout bakery items, essential groceries, plus beer and wine. 2706 Durham-Chapel Hill Blvd.; 919-401-2600; guglhupf.com BR Kanki Steak, chicken and seafood cooked on hibachi grills, plus an extensive sushi menu. 3504 Mt. Moriah Rd.; 919-401-6908; kanki.com

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Mariscos Los Cabos Bar & Grill Mexican restaurant featuring a variety of seafood options like fish and shrimp tacos, ceviches and more. 4020 Durham-Chapel Hill Blvd.; 919-748-4290 Monterrey Mexican Grill Enchiladas, fajitas, burritos and other classic Mexican dishes. 4600 Durham-Chapel Hill Blvd., Ste. 40; 919-489-6468; letsgotomonterrey.com/durham Namu Restaurant and Coffee Bar Bulkogi Truck and Bo’s Kitchen food trucks combine to bring casual Korean eats, local beer, wine and specialty coffee.

5420 Durham-Chapel Hill Blvd.; 919-251-9794; namudurham.com The Refectory Cafe Dal, chili, salads and soups.

2726 Durham-Chapel Hill Blvd.; 919-908-6798; therefectorycafe.com BR Saltbox Seafood Joint A second location for the popular local seafood place. Fish delivered fresh from the Carolina coast and served griddled or fried in a straightforward manner. 2637 Durham-Chapel Hill Blvd.; 919-237-3499; saltboxseafoodjoint.com Sister Liu’s Kitchen Homestyle Northeastern Chinese food made by hand, like dumplings and Chinese hamburgers. 5504 Durham-Chapel Hill Blvd., Ste. 103; 984-244-3973; sisterliuskitchen.com Sitar Indian Cuisine Homemade Indian dishes at affordable prices; new outdoor seating.

3630 Durham-Chapel Hill Blvd.; 919-490-1326; sitar-indiancuisine.com BR

Pure Soul Vegan menu featuring fried chicken options, barbecue and award-winning mac and cheese. 4125 Durham-Chapel Hill Blvd., Ste. 1; 984-219-6050 Tandoori Bites Indian cuisine with choices like tikka masala and goat curry, and an expansive menu with 17 different bread options. 5318 New Hope Commons Dr., Unit 201-A; 984-219-7363; tandooribites.net University Club A private dining club with a gourmet menu, available only to members.

3100 Tower Blvd., Ste. 1700; 919-493-8099; universityclubnc.com Zweli’s Traditional Zimbabwean food and family recipes from owner Zweli herself with a number of options for vegans and vegetarians. Sign up for its online cooking classes! 4600 Durham-Chapel Hill Blvd., Ste. 26; 984-219-7555; zwelis.com BR UNIVERSITY DRIVE Alpaca Peruvian rotisserie chicken. Need we say more?

3726 Mayfair St.; 919-973-3707; alpacachicken.com The Boot Room Sandwich shop, soccer pub and event space. Lunch, dinner or brunch is available to order online or in person. 2501 University Dr.; 919-748-3499; bootroomdurham.com

dining guide

Bull City Solera and Taproom Try the solera beer, along with everything from burritos to Italian tacos. Order online and pick up at the drive-thru or window. 4120 University Dr.; 919-908-0203; bullcitysoleraandtaproom.com Capital Seafood Market & Grill Fried catfish, porkchop sandwiches and collard greens. Raw seafood for sale.

1304 University Dr.; 919-402-0777 Don Gallo Taqueria Tacos, pupusas, tortas and horchata. 3411 University Dr.; 919-267-8226 Happy + Hale Healthy salads, bowls, breakfast, smoothies, cocktails and cold-pressed juice.

3103 Shannon Rd., Ste. 102; 984-439-1790; happyandhale.com BR Mi Peru Peruvian fare like ceviche mixto, asado and leche de tigre. 4015 University Dr., Ste. A1; 919-401-6432; miperucuisine.com NuvoTaco Inventive taqueria featuring locally produced meats and veggies. Enjoy with margarita in hand. 2512 University Dr.; 919-873-3033; nuvotaco.com The Original Q Shack “Barbecue tender as a mother’s love,” includes signature chile-rubbed beef brisket and Carolina pork shoulder. 2510 University Dr.; 919-4024227; theqshackoriginal.com

Rockwood Dairy Bar Grab-and-go ice-cream shop offering pints and quarts with unique and interesting flavors, including sorbets. 2514 University Dr.; 984-219-2744; rockwooddairybar.com

Da Kine’s Kava Bar An assortment of Kava drinks that promote stress relief and mental well being. 1114-B W. Chapel Hill St.; 919-864-8002; dakineskava.com GRUB Durham Serves up comfort food favorites with a twist like brioche doughnuts and beer-battered mushroom sandwiches. 1200 W. Chapel Hill St.; 919-973-3636; grubdurham.com

Sake Bomb Asian Bistro Asian bistro and sake bar serving specialty rolls like the “Green Monster” with spicy yellow tail and tuna. 4215 University Dr.; 919-401-4488; sakebombdurham.com

The Honeysuckle at Lakewood A new location from the owners of Honeysuckle Tea House, serving wine, beer and mead as well as chef-driven, elevated bar food. 1920 Chapel Hill Rd.; 919-748-4687; thehoneysucklelakewood.com BR

Saladelia Cafe + Catering Simple and honest food prepared with authentic, local and seasonal ingredients.

Gourmet sandwiches, soups and salads, speciality entrees, and mezza platters, made from scratch with Mediterranean flare. Espresso, juice and organic smoothie bar as well as local beer and wine selection.

4201 University Dr.; 919-489-5776; saladelia.com BR

Thai Cafe Authentic Thai cuisine like drunken noodles, curries and stir-fries. Don’t miss the coconut cake!

2501 University Dr.; 919-493-9794; thaicafenc.com Zambrero Burritos, tacos, nachos and quesadillas.

3109 Shannon Rd., Ste. 102; 910-239-2316; zambrero.com WEST END & LAKEWOOD Cocoa Cinnamon Local coffee shop with signature hand-brewed coffees and lattes, hot chocolate and churros. Open for takeout with online and contactless ordering. 2013 Chapel Hill Rd.; cocoacinnamon.com

Local Yogurt Frozen yogurt treats, including dairy-free sorbet, all served in compostable products. 1114 W. Chapel Hill St.; 919-489-5900; localyogurtdurham.com FAYETTEVILLE STREET Chicken Hut 63-year-old institution with a reputation for perfectly seasoned and tender chicken. Open Monday through Friday for takeout. 3019 Fayetteville St.; 919-682-5697; chickenhutnc.weebly.com Sweet’s Smoothies Healthy smoothies and wraps. 2506 Fayetteville St.; 919-428-3200; sweetssmoothies.business.site

IT’S HERE.

PATIO SEASON AT ANNEXE

NOW OPEN IN DURHAM 701 W. Main Street, Suite 123 DramandDraught.com

The University Club Safely Serving our Durham Community 34 years and counting universityclubathome.com | 919.493.8099 available for dine-in, curbside pick up + delivery (within 15 miles of Club)

BAR

105 S MANGUM ST DURHAM 919.973.3000

VIRGILE MAIN & MANGUM

BARVIRGILE.COM  @annexedurham | @barvirgiledurham

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MORE WEST-CENTRAL DURHAM Bull and Bean Fresh salads, breakfast and sandwiches like pulled pork-loaded hashbrowns and the turkey and brie sandwich. 3710 Shannon Rd.; 919-237-2398; bullandbeancafe.com BR Eastcut Sandwich Bar East Coast sandwich fare and salads, small plates, soups and sweets. As of press time, available for takeout and curbside pickup only.

Mainstays include chicken Parm, BLTs and roast beef sandwiches. 3211 Old Chapel Hill Rd.; 984-439-1852; BR eastcutsandwich.com Hope Valley Diner Diner food and breakfast all day with selections like chicken and dumplings, fried pickle chips, biscuits and gravy. 3710 Shannon Rd.; 919-419-0907; hopevalleydiner.com BR La Vaquita Taqueria Authentic Mexican restaurant serving tacos on homemade corn tortillas with traditional fillings like lengua (braised tongue) and carnitas. 2700 Chapel Hill Rd.; 919-402-0209; lavaquitataqueria.com New Tokyo Quick-service Japanese restaurant where everything on the menu – including hibachi-style dishes, sushi, udon and more – comes in under $10. 3822 S. Roxboro St.; 919-224-8811 Only Burger The food truck’s brick-and-mortar offers all the same build-your-own burger options and sides for takeout. 3710 Shannon Rd., Ste. 118; 919-937-9377; onlyburger.com Park’s Food Street Korean-inspired food hall with a fried chicken restaurant, noodle house and Taco Park.

3219 Old Chapel Hill Rd., Ste. 200; 919-748-3131; parksfoodst.com Pop’s Backdoor South Fresh pizza and Italian cuisine, including calzones with homemade ricottamozzarella filling. 3710 Shannon Rd.; 919-493-0169; popsbackdoorsouth.com BR Randy’s Pizza Pizzas, garlic knots and stromboli.

1813 Martin Luther King Jr. Pkwy.; 919-490-6850; randys-pizza.com Roots Bakery, Bistro and Bar Southern meets Central American at this breakfast, lunch and dinner spot with “from the sea,” “from the ranch” and “ from the garden” options. 4810 Hope Valley Rd.; 919-748-4739; rootsbistroandbar.com BR Urel’s Jamaica House Traditional Jamaican dishes like goat curry, jerk chicken, oxtails and ackee and saltfish.

3825 S. Roxboro St., Ste. 123; 919-251-8104

SOUTHERN DURHAM / NEAR I-40

WOODCROFT SHOPPING CENTER Chubby’s Tacos Fresh Mexican favorites like burritos, nachos and salads, as well as the “Chubbychanga.”

4711 Hope Valley Rd.; 919-489-4636; chubbystacos. com Joe Van Gogh Cozy and full of natural light, this local coffee shop sources quality beans for a superior coffee available for takeout. 4711-5A Hope Valley Rd.; 919-973-3950; joevangogh.com

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Pulcinella’s Italian Restaurant Southern Italian dishes available for takeout. Antipasto classico, baked ziti and tortellini alla panna. 4711 Hope Valley Rd.; 919-490-1172; pulcinellasitalianrestaurant.com Randy’s Pizza Pizzas, garlic knots and stromboli.

4810 Hope Valley Rd., Ste. 112; 919-403-6850; randys-pizza.com Smallcakes Signature cupcake flavors as well as seasonal specials, available for takeout or delivery.

4711 Hope Valley Rd.; 919-937-2922; smallcakesnc.com West 94th St. Pub Traditional pub fare: loaded fries, chili cheese tots and fish & chips. 4711 Hope Valley Rd.; 919-403-0025; west94thstpub.com Yamazushi Japanese fine dining, kaiseki-style, with seasonal menu changes and a multi-course menu as well as sake. 4711 Hope Valley Rd., Ste. 6-A; 919-493-7748; yamazushirestaurant.com SUTTON STATION Bocci Trattoria & Pizzeria Traditional Italian pastas, pizzas, crostinis and salads. 5850 Fayetteville Rd.; 919-206-4067; bocciitalian.com Bua Thai Cuisine Thai classics: pad thai, hot and sour soup, curries, Krapow lamb. Get your meal “Thai hot,” if you’re up to it! 5850 Fayetteville Rd., Ste. 101; 984-219-7357; buathaidurham.com Dulce Cafe Espresso, gelato and sandwiches.

Smoked salmon bagel, dulce Reuben and the “B-L-A-T.” 5826 Fayetteville Rd.; 919-797-0497; dulcecafedurham.com BR Nantucket Grill & Bar New England-style cuisine known for their desserts like the “Unbirthday” and coconut cake. 5826 Fayetteville Rd.; 919-484-8162; nantucketgrill.com LINCOLN PARK WEST Danny’s Bar-B-Que Hickory-smoked barbecue, ribs, fried catfish. 2945 S. Miami Blvd., Ste. 118; 919-806-1965; dannysbarbque.com Gussy’s Place Greek street food like gyro pita, Greek fries and baklava. 2945 S. Miami Blvd.; 984-439-8455; gussys.com Piper’s In The Park Soups, salads, hoagies and burgers with selections like curried couscous and “South of Here” turkey sandwich. 2945 S. Miami Blvd.; 919-572-9767; pipersinthepark.com Spicy Green Gourmet Cafe Sandwiches, soups, salads with specialities like California Turkey Flatbread.

2945 S. Miami Blvd., Ste. 126; 919-220-6040; spicygreengourmet.net HOPE VALLEY COMMONS Highway 54 Public House House-made burgers, N.Y.-style pizza, wings and potato chips. 1125 W. N.C. 54, Ste. 301; 919-401-8600; hwy54pub.com Makus Empanadas A variety of meat, veggie and cheese empanadas, with vegetarian, vegan and glutenfree options options. 1125 W. N.C. 54, Ste. 304; 984-888-5302; makusempanadas.com

september 2021

Sweet Charlie’s Thai-inspired hand-rolled ice cream and frozen yogurt. 1125 W. N.C. 54; 984-888-5101; sweetcharlies.com

NEAR SOUTHPOINT

HOMESTEAD MARKET Bean Traders Coffee Coffee specialties and local pastries, including scratch-made waffles and pies.

105 W. N.C. 54, Ste. 249; 919-484-2499; beantraderscoffee.com City Barbeque Smoked meats, peach cobbler and hushpuppies. 208 W. N.C. 54; 919-237-9509; citybbq.com The Mad Popper Gourmet popcorn shop with flavors both sweet and savory. 105 W. N.C. 54, Ste. 259; 919-484-7677; themadpopper.com MILKLAB Organic rolled ice cream and bubble milk tea. 105 W. N.C. Hwy. 54, Ste. 265; 919-937-9798; milklabcafe.com Shiki Sushi Sushi and pan-Asian choices like “Bang Bang Shrimp,” gyoza dumplings and beef pho soup.

207 W. N.C. 54; 919-484-4108; shikitasu.com ZenFish Poké Bar Healthy, fast-casual restaurant serving poké (raw fish) in made-to-order bowls containing rice, quinoa or salad, and toppings of your choice. 105 W. N.C. Hwy. 54, Ste. 261; 919-294-9988; zenfishpokebar.com THE STREETS AT SOUTHPOINT AREA Bruster’s Real Ice Cream Hand-crafted ice creams, sorbets and sherbets in ever-changing flavors.

8200 Renaissance Pkwy., Ste. 1002; 919-237-3537; brusters.com People’s Coffee Specialty coffee, pastries and coldpressed juice. 7830 N.C. 751, Ste. 100; 919-924-0240; pplscoffee.com Harvest 18 Local, seasonal eats. Try the pimento cheese dip and brunch on the weekends. 8128 Renaissance Pkwy., Ste. 114; 919-316-1818; 18restaurantgroup.com/ harvest-18 BR Rise Southern Biscuits & Righteous Chicken Order takeout from this daily-changing menu of doughnuts and biscuits. For vegetarians, the “Fried Green Tomato” biscuit is hard to beat. 8200 Renaissance Pkwy.; 919-248-2992; risebiscuitsdonuts.com BR Town Hall Burger and Beer Offerings like the “Carolina Burger” with pork belly and pimento cheese, barbecue salmon burger and fries poutine. 7830 N.C. 751; 919-973-0506; townhallburgerandbeer.com N.C. 54 Akashi Japanese Grill & Sushi Bar Hibachi, sushi and noodle dishes like bento boxes, yakisoba and spicy scallop roll. 2223 N.C. 54, Ste. RS; 919-572-9444; akashisushi54.com Kokyu Global street food like Bulgogi tacos and paneer bowls. 245 E. N.C. 54, Ste. 105; 919-251-9017; kokyubbq.com

dining guide

RTP

N.C. 55 Anissa’s Spot Smoothie, açaí, coffee and tea cafe.

5111 N.C. Hwy. 55, Ste. 101; 919-937-9523; anissasno1spot.com Backyard BBQ Pit Barbecue and other Southern comfort foods like mac and cheese and Brunswick stew.

5122 N.C. 55; 919-544-9911; sweetribs.com Basera Modern, fine-dining Indian restaurant featuring a lunch buffet and tandoor grill. As of press time, temporarily closed. 4818 N.C. 55; 919-205-5050; baseraindiancuisine.com Big C Waffles Gourmet waffles, available for takeout.

2110 Allendown Dr.; 919-797-7576; bigcwaffles.com BR

Brigs at the Park Breakfast selections and sandwiches.

4900 N.C. 55; 919-544-7473; brigs.com BR Boxyard RTP A 15,000-square-foot food and beverage complex built out of repurposed shipping containers.

900 Park Offices Dr.; boxyard.rtp.org •

Lawrence Barbecue Brisket, ribs, pulled pork, oysters, chicken and more, all smoked on-site.

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Buzzy Bakes Cupcakery and other confectionery goods.

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Beyu Caffe Upbeat, bohemian hangout offering coffee, all-day American fare.

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Wonderpuff Artisanal and organic cotton candy.

Tandoor Indian Restaurant Traditional Indian like veggie samosas, kababs and naan. 5410 N.C. 55; 919-484-2102; tandoorinrtp.com BR True Flavors Diner Upscale Southern diner open for takeout. Try the “Howling Moon” French toast made with Howling Moon moonshine sauce. Currently operating out of the diner, biscuit sandwich shop Debbie Lou’s offers protein options from chicken and duck to lobster, gator and kangaroo. 5410 N.C. 55; 919-316-7978; trueflavorsnc.com BR

MEZ Contemporary Mexican Creative Mexican dishes, based on traditional recipes with a fresh, healthy twist. 5410 Page Rd.; 919-941-1630; mezdurham.com Mr. Cheesesteak Cheesesteaks, fries and wings.

5400 S. Miami Blvd.; 919-991-1403; mrcheesesteak.com

PAGE ROAD Farmside Kitchen Grains-and-greens-forward restaurant offering a variety of healthy bowls and sides like avocado toast. 5431 Page Rd.; 984-219-2739; farmsidekitchen.com LuLuBangBang Chapel Hill Restaurant Group’s newest venture features handcrafted Pan-Asian street food with fresh local ingredients.

5418 Page Rd.; 919-908-1851; lulubangbangnc.com

Page Road Grill Traditional American dishes, from housemade soup and bread to burgers to vegetarian options. 5416 Page Rd.; 919-908-8900; pageroadgrill.com MORRISVILLE G58 Modern Chinese Cuisine Traditional Sichuan and Cantonese flavors abound in sautéed flounder, fried grouper and steamed scallop entrees; a Western influence can be seen in dishes such as Chilean Sea Bass with brandy sauce and Cumin-Dusted New Zealand Lamb Chops. 10958 Chapel Hill Rd.; 919-466-8858; g58cuisine.com The Goat All-day hangout, restaurant, bar and coworking space with games and a volleyball league launching summer 2021. 5600 Primary Dr.; 919-981-9405; lcgoat.com/durham BR

Jamaica Jamaica Caribbean food favorites like jerk chicken, yellow rice and brown stew chicken. 4857 N.C. 55; 919-544-1532; jamaicajamaicartp.com Na’Mean Asian fusion, Korean barbecue sandwiches available for takeout. A KoKyu joint. 4823 Meadow Dr., Ste. 108; 919-699-4667; kokyubbq.com/nmean Sansui Sushi Bar & Grill Hibachi dishes and sushi rolls like “Spider Man” with crab and crawfish. 4325 N.C. 55; 919-361-8078; sansuisushi.com Sushioki Sushi burritos in traditional flavors, plus rolls with a Southern twist, like double-fried chicken. 4900 N.C. 55, Ste. 510; 919-405-7121; sushiokirtp.com Tobacco Wood Brewing Female, veteran-owned brewery and American taproom and gastropub offering salads, soups, sandwiches and flatbreads.

2500 Meridian Pkwy., Ste. 130; 919-908-7035; tobaccowoodbrewing.com/twbc-durham Vit Goal Tofu Restaurant Korean dishes like fried dumplings, tofu soups and Korean barbecue.

2107 Allendown Dr.; 919-361-9100; vitgoals.com

2021

Join us for our New Fall Menu!

2021

GREENWOOD COMMONS Benetis Restaurant Classic breakfast with a Mediterranean lunch buffet. 5410 N.C. 55; 919-806-0313; benetisrtp.com BR Sarah’s Empanadas Homemade empanadas.

5410 N.C. 55; 919-544-2441; sarahsempanadas.com

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home

Vintage finds, including the Danish candlestick collection on the mantel, are featured prominently in Lezlie Butts and David Butts’ home.

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Home is Where the History Is Step back in time in this midcentury Willowhaven ranch B Y MORG AN CARTIER WESTON PHOTOG RAPHY B Y J OHN MICHAEL SIMPSON

ive older homes a chance,” Lezlie Butts says. “They have a story to tell.”

Lezlie and her husband, David Butts, moved to Durham from Kentucky in 1988 so he could continue his sports career playing for a soon-to-be nationally recognized team. “I played [baseball] with the Durham Bulls, and that was about the time ‘Bull Durham’ came

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home & garden

ABOVE Green drawer handles and a rainbow polka-dot rug provide pops of color in the downstairs entertainment room.

LEFT The hall bathroom got a new vanity and floral wallpaper but retained the original lights.

out,” David says. “We didn’t need much publicity locally, but it made us a lot more popular when the team traveled.”

Rather than return home to Kentucky in the offseason, the Butts decided to stay in Durham.

“I told Lezlie I’d give it a couple years, see where the league sent me,” David explains. “But we loved this area, and Lezlie found an amazing job.

Here we still are.”

Two children – Ian and Eliza – and a few local moves later, Lezlie and David decided it was time

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REL ATION SHIP. TRUST. THOUGHTFUL DES IGN. THE RIVERBANK EXPERIENCE

ABOVE The kitchen’s light fixtures date back to the 1960s.

LEFT The couple takes their pup Woodford, named for the Kentucky bourbon, on a ride in their golf cart around the course and neighborhood every evening.

to build their dream home and settle in Durham for good. “[We planned] this big, classic farmhouse in Rocky Ridge,” Lezlie says.

“I would have an office, the kids would have their own rooms, everything would have a place. It was truly what we thought we had wanted for years.”

The Butts family moved into a small 1924 bungalow off Rose of Sharon Road while they waited for their forever home to be built.

“The kids had to share a room, it had a teeny bathroom, and we were all on top of one another,” Lezlie says. “But I loved it. It was small, but we had more fun there than I can remember having in any of our other homes.”

The big farmhouse was completed in March 2008, and the Butts family moved in. Right away, Lezlie knew something was off. “I hated it,” Lezlie says. “I hated it, and after all that went into it, I felt like I couldn’t tell anyone.” With so many rooms and so much space,

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home & garden

ABOVE Steve Hight, Karen Warren, David, Lezlie, Billy Wilson and Kelly Wilson enjoy drinks and snacks around the backyard fire pit.

LEFT Lezlie’s vintage crewel embroidery can be found above the bed and on the dresser in the master bedroom.

Lezlie found herself feeling more isolated and uninspired than she had in any of the older homes they had lived in.

They lived there for four years until one day Lezlie mentioned her unhappiness to David. “Lezlie asked me, ‘Would you be really upset if I told you I wanted to move?’ I was surprised, but I told her I’d be happy anywhere, so we started looking,” he recalls.

The Willowhaven neighborhood, with its rich history, rolling golf course and large wooded lots, caught Lezlie’s attention years 78

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home & garden

earlier for another reason: its multitude of midcentury ranch-style homes. “I grew up in the ’60s and ’70s, and it was really my time,” Lezlie says.

Lezlie knew their Willowhaven home was the one as soon as she saw it. “It had something special,” she says, “a soul and a heartbeat.”

The 1968 build had everything she was looking for: a brick exterior, sloped ceilings, large windows and even a basement rec room. Lezlie’s

ABOVE Lezlie hand-painted the piano and added polka-dotted paper to give it a true statement look.

BELOW A bedside table houses a collection of books, vintage puzzle maps and games.

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home & garden

ABOVE This vibrant yellow couch was purchased at TROSA Thrift Store for $100.

LEFT Modular shelving in the living room displays Lezlie’s impressive collection of glassware.

childhood nostalgia became a real-life opportunity, and she finally felt at home in Durham when they moved in in 2012.

Only later did she find out why the design felt so familiar. Lezlie tracked down the architectural plans for their home in the September 1967 issue of Better Homes & Gardens after spending a day in the periodicals archive at Duke University Libraries. She learned the award-winning design can be found throughout the U.S. “Once you’ve seen the home, you’ll recognize it everywhere,”

David says. “It’s actually pretty cool.”

Aside from a few small aesthetic changes, such as light fixtures and doorknobs, the Butts have kept the interior layout the same; the decor is where Lezlie really dug into her love of all things midcentury. Large floral print wallpapers, bright colors and wooden beams provide a modern nod to the trend’s heyday.

A lifelong thrifter, Lezlie also wanted to fill the home with decorative treasures from that era. She

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home & garden

ABOVE Lezlie says she came across the architectural plans for their home in the September 1967 issue of Better Homes & Gardens.

LEFT The laundry room and its bright bursts of color against a black-and-white backdrop keeps with the theme of the decor.

slowly replaced all of their furniture and artwork with vintage pieces, covering the walls with hand-stitched crewel embroidery and reupholstering sidewalk finds with mod-inspired fabric from Spoonflower. Their golden yellow tufted sofa, lovingly named “Gloria,” was found at TROSA Thrift Store for $100 and reupholstered. “People toss things aside so easily,” Lezlie says.

“There are treasures all around us.”

Her knack for collecting those treasures even led Lezlie to a successful Etsy business for several years, where she’d sell vintage finds from estate sales, thrift shops and markets. Though she is no longer in the business, her Instagram @theretrobeehive maintains a steady following and is an homage to her classic collections. “I have found wonderful friends,” she says, “not just here in Durham, but across the country and around the world, through this shared fascination with the past.”

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Fall Forward Local experts share autumnal landscaping do’s and don’ts B Y M A RI E M U I R

The leaves are changing color, which means it’s time to switch up your landscape routine, too. We asked our readers’ favorite landscapers to share their advice ...

Carolina Garden Company landscaped the Roth home in the Willowhaven neighborhood.

What can you do this fall to ensure a lush lawn in the spring?

“I encourage people to spread mulch or pine needles in the fall to protect the plants and the root system during the coldness of the winter months. For fall leaf cleanup, don’t blow leaves in ditches or drainage ways. The No. 1 mistake you see made when it comes to fall yardwork is waiting too late to aerate, fertilize and seed.”

– Jeff Stern, director of business operations at TROSA Lawn Care “Aerate, fertilize and add lime and wheat straw if needed. You can reseed fescue grass during this time, but do not seed hot season grasses such as Bermuda and zoysia.” – Shelley B. Cook, owner of Carolina Garden Company

“Early spring weeds begin germinating now.

If that’s a concern, get ahead by applying a preemergent herbicide. For those not wishing to apply chemicals to the environment, there are effective corn gluten-based preemergents available. … Grasses grow best in a pH around 7 (neutral). Soils in this area tend to be acidic 84

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SEPTEMBER 2021

(lower pH). A soil test can help determine if an application of lime is needed to raise pH levels.” – Shawn Priggel, nursery manager at Kiefer Landscaping and Nursery

What are some good options for fall plantings?

“The nursery industry has been trying for years to help the public understand that fall is really the best time for planting. Plants are going dormant, so the roots aren’t having to work to support growing leaves.

Temperatures are cooler, and rain is more consistent this time of year, so it’s easier on the plant (and the gardener!). Plants can concentrate on underground growth, which goes on throughout the winter, and be ahead of the game next year.” – Shawn “Fall- and winter-blooming shrubs and trees, such as camellias, edgeworthia and tea olives are just a few that bring beauty to your landscape during those two seasons. To plant for next spring, look for trees like cherry, redbud and dogwood and shrubs such as azalea, snowball viburnum and illicium. ... And you can’t forget all the gorgeous perennials that add an extra pop of fall color to your landscape.”

– Scott Pearce, president and owner of For Garden’s Sake

What kind of roses grow well in our region?

“Fall is a great time to plant roses! It allows the roots to settle into their new home over winter and before spring. The type of rose most people seek from Witherspoon are hybrid tea roses. These are the long stem roses with large blooms. Touring around the state, you will see a variety of climbing roses, shrub roses, English roses like David Austin roses and floribundas. Each has their own, unique purpose in a garden.”

– Mary Alice Pike, sales and marketing manager at Witherspoon Rose Culture

“Leaves = free mulch! Use the bag attachment on your mower to easily collect and grind up leaves. Use these as mulch or add to a compost pile. Don’t allow leaves to pile up too thick or for too long on lawns, or they can smother the grass beneath.” – Shawn

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What can be done this fall to ensure beautiful roses in the spring?

“Regular watering, remove spent blooms promptly, and consider using a mild, quickrelease fertilizer for a short boost of energy.”

– Mary Alice What kind of fruit trees grow well here?

“The following fruit trees grow well in our region: apple, peach, fig, pear and persimmon. The benefits of growing your own fruit trees are that you will be able to see the fruits of your labor! However, the challenges are various, as they include birds, deer, insects and diseases.” – Shelley “Fruit trees can be a challenge here in the Piedmont. The easiest, low maintenance types are figs and persimmons (both American and Asian varieties). Though not a tree, blueberries also fall in this category. Fruit trees that are in the rose family (apples, pears, plums) are subject to disease and insect problems and generally require regular spraying to maintain the health of the tree and produce edible fruit.

For those who like a challenge, the N.C. State Extension website has good information on growing fruit at home, when and what to spray, and specific varieties that perform well in our area.” – Shawn

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REAL ESTATE & HOME SERVICES GALLERY home & garden

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petProject

A guide to area vets, animal hospitals, groomers, boarders and pet sitters B Y DELAN EY G ALVIN

VETERINARYSERVICES Academy Veterinary Hospital 1000 N. Miami Blvd., Ste. 247 avh.vetstreet.com; 919-688-6628 Special services: boarding and dental care.

Alexander at the Park Veterinary Hospital 2945 S. Miami Blvd., Ste. 125 alexanderattheparkvethospital.com; 919-484-9900 Special services: dental care, radiographs, neuters, surgery.

Bahama Road Veterinary Hospital 101 Bahama Rd., Bahama bahamaroadvet.com; 919-471-4103 Special services: dental care and online pharmacy.

Banfield Pet Hospital Three locations: 202 W. Hwy. 54, Ste. 505; 919-316-1046 3615 Witherspoon Blvd., Ste. 101; 919-402-8801 1720 N. Pointe Dr.; 919-620-8142 banfield.com The Bird Hospital: Avian Veterinarian Services 3039 University Dr. thebirdvet.com; 919-490-3001 Provides health care to birds only.

BluePearl Veterinary Specialty Hospital 7015 N.C. Hwy. 751 bluepearlvet.com; 919-600-6600 Special services: 24/7 emergency care.

Broadway Veterinary Hospital 205 Broadway St. bvhdurham.com; 919-973-0292 Special services: dental care, acupuncture and medical boarding for dogs and cats.

Bull City Veterinary Hospital 605 Fernway Ave. bullcityveterinary.com; 919-973-3434 Special services: laser therapy and Chinese medicine.

Carver Street Animal Hospital 2703 Carver St. carverstreetanimalhospital.com; 919-477-7319 Special services: dental care and bathing.

The Cat Hospital of Durham & Chapel Hill 5319 New Hope Commons Dr., Ste. 102B cathospitaldurhamch.com; 919-489-5142 Special services: dental care and boarding.

Cats Love Housecalls Mobile Veterinary Service Serves the Durham-Chapel Hill area. catslovehousecalls.vet; 919-590-9560 Colony Park Animal Hospital 3102 Sandy Creek Dr. cpah.net; 919-424-0508 Special services: dental care, boarding and grooming.

Cornwallis Road Animal Hospital 206 W. Cornwallis Rd. cornwallispetcare.com; 919-489-9194 Special services: dental care, boarding and grooming.

Durham Animal Hospital 4306 N. Roxboro St. durhamanimalhospital.com; 919-620-7387 Special services: boarding.

Eno Animal Hospital 116 Goodwin Rd. enoanimalhospital.com; 919-471-0308 Special services: laser therapy, dental care, boarding and grooming.

Local Mobile Veterinary Service 2409 Barrymore Ave. localmobilevet.com; 919-219-4919

Tyson Animal Hospital 5415 N.C. Hwy. 55 tysonanimalhospital.com; 919-544-8297 Special services: acupuncture, boarding, bathing and dental care.

Urban Tails Veterinary Hospital 800 Taylor St., Ste. 9-155 urbantails.vet; 984-219-2579 Special services: dental care.

Veterinary Dental Clinic of North Carolina 3653 Hillsborough Rd., Ste. A vdcnc.com; 919-321-4878 Special services: advanced dental care, restorative dentistry and 3D imaging.

Westside Animal Hospital 3653 Hillsborough Rd. westsideanimal.com; 919-383-5578 Special services: acupuncture, laser therapy and dental care.

Willow Oak Veterinary Hospital 1012 Broad St. willowoakvet.com; 919-908-6744 Special services: dental care.

White Oak Mobile Vet Serves the South Durham area. whiteoakmobilevet.com; 919-880-0788

BOARDING

New Hope Animal Hospital 5016 Durham-Chapel Hill Blvd. nhah.com; 919-490-2000 Special services: dental care and boarding.

The Barkmore House 3706 Kilgo Dr. thebarkmorehouse.com; 919-259-0335 Dog boarding.

North Paw Animal Hospital 5106 Guess Rd. northpawanimalhospital.com; 919-471-1471 Special services: dental care, laser therapy, boarding and grooming.

Camp Bow Wow – North Durham 4310 Bennett Memorial Rd. campbowwow.com/north-durham; 919-309-4959 Dog day care, boarding and grooming.

Page Point Animal Hospital & Pet Resort 115 Page Point Circle pagepointnc.com; 919-647-9691 Special services: dental care, boarding, grooming and day care.

Park Veterinary Hospital & Urgent Care 735 W. N.C. Hwy. 54 parkveterinaryhospital.com; 919-736-6797 Special services: dental care, laser therapy and boarding.

Quail Roost Animal Hospital 120 Quail Roost Farm Rd., Rougemont quailroostanimalhospital.com; 919-471-0737 Special services: dental care and equine care.

Southpoint Animal Hospital 5601 Fayetteville Rd. southpointpets.com; 919-226-0043 Special services: acupuncture, chiropractic and behavioral classes.

St. Francis Animal Hospital 2727 Hillsborough Rd. businessmobilewebdesign.com/pets; 919-286-2727 THRIVE Affordable Vet Care 8200 Renaissance Pkwy., Ste. 1012 thrivevet.com; 984-219-8583 Special services: dental care.

Triangle Veterinary Hospital 3301 Old Chapel Hill Rd. trianglevet.com; 919-489-2391 Special services: dental care, stem cell therapy, boarding and grooming.

Triangle Veterinary Referral Hospital 608 Morreene Rd. tvrhdurham.com; 919-489-0615 Special services: 24/7 emergency care.

Camp Bow Wow – Durham 2612 S. Miami Blvd. campbowwow.com/durham; 919-321-8971 Dog day care, boarding, training and grooming, baths, nails.

Creature Comforts Inn 200 W. Cornwallis Rd. creaturecomfortsinn.com; 919-489-1490 Dog, cat, avian and exotic pet boarding, dog day care, and dog and cat bathing.

Dog Tales Day Camp and Boarding 1204 Patterson Rd. dogtalesnc.com; 919-691-7613 Dog day care and boarding.

K9 R&R Pet Retreat 5725 Normans Rd., Rougemont k9-rr.com; 919-732-2979 Dog and cat boarding, day care, adoption services and pet transportation.

The Pet Wagon Hotel 3215 Old Chapel Hill Rd. thepetwagon.com; 919-757-6085 Dog boarding and day care.

Go Dog 4350 Garrett Rd. godoghq.com/durham; 919-246-7530 Dog day care, dog bathing, and dog and cat boarding.

Sunny Acres Pet Resort 5908 U.S. Hwy. 70 W. sunnyacrespetresort.com; 919-383-4238 Dog day care, dog grooming, pet transportation, and boarding for dogs, cats and other small pets.

ZoomyDogs!

5420 N.C. Hwy. 55 zoomydogs.com; 919-908-1998 Dog day care and swim lessons. 

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pet resources

PetSmart (Patterson Place) 3615 Witherspoon Blvd., Ste.101 petsmart.com; 919-403-6902 Special services: nail trimming for dogs and cats.

GROOMING Beth’s Barks N Bubbles 2710 Chapel Hill Rd., Ste. 3 facebook.com/bethsbarksnbubbles; 919-824-5947 Special services: nail trimming, nail dremel, teeth brushing and hair dyes.

PetSmart (North Pointe Shopping Center) 1720 N. Pointe Dr. petsmart.com; 919-471-6474 Special services: nail trimming for dogs and cats.

Dog Stylists Inc. 3401 University Dr., Ste. C dogstylistsinc.com; 919-489-9364 Special services: medicated soaks.

Elliotte’s Pet Spa & Salon Inc. 3002 Guess Rd. elliottespetspa.com; 919-381-5906 Special services: flea treatments and nail trimming for dogs and cats.

Pam’s Paw Prints 2919 Guess Rd. pams-paw-prints.business.site; 919-471-4729 Special services: dog grooming.

Pampered Pooch 3123 N. Roxboro St. durhampamperedpooch.com; 919-220-1083 Special services: flea treatments and nail trimming for dogs - standard grooming.

Petco (South Square) 4011 Durham-Chapel Hill Blvd. stores.petco.com/nc/durham; 919-401-2464 Special services: nail trimming for dogs and cats.

Petco (Southpoint) 8200 Renaissance Pkwy., Ste. 1012 stores.petco.com/nc/durham; 919-572-9638 Special services: nail trimming for dogs and cats, pet hospital, dog training classes.

Petropolitan Dog Grooming 8123 Herndon Rd. petropolitandoggrooming.com; 919-321-2668 Special services: nail filing. Serves dogs up to 65 pounds.

Puppy Love Pet Grooming 5410 N.C. Hwy. 55, Ste. B puppylove-rdu.com; 919-572-6699 Special services: teeth brushing and nail trimming.

U Dirty Dog Self Wash Spa 105 W. N.C. Hwy. 54, Ste. 255 udirtydogselfwash.com; 919-237-2444 Special services: teeth brushing and nail trimming for dogs, as well as self-wash stations.

PETSITTERS

Dickinson Animal Services 101 E. Delafield Ave. dickinsonanimalservices.com; 919-323-5341 Daily visits for pet and farm sitting, farm maintenance and small dog boarding. dogwalk dogwalktalk.com; 919-697-6048 Provides dog walking, daily visits, home care and personalized grocery shopping.

Kate’s Critter Care katescrittercare.com; 919-943-8083 Daily visits, overnight stays and home care.

Serves South Durham.

Lucy’s Pet Care lucyspetcare.info; 919-451-3773 Dog walking, daily visits, home care and pet sitting.

Paws on Durham 1921 N Pointe Dr., Ste. 215 pawsondurham.com; 919-627-8738 Dog walking, pet transportation, daily visits, home care.

Teacher’s Pets NC teacherspetsnc.com; 919-714-9459 Dog walking, daily visits and overnight stays.

A Whole Lotta Love Dog Walking & Pet Services awholelottalovedogwalking.com; 919-491-3567 Dog walking, daily visits, overnight stays, home care and pet transportation.

Two Girls and a Leash LLC twogirlsandaleash.com; 919-471-4597 Dog walking, daily visits and farm care. Serves Bahama, North Durham and Rougemont.

Barbie & Company Pet Services barbieandcompanync.com; 919-659-5492 Dog walking, daily visits and pet photography.

Very Important Pets Professional Pet Sitting vippetsitting.com; 919-419-1647 Dog walking and pet sitting.

Bull City Pet Sitting 1821 Hillandale Rd., Ste. 1B-189 bullcitypetsitting.com; 919-740-7481 Dog walking, trail walks, daily visits and home care.

Zen for Your Zoo zenforyourzoo.com Dog walking, daily visits and home care.

Serves Southwest Durham.

Give them the love they deserve.

Animal Protection Society of Durham gives animals the care they need. But only YOU can give them a home. We are Durham's community shelter, here – day in and day out – for the lost, sick, abandoned and abused animals. Will you be part of the solution?

Adopt. Volunteer. Suppor t.

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durham inc.

BIZBRIEFS Compiled by Chiara Evans

ON THE MOVE

WGU North Carolina hired Ryan Bower as communications manager, a role in which he will oversee social media content and assist with video production and media relations across the Southeast.

Washington Duke Inn & Golf Club hired seasoned hospitality leader Chantal Stanyer as its new executive club manager in June. Stanyer serves as the liaison for the executive club’s active members and oversees the recruitment of new members. Stanyer returns to the WaDu following a successful tenure as the property’s corporate group sales manager from 2019-2020. Over the past 16 years, she has held sales positions at properties internationally and in the Triangle.

administration and finance.

Prior to joining RTF, Wisniewski worked as controller for Core Media Group where she oversaw the accounting and finance departments in both New York and Los Angeles.

Together, Coia and Wisniewski comprise RTF’s leadership team alongside Ray Trapp, VP of strategic communication, and Linda Hall, executive VP and chief financial officer.

Durham Technical Community College installed J.B. Buxton as its fifth president during an inauguration ceremony on its main campus on July 27.

Pictured below, Buxton takes the oath of office alongside his wife, Hunter Buxton, and House District 31 Rep. Zack Hawkins.

Research Triangle Foundation of North Carolina promoted Carolyn Coia from senior director of real estate to vice president of real estate in August.

Jessica Wisniewski also joined RTF as the VP of

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NEW ON THE SCENE

Hayti, a news platform highlighting Black culture from Black publishers, launched its mobile app in May. It’s the first mobile app to feature more than 200 Black publishers on both Android and iOS. “Hayti app pays homage to the original ‘Black Wall Street,’ part of the Hayti District [in] Durham that contained concentrated African-American wealth and a hub of Black-owned business that blossomed during the early 1900s,” says CEO and founder Cary Wheelous, pictured above.

Sherei Lopez Jackson is slated to open Pioneers Durham, a coworking space and microbusiness marketplace, in mid-September at 408 W. Geer St. The organization is currently accepting applications from local vendors who can opt for a range of options, from counter to large booth spaces.

MOVEMENT & DEVELOPMENT

Phononic, an electronics manufacturer specializing in cooling and heating technology, received a $50 million investment from Goldman Sachs Asset Management in July. The investment helps Phononic expand its portfolio of refrigeration technology in addition to their marketing, sales, and domestic and international high-volume manufacturing.

Duke University spinout Xilis Inc. received $70 million of series A funding in July to further develop its MicroOrganoSphere™ technology to predict therapeutic responses in cancer patients. The funding also helps expand its artificial intelligence capabilities, fund clinical studies and validate the technology with partners in the biopharmaceutical industry.

“Our vision is to transform cancer care in diagnostics and reshape drug development by providing a technology for rapid profiling,” co-founder and CEO Xiling Shen said in a press release. “The support provided by these world-class investors is an important milestone in our journey to transform cancer care and dramatically improve patient survival.” He and Dr. David Hsu founded the biotech company with Dr. Hans Clevers in 2019. 

We’re opening various streets in downtown Durham to pedestrian traffic!

Enjoy outdoor dining, buskers and more.

Second & Fourth Saturdays Through October 2021

MORE INFORMATION, SCHEDULE & MAPS:

downtowndurham.com/streetery

durham inc.

Lambert Development announced in July that construction began for The Vega Condominiums on Hunt Street. The seven-story building will feature amenities like a fitness center, a club room with a joint outdoor terrace, personal storage units for residents and car charging stations. The lower levels will house commercial spaces as well. Future residents can expect modern interiors and a view of Durham Central Park or downtown.

MHAworks leads design on the condominiums, while Resolute Building Company leads construction. Lambert is currently accepting contracts ranging from $400,000 to $1 million. Occupancy is planned for January 2023.

old building on North Gregson Street next to Maverick’s Smokehouse & Taproom into a two-story retail and residential development called The Firefly.

Site plans show room for a cafe and retail stores on the first floor and four apartments on the second floor. The renovations will add 883 square feet to the existing 3,110-squarefoot space.

In June, Charlotte-based Asana Partners announced several tenants slated to open or expand in the Brightleaf District later this year. BioLabs North Carolina will occupy more than 32,000 square feet at 810 W. Peabody St., and Emmy Squared Pizza and One Medical, a primary care practice, will open in Brightleaf Square. Oerth Bio, an early-stage agriculture biotech company headquartered at 112 S. Duke St., will double its space to almost 15,000 square feet, and Jeni’s Splendid Ice Creams will open across from Brightleaf Square.

Salon Lofts signed on as the anchor tenant for the 4,000-square-foot, street-level space at Suite 106 on the corner of Morgan Street and Rigsbee Avenue in July. The leasing was overseen by TradeMark Properties Leasing and Sales Vice President Sarah Warren and Senior Vice President Vijay K. Shah. Salon Lofts will include 22 booths for hair stylists, massage therapists and skin and nail specialists.

Smart Wires, a technology supplier for utility companies, plans to relocate and open its global headquarters and a research and development operation from Union City, California, to Research Triangle Park in early 2022.

The company’s expansion will bring 250 jobs over the next five years. “Not only is North Carolina a strong hub for smart grid businesses, it also provides significant access to talent, R&D partnerships, manufacturing know-how, and exceptional infrastructure that is continuously growing and improving,” said Smart Wires CEO Peter Wells.

Linton Holdings LLC filed plans with the City of Durham in June to transform the 91-year-

Asana also completed renovations on Brightleaf Square’s tree-lined, brick

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courtyard that spans the interior of the historic complex. Changes included extensive landscaping, additional seating, and lighting and facade improvements to create an active environment for customers and office users.

Duke Energy restructured into three regions – West, Central and East – and reorganized company leadership effective July 1. John Elliott, vice president of community relations, is now responsible for the strategic management of relationships in the three regions, and each director reports to him. Indira Everett is now director of community relations in the East; Jimmy Flythe continues to serve as director of community relations in the Central region; and Jason Walls serves as director of community relations in the West.

AWARDS & HONORS Growers, an agronomic services platform improving decisionmaking capabilities for farmers, earned Great Place to Work Certification in July. Great Place to Work certifies employers based on current employees’ experiences working at the company – 95% of Growers employees said it was a great place to work in 2021, 36 points higher than the average U.S. company.

Gap Inc. and Icon 360 gifted $100,000 to North Carolina Central University’s textiles and apparel program in July. This grant is part of the Closing the Gap initiative, a partnership among the companies to

provide funding to historically Black college and university fashion programs. “This award will directly influence our current and future students, unlocking infinite potential and opportunity for generations to come,” said Darlene M. Eberhardt-Burke, interim chair of the textiles and apparel program.

Coastal Credit Union was named one of Triangle Business Journal’s Best Places to Work in 2021. Awards are based on employee surveys conducted by Quantum Workplace. Coastal Credit Union Vice President Joe Mecca said “insights from the employee survey are a valuable resource when making decisions that shape the credit union’s work environment and help foster a positive and welcoming company culture.”

Areas of insight included team effectiveness, trust among coworkers, manager effectiveness and work engagements.

Blue Cross and Blue Shield of North Carolina was ranked the 18th best place to work in information technology among large companies on a list compiled by IDG’s Insider Pro and Computerworld published in July.

IN OTHER NEWS

E-commerce company ChannelAdvisor donated 59 laptops, 12 desktops and 62 monitors to the Kramden Institute – a nonprofit providing technology, tools and training to North Carolina students – in July.

COLLEGE IS NOW AFFORDABLE. The Durham Tech Promise and our other college scholarships help keep your mind off the financials and on the future.

The Durham Tech Promise pays up to $1,000 each year for two years for any recent Durham high school graduate.

LEARN MORE AT

durhamtech.edu/promise

YOU’VE SPENT 30 YEARS BUILDING YOUR NEST EGG. NOW COMES THE HARD PART: MAKING IT LAST ANOTHER 30.

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CALL 919-493-3233 TO LEARN MORE

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durham inc.

NETWORKING A BITE OF BOXYARD

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By Delaney Galvin

Boxyard RTP held a soft launch on June 3, two days before it opened to the public. The event offered exclusive access to the 15,000-square-foot dining and retail space at 900 Park Offices Dr. as well as samples from Boxyard vendors. The afternoon kicked off with the dedication of Boxyard’s “Rebirth” mural, created by Gabriel Eng-Goetz, to Smedes York, who previously served as chairman for the Research Triangle Foundation of North Carolina board of directors. The program continued with speeches by local leaders including Ray Trapp, vice president of strategic engagement at Research Triangle Foundation, and Dorian Bolden, president and CEO of Beyu Caffé. Guests were encouraged to roam around the cargotecture – dodging the occasional pop-up rain shower – which is currently slated to house 17 businesses. Vendors open as of August are: Beyu Caffé, Medicine Mama’s Farmacy, Lawrence Barbecue, Wonderpuff, Buzzy Bakes Bakeshop and Thirteen West.

1 The Stewart team: Willy Stewart, CEO; Kasia Nels, associate vice president and director of people experience; Terry Naegelen, senior executive assistant; Denise Southerland, director of knowledge management and processes; and Lee Anne Nance, COO.

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2 Lawrence Barbecue owner and chef Jake Wood.

3 Cara Rousseau, vice president of marketing and partnerships at Discover Durham; Leonardo Williams, co-owner of Zweli’s Kitchen & Catering and a board member at the Greater Durham Chamber of Commerce; and Tess Mangum Ocaña, founder and CEO at Sonic Pie Productions.

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4 Research Triangle Foundation board chair Jud Bowman and chair emeritus Smedes York.

5 Wonderpuff owner Jackie Morin.

6 Durham City Council member Mark-Anthony Middleton, RTP Foundation President & CEO Scott Levitan and Durham Fire Chief Robert J. Zoldos II. 7 Research Triangle Foundation’s Tenant Relations and Event Supervisor Danila Degno, Assistant Property Manager Caitlin Timms and Director of Programs Amanda Ronan, and Durham Magazine’s Lauren Phillips.

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Be Part of the

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durham inc.

BACK TO THE NEW NORMAL: AN UPDATE ON OUR DINING BUSINESSES

BY HANNAH MCCLELLAN | PHOTOGRAPHY BY CORNELL WATSON

rad Weddington the profit lost during the strictest remembers last phase of shutdown. Restaurants, Valentine’s Day hotels and bars in North Carolina well. It was 35 posted a year-over-year decline degrees, raining and, of $4.52 billion in taxable sales most notably, the between March and December patio tables at his 2020, yet they secured less than downtown restaurant, 5.5% of federal and state relief NanaSteak, were provided to businesses in the nearly empty. state, according to a report by “Would you come the North Carolina Restaurant out here and eat in and Lodging Association. this?” he recalls his “Now we’re as busy as we want brother and business to be,” Brad Weddington said. partner, Graham “We’re still finding, like everyone Weddington, asking. else, that our front-of-house staff “It was depressing,” is wonderful, but kitchen wise, Brad Weddington said. “We we’re just missing some bodies.” actually would have saved Other restaurants across more money by closing during Durham are facing a similar those times” when the weather reality, said Downtown Durham was poor and the restaurant Inc. President/CEO Nicole only offered outdoor Thompson. As other seating. challenges wrought Two months later – by the pandemic after all its employees lessen, another has “THE WHOLE were fully vaccinated emerged: finding and FOCUS IS BEING – NanaSteak opened hiring enough staff.

ABLE TO OPEN for indoor dining for “We are hearing FULLY AND NOT the first time since it that things are closed in March 2020 difficult, and that BEING ABLE TO DO due to COVID-19. has been a constant THAT BECAUSE OF North Carolina thing, no matter LACK OF STAFF.” – lifted its capacity where you go in the NICOLE THOMPSON and social distancing country – so that’s no restrictions for all different downtown,” businesses the Thompson said. “But following month, it is mostly having allowing restaurants enough workers. I to serve more guests think anything that and make up some of is coming in second

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to that is so far down the totem pole. Right now, the whole focus is being able to open fully and not being able to do that because of lack of staff.” DDI also hosts a jobs dashboard for open downtown positions at downtowndurham.com/jobs.

Experts and business owners interviewed for this story said many factors likely contribute to current staffing shortages in the service industry: the extension of unemployment benefits, need for child care, push for a living wage, and the recent emphasis on mental and emotional health, which the pandemic has exacerbated.

Discover Durham, in partnership with American Tobacco Campus and the Durham Workforce Development Board, hosted a food and beverage job fair in mid-July. There were at least 350 open full-time and part-time positions available across the 35 participating businesses, and 106 job seekers attended. Employers offering sustainable wages of $13+/hour and competitive benefits were prioritized.

Staff at NanaSteak are paid a starting wage of $15 an hour, Brad Weddington said, which he thinks helped with finding staff as the restaurant expanded its dining. But the shortages still keep the restaurant closed on Mondays and Tuesdays, and it’s

unable to bring back its prepandemic Sunday brunch. The kitchen needs about three to four more employees to do so, Brad Weddington said.

Restaurant jobs are hard work, he said, made more challenging by long hours caused by staffing shortages, which continues to be at the forefront of his mind even though he’s pleased by the amount of recent business.

“It’s hard to really say as far as numbers go, because we turn away so much business now that we wouldn’t have turned away before,” Brad Weddington said of how much revenue they are making in comparison to prepandemic times. “They’re not what they were previously, but we’re also operating with much fewer staff.”

“There’s not an aspect of operating a restaurant that hasn’t been dramatically affected in pretty much every conceivable way by COVID-19,” said Nick Hawthorne-Johnson, co-owner of Cast Iron Group.

But Cast Iron Group’s biggest challenge by far has also been staffing, Hawthorne-Johnson said. Its downtown Japanese ramen shop, Dashi, is still not open for lunch because they simply don’t have enough workers. Business this year is better than last year – it looks like they won’t have to be closed for eight months, for

durham inc.

Bridget GordonCox and Amy Blakely work to seat guests at NanaSteak.

starters – but it’s still struggling, Hawthorne-Johnson said.

“Our goal for 2021 is to stop losing money,” he said. “I hope that we can achieve that. I’m not confident, but I’m hopeful.”

‘AS OPTIMISTIC AS WE CAN BE’

T

he state’s leisure and hospitality sector experienced job losses of 20% between

March and December 2020 – accounting for 75% of all North Carolina jobs lost during the pandemic – the North Carolina Restaurant and Lodging Association found.

This impact was felt more in the Durham-Chapel Hill metro area, according to a report from Discover Durham, with leisure and hospitality jobs down 30% during the same time period.

“I started sitting here thinking about what the pandemic looks like through the eyes of a small business owner,” said Susan Amey, Discover Durham’s president and CEO. “And the word is resilience. It’s been so hard through this whole pandemic to predict what’s going to happen next.”

Restaurant owners have been through a lot, Amey said. Many

closed their businesses in March 2020, laying off most of their employees. Then owners built out new business models – to-go services and outdoor dining – while navigating complicated funding and grant processes.

And they worked to implement and adhere to constantly changing COVID-19 protocols all the while. Then there was the “rather sudden reopening”

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in May, Amey said, with many owners experiencing workforce shortages.

Now owners face yet another hurdle: responding to the delta variant.

Thompson said this could create a burden for businesses, which, in addition to managing and operating a restaurant, would then also have to enforce masking again, as Durham County declared a new state of emergency and mask mandate in early August.

“A year and a half ago, when we were in the midst of this, a lot of that burden did fall on the restaurants to ask people to mask up when they were slowly allowing small groups back inside,” she said.

People might also feel less safe coming downtown as the number of COVID-19 cases rises, Thompson said.

Nearby offices might continue encouraging remote work, and conferences may opt to remain virtual – all of which is likely to cut into the number of people coming to and eating downtown.

When the pandemic hit, “it just kind of set everything back,” Brad Weddington said. He and his partners went from looking to hire a general manager and buying new restaurants to just trying to keep NanaSteak open.

“We went from all of this scrambling where everything’s going super great, and then

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scrambling to see what kind of bills we need to pay when we shut down, so there’s something to come back to.”

‘BE READY TO PIVOT’

G

reg Overbeck, the marketing director and co-owner of Chapel Hill Restaurant Group, said his catering

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care of all of these employees who have NanaSteak been so great for us owner Brad and so loyal to us for Weddington has managed all these years?” the restaurant’s All of the group’s bar since it restaurants have opened in 2016. been able to fully reopen, Overbeck said. Staffing is a problem at all their locations, but business is “infinitely better” this year compared to last.

“We’re trying to be as optimistic as we can be,” he said, “and we’re certainly seeing the business coming back.”

Moving forward into the fall, Durham business owners anticipate the return of university students and hope for increased traffic from traveling and conferenceattending employees.

Thompson said Downtown Durham Inc. is also working with the city to make temporary outdoor seating permanent.

“That way, those restaurants that want to continue to do outdoor seating [in] parking spaces will be able to do that safely,” she said.

Delta brings with it uncertainty for businesses, and Brad company and five restaurants Weddington said he across the Triangle – three of and his partners are focused which are in Durham – had a on one main lesson they’ve similar experience. learned over the pandemic: “Obviously, the pandemic how to adapt. has been the most difficult “What it’s taught us and thing we’ve ever had to deal other restaurants is just to be with, by far,” he said. “It was ready to pivot,” he said. “We just unbelievable. Our main can have plans, but just know concern was our people. that those plans have the How were we going to take ability to change.”

durham inc.

WELCOME BACK: HOTELS ATTEMPT TO MAKE UP LOST GROUND

BY HANNAH MCCLELLAN | PHOTOGRAPHY BY JOHN MICHAEL SIMPSON

on Wood and Stephanie Wood bought the Arrowhead Inn Bed and Breakfast in March 2019. They never expected a pandemic would interrupt their dream just one year later.

The husband and wife nearly made their revenue goal during that first year. Then COVID-19 brought the hospitality industry across the country to a near standstill.

“Two, three weeks after that is when the pandemic hit, and the wheels came off,” Ron Wood said. “Just like everybody else, we had a significant number of cancellations and more money going out than coming in.”

The Woods ultimately decided to close the inn completely for three weeks. They opened up two rooms – a cottage and a log cabin – out of its nine total in early summer 2020. “That was our lifeline,” Ron Wood said, until they gradually reopened rooms in the main house. They began taking reservations for all the rooms last September.

Nearly 15 months after they shuttered the inn at the onset of

Brian Teune rolls up to the JB Duke Hotel, one of three Duke University hotel properties located near campus.

the pandemic, Ron Wood said business is the best it’s been since they became owners – they came out ahead of their pre-pandemic numbers for the past three quarters.

“We attribute a lot of that to the fact that we’re a small inn,” he said. “People feel safer, they

can easily keep themselves distanced.”

Business among larger and chain hotels in Durham painted a less idealistic picture. Managers and local leaders said the hotel industry has a ways to go to reach pre-pandemic revenue, though business has increased

some since 2020. Durham’s hotel occupancy this June was about 57%, up from a rate of nearly 43% last June, according to data from Discover Durham.

In June 2019, however, Durham’s occupancy rate was nearly 75%.

Average room rates are also important for hotels to fully

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recover. The average daily rate increased to $90.04 in June 2021, compared to $72.08 in June 2020.

The lagging business is due largely to lingering hesitancy to travel combined with a lack of conferences and events, which typically bring many out-of-town guests to hotels, but industry experts said another problem is also to blame: staffing shortages that are impacting the hospitality sector.

“We’re having challenges in hotels around the state where they’re literally turning away guests — there’s demand to sell rooms, and they’re literally telling guests that they can’t come because they don’t have the staff to service them,” said Chris Mackey, North Carolina Restaurant & Lodging Association’s chief strategy and communications officer.

Mackey said her colleagues across various trade sectors have also seen staff shortages, which affects the supply chains for hospitality businesses.

“So it’s really impacting us, both directly and indirectly,” she said. “And we’re just not sure when the situation is going to get better.”

A survey developed by Discover Durham in partnership with Durham Technical Community College, North Carolina Central University and the Office of Economic and Workforce Development collected data from 70-plus respondents on the state of the hospitality workforce in Durham County. The survey showed that 79% consider staff recruitment to be very/extremely urgent, with 84% of respondents currently hiring. Sixty-four percent of employers consider the workforce shortage an extreme threat to their business viability.

The resumption of in-person events and normal travel habits naturally are the biggest drivers that impact the number of people staying in hotels.

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Randy Kolls, area general manager and partner for three Duke University-owned hospitality properties, said they’ve seen “significant growth in reservations for our restaurants and hotels” since last spring and are anticipating more as fall approaches. The three properties – Washington Duke Inn & Golf Club, JB Duke Hotel and The Lodge at Duke Medical Center – are all located near Duke’s campus and its hospitals.

“There are many upcoming seasonal events and milestones on the horizon that our team is looking forward to, including orientation/move-in and Duke Family Weekend,” Kolls said.

“Everyone is incredibly excited about the Duke Football season and the start of Coach K’s historic final basketball season.”

The return of university students certainly provides a boost, as does the renewed promise of entertainment.

Durham Performing Arts Center recently returned to hosting live concerts in August. The Carolina Theatre welcomed its first guests back to the movies at the end of July and is slated to resume live events in early September, as is Duke Performances – just a few reopenings that Discover Durham President and CEO Susan Amey said are expected to draw thousands of visitors to the area.

Amey said she and her team are also keeping an eye on rising coronavirus cases across the state and nation, and how that’s impacting the hospitality industry.

More than 53% of American travelers are less interested in visiting other places right now due to the delta variant of the coronavirus, according to the latest American Travel Trends & Sentiment report from Destination Analysts. Nearly 19% have canceled a trip specifically due to the delta variant.

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“We’re cautiously watching the trajectory of the delta variant and encourage residents and visitors to get vaccinated when and how we can,” Amey said.

Though Durham’s occupancy rates are still increasing, Amey said Discover Durham will look at the data closely to determine if delta impacts local business.

“We’ve been on this upward trajectory, since we were starting from such a low level over the winter,” she said. “So that’s a really positive piece. But if you look at the last month for July, it was almost flat to June, so now we’ll be watching. We haven’t seen any effects of people’s nervousness about the delta variant yet, but that’s the next thing for us to watch for.”

The Durham hospitality industry is still positioned well for recovery, Amey said, as Durham’s emphasis on COVID-19 safety is consistent with what many travelers are looking for and trends well for people planning to visit friends and relatives – a motivation for travel expected to bounce back sooner than others.

As for the owners of Arrowhead Inn, Ron Wood is trying to support as many local businesses as possible, particularly as the inn continues to meet or exceed occupancy targets.

The inn closed yet again for a few days in early August for the first time since summer 2020, but not as a response to COVID-19. The property simply needed maintenance work done, and there hadn’t been any gaps in reservations to complete it. Now, Ron Wood is preparing for the possibility that business trends could change as coronavirus cases trend upward.

“We’re entering back into a certain degree of uncertainty,” he said. “But, you know, in the time that you and I have been talking, I glanced and I saw three more bookings come in for September – so that’s encouraging.”

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JB Duke Hotel’s Braden Hendricks and Mira Grinage greet Teune at the front desk.

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wedding

Jasmine Flood & Sidney Wilkerson-Hill B Y B RO O K E S PAC H P HOTO G RA P H Y B Y CO URTNE Y MARTIN, A RT B YCO URT W I N T ER. COM

Wedding Date April 3, 2021

Occupations Jasmine is a creative lead at IQVIA and

the owner of design company, Riada Adair, which specializes in stationery. Sidney is an assistant professor in UNC’s Department of Chemistry.

Crossed Paths Sidney and Jasmine grew up within miles of each other in Eastern North Carolina and both went to NC State, but the couple didn’t meet until 2019. A mutual friend invited them to her birthday party, and the pair were dating by the following week. Sidney lived in West Village at the time, and some of their favorite dates in those early days were at Beyú Caffè, Dashi and Cucciolo Osteria.

The Proposal Sidney knew that Jasmine was “the one” after just a year of dating but postponed his proposal at the onset of the pandemic.

By August 2020, he says he realized, “I can either wait forever for this pandemic to end, or I can go for it now.” He surprised Jasmine at CAM Raleigh with an intimate recreation of their first date, and Jasmine said yes before he could even get down on one knee.

The Big Day The couple chose The Roof at The Durham for their dream wedding ceremony and reception. Jasmine designed the invitations herself, one of Sidney’s favorite details, and the two spent weeks 104

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putting them together. Catering was provided by The Durham Hotel, and Jason Prince of MediaByPrince captured the special day on video.

Memorable Moment Jasmine’s favorite memory is of the unity ritual, where the bride and groom stepped aside for a private moment during the ceremony. Together, they poured sand from two individual glasses into one as their first task as husband and wife. Sidney, meanwhile, says he’ll never forget the way Jasmine looked walking down the aisle.

Do you live in Durham and want your wedding or engagement featured in our magazine?

Email editorial@durhammag.com.

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