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2 months ago | 
ourstate.com | Mark Kemp |Lauren Eberle |Billy Warden |Katie Schanze
North Carolina, Noted: Tune in as Senior Editor Mark Kemp immerses readers and listeners in the roots and rhythms of North Carolina, discovering how gospel choirs and radio shows, beach music and bluegrass, mariachi and marching bands all contribute to the soundtrack of our state. Click here to read the story from our March 2025 issue. Click below to hear Mark read his column aloud. Our Storytellers podcast brings the pages of the magazine to life, featuring the voices of six Our State writers.
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2 months ago | 
ourstate.com | Lauren Eberle |Billy Warden |Katie Schanze
SPONSORED BY North Carolina, Naturally: Dr. Eleanor Spicer Rice, an entomologist and author of 10 books — each one about science and the natural world — views North Carolina through the lens of landscape, providing awe-inspiring explanations of our state’s creatures and creations while spotlighting the natural beauty along the way. Click here to read her story from the March 2025 issue. Click below to hear Eleanor read her column aloud.
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2 months ago | 
ourstate.com | Brad Campbell |Lauren Eberle |Billy Warden |Katie Schanze
Hidden History: Thisseries tells the little-known stories of our state, featuring documentary-style videos with archival footage of the anecdotes, artifacts, and quirky ephemera that pepper the backs of North Carolinians’ memory banks. Click here to read the story from our March 2025 issue. Click below to hear Brad read his column aloud. Our Storytellers podcast brings the pages of the magazine to life, featuring the voices of six Our State writers.
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2 months ago | 
ourstate.com | Lauren Eberle |Billy Warden |Katie Schanze
Listen as the pages of the magazine come to life in the Storytellers podcast showcasing the voices of Our State writers. Each podcast episode features a writer reading their column aloud, allowing each distinct voice to shine. Click below to listen to Eleanor read her column aloud.
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2 months ago | 
ourstate.com | Tamiya Anderson |Lauren Eberle |Billy Warden |Katie Schanze
Beyond the front steps of the Penelope Barker House Welcome Center, guests are greeted by the quiet elegance of a home steeped in history. Inside, front desk manager Marsha Tobias shares information to those interested with steady authority and intuitive knowledge of Edenton’s past and the legacy of the house’s namesake.
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2 months ago | 
ourstate.com | Lynn Wells |Lauren Eberle |Billy Warden |Katie Schanze
Armed with $10 from my dad and a newfound sense of independence, I spent many preteen days roaming Friendly Shopping Center in Greensboro. My mom dropped my friends and me off to explore our favorite stores — Woolworth, Wills Book & Stationery, Potpourri — but we always ended up at Hickory Farms, where my money didn’t go very far, but the free samples certainly did. Inside, there were wooden barrels of hard candy, wheels of cheddar cheese, and prepackaged gift boxes everywhere.
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2 months ago | 
ourstate.com | Elizabeth Hudson |Lauren Eberle |Billy Warden |Katie Schanze
Listen as the pages of the magazine come to life in the Storytellers podcast showcasing the voices of six Our State writers. Each podcast episode features a writer reading their column aloud, allowing each distinct voice to shine. Click below to listen to Editor in Chief Elizabeth Hudson read her column aloud.
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2 months ago | 
ourstate.com | Sheri Castle |Lauren Eberle |Billy Warden |Katie Schanze
From Our State’s A Taste of Our State series. Click here to read or listen to contributorSheri Castle’s column from the March 2025 issue. Not everyone can craft perfect yeast rolls or biscuits on the first try, but anyone can bake great Butter Swims from the get-go. They require neither the patient proofing and shaping of yeast rolls nor the delicate rolling and cutting of biscuits.
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2 months ago | 
ourstate.com | Sheri Castle |Lauren Eberle |Billy Warden |Katie Schanze
Listen as the pages of the magazine come to life in the Storytellers podcast showcasing the voices of six Our State writers. Each podcast episode features a writer reading their column aloud, allowing each distinct voice to shine. Click below to listen to Sheri read her column aloud. For some of us, it’s not a question of whether we have a favorite daily bread, it’s the fact that we have bread daily.
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2 months ago | 
ourstate.com | Lynn Wells |Lauren Eberle |Billy Warden |Katie Schanze
Yield: 2 cups. 4 ounces cream cheese, softened4 tablespoons mayonnaise2 teaspoons dill pickle juice1 teaspoon Dijon mustard½ teaspoon garlic powder½ teaspoon onion powder1 celery stalk, diced1 small carrot, peeled and diced¼ red bell pepper, cored and diced¼ green bell pepper, cored and diced6 green olives, pitted and diced2 green onions, thinly slicedSalt and pepper to tasteIn a medium bowl, stir together cream cheese, mayonnaise, pickle juice, mustard, garlic powder, and onion powder.
