Watch: 7 Reasons to Love Durham
Special thanks to videographer Meredith Browne! Follow her on Facebook and Twitter.
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Tales of a Trailing Spouse
Thirty-six hours after moving to the area, I went to my first job interview. Pretty horribly sleep-deprived from both travel and caring for my daughters – Ellie, who was 4, and Clara Jay, who was 4 months – I sat at the end of the world’s longest table, wearing the only dress I had unpacked
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Stuff We Like: Podcast, Parizade’s ‘Greek Butter’ and Pottery at Indio
Each week we share – through pictures – what the folks behind Durham Mag have been doing around town. We’re always out and about, just because we love this place; we hope you’ll comment with what you’ve been doing, too! Podcast Don’t miss the first episode of our new podcast – hosted by VP of Content Andrea Griffith
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Episode 1: Ginger Young
Subscribe to TALK OF OUR TOWNS so you don’t miss a single episode. Click here to subscribe. On this inaugural episode, Andrea talks to Ginger Young of Book Harvest about a big event coming up on MLK Day, reveals the winner of Chapel Hill restaurant Crook’s Corner Book Prize, discusses a new favorite cookbook from Nancie McDermott
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Weekend Best Bets: Cabaret, Comedy & Chorales
Frozen Over – Through Jan. 31 – Bring winter fun inside and explore this indoors winter landscape: Weave through an icicle forest, build an icy shelter and skate on a synthetic ice rink in your socks! Looking for a snowball fight? Scheduled snowball times run daily at noon and 4:30pm (just 4:30pm on Sundays). Museum of Life
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Why Durham Has a Coveted Food Scene
Here are a few of my favorite things: The beignets during Rue Cler’s brunch service. Lemon, new potato and leek soup from Toast. The pickled pepper portabella bagel sandwich at Monuts Donuts. Goat Lady Dairy eggs Benedict at Washington Duke Inn and Golf Club’s Fairview Dining Room. The chilled cucumber vichyssoise with pickled littleneck clams
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The Assertive, Punchy Flavors of Magnolia Grill to Return in Carrboro
After they closed the much-loved Magnolia Grill in 2012, chefs Ben and Karen Barker said they’d only return to the daily grind of working in a restaurant if their son, Gabe, returned from cooking in California to open his own eatery here. With 27-year-old Gabe back in town, the family is working together on the
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Stuff We Like: Sweets, Sales and Sewing
Each week we share – through pictures – what the folks behind Durham Mag have been doing around town. We’re always out and about, just because we love this place; we hope you’ll comment with what you’ve been doing, too! Smallcakes May the frosting be with you! Associate Editor Amanda MacLaren picked up an assortment of Star Wars-themed
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In Memoriam: Dr. Sharon Elliott-Bynum
“I am driven by these three principles: integrity, intention and inclusion. My passion comes from my belief in God, that we are all change agents, which is why I want to be the change I wish to see in the world. I also believe our primary responsibility is to make this world a better place
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A Sweet and Savory Soup Sure to Warm You Up
I love soup. It took me almost 30 years to realize just how much I actually love soup. Maybe it was because I grew up in the South, where mild winters never really required a bowl of warm soup, or perhaps because I was only ever exposed to the mixture of mushy vegetables and swollen
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