Farm to fork – and glass
Pepsi may have been invented in North Carolina and the first ever Krispy Kreme store may have opened in Winston-Salem – but when it comes to North Carolinian cuisine, think local, not global. The beloved barbecue pork – of the slow, pit-cooked variety – is a statewide staple, but know your Lexington style from your Eastern to avoid committing a cultural faux pas (the main difference is in the sauce). Go the whole hog (sorry…) and track down a local pig pickin’ event – a whole pig roast, and the focal point of many a social event.
If you’re traveling during any month with the letter ‘r’ in it, head to an oyster bar where the shellfish is freshly shucked in front of you – try them steamed or raw. And the ubiquitous collard greens are just delicious with a kick of homemade chilli vinegar.
Wash it all down with a local craft beer or bottle of sweet wine; with over 400 vineyards in North Carolina and some 125 breweries, you could enjoy a different tipple every night of the a year.