Southern History The One True Barbecue By Anita Rao & Frank Stasio • May 25, 2016 Rien Fertel North Carolina is the number two producer of pigs in America, and barbeque is by most accounts the state’s food. But historian Rien Fertel argues that most barbecue writing is hyperbole. In his new book “The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook The Whole Hog,” (Touchstone/2016) he examines the history of the southern barbecue art, and the wide range of mythology surrounding the meat and those who tend to it. Cooking With Crabs And Beans In The South By Frank Stasio & Andrew Tie • Sep 1, 2015 Matt Hulsman From soft-shell crabs down east to baked beans cooked with a slab of pulled pork, crabs and beans are unquestionably essential to southern cuisine especially in North Carolina. From Convicted Felon To Fearless Civil Rights Advocate, The Story of Harry Golden By Frank Stasio & Anita Rao • Jun 2, 2015 Harry Golden Papers, J. Murrey Atkins Library Special Collections, University of North Carolina at Charlotte Harry Golden is no longer a household name in North Carolina, but at one point he was likely the most famous North Carolinian in the country. Golden was a Jewish-American writer who grew up in New York City’s Lower East Side in the early 1900s. Six Words: 'Must We Forget Our Confederate Ancestors?' By editor • Oct 21, 2014 NPR continues a series of conversations from The Race Card Project, where thousands of people have submitted their thoughts on race and cultural identity in six words. Jesse Dukes does not have Confederate ancestors. But in the time he has spent writing about Civil War re-enactors, he has met many who say they do. The Men Who Were Left Behind By Anita Rao & Frank Stasio • Sep 17, 2014 Katy Simpson Smith Listen Listening... / 17:29 A conversation with author Katy Simpson Smith At the end of the 18th century it was very common for women to die during childbirth.