by Emily Storrow
photography by Kylie Shryock
The Crunkleton is a bar that walks the line. Its interior is rustic, yet refined, and it operates with a classy humility. Owner Gary Crunkleton constantly strives for that balance, and sources inspiration from surprising places—including his own ADHD, childhood memories of going to church and years as a Deadhead.
by Della Romano
Uneven rooflines—some jutting out onto the street, others sinking into the structure and still others crooked. Massive windows on each building allow a peek into the lives of the city folk. Canals between every other street reflect the cityscape. You’re in Amsterdam.
Beyond a gorgeous city, you’ll find a culture based on liberties and freedom. Having fun in Amsterdam is a requirement, and it’s easy to satisfy. Although not known for its food, the Netherlands does not disappoint in cuisine. The flavor combinations are not particularly unique or unexpected, but what the Dutch cook, they cook well.
Here are some of the more traditional foods you’ll find in Amsterdam:
writing and graphics by Alex Dixon
When Ba-Da Wings closed in Carrboro in the fall of 2013, it had consistently raised its chicken wing prices. And it wasn’t just Ba-Da, wing prices were, and still are, increasing, forcing restaurants to shift the price to consumers or close completely. But now, restaurants are increasingly capitalizing on a trend to fight thinning margins and volatility of chicken wing prices.
Visualizing Hazing Foods
by Alex Dixon
Across the country, fraternities use food for initiation rituals. We’ve gathered up some stories heard at UNC-Chapel Hill and other schools to bring you some of our favorite hazing dishes (with recipes.)
by Della Romano
Grandma’s handwriting scribbled on a notecard is barely legible. Trying to decipher each letter, desperately hoping that’s a capital T meaning Tablespoon. Also wondering if she copied this recipe down correctly from my aunt. Ingredients are measured by the metric system—in grams and liters—instead of our customary ounces and cups.
A Q and A with Hallot Parson, co-founder of Escazú Artisan Chocolates
by Max Gandy
photography by Sami Jackson
Since 2005, Hallot Parson and Danielle Centeno, co-founders of Raleigh’s Escazú have been striving to humanize chocolate by selling “bean-to-bar,”a practice used to ensure consumers that the chocolate has an identifiable geographic origin. Escazú sources its cacao from only Latin America, the closest source to the US, and recycles the unused parts of its beans, most notably by selling the bean husks for local brewing. Carolina Eats writer Max Gandy spoke with Hallot Parson about his experiences with cacao, what sets Escazú apart from other artisanal chocolate producers and the 2005 trip to Costa Rica that inspired his career change.
(Danielle Centeno and Hallot Parson, co-founders of Escazú)
Things change fast in the restaurant industry. Within a year, Mozzarella Kitchen opened, closed and reopened again. Now, a group of students wants to revive it.
by Abby Reimer
photography by Alex Dixon
It’s the last night at Mozzarella Kitchen and Alan Sukirin is clearing a table overflowing with plates stained from curry, stroganoff and ginger papaya salad, and empty bottles of wine; the remnants of a five-course fusion feast.
The Asian-Italian fusion restaurant at 401 W. Franklin St. opened in August. On Feb. 6, Mozzarella Kitchen’s owner and chef, Sukirin, decided to sell off the building. In a few days, the new owner will tear down the moose head that currently hangs on the wall, strip the lace tablecloths and remove the neon lights.
(photo courtesy of Brenden Powell)
A look at the poultry industry through the eyes of the farmer.
by Alex Dixon
When you walk into a chicken house, the smell hits you first. It’s warm, but pungent, like someone lit a cinnamon-feces scented candle inside of your nostrils. Craig Watts walks around the 10-day-old chickens, or broilers, and they scurry off. Some lie down, while others move. But they tend to stay together in little herds, running away from the feet that could easily crush them. One of the broilers is lying against the wall, flailing and inaudibly gasping. Even though it’s still alive, Watts declares it dead and keeps moving. He pins it on a heart attack, probably because the chicken is growing too fast. It’s the genetics.