Our State

Every month, Our State magazine highlights the finest aspects of North Carolina with genuine stories and beautiful photography. Established in 1933, Our State has become a reliable guide for everything related to North Carolina. Whether you’ve called the state home for years, are just starting to explore, or are planning a visit or move, this magazine offers valuable insights. Explore exciting destinations, experiment with fresh recipes, and learn about the rich history, culture, and natural beauty of North Carolina.

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Murphy to Manteo: State Farmers Market

1 week ago | ourstate.com | Katie Schanze |Rebecca Woltz |Tamiya Anderson |Lynn Wells

Murphy to Manteo: Finding new adventures, historic detours, and the soul of North Carolina on the state’s longest highway: U.S. Route 64. Read the series. I’m bobbing and weaving through a crowd as I chase after my toddler, who is surprisingly quick, despite his general lack of coordination or understanding of gravity.
A Taste of Our State: Hoop Cheese

1 week ago | ourstate.com | Sheri Castle

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. Country Stores built of weathered gray clapboard and cinderblock are promising oases when I’m tootling along back roads, on the prowl for treats, snacks, and nostalgic groceries.
Slightly Fancy & Really Good Grilled Cheese

1 week ago | ourstate.com | Sheri Castle

From Our State’s A Taste of Our State series. Click here to read or listen to contributor Sheri Castle’s column from the May 2025 issue. Most of us agree that there is no bad grilled cheese sandwich. I believe we can also agree that a top-notch version qualifies as a feast that satisfies us deep down. This recipe features crisp bread and yields a soft, stretchy pull of melted cheese. Making a memorable grilled cheese isn’t difficult, but little things make a big difference. Makes 1 sandwich.
9 Yadkin Valley Wineries and Vineyards

1 week ago | ourstate.com | Tamiya Anderson

In the tasting room of Laurel Gray Vineyards in Hamptonville, owner Kim Myers stands behind the counter, her eyes locked on the movement of wine as it swirls in the glasses of her guests. They raise the rims to their lips, faces softening as they take in the richness of red cherries, blueberries, raspberries and a hint of buttered toast.
Our State Supper Club: Spring Herbs

1 week ago | ourstate.com | Lynn Wells

Before she became Randolph County’s “goat lady,” my friend Ginnie Tate was a nurse at Moses Cone Hospital who dreamed of owning a sustainable farm. Ginnie and I worked together at the hospital in the mid-’80s and bonded over our love of fresh produce and cooking. In 1984, Ginnie bought an abandoned tobacco farm in Climax that she called Nubie Acres, named for her favorite breed of goat.
From Elizabeth Hudson: Pressing Matters

1 week ago | ourstate.com | Elizabeth Hudson

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. My mom tells me this harrowing story about the time she got her arm caught in the wringer washer at her grandmother’s house in the late ’50s, when she was a little girl.
Basil Lime Cookies

1 week ago | ourstate.com | Lynn Wells

Yield: 50 to 60 cookies. 2 cups all-purpose flour, plus extra for dusting1½ teaspoons baking powder½ teaspoon salt10 tablespoons unsalted butter, at room temperature1 cup granulated sugar1 large egg1 teaspoon vanilla extract3 tablespoons fresh basil leaves, chopped1 tablespoon lime zest1 cup pistachios, choppedIn a large bowl, whisk together flour, baking powder, and salt until well combined. In a separate bowl, use a hand mixer on medium-high speed to whip butter until light and fluffy.
Ginnie’s Herb Chicken

1 week ago | ourstate.com | Lynn Wells

Yield: 4 servings. 4 boneless, skinless chicken breasts, butterfliedSalt and ground black pepper⅓ cup all-purpose flour2 tablespoons cornstarch3 tablespoons canola oil½ cup dry white wine2 tablespoons honey½ stick unsalted butter1 shallot, minced2 tablespoons parsley, chopped2 tablespoons rosemary, chopped2 tablespoons thyme, chopped½ cup chicken stock2 tablespoons lemon juice1 teaspoon lemon zestPlace chicken breasts on a cutting board and season each side with salt and pepper.
Sweet Potato & Parsley Salad

1 week ago | ourstate.com | Lynn Wells

Yield: 6 servings. 5 sweet potatoes, baked, peeled, and cut into ½-inch chunks1 small sweet onion, diced1 celery stalk, diced3 ounces goat cheese, crumbled⅓ cup extra virgin olive oilJuice of 1 lemon2 teaspoons soy sauce½ cup fresh parsley, chopped4 sprigs fresh marjoram or 1 teaspoon dried marjoramSalt and pepper to taste½ cup toasted cashews, for garnishInto a large bowl, add sweet potatoes, onion, celery, and goat cheese. In a separate bowl, whisk together olive oil, lemon juice, and soy sauce.
A Day Trip Guide to the State Farmers Market

1 week ago | ourstate.com | Hannah Lee Leidy

For some of us, a trip to the farmers market is just another point on the weekly to-do list – wedged somewhere between a Saturday morning run and an afternoon of lunch and house projects. But there’s a much more delightful alternative where the day’s to-do list revolves entirely around the market itself. For this option, we recommend heading to Raleigh, where the State Farmers Market feels like a provincial shopping center in the heart of our capital city.