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Wet Nose Wednesday: Meet Azalea and Bali!

Wet Nose Wednesday: Meet Azalea and Bali!

Meow there, I’m Azalea, the sweetest little feline you’ll ever meet! I’m a friendly and intelligent kitty who loves nothing more than singing along to my favorite tunes. Whether it’s a soulful ballad or a lively jingle, I can’t resist the urge to join in with my own unique “meows.” My musical talents don’t stop there, though. I’m also a talented dancer, and I love to prance and twirl around my cozy little home. So if you’re looking for a furry friend who can provide the perfect soundtrack to your day, I’m your girl! How did I get here? Transferred from Chatham County Animal Resource Center along with my kittens. **I have tested positive for FeLV (feline leukemia) – please speak with an adoption specialist for more information.** My adoption fee is waived.

Meet Azalea!

Hi there! I’m Bali, and I’m here to tell you a little bit about myself. You’ll have to excuse my shyness – I’m a bit of an introvert, but once I get to know you, I’ll shower you with all the love and affection I have to give. You see, I’m a sweet and cuddly pup who just loves snuggling up with my favorite humans. I’m also quite smart and eager to please, so I’ll be sure to do my best to make you proud. With a little patience and a lot of love, I’m sure we’ll be the best of friends in no time! I’m full grown at ~62lbs.
How did I get here? Surrendered when my owner moved and could no longer care for me. **I will be spayed before going home. I am currently living at the admission center – please fill out a survey and select a phone appointment to complete the adoption process. Once that process is complete, your adoption specialist will schedule a time for you to meet me in person!**

Meet Bali!

Sticky Toffee Pudding

Sticky Toffee Pudding

Sticky Toffee Pudding

Photo by Getty Images

Sticky Toffee Pudding Recipe from Tastes Better from Scratch

Prep time: 20 minutes

Cook time: 25 minutes

Servings: 12 servings

Ingredients

  • 8 ounces Medjool dates*, pitted
  • 1 cup boiling water
  • 1/3 cup butter, room temperature
  • 2/3 cup light brown sugar, firmly packed
  • 2 teaspoons vanilla extract
  • 2 large eggs, room temperature
  • 2 Tablespoons molasses
  • 1 2/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt

Toffee Sauce:

  • 1/2 cup heavy whipping cream
  • ½ cup butter
  • 3/4 cup light brown sugar, packed
  • 1 Pinch salt
  • 2 tsp vanilla extract
  • Chopped walnuts, optional
close-up of dessert in bowls. - sticky toffee pudding stock pictures, royalty-free photos & images
Photo by Getty Images

Directions

  1. Preheat and Prepare Pan:
    Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or individual ramekins.
  2. Prepare Date Mixture:
    Place the dates in a blender or food processor and pour the boiling water over them. Let the mixture sit for 5 minutes to soften.
  3. Make the Batter:
    • In a mixing bowl, cream the softened butter and brown sugar together until light and fluffy.
    • Add the eggs one at a time, beating well after each addition. Stir in the molasses and vanilla extract.
    • In a separate bowl, sift together the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet batter until combined.
  4. Combine Date Mixture and Batter:
    • Blend the softened date mixture until smooth, then stir in the baking soda.
    • Gently fold the date mixture into the batter until evenly combined. Avoid overmixing to keep the muffins light.
  5. Bake the Muffins:
    • Divide the batter evenly among the prepared muffin cups or ramekins.
    • Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs. For a square baking dish, bake for 22–25 minutes. Avoid overbaking to maintain moisture.
  6. Prepare the Toffee Sauce:
    • In a small saucepan, combine the cream, brown sugar, butter, and salt. Heat over low heat, stirring occasionally, until the sugar is fully dissolved, and the sauce thickens slightly (about 7–10 minutes).
    • Remove from heat and stir in the vanilla extract.
  7. Serve:
    • Turn the muffins flat-side up and drizzle warm toffee sauce generously over the top. Garnish with chopped walnuts if desired.
  8. Storage Tips:
    Store the muffins and toffee sauce separately in airtight containers in the refrigerator for up to 5 days.
  9. Enjoy these indulgent muffin cakes warm for the ultimate treat!
sticky toffee pudding - sticky toffee pudding stock pictures, royalty-free photos & images
Photo by Getty Images
Buffalo Mac and Cheese Bites

Buffalo Mac and Cheese Bites

Buffalo Mac and Cheese Bites

January 20th is National Cheese Lovers Day!

Photo by Getty Images

Buffalo Mac and Cheese Bites Recipe from Franks RedHot

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 12 servings

Ingredients

  • 3 tablespoons butter
  • 1/4 cup flour
  • 1 cup milk
  • 1/3 cup plus 3 tablespoons Frank’s RedHot® Original Cayenne Pepper Hot Sauce
  • 2 cups shredded Cheddar cheese
  • 2 eggs, lightly beaten, divided
  • 4 ounces elbow macaroni, cooked
  • 1 1/4 cups panko bread crumbs
  • Vegetable oil, for frying
gluten free mac and cheese - buffalo sauce macaroni and cheese stock pictures, royalty-free photos & images
Photo by Getty Images

Directions

  1. Prepare the Cheese Sauce:
    • Melt the butter in a large saucepan over medium heat.
    • Whisk in the flour and cook for 1 minute, stirring constantly.
    • Gradually add the milk, whisking until thickened.
    • Reduce heat to low and stir in 1/3 cup RedHot Sauce and cheese until melted. Remove from heat.
  2. Separate the Cheese Sauce:
    • Set aside ½ cup of the cheese sauce in a small microwave-safe bowl for later.
    • Add 1 egg to the remaining cheese sauce, stirring to combine.
  3. Combine with Macaroni:
    • Gently stir the cooked macaroni into the cheese sauce until coated.
    • Spread the mixture evenly into a greased 13×9-inch pan. Cover and refrigerate for at least 4 hours.
  4. Shape and Coat the Mac & Cheese Bites:
    • Heat 2 inches of oil in a large, deep skillet to 350°F.
    • Whisk the remaining 3 tbsp RedHot Sauce with 1 egg in a small bowl.
    • Place panko breadcrumbs in another shallow dish.
    • Scoop chilled mac & cheese into 24 tablespoon-sized balls. Dip each ball into the egg mixture, shake off excess, and roll in panko to coat.
  5. Fry the Bites:
    • Fry mac & cheese balls in batches, being careful not to overcrowd the skillet. Cook until crispy and golden brown, about 2–3 minutes per batch.
    • Transfer to a paper towel-lined plate to drain.
  6. Serve with Hot Cheese Sauce:
    • Reheat the reserved cheese sauce in the microwave for 1–2 minutes, stirring every 30 seconds.
    • Serve the fried mac & cheese bites warm with the hot cheese sauce for dipping.
fried mac and cheese bites - frying macaroni and cheese stock pictures, royalty-free photos & images
Photo by Getty Images
Homemade Bread

Homemade Bread

Basic Homemade Bread

Photo by Getty Images

Basic Homemade Bread Recipe from Taste of Home

Prep time: 2 hours

Cook time: 35 minutes

Servings: Yields 2 loaves

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 3 tablespoons plus 1/2 teaspoon sugar
  • 2-1/4 cups warm water (110° to 115°)
  • 1 tablespoon salt
  • 6-1/4 to 6-3/4 cups bread flour
  • 2 tablespoons canola oil
Photo by Getty Images

Directions

  1. Prepare the Yeast:
    • In a large bowl, dissolve the yeast and 1/2 tsp sugar in warm water.
    • Let it sit until bubbles form on the surface, about 5–10 minutes.
  2. Mix the Dough:
    • In a separate bowl, whisk together the salt, 3 cups of flour, and the remaining 3 tbsp sugar.
    • Stir the oil into the yeast mixture, then pour it into the flour mixture.
      Beat until smooth, then gradually stir in the remaining flour, 1/2 cup at a time, until a soft dough forms.
  3. Knead the Dough:
    • Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
    • Place the dough in a greased bowl, turning once to coat the top.
      Cover and let it rise in a warm place until doubled in size, about 1 1/2–2 hours.
  4. Shape the Dough:
    • Punch down the dough and divide it in half.
    • Shape each half into a loaf and place in two greased 9×5-inch loaf pans.
      Cover and let the dough rise again until doubled, about 1–1 1/2 hours.
  5. Bake:
    • Preheat the oven to 375°F.
    • Bake the loaves for 30–35 minutes or until golden brown. The bread should sound hollow when tapped or with an internal temp of 200°F on a thermometer.
  6. Cool:
    • Remove the loaves from the pans and cool on wire racks.
  7. Enjoy your freshly baked bread!
Photo by Getty Images
Sauteed Kale

Sauteed Kale

Sauteed Kale

Photo by Getty Images

Roasted Root Vegetable Recipe from Love and Lemons

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 4 to 6 servings

Ingredients

  • 1 large bunch kale (7 to 8 cups chopped leaves)
  • 3 tablespoons olive oil
  • 3 cloves garlic, peeled and sliced
  • Pinch red pepper flakes
  • 1/2 cup (118ml) chicken broth, veggie broth, white wine, OR water (plus more as needed)
  • 1/4 teaspoon fine sea salt or more to taste
  • Half of a lemon
Photo by Getty Images

Directions

  1. Prep the Kale:
    • Rinse the kale thoroughly.
    • Pull the leaves from the stems, discarding the stems or saving them for stock.
    • Chop the leaves into roughly 2-inch pieces
  2. Sauté the Garlic:
    • Heat 2 tbsp olive oil in a wide skillet over medium heat.
    • Add the garlic and red pepper flakes to the skillet.
    • Stir often and cook until the garlic is soft but not browned.
  3. Cook the Kale:
    • Add the kale, vegetable stock, and 1/4 tsp salt to the skillet.
    • Toss occasionally and cook for 7–8 minutes until the kale is bright green, soft, and wilted.
    • Add more stock or water as needed if the liquid evaporates before the kale is tender.
  4. Finish and Serve:
    • Taste and adjust with additional salt if needed.
    • Stir in the lemon juice just before serving.
Photo by Getty Images
Smoked Salmon Deviled Eggs

Smoked Salmon Deviled Eggs

Smoked Salmon Deviled Eggs

Photo by Getty Images

Smoked Salmon Deviled Eggs Recipe from Downshiftology

Prep time: 20 minutes

Cook time: 14 minutes

Servings: Yields 12 deviled eggs

Ingredients

  • 6 large eggs
  • 3 tablespoons mayonnaise
  • 1 tablespoon finely chopped shallot
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • 1 teaspoon finely chopped dill
  • Salt and pepper to taste
  • 2 ounces smoked salmon
  • 1 tablespoon capers
  • Extra dill for garnish
Photo by Getty Images

Directions

  1. Cook the Eggs:
    • Bring a pot of water to a boil.
    • Reduce the heat to low so the water is no longer boiling.
    • Gently lower the eggs into the water using a skimmer.
    • Increase the heat back to high and boil for 14 minutes.
  2. Chill the Eggs:
    • While the eggs boil, prepare an ice water bath.
    • After 14 minutes, transfer the eggs to the ice water bath to cool completely.
  3. Prep the Eggs:
    • Once cooled, peel the eggs and slice them in half lengthwise.
    • Scoop the yolks into a small bowl and arrange the egg whites on a serving plate.
  4. Make the Filling:
    • In the bowl with the yolks, mix:
      • Mayonnaise
      • Dijon mustard
      • Lemon juice
      • Shallot
      • Dill
      • Salt and pepper
    • Stir until smooth.
  5. Assemble the Eggs:
    • Spoon the yolk mixture into the egg white halves.
    • Top each egg with a piece of smoked salmon, a sprinkle of capers, and a bit of fresh dill.
  6. Serve and enjoy your elegant Smoked Salmon Deviled Eggs!
Photo by Getty Images
Nashville Hot Chicken Sandwich

Nashville Hot Chicken Sandwich

Nashville Hot Chicken Sandwich

January 16th is National Hot & Spicy Day!

Photo by Getty Images

Nashville Hot Chicken Sandwich Recipe from FoodNetwork

Prep time: 20 minutes

Cook time: 10 minutes

Servings: 4 servings

Ingredients

  • Slaw:
    • 1/4 cup mayonnaise
    • 2 tablespoons apple cider vinegar  
    • 2 teaspoons granulated sugar  
    • Kosher salt and freshly ground black pepper 
    • 1/2 head red cabbage, cored, thinly sliced (about 4 cups) 
    • 1 cup shredded carrots  
    • 1 shallot, thinly sliced  
  • Hot Chicken:
    • Vegetable oil, for frying
    • Miss Brown’s House Seasoning, recipe follows
    • 2 skin-on, boneless chicken breasts (about 12 ounces each), cut in half crosswise (see Cook’s Note)
    • 1 1/2 cups all-purpose flour  
    • 2 cups buttermilk  
    • 1/2 cup hot sauce, such as Frank’s RedHot 
    • 4 split potato rolls, toasted, for serving  
    • Dill pickles, for serving  
  • Hot Butter Sauce:
    • 1 stick (8 tablespoons) unsalted butter
    • 1 cup hot sauce, such as Frank’s RedHot 
    • 1/4 cup packed light brown sugar  
    • 1/4 teaspoon cayenne  
    • 1 teaspoon Miss Brown’s House Seasoning, recipe follows 
  • Miss Brown’s House Seasoning:
    • 1 teaspoon onion powder
    • 1 teaspoon sweet paprika  
    • 1 teaspoon garlic powder  
    • 1 teaspoon kosher salt  
    • 1 teaspoon freshly ground black pepper  
Photo by Getty Images

Directions

  1. Prepare the Slaw:
    • In a large bowl, whisk together mayonnaise, vinegar, and sugar.
    • Season with salt and pepper.
    • Add the cabbage, carrots, and shallot. Stir to coat evenly.
    • Set aside to marinate while making the chicken.
  2. Prep the Chicken:
    • Heat 4 inches of vegetable oil to 365°F in a Dutch oven.
    • Sprinkle both sides of the chicken generously with Miss Brown’s House Seasoning.
  3. Set up a dredging station:
    • Bowl 1: Flour
    • Bowl 2: Whisk together buttermilk and hot sauce
    • Dredge each chicken piece in the flour, then the buttermilk mixture, and back into the flour.
    • Place coated chicken on a wire rack.
  4. Fry the Chicken:
    • Carefully fry the chicken in hot oil, skin-side down.
    • Cook for 10–12 minutes or until golden brown and an internal temperature of 165°F.
    • Transfer to a clean wire rack.
  5. Make the Hot Butter Sauce:
    • In a saucepan, melt the butter over medium-high heat.
    • Add the hot sauce, brown sugar, cayenne, and seasoning.
    • Stir and simmer for 5 minutes.
  6. Assemble the Sandwich:
    • Dip each fried chicken piece in the hot butter sauce.
    • Place chicken on the bottom of a potato roll.
    • Top with slaw and pickles.
    • Drizzle extra sauce and cover with the top bun.
  7. Enjoy your spicy, crispy Nashville Hot Chicken Sandwich!
Photo by Getty Images
Spiced Cranberry Punch

Spiced Cranberry Punch

Spiced Cranberry Punch

Photo by Getty Images

Spiced Cranberry Punch Recipe from Julia Delaney

Prep time: 5 minutes

Cook time: 40 minutes

Servings: 12 servings

Ingredients

  • 12 oz cranberries (1 pack)
  • 2 oranges (organic)
  • 1/2 cup kumquats (optional)
  • 1/2 cup sour cherry concentrate (optional, but highly recommended)
  • 12 cups water
  • spices:
    • 1/2 cup jaggery
    • 1 nutmeg
    • 1 tbsp allspice (berries)
    • 1 tbsp cardamom (whole pods)
    • 1 tsp cloves (whole)
    • 3 cinnamon sticks ( large)
    • 3-5 star anise
Photo by Getty Images

Directions

  1. Combine ingredients:
    • In a large pot, combine everything except the oranges and sour cherry concentrate.
  2. Cook:
    • Bring to a boil, then simmer on low heat with the lid on for 20 minutes.
  3. Add oranges:
    • Add sliced oranges and simmer for another 10 minutes.
    • Remove from heat and let steep for 15–20 minutes.
  4. Strain:
    • Strain the drink and stir in the sour cherry concentrate.
  5. Serve:
    • Winter: Serve warm.
    • Summer: Serve chilled.
    • Garnish each glass with an orange slice, seedless cherry (optional), and a cinnamon stick.
Photo by Getty Images
Roasted Root Vegetables

Roasted Root Vegetables

Roasted Root Vegetables

Photo by Getty Images

Roasted Root Vegetable Recipe from Love and Lemons

Prep time: 15 minutes

Cook time: 45 minutes

Servings: 4 to 6 servings

Ingredients

  • 2 beets, preferably 1 red and 1 golden, peeled and chopped into 1-inch chunks
  • 1 large carrot, roll cut into 1-inch chunks
  • 3 parsnips, chopped into 1-inch chunks
  • 1 medium sweet potato, chopped into 1-inch chunks
  • 1 turnip, chopped into 1-inch chunks
  • Extra-virgin olive oil, for drizzling
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh sage leaves
  • 1 tablespoon fresh thyme leaves
  • Sea salt and freshly ground black pepper
  • Crispy Sage and Sage Oil:
    • 2 tablespoons extra-virgin olive oil
    • 10 fresh sage leaves
Photo by Getty Images

Directions

  1. Preheat oven to 425°F and line two baking sheets with parchment paper.
  2. Arrange vegetables:
    • Place beets and carrots on one baking sheet.
    • Place parsnips, sweet potato, and turnip on the other.
  3. Season and toss:
    • Drizzle everything with olive oil.
    • Sprinkle with rosemary, sage, thyme, salt, and pepper.
    • Toss to coat and spread evenly.
  4. Roast:
    • Bake for 25–50 minutes or until tender and browned.
    • Note: The parsnips, sweet potato, and turnip will cook faster. The beets and carrots take longer.
  5. Make crispy sage:
    • Heat olive oil in a small pan until bubbling.
    • Fry the sage leaves for about 1 minute until crisp.
    • Remove and drain on a paper towel. Save the oil for later.
  6. Serve:
    • Toss roasted vegetables with 1 tablespoon of the sage oil.
    • Transfer to a platter and top with crispy sage leaves.
Photo by Getty Images
North Carolina Facts

North Carolina Facts

North Carolina Facts They Don’t Teach in School

Sure, we all know North Carolina is the ‘Tar Heel State’ and home to the Wright Brothers’ first flight. But did you know it was also home to Blackbear and the largest home in America? Buckle up, because we’re diving into some fascinating facts about North Carolina that you didn’t learn in school!”


North Carolina Has Its Own Lost Colony Mystery

old engraved illustration of john white finding no trace of the colony of roanoke island enroute to virginia in 1590 - lost colony roanoke stock pictures, royalty-free photos & images
Photo from Getty Images

The story of Roanoke is one of America’s greatest mysteries. The word “CROATOAN” carved into a tree is still baffling historians.

The Roanoke Colony was founded in 1585, but after a ship returned in 1590, the colonists had disappeared. John White led the second expedition in 1587 after Sir Walter Raleigh sent White to the Chesapeake Bay to establish the “Cittie of Raleigh.”

White went back to England, intending to return to Chesapeake Bay with supplies in 1588, but his return was delayed until 1590 due to the Anglo-Spanish War. Once he had returned, the words “CROATOAN” were found carved into the palisade (tree trunks or wooden stakes used as a defensive wall).

The fate of the 112 to 121 colonists remains unknown to this day.


The World’s Largest Chest of Drawers is Here

world's largest sock drawer - large chest of drawers stock pictures, royalty-free photos & images
Photo by Getty Images

In High Point, the “Furniture Capital of the World,” you’ll find a massive 38-foot-tall chest of drawers complete with dangling socks to honor the region’s hosiery industry.

Known as the Bureau of Information, the 19th-century dresser dates back to 1926. The dresser had a complete makeover and transformation in 1996 by Sid Lenger. After Sid Lenger died in 2003, a real estate developer had the socks repainted neon green and orange. The elegant wood finish was also repainted with a coat of gray. This caused a stir with locals who considered it disrespectful to Sid Lenger’s work.

The chest was eventually sold to High Point University in 2018 and Brian Davis, an artist and designer, jumped at the opportunity to restore Lenger’s original vision. The socks were repainted with purple and yellow on one and pink and blue on the other; a nod at the city’s University and minor league baseball team. 


The Venus Flytrap Calls North Carolina Home

venus flytrap (dionaea muscipul) an insectivorous (or carnivorous) plant with leaf adaptations to trap insects and spiders - venus fly trap north carolina stock pictures, royalty-free photos & images
Endangered in North and South Carolina. Croatin National Forest, North Carolina coastal plain. Photo by Getty Images

This carnivorous plant is native to the wetlands around Wilmington and doesn’t grow naturally anywhere else.

Despite being known worldwide, North and South Carolina are the only natural habitats for wild Venus flytraps. These areas are all within 100 miles of Wilmington and contain the necessary needs for the Venus flytrap such as sunny, nutrient-poor, and wet habitats.

Development around these areas has led to populations of flytraps being extinguished. Wide-spread developments such as golf courses, housing, and commercial areas are responsible for the loss of flytraps.


The First Miniature Golf Course Was Built Here

golf ball and golf club on green in the evening golf course with sunshine - mini putt putt stock pictures, royalty-free photos & images
Photo by Getty Images

Fayetteville is where miniature golf began in the early 20th century, paving the way for date nights and family outings everywhere.

In 1954, Don Clayton designed and built the first putt-putt course in Fayetteville, North Carolina. He wanted to create a more organized course that helped with putting skills. Clayton was frustrated with miniature golf courses that featured windmills and waterfalls. He set out to build courses using 3-by-5 cards.

He began with charging 25 cents for 18 holes and after a year, he was selling franchises. 


A State Full of Superlatives

the pure gold ore found in the mine is in the hands of men. - gold nugget stock pictures, royalty-free photos & images
Photo by Getty Images

You may know the phrase “First in Flight,” but North Carolina is a place of many firsts. From the tallest brick lighthouse (Cape Hatteras) to the oldest state university (UNC-Chapel Hill), North Carolina is full of firsts and record-holders.

North Carolina holds the Guinness World Record for longest surviving double heart bypass patient. Bobby Brown of Gastonia North Carolina has a double heart bypass surgery in his mid 30’s. CaroMont Regional Medical Center in Gastonia performed the surgery and as of 2017, Brown was a sprightly 78-year-old.

In Cabarrus County, the nation’s first gold rush started in 1799. A 12-year-old boy, Conrad Reed, was spotted playing with a large nugget on his family farm. The 17-pound nugget was used as a doorstop for the family as the value of gold wasn’t commonly understood in their community. The nugget was purchased for $3.50 (equivalent to $74.53 as of 2023) but the true value would be around $3,600.


The Pirate Blackbeard Called North Carolina Home

british pirate edward teach - blackbeard stock pictures, royalty-free photos & images
Photo by Getty Images

Blackbeard, one of history’s most infamous pirates, made his home along North Carolina’s coast. His ship, the Queen Anne’s Revenge, was discovered off Beaufort in 1996.

Blackbeard arrived on North Carolina’s coast in June 1718, settling in North Carolina’s first established town, historic Bath. He received the “gracious pardon” from colonial governor Charles Eden immediately upon his arrival.

It is believed that he resided on Plum’s Point. Members of the Bonner family, who resided in the house across the bay, claim that during storms, they could see a ball of fire sail back and forth from Plum Point to Archbell Point. 


The Appalachian Dialect Is Like a Time Capsule

sign on the appalachian trail in maine - appalachian stock pictures, royalty-free photos & images
Photo by Getty Images

The Appalachian Mountains preserve a dialect with words and phrases from Elizabethan English, making it a fascinating subject for linguists.

The dialect came from settlers who settled in the Appalachians due to the abundant resources. By settling in the Appalachians, they cut themselves off from the rest of the country, creating natural isolation.

This allowed the language and dialect to remain alive without the influence of the European language. To this day, phrases are used in Appalachian Dialect that are no longer common in other areas across the country. 


Lake Norman Is a Man-Made Marvel

aerial view of calm bay and and residential area - lake norman north carolina bird eye stock pictures, royalty-free photos & images
Photo by Getty Images

Created by Duke Power in the 1960s, Lake Norman is the largest man-made body of water in North Carolina, spanning over 32,000 acres.

Lake Norman was originally dry land where people lived and worked up until a little over 60 years ago. In the 1890s it was proposed that a dam be built by an engineer working on the Niagra Falls dam. Duke funded what was then the Catawba Power Company to carry out the plans for the dam.

Lake Norman spans four counties and more than 32,000 acres of surface. Underneath the man-man lake, there are many remains of the town that once inhabited the area. There are remains of a 1938 summer camp and the site of the Battle of Cowan’s Ford from 1781.

Underneath the water, old gravesites, plantations, homesites, and highways can be found. In 2013, firefighters found an airplane using sonar.


The Biltmore Estate Is the Largest Home in America

The Vanderbilt Estate in Asheville, North Carolina. Biltmore House was built by George Vanderbilt and opened to the public in the 1940's.
Photo by Getty Images

Located in Asheville, the Vanderbilt family’s Biltmore Estate has over 175,000 square feet of floor space and 250 rooms.

George Washington Vanderbilt, born in 1862, is a part of America’s wealthiest and best-known family. He visited Asheville in 1888 where he began to envision he could build his country home. He began purchasing land for what would become the Biltmore, hiring Richard Morris Hunt to design and build his new home.

Construction began in 1889 and officially opened to the Vanderbilt family in 1895. The Biltmore includes 35 bedrooms, 43 bathrooms and 65 fireplaces. Three years after the home opened, George Vanderbilt married Edith Stuyvesant Dresser and promptly returned to live at the Biltmore.

George Vanderbilt passed away in 1914 at 51 and was buried on their family estate in Staten Island. In 1930, George Vanderbilts daughter Cornelia and her husband John Cecil opened the Biltmore  House to the public. In 1963, The Biltmore was officially nominated as a National Historic Landmark under “Conservation of Natural Resources.”


Now that you’re armed with some of North Carolina’s best-kept secrets, why not impress your friends with these fun facts? Or better yet, experience some of these places yourself

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