1. Pollen-covered cars.
Our state tree, the Longleaf Pine, is a prodigious pollinator. Need proof? Take a look at any car anywhere in the state between March and May and you’ll find they’re not just coated, they’re practically battered, with chartreuse pollen. The stuff’s everywhere.
In North Carolina, barbecue is tantamount to politics or religion: you pick a denomination and stick with it, only crossing party lines in secret. That means Eastern ‘Cue—whole hog doused in a peppery vinegar sauce—or Lexington ‘Cue—shoulders and butts and sauce made sweet and thick with tomato or even brown sugar. You have your favorites and you’ll fight about styles, sauces, which wood to use and how early you need to get to B’s, but you’ll admit one thing: nothing beats North Carolina ‘cue even if it’s not your preferred style.