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Thursday, December 20, 2012

Was it something we said? Bella Mia being sold

Posted By on Thu, Dec 20, 2012 at 3:43 PM

We've featured them on the cover of INDY Week. We've lauded them as having some of the best pizza in the Triangle—David Ross called Bella Mia "a tireless exemplar of rigor and integrity"—the Mercedes Benz of pizzas. And now we regret to inform you that Bella Mia in Cary is being sold. The News & Observer is reporting that Dec. 22 is the last day the current owners will operate the Cary eatery. New owners are being trained but it is uncertain when Bella Mia will reopen....

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Monday, December 17, 2012

Jonathan Bonchak, Michael Harwood take top barista honors

Posted By on Mon, Dec 17, 2012 at 9:21 AM

Michael Harwood of Caffe Driade in Chapel Hill and Carrboro Coffee Roasters is one won two awards in the Southeast Regional Barista Championship, held in Atlanta earlier this month. Jonathan Bonchak of Durham's Counter Culture Coffee, won top honors in the Brewer's Cup. Harwood, the 2010 champ, finished second in the Brewers Cup Competition and third overall. This is the second consecutive year he has placed in the top three. He advances to the national competition in Boston in April. The Specialty Coffee Association of America sponsored the contest....

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Friday, December 14, 2012

At the vigil for Kabab & Curry owner Mohammed Arfan Sundal

Posted By on Fri, Dec 14, 2012 at 11:39 AM

A candlelight vigil was held Thursday, Dec. 13, for Mohammed Arfan Sundal, the owner of Kabab & Curry House at 2016 Guess Road, Durham. Mr. Sundal was fatally shot in the restaurant's parking lot Dec. 6, leaving behind his wife, two daughters and two sons. ABC11 reports that Durham police went door-to-door Wednesday seeking clues and witnesses. Anyone with information should call CrimeStoppers at 919-683-1200....

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Tuesday, December 4, 2012

The stunner and the sausage biscuit: Temple Grandin at the Carolina Meat Conference

Posted By on Tue, Dec 4, 2012 at 11:16 AM

Temple Grandin doesn't like the phrase "harvest plant." It is a livestock-industry euphemism for a slaughter floor, where animals are killed for food. "I think that's absolute B.S.," said Grandin, who has redesigned livestock handling facilities. "That's the kind of stuff that the P.R. people make up, and I'm just not gonna do that. That's just ridiculous. I'm gonna use the S-word." The S word is "slaughter"—the topic and process on which Grandin has spent her career—but it could have been "straight talk," because that's what Grandin gave in her keynote speech during a nose-to-tail pork dinner here Monday night....

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firefly...bring food! whether from home, the food trucks, our restaurant neighbors, or from our test kitchen. We're also participating in …

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