Flavor, NC (2011)

In Good Heart Farm was started by Ben Shields and Patricia Parker in 2009. The farm offers vegetables, strawberries and flowers through a CSA and at farmers markets throughout the Triangle. Market Restaurant is committed to serving whole, all-natural, unprocessed foods from local sources. The restaurant makes every effort to support organic and sustainable farming practices while providing guests with the best experience possible. Healthy food, prepared fresh, from local seasonal ingredients.

Braswell Foods is a fourth generation family owned, vertically integrated company producing and marketing quality, value added feed and egg products for American families and businesses for over 45 years. Braswell Foods is one of the largest organic feed and egg producers in the United States and is American Humane Certified by the American Humane Association. Brigs Restaurants have been serving breakfast creations, salads and hot sandwiches for breakfast, lunch and dinner since 1988. There are six Brigs locations throughout the triangle and in Charlotte.

The Johnson family has been growing peaches in the North Carolina Sandhills since 1934. The Johnson family grows peaches, nectarines, plums apples and pears in their fifty acre orchard. The fruit is sold at the family’s market and gift shop, which is open year round. Carolina Crossroads is the AAA Four Diamond rated fine dining restaurant located in the historic Carolina Inn in downtown Chapel Hill. The hotel is listed on the National Register of Historic Places. Executive Chef James Clark has received numerous awards and been recognized in national publications including Bon Appetit and The Washington Times.

The Wright family has been farming in Currituck County for seven generations. Sanctuary Vineyard is their latest venture. The vineyard is nestled among the family’s corn and soybean crops. The vineyard has its own tasting room and gift shop. BJ’s Carolina Café has been serving up home cooked favorites and Eastern North Carolina style barbecue on the Outer Banks for more than fifteen years. A true family-run operation, BJ’s is staffed by the entire Beasley family. The restaurant is open for lunch and dinner Wednesday through Friday; breakfast, lunch and dinner on Saturday and breakfast and lunch on Sunday.

Cedar Island native Jay Styron and his wife Jennifer began oyster farming in Cedar Island Bay in 2006. Their Carolina Mariculture Oyster Company currently produces about forty thousand oysters a year, with plans to quadruple production in the coming months. Their oysters are available direct to the public and in restaurants in the Beaufort area and the triangle. The 42nd Street Oyster Bar and Seafood Grill in Raleigh has been serving seafood lovers fresh seafood since 1931. The restaurant opened in its current location in 1987 and since then has served more than 80 million oysters and shrimp and more than 21 million hush puppies. The restaurant is open for dinner seven days a week.