Food trucks expand to UNC, not to town of Chapel Hill
Though food trucks have been allowed on campus for six months, their presence hasn’t extended to Franklin Street or the rest of the Chapel Hill.
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Though food trucks have been allowed on campus for six months, their presence hasn’t extended to Franklin Street or the rest of the Chapel Hill.
South Campus students now have another late-night food option on the weekends.
Chocolate pecan chewies, hickory smoked baby back ribs, pastrami and buttermilk biscuits: these are the succulent and unforgettable flavors of Chapel Hill and Carrboro. The locally sourced and critically acclaimed restaurants of the area can “woo” even the least enthusiastic eater, but they are easily passed by tourists and the uninitiated members of the community alike.
Food trucks may soon begin rolling into Chapel Hill, now that the town council has made changes to its restrictions.
As Chapel Hill looks for more sustainable ways to fund town services, residents may be facing a 2-cent tax increase.
When Jennings Brody opened Parker and Otis, a restaurant and gourmet grocery store, six years ago, there were about three locally owned restaurants nearby in downtown Durham.
Every week, Medium will post a story or review from the vault, #tbt style. This week: a love letter to local food, written by former Diversions staffer Bo McMillian. Originally published on the Diversions blog on April 17, 2013, this piece is in anticipation of Tomato Day 2015 this Saturday, hosted by Carrboro Farmers' Market.
Hillsborough is joining Chapel Hill focusing on food trucks.
Spring has finally sprung, which means sunshine and good times are upon us. Here is a recipe for Grandma Shirley’s famous apple butter, meant to be enjoyed on the best of picnics and study dates in the quad. Spread this delicious creation on anything from rolls and biscuits and its promised to bring a bit of sweet tang to any afternoon.
The Daily Tar Heel front page on April 10 included a story about potential changes to Chapel Hill food truck regulations. The DTH design & graphics staff put together a set of illustrations to accompany the story. Below, desk editor Kevin Uhrmacher talks about the project.
When Baguettaboutit sets up shop in Chapel Hill, a crowd of students and residents quickly surrounds the food truck in search of a fast and affordable meal.
Before I had even applied to UNC, I heard of Lantern.
Remnants of my beloved shrimp plate
In respect to the (hopeful) end of the bipolar weather that encapsulates springtime here in beautiful N.C., I feel it prudent to include a final feel-good cold weather recipe for all of you to enjoy: Hot Chocolate cookies. This specific one belongs to Rachel Ray, and while I was not previously aware that this type of cookie existed before Sunday (though I damn well should have been), phone calls from my house meant to taunt me as my family baked and ate them, followed by subsequent pictures of them to further the torture, definitely piqued my interest.
501 Diner closed in February
This weekend, with St. Patty’s Day in my heart, a sickness keeping me at home, time on my hands, and the luxury of a full kitchen, I decided to experiment and create a homemade version of one of my favorite things to eat — scones. To keep with the holiday theme, and also to check the ridiculous (yet oh-so delightful) amount of butter typically found in scones, I went with an Irish soda bread base for kicks and they actually turned out just as good as normal, buttery ones, in my family and friends’ humble opinions.
Over the years, the marketing professionals at Nabisco, the manufacturers of Oreo cookies, have issued some far-out tips on how to enjoy their beloved treats. Historically you could twist, lick, or dunk them, but there is now a robot to take care of it all. Oh 2013.
We’ve all hit that wall — the one that hits you as you walk into the regimented buffets of Lenoir or Ram’s and view the same salad bar, pancakes, falafel, and beef vindaloo that you’ve seen over and over again for weeks, wishing for something different. You stride past all of the baked, fried, and grilled things you’ve eaten with a growing sense of mechanism over the semester and let loose an exhausted sigh, as you dream about home-cooked meals and the luxury of variation.
All Up In Your Business is part of a periodical update on local businesses in the Chapel Hill area. This week includes Carolina Brewery, Top This!, and Pita Pit.
Fried apples, local cheddar cheese, and an egg on a pretzel roll — that’s all I have to say for this lede. For your sake, I would urge you to continue reading.