Out & About TV: March 2017

TO OUR URBAN FARM.

A MICRO GREEN IS IN OLD HERB OR

VEGETABLE, IT IS ONLY A TINY

LITTLE BABY.

A TINY LITTLE PLANT.

THIS IS WHAT GOT ME INTO THIS

BUSINESS.

IT JUST TAKES A LITTLE BIT

NUTRITIONALLY AND FOR FLAVOR.

A TABLESPOON HAS THE SAME

NUTRIENTS AS A FULL SERVING AS

A VEGETABLE.

IT IS EASY TO TOP A SALAD, EGGS,

WE TRY TO PUT A TABLESPOON ON

EVERYTHING WE EAT HERE.

THIS WILL GROW 82 TONS OF A

MICRO GREEN PER YEAR, WHICH IS

A REMARKABLE AMOUNT OF FOOD IN

A SMALL, SMALL SPACE.

IT IS JUST THE THING THAT

INSPIRES ME.

I GET UP THINKING WE CAN SOLVE

OUR OWN PROBLEMS LOCALLY,

ESPECIALLY ABOUT FOOD.

YOU CAN FIND THE MICRO GREENS

AT MANY OF DOWNTOWN RALEIGH'S

RESTAURANTS.

WE ARE IN THREE FARMERS

MARKETS.

WHAT WE WANT TO TELL PEOPLE IS

YOU CAN GROW FOOD IN UNEXPECTED

PLACES, THEY ARE COST EFFICIENT

FOR GETTING A GOOD POP OF

FLAVOR AND NUTRITION.

>>> IS AN ARTIST COLLECTIVE AND

NONPROFIT ORGANIZATION.

>> IT IS A PLACE OF ENERGY AND

LIGHT.

>> ALL OF THE ARTISTS ARE LOCAL

ARTISTS.

THE SHOWS CHANGE EACH MONTH BUT

EVERY MONTH WE HAVE MORE ON

DISPLAY.

YOU DON'T FIND THAT ALL THE

TIME IN GALLERIES.

>> WE DO HAVE GREATLY SKILLED

CURATORS SO WHEN YOU WALK INTO

THE GALLERY YOU ARE ALWAYS IN A

BEAUTIFUL GALLERY, I MEAN I

FEEL LIKE WE ARE A RADIANT PART

OF DOWNTOWN CHAPEL HILL.

>> THE PAINTINGS SPEAK TO YOU.

VERY OFTEN THE ARTIST WILL BE

HERE AND WILL STEP THROUGH WITH

USE THE STEPS THAT PRODUCED

THIS PIECE OF WORK.

>> TO BE ABLE TO TALK ABOUT

YOUR WORK, THAT IS PRETTY NICE.

>> WE ALSO HAVE A PROGRAM TO

MEET ONCE A WEEK TO CREATE ART

AND WORK ON PROGRAMS THAT HELP

THE VETERANS, THEIR LIVES AND

THEIR FAMILIES.

>> WE WERE ONCE REFUGEES AND

HAVING TO FOCUS ON EDUCATION

THERE IS NOT TIME TO EXPRESS

OURSELVES.

WITH THIS GROUP WE HAVE A SPACE

TO EXPRESS OURSELVES AND LET GO

OF THINGS THAT WERE STRESSING

IS OUT AND FOCUS ON THINGS WE

LOVE.

>> EVERY ONE OF THE KIDS HAVE A

DIFFERENT AESTHETIC.

SOME ARE ABSTRACT PHOTOGRAPHERS

AND PAINTERS, OTHERS ARE

REALISTS, EVERYONE HAS A THING

THAT THEY ARE REALLY INTERESTED

IN AND WE HAVE A CHANCE TO

PURSUE THOSE THINGS TOGETHER.

>> IF YOU WANT TO FIND OUT MORE

BE PUBLISHED THIS BOOK AND YOU

CAN FIND IT HERE AT THE FRANK

GALLERY.

>> ART IS IMPORTANT IN THIS

COMMUNITY AND EVERY COMMUNITY.

>> ART GIVES A KIND OF

INTELLECTUAL AND EMOTIONAL DEPTH

THAT IS JUST SIMPLY BASIC.

>> IT IS A CRITICAL PART OF WHO

WE ARE AS HUMAN BEINGS TO SEE

AND APPRECIATE THINGS AND BEING

A PART OF THAT

AND SUPPORTING A PART OF THAT

IS REALLY IMPORTANT.

>> THE GALLERY IS OPEN

WEDNESDAY THROUGH SUNDAY, IT IS

ABSOLUTELY FREE.

ALMOST EVERYTHING THAT YOU SEE

IS FOR SALE.

EVERY APRIL THE BIRTHDAY

CELEBRATION IS THE BIGGEST

PARTY AND BIGGEST FUNDRAISER OF

THE YEAR.

IT SUPPORTS ALL THE PROGRAMS

THAT WE DO.

COME SHOP FOR YOUR NEXT PIECE

OF ARTWORK AT FRANK GALLERY.

WE LOOK FORWARD TO SEEING YOU.

>>> WE ARE FAMILY-OWNED AND

OPERATED.

WE HAVE BEEN IN RALEIGH SINCE

1958.

THE ORIGINAL LOCATION WAS ON

HILLSBOROUGH STREET.

I STARTED WORKING

AS A BUS BOY WHILE I WAS IN

HIGH SCHOOL AND I MET MY FUTURE

WIFE THERE.

>> GROWING UP IN THE RESTAURANT

TO ALWAYS THINK YOU WILL DO

SOMETHING ELSE.

WE NEVER DREAMED WE WOULD BE

HERE TODAY, BUT, 30 YEARS LATER

IN THE SAME LOCATION.

>> WE STILL HAVE A LOT OF THE

SAME TRADITIONAL DISHES THAT

WERE SERVED. THERE IS NO

BETTER SMELL THAN WHEN YOU WALK

INTO OUR KITCHEN, THE BREAD IS

FRESHLY BAKED.

>> OUR DESERTS ARE MADE FRESH.

OUR SAUCES ARE MADE FRESH.

>> WE TRIED TO COOK WITH THE

FRESH INGREDIENTS.

I KNOW THAT SEEMS TO BE A NEW

TERM BUT EVERYTHING IS HAS

ALREADY BEEN FRESH.

CHEESES, VEGETABLES, AND WE

HAVE ALWAYS PRIDED OURSELVES IN

SERVING NOTHING BUT THE

FRESHEST.

THESE WERE RECIPES THAT WERE

DEVELOPED BY MY FATHER AND MY

MOTHER, SHE IS THE ONE WHO

TAUGHT ME HOW TO MAKE ALL THE

DESSERTS.

>> I USED TO BAKE A LOT.

>> ONE OF THE MOST POPULAR

DESSERTS WE USE A POUNDCAKE

THAT WE LAYER IT WITH CREAM, IT

IS COVERED ON THE OUTSIDE BUT A

CHOCOLATE ICING, I THINK MY

MOTHER IN LAW CAME UP WITH A

RECIPE.

PEOPLE WHO TRY IT FOR THE FIRST

TIME ARE AMAZED BY IT.

PEOPLE WHO HAVE BEEN EATING IT

FOR 50 YEARS ARE STILL

OVERWHELMED BY IT ALSO.

THESE TRADITIONS WE HAVE TRIED

TO MAINTAIN AND WE CONTINUE TO

MAINTAIN TO THIS DAY.

ONE THING WE HAVE ALWAYS TRIED

TO CULTIVATE IS A VERY FAMILY

ORIENTED, FAMILY AT THIS FEAR,

FOR OUR CUSTOMERS. WE HAVE

DONE SO MANY REHEARSAL DINNERS

OVER THE YEARS AND NOW THESE

FAMILIES THAT STARTED OUT AS A

COUPLE NOW BRING THEIR CHILDREN

IN, THEY USE TO COME TO THE

RESTAURANT WHEN THEY WERE KIDS

NOW THEY ARE BRINGING THEIR

CHILDREN IN.

>> WE ALSO HAVE A MORE INTIMATE

SETTING WERE A LOT OF COUPLES

COME IN FOR DATE NIGHT.

>> THE FOOD AND THE ATMOSPHERE,

THE EXPERIENCE OF THE RESTAURANT

IS THE SAME AS IT WAS WHEN MY

MOTHER IN LAW AND FATHER IN LAW

RAN THE RESTAURANT.

SO, IF WE CAN DUPLICATE THAT ON

A REGULAR BASIS WE ARE DOING

ALL RIGHT.

>> WE FEEL LIKE WE OWE IT TO

THEM TO DO OUR VERY BEST.

TO CONTINUE THE TRADITIONS THEY

STARTED.

THEY WORKED SO HARD TO BUILD A

BUSINESS.

THE FACT THAT WE GREW UP IN IT,

AND WE LOVE IT, ENHANCES THE

EXPERIENCE.

>>>

>>>

IT IS ALMOST BASEBALL SEASON, I

AM VERY EXCITED ABOUT THAT.

WE ARE AT THE BULLPEN TODAY

RIGHT NEXT TO THE

DURHAM BULLS ATHLETIC PARK.

NOW, THEY HAVE GOT A REALLY

COOL SPOT CALLED "THE BULLPEN."

THEY HAVE A BOTTOMS UP PINT

GLASS, UNDERNEATH IS A MAGNET

THAT YOU GET TO KEEP.

POURING A PINT CAN SOMETIMES

LEAD TO EXCESS BUT WITH THE

PERFECT PINT YOU PUT IT DOWN,

BOTTOMS UP, YOU ALWAYS GET A

GREAT FOR.

I WOULD ARGUE THE EXCESS MIGHT

BE COMPENSATED WHEN SOMEONE,

LIKE MYSELF, PUTS THEIR FINGER

ON THE BOTTOM AND SPILLS THE

BEER ALL OVER THEM.

THIS IS BRAD, THE GENERAL

MANAGER.

YOU ARE SERVING THE USUAL.

>> IN THE FALL WE DID A HONEY

BEER, SO, WE HAD 18 POUNDS OF

HONEY THAT THE BREW IS USED AND

WE GAVE ABOUT FIVE POUNDS OF

THAT TO MAKE A SPECIAL HONEY

SAUCE.

>> WHAT IS IT ABOUT THIS THAT

TAKES YOU OVER THE TOP?

>> WITH THE BRAND ITSELF WINGS,

YOU KNOW, BUFFALO WINGS.

>> BUFFALO WINGS AND BEER GO

HAND AND CAN'T.

PUT IT ALL TOGETHER AND THAT IS

WHAT YOU HAVE.

BUT, IT GOES BEYOND WINGS AND

BEER, YOU ALSO HAVE A VERY COOL

PINBALL SET UP IN THE BACK.

>> WE DECIDED WHAT ELSE COULD

WE DO TO MAKE THIS PLACE MORE

AWESOME.

THE BEST PINBALL MACHINES WE

COULD GET.

>> YOU GUYS HAVE A VERY SPECIAL

RELATIONSHIP WITH "THE

BULLPEN."

TELL US WHAT YOU DO?

>> WE WANT TO KEEP SOUTHERN

TRADITIONAL MUSIC ALIVE.

WE WORK WITH MUSICIANS

THROUGHOUT THE SOUTH AND HAVE

THEM PERFORM ALL OVER THE WORLD.

>> YOU ALSO HELP WITH THE MUSIC

YEAR.

>> IN ADDITION TO THE BULLPEN

GIVING A DOLLAR FOR EVERY PINT

OF BEER THEY SELL THEY ALSO

HAVE US BRING IN MUSIC.

EVERY WEDNESDAY AND FRIDAY

STARTING AT 7:00 P.M.

WE HAVE THREE LIVE BANDS.

>> THANK YOU.

PSA WHEN YOU ARE DRINKING BEER

AT THE BULLPEN DON'T TOUCH THE

MAGNET.

WAIT UNTIL YOU ARE FINISHED

WITH THE BEER AND THEN YOU CAN

TAKE THE

>> REPORTER: AT HOME.

-- AT WAIT UNTIL YOU ARE

FINISHED WITH THE BEER AND THEN

YOU CAN TAKE IT HOME WITH YOU.

CHECK US OUT ONLINE AT WRAL.COM.

>>> I WORKED IN RESTAURANTS FOR

12 YEARS.

PHILADELPHIA HAS AMAZING FOOD

CULTURE.

PHILADELPHIA IS KNOWN FOR A

PORK SANDWICH.

IT HAS A 12 MONTH AGED SHARP

PROVOLONE AND GARLIC.

IT IS KIND OF LIKE A JALAPENO

SPICE.

SOME REALLY AMAZING TALENTED

PEOPLE HERE BEING ABLE TO

EXECUTE YOUR OWN IDEAS AND YOUR

OWN FOOD, BASICALLY YOU TAKE

EVERYTHING YOU HAVE LEARNED AND

BE ABLE TO FORM YOUR OWN IDEAS.

IT IS REALLY THINKING ABOUT

EVERY SINGLE STEP OF THE

PROCESS.

THE TOP SELLER RIGHT NOW IS THE

BRISKET, 12 HOUR BRISKET, IT IS

LIKE A ROCHESTER BEEF CLASSIC.

THAT IS 12 HOURS IN THE OVEN.

BEING ABLE TO BRING IN

DIFFERENT CUISINES FROM OTHER

AREAS AROUND THE COUNTRY OR THE

WORLD AND TO SHOW, YOU KNOW,

PEOPLE THAT IT IS NOT ALWAYS

ABOUT HAVING SOMETHING FOR

EVERYBODY BUT SEARCHING OUT A

SPECIFIC THING.

WHENEVER YOU CAN CHECK US OUT

SO YOU CAN SEE WHERE WE ARE

LOCATED.

WE HAVE A CALENDAR ON THE FRONT

PAGE.

YOU CAN COME AND EAT SOME

AMAZING FOOD.

>>> OVER THE LAST TEN YEARS

RUNNING HAS BECOME A SPORT THAT

IS NOT JUST FOR ELITE ATHLETES.

IT CAN BE FOR ANYONE WHO WANTS

TO GET IN SHAPE, WHO WANTS TO

MOVE, I AM JACOB, THE MANAGER

HERE, SO WE CATER TO RALEIGH'S

RUNNERS, WALKERS AND ANYONE WHO

IS INTERESTED IN WORKING OUT

AND GETTING FIT.

THE LAST COUPLE OF YEARS WE

HAVE SEEN SO MANY RUN CLUBS

START IN RALEIGH.

RUNNING WITH OTHER PEOPLE MAKES

IT FUN AND GIVES YOU MOTIVATION.

A PUBLIC RUN IS WHERE A GROUP

OF PEOPLE WILL GET TOGETHER AT

A LOCAL BAR AND GO FOR A RUN

THEN COME BACK TO HAVE TIME TO

HANG OUT AFTERWARDS AND GET A

DRINK.

I THINK THE PUB RUNS ARE A

UNIQUE WAY THAT PEOPLE CAN GET

A LITTLE TASTE OF THE SPORT

WITHOUT FEELING THE PRESSURE OF

HAVING TO RUN FAST TO REALLY

FOCUS ON THE RUNNING. MOST OF

THESE GROUPS CATER TO A WIDE

VARIETY OF RUNNERS, YOU DON'T

HAVE TO BE RUNNING FIVE-MINUTE

MILES, THERE ARE PLENTY OF

PEOPLE OUT THERE WHO DO THE

WALK, RUN.

REALLY WHAT WE TRY TO

ENCOURAGES PEOPLE TO GET OUT

THERE AND MOVE.

THE BEST WAY TO JOIN IS

HONESTLY JUST TO SHOW UP.

YOU CAN FIND

THESE GROUPS ON FACEBOOK, IF

YOU COME IN WE HAVE A LIST OF

LOCAL CLUBS.

THE GOAL IS REALLY TO SUPPORT

PEOPLE WHO LIVE IN THE TRIANGLE

AREA. WE HAVE ALL SORTS OF

ACCESSORIES THAT MIGHT HELP YOU

RUN MORE COMFORTABLY.

WE ALSO HAVE TRAINING PROGRAMS

THROUGHOUT THE YEAR.

IN THE SPRING WE HAVE A

BEGINNER PROGRAM FOR PEOPLE WHO

ARE JUST KIDDING STARTED

RUNNING.

WE HAVE GOT ANOTHER PROGRAM

THAT IS A BEGINNER 5 K PROGRAM.

WE HAVE PEOPLE WHO WILL COME

OUT JUST TO DO IT FOR THE FUN.

THERE ARE A LOT OF GREAT PLACES

TO RUN IN RALEIGH.

A LOT OF PEOPLE LOVE TO RUN IN

THE TRAILS.

IF YOU ARE NERVOUS TO GO ALONE

GRAB A FRIEND AND YOU WILL HAVE

A GREAT TIME.

WE DON'T CARE HOW FAST YOU ARE

WE ARE JUST HERE TO RUN WITH

YOU.

GET OUT AND RUN.

>>> I AM OWNER OF THE ANGUS

FARM RESTAURANT IN RALEIGH.

WE ARE GOING DOWN TO THE WINE

CELLAR, WE WON THIS AWARD IN

1989 WHICH REALLY PUT US ON THE

MAP.

Y;27

[TECHNICAL DIFFICULTIES]

[PLEASE STAND BY]

THEY WERE THE FIRST GROUP THAT

THEY SERVED IN THE WINE CELLAR.

>>> A WAY -- WELCOME TO DEEP

RIVER BREWING COMPANY.

WE TAKE A BROAD BRUSH APPROACH

TO BRING BEER.

ANYONE CAN COME TO FIND A BEER

THAT THEY LIKE.

WORKING IN THE CORPORATE WORLD

DECIDED TO GO TO A DIFFERENT

DIRECTION.

DECIDED TO OPEN A BREWERY AND

TAKE LIFE SAVINGS AND PUT IT

INTO THE BUILDING.

IN THE BACK RIGHT NOW WE ARE

FILLING WINE BARRELS WITH OUR

BELGIAN BEER.

WE LET IT AGE FOR ABOUT 12

MONTHS.

IT GIVES YOU THE QUALITIES OF

THE WINE, MAKES IT REALLY QUITE

DIFFERENT THAN WHAT IT WOULD BE

. THE SEASONAL FOR THE SUMMER

IS A WATERMELON LOGGER, WE DO

THAT EVERY YEAR.

IT IS ONE OF THOSE SUMMER TIME

SUNSHINE IN A GLASS TYPE OF

BEERS THAT REALLY CAPTIVATES A

LOT OF PEOPLE.

IT IS AN EXCITING BEER TO MAKE

TOO.

COME DOWN TO CHECK US OUT AT

THE BLUE RIVER BREWING COMPANY.

>>> MY HUSBAND AND I STARTED

THIS BUSINESS FOUR YEARS AGO.

WE ARE IN JOHNSON COUNTY.

WHAT WE LOVE SO MUCH ABOUT THE

TAP ROOM IS WE BROUGHT JOHNSON

COUNTY FROM THE OUTSIDE IN.

WE TOOK A BOND A PART AND PUT

IT BACK UP.

JUST A LITTLE UNIQUE TAPROOM

THAT WE BUILT OURSELVES.

WE ARE FAMILY OWNED AND

OPERATED.

WE SIT AROUND

AND HOME BREW AND ALL OF THESE

RECIPES WERE DEVELOPED THEY ARE

NOW HAVE STORIES BEHIND THEM.

THIS ONE IS NAMED FOR ME, MY

HUSBAND MADE MY BEER.

SPARKY IS A GOOD FRIEND OF OURS

-- SPARKY IS A GOOD FRIEND OF

OURS SO WE NAMED IT AFTER HIM.

YOU JUST HAVE TO BE THERE AT

THE RIGHT TIME AND RIGHT PLACE

TO GET A BEER NAMED AFTER YOU.

I GAVE MY HUSBAND A KEG FOR MY

40TH BIRTHDAY.

I NEVER THOUGHT THIS WOULD

HAPPEN.

>> NOT ONLY DO WE HAVE TWO

CRAFT BREWERIES WE HAVE WINERIES

AS WELL AS A DISTILLERY NOT TOO

FAR AWAY.

IT MAKES IT LIKE A DAY TRIP.

YOU COULD SPEND A WEEKEND OUT

HERE WITH ALL THE STUFF WE HAVE

GOING FROM PLACE TO PLACE.

WE ARE JUST AROUND THE CORNER,

WE HAVE A BUNCH OF COOL THINGS

PLANNED.

ONE IS OUR ANNIVERSARY PARTY,

WE WILL HAVE FOOD TRUCKS, A LOT

OF FUN STUFF GOING ON.

>> FOR BEER MONTH WE WILL BE

DOING A LOT OF SMALL BATCHES.

COME ON OUT AND VISIT US IN

JOHNSON COUNTY.

IT IS NOT THAT FAR AWAY.

>>>

BY NIGHT WE PRESENT PERFORMANCES

BY ELECTRONIC MUSIC.

SINCE 2004 IT IS THE MOST

IMPORTANT MUSIC AND TECHNOLOGY

EVENT IN THE U.S. FOUR DAYS

AND THREE NIGHTS, 40,000 TOTAL

ATTENDEES FROM 44 U.S. STATES

AND 21 COUNTRIES.

IT ORGANIZES MORE CONVERSATIONS

AND WORKSHOPS THAN SXSW.

5 MILLION LIVE STREAM VIEWERS,

7 MILLION

SOCIAL IMPRESSIONS.

1.3 BILLION MEDIA IMPRESSIONS.

THE FESTIVAL IS DESICCATED TO

THE INVENTOR, THE PROGRAM TODAY

EXPOSED THE FUTURE OF CREATIVITY

AND ALL ITS MANY FORMS.

THE FESTIVAL IS MORE THAN JUST

A FESTIVAL, IT IS A GLOBAL

COMMUNITY.

THIS IS THE FUTURE OF MUSIC AND