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Lunch without limits
A salad that never gets soggy? This is our new go-to lunch that can be made ahead and with endless combinations. We give you three ideas, but feel free to mix and match, layering dressing and heaviest ingredients (meat) on bottom, in quart-size, wide-mouth jars. Find more ideas on our Pinterest page: pinterest.com/elitemag/
Doughboy award: Retired Command Sgt. Maj. Steve England is joining a list of heroes
Story by Allison Williams
"Run, Don't Walk:" the realities of amputation and rehabilitation
"A lot of people are under the impression that there's nothing technology can't do. A lot of people - I would say most people - think that the new computerized and mechanized legs are bionic. That you can strap them on and they will walk for you."
Foxhunting and the Hounds
Story by Sara Lindau
Power players: Charles Clack
Volunteer, Pinehurst Community Trust Foundation
Voices from the homefront at Cape Fear Regional Theatre
Playwright Mike Wiley thought bringing the stories of baseball pioneer Jackie Robinson and the 1961 Freedom Riders to the stage was tough.
It's a Southern thing: Okra
Long derided for its slime factor and abused by cooks heavy on the breading, okra is one of the South's most misunderstood and under-appreciated vegetables.
It's a Southern thing: Peaches
Best eaten on the spot, juice running from fingers to elbow, fresh N.C. peaches can be found less than an hour from Fort Bragg at Kalawi Farms in Moore County.
It's a Southern thing: Boiled peanuts
When I was growing up, you either ate your peanuts parched or boiled, but everyone knew that roasted nuts were for baseball and ran a distant second to the salty, sometimes mushy, hot boiled peanut.
It's a Southern thing: Sweet tea
So sweet a spoon could stand up straight in the glass and keep a dentist in his vacation home, iced sweet tea, as Dolly Parton says, is the house wine of the South.
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