Durham Magazine

Bands Bring the Blues to Hayti Heritage Center for 29th Bull Durham Festival

Out & About /

Hayti Heritage Center hosted its 29th annual Bull Durham Blues Festival – one of only two blues festivals in the country presented by an African-American organization – September 9 and 10, featuring local acts like Bobby Hinton and Checkerboard Suede and national artists such as Grammy-winning Mississippi artist Grady Champion and Mac Arnold & Plate […]

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Fundraising Fashionably for a Cause

Out & About /

The second Annual Labor Day Weekend Fashion for a Cause show, presented by Iris Oliver at PSI Theatre at the Durham Arts Council, raised funds for cancer research, patient care and awareness. The show featured fashions from couture and emerging designers EvitaLoca, Rasoul Amir Designs, Lashele Lavey and Sonique Stephens. Special guest Dr. Nadine Barrett, director

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CrowdTunes: The 21st Century Jukebox

Business, Out & About /

CrowdTunes is an American Underground @Main-based startup that invites people to connect with commercial spaces by taking ownership of the music playing around them. With the app, stale background tunes become interactive crowd-sourced playlists. “As a patron,” CEO Brandon Magsamen says, “you can download our application and request any song in our venues directly from

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Weekend at a Glance: Brews, Beats and Kinky Boots

Out & About /

The Glass Jug 2nd Anniversary Celebration and Annual Cellar Sale – Thursday, noon-10pm; Friday, noon-10pm; Saturday, 2pm-7pm – In celebration of its two-year anniversary, The Glass Jug will re-release rare and limited-release beers on Thursday and Friday. The party continues into Saturday, with food, music and brews from some of the best local breweries in North Carolina.

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Our Latest Obsessions: Shrimp, Sips and Sliders

Culture /

We had a great time at Carolina Farm Trust‘s dinner at Vin Rouge supporting farmers from Durham Roots Farmers’ Market including Green Button Farm and Carolina Farmhouse Dairy. The two combined created a killer harrissa braised pork shank for our third course. We were adventurous with shrimp at Piedmont‘s Season of the Sea dinner featuring Greensboro’s Jay

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