Clean & Green

Clean & Green

Indoor plants not only help clean the environment, they are a quick decorating solution too. Most people believe their thumb is brown (not green) but growing indoor plants is easy and low-maintenance. In honor of national indoor plant week (9/17-21) we asked Home and Garden Specialist Brandon Duncan for a few houseplants that anyone can keep alive and thriving.

Tips: 

  1. Overwatering is the most common reason houseplants die. Try not to ‘love them to death’. Only water when the top of the soil looks dry.
  2. Place houseplants in a location that is away from cool drafts (from an AC vent or exterior door) and where they will receive indirect light.
  3. Houseplants enjoy a vacation outdoors when the weather is warm (Spring/Summer). Place in a shady location and increase the amount of watering (frequency and volume) with warmer temperatures.

Ponytail Palm

Ponytail Palm is unique-looking and thrives on benign neglect.

Z Z Plant

If ever there was the perfect plant for the ultimate brown thumb, the easy ZZ plant is it. This virtually indestructible houseplant can take months and months of neglect and low light and still look amazing.

Snake Plant (aka Mother-in-Law’s Tongue)

Snake Plant is a hardy plant that can grow just about anywhere and absorbs toxins in the air.

Split Leaf Philodendron

Split Leaf Philodendron  is a tropical, low maintenance plant; it grows rapidly and often has leaves that are up to 3 feet long and 2 feet wide.

Waitstaff Wisdom

Waitstaff Wisdom

By Lauren Kruchten and Adrienne Fouts

A great restaurant experience, like a culinary masterpiece, is more than just the sum of its parts. But ask any chef—each individual part is pretty darn important to getting that dish or dessert to taste just right. At restaurants, it’s the servers, like the ingredients in a chocolate soufflé, that must rise to the occasion to make dining out exceptional. The chef gets the glory, but what good is a seared tuna steak or filet mignon cooked to perfection if it’s served cold, or worse, without that glass of Pinot Noir you ordered 15 minutes ago? For our annual dining issue, we spoke to the folks who make the restaurants of Raleigh tick. They’re taking care of you from the moment you arrive at your table to the second you sign off on your check and, often, they’re going above and beyond to make sure you enjoy every minute of your meal. These 30 servers, some veterans of their respective restaurants, some just a few months into their jobs, share their tips on tables, top dishes and some memorable experiences they’ve racked up along the way. So drop in and see them sometime soon; and please, don’t forget to leave them a tip of your own.

Lara Townsend Nofo

After serving at Nofo for 15 years, server Townsend has racked up a plethora of experiences. One memorable story that sticks out to her was when a man from out of town left his wallet, and upon returning to Nofo to get it back left $100 as a thank you for saving it. Additionally, one of Townsend’s favorite people at the restaurant is the owner, Jean, whom she calls the matriarch of the Nofo family. Townsend recommends Nofo not only for its amazing food, but for the drinks as well, especially fun Southern items like the Five Points Mule and the Elderberry Lemonade. 2014 Fairview Rd.; nofo.com

AnnMarie Valea Margaux’s

Valea, who’s been serving at Margaux’s on and off for 10 years, reveals a secret menu item known as the “Lupton Tuna,” a white-and-black sesame seed-seared yellowfin tuna sushi dish that’s never on the menu but is always available for order. Valea recommends enjoying it at Table 32, a booth close to the fish tank that lends a private space to guests with views of the chefs on the cooking line in the back preparing the food. Valea’s favorite part about working at Margaux’s is the staff, which, she says, is a super close and supportive team that interacts positively. She also enjoys sharing her insider menu knowledge with curious customers. 8111 Creedmoor Rd.; margauxsrestaurant.com

Kyle Schultz Vivace

Vivace’s prominent location in North Hills has kept Schultz serving there for around five years. He says he loves its laid back atmosphere, supportive managers and friendly customer base, which includes a range of local celebrities, from Carolina Hurricanes players to WRAL anchor David Crabtree, and a steady stream of regulars. His favorites, though, are the customers with interesting stories to tell about the history of Raleigh and how it has grown and changed throughout the years. When you come into the restaurant yourself, Schultz suggests taking a seat at Table 12, a booth that lends privacy while allowing you a good view of the space. For dinner, order the Pappardelle Pasta with Bolognese Sauce, one of his favorite dishes. 4209 Lassiter Mill Rd. #115; vivaceraleigh.com

Nicholas Finley Saint Jacques

Finley, a server at Saint Jacques of about a year and a half, can confidently say he thinks the restaurant has the best food in the city. Some of his favorite dishes are the Foie Gras, Escargot, and the Filet Mignon—a delicious local beef served with potato croquettes, creamed spinach, foie gras and a black truffle sauce. Finley’s favorite customers are the ones who branch out of their comfort zones and are willing to try new and unfamiliar foods. According to Finley, serving is a noble career, one that he takes very seriously; he does his best to give all his guests a good experience. 6112 Falls of Neuse Rd.; saintjacquesfrenchcuisine.com

Bhriel Perniciaro Royale

For the ideal Royale experience, ask for the Dealer’s Choice upon making your reservation, suggests server Perniciaro, who’s been with the bistro for over a year. The dish comes with something from each section of the menu, and Perniciaro says the chef will sometimes even get creative with off-menu items. Perniciaro also recommends sitting at either Table 35 or 53, which are intimate outposts within the lively restaurant, as well as prime for people watching. Royale’s great energy is owed to Chef Jeff Seizer, who, Perniciaro says, sets the tone with good spirits and great playlists. She loves serving energetic customers as well, who get excited about the food and are open to trying new things. 200 E Martin St.; royaleraleigh.com

Edie Sebastian Winston’s Grille

Sebastian has been a server at Winston’s Grille for nine years, a job she takes great pleasure in. Winston’s is like home, Sebastian says, and the people she works with are like a second family. She delights in seeing the same customers every day and getting to know them and what they like to eat and drink. Sebastian also enjoys going out on a limb for those she serves, with a personal mission to make her customers feel important and leave a good impression. One of her favorite menu items is the Healthnut Salad, which she orders sans goat cheese, or the Chicken Pasta.  6401 Falls of Neuse Rd.; winstonsgrille.com

Chris Marks Angus Barn

Marks has been at Angus Barn for 31 years and it’s a job he says is gratifying in terms of making memories and in exceeding customers’ expectations. Marks’ personal favorite memory is getting to see Pink Floyd, who came in one year to have dinner while the band was touring in the area. Marks takes pride in Angus Barn’s wine program and menu selection, which, he says, sets it apart from other restaurants. His favorite dish is the Filet Mignon and Baked Onion; it’s prepared by coring an onion and coating it in brown butter and sugar, and baking until it’s soft and sweet. 9401 Glenwood Ave.; angusbarn.com

Gregory Martinez Crawford & Son

You’d be doing yourself a disservice if you passed up Crawford & Son’s dessert menu, according to server Martinez, who’s been with the restaurant since it opened in October of 2016; he claims the restaurant’s pastry chef, Krystle Swenson, is a “culinary goddess.” Martinez also has praise for the rest of his fellow staff members, whom he boasts comprise a superbly talented group. One of Martinez’s favorite parts of serving is recommending dishes to guests that they normally wouldn’t order and end up really enjoying. Martinez says the ideal customers are those who are kind, unpretentious and open to new experiences. 618 N Person St.; crawfordandsonrestaurant.com

David Kracke Death & Taxes

For a stellar view at Death & Taxes, server Kracke recommends sitting at Table 45, which allows guests to see the bar, kitchen, outside and the overall “show” of service. He also recommends ordering the Octopus with Rice Beans, Parsley, Pine Nuts, Castelvetrano Olives and Red Pepper, a dish he boasts melts in your mouth and is never chewy. Kracke’s love of the food has kept him at Death & Taxes for almost three years. One of his favorite past customers is Pam Blondin, owner of Deco across the street, who he served during a Christmas party. Kracke enjoyed getting to treat one of the restaurant’s neighbors to a celebration and was lucky enough to get a hug from her at the end of the night. 105 W Hargett St.; ac-restaurants.com/death-taxes

Jacob Huther Mura

Working at Mura is not always easy—between its two kitchens and language barriers—but according to Huther, a bartender, the people he works with and the crowd he serves makes it all worthwhile. One of Huther’s favorite memories is when a drink he created, Black Magic (made with bourbon and blackberries), was featured for a month; a year later, Huther’s day was made when a woman asked him about a delicious drink she remembered that wasn’t on the menu—it turned out to be Black Magic. The sushi is obviously a highlight at Mura, with Huther’s personal favorite roll being the Sin City, featuring a variety of flavorful fish. Not on the menu, but extremely popular, is the uni, or sea urchin: Mura gets it on Friday evenings and it almost always sells out that night. 4121 Main St. #110; muranorthhills.com

Kayla Jastrow Vinos Finos Tapas & Wine Bar

Jastrow loves working at Vinos Finos, where she’s been for over a year now, thanks to a helpful and friendly staff that she says has become like a family to her. Jastrow is also fond of the loyal regulars who come in and says they are always supportive and make for great nights of good food and service. Jastrow says you’ll never be disappointed with Vinos Finos’ weekly specials menu that the chef devises or the Grilled Avocado Halves and Seared Tuna Nachos. They’re best enjoyed with a good view at Table 16’s window spot, away from the busy bar and kitchen areas. 8450 Honeycutt Rd. #110; vinosfinosypicadas.com

Conrad Most Vidrio

The Braised Short Ribs and Charred Octopus are the two favorites Most can’t decide between at Vidrio, where he’s been serving for a year. Like all visitors of the space, Most enjoys sitting in the dining room facing the beautifully decorated glass wall, but says that the front bar area is the best place to sit for people watching. He appreciates Vidrio’s many regulars who keep the doors open by coming back again and again. Most takes pride in working for Vidrio by always being there for customers and standing behind the food he sells. 500 Glenwood Ave. #100; vidrioraleigh.com

Cliff Elliott Bida Manda

There’s a tiny detail you may have missed at Table 9 at Bida Manda, according to server Elliot, who’s been at the restaurant for a little over five years: a drawing of a hummingbird by artist Mathew Curran adorns the wall, a beautiful work of art, Elliott says, that signifies good luck, and thus makes his favorite table the lucky one in the house. For lunch, Elliott suggests the Lao Breakfast Baguette, “the stuff of savory dreams,” and the Chicken Fried Rice, arguably the best chicken fried rice in history, according to Elliott. He also takes pride in Bida Manda’s emphasis on hospitality and kindness—you’ll always receive it from him at the restaurant.  222 S Blount St.; bidamanda.com

Rusty Seal 18 Seaboard

18 Seaboard’s open-air, rooftop mezzanine is the prime location to dine, according to Seal, a server who’s been with the restaurant for a little over three years. Seal suggests ordering the Pork Shank with Shrimp and Grits, or the Crispy Carolina Crusted Cornmeal Catfish, which, he jokes, can definitely be a mouthful to say. Seal enjoys meeting new people through his serving job and finding out what makes each of his customers happy. One of his most notable customers was former state Gov. Jim Hunt, who, Seal boasts, put his arm around him as he walked him to his table; he also got to fetch the governor a hot tea. 18 Seaboard Ave. #100; 18restaurantgroup.com/18-seaboard

Allen Ferguson Glenwood Grill

Diners can expect professionalism, maturity and commitment to the restaurant from Glenwood Grill’s bartenders and servers, according to Ferguson, who has worked there for six years. As far as where to sit, Ferguson recommends Table 7, located at the front window and set apart slightly from the other tables. Although Ferguson thinks that Glenwood Grill’s menu is strong from top to bottom, his current favorite is the Seasonal Pan-Seared Halibut. Thanks to a request from one of the restaurant’s previous guests, you can also order your seafood “country coastal,” substituting the usual sides for grits and collard greens. One more tip: ask Ferguson to take your table’s photo— he likes to sit and take the picture level with diners instead of standing over their table, to get a better angle and better lighting. 2603 Glenwood Ave. #151; glenwoodgrill.com

Allison Miller Irregardless Cafe & Catering

The strong relationships that employees often develop with their customers, as well as the care that owners Arthur and Anya Gordon show for the restaurant and its staff, has kept Miller serving at Irregardless Cafe & Catering for over a decade. The restaurant’s farm-fresh, vegetarian-focused menu has influenced Miller’s lifestyle, she says, naming the California Falafel Pocket Wrap, which is full of vegetables from Irregardless’ garden, one of her favorite items on the menu. Miller says her ideal customer would be someone who has never been to Irregardless before, so she could show them an amazing food and service experience. She recommends sitting at Table 10, a corner booth that gives diners a great view of the whole restaurant. 901 W Morgan St.; irregardless.com

Carly Kiser J. Alexander’s

Kiser’s favorite customers are the food enthusiasts, the ones who have the same passion for food as she and the rest of the staff members do. Serving at J. Alexander’s for over a year now, Kiser has racked up memorable experiences with customers at the restaurant, including a guest who surprised his then future wife with a proposal over dinner. Kiser enjoys the people that she gets to work with every day—they make it easy to come into work and have a great time, she says. Some of her favorite dishes are the Prime Rib and Crab Cakes, made with jumbo lump crab and no filler. 4600 Crabtree Valley Ave.; jalexanders.com

Erin Lile Midtown Grille

The Crispy Brussels Sprouts are a staple at Midtown Grille, according to Lile, a server who’s been with the restaurant for a year. She also boasts that the Braised Beef Short Ribs and Scallops are always cooked perfectly by Chef Marshall, an incredible chef, she says, who might be the best chef she’s ever worked with. Lile recommends dining at Table 81, a tucked away window spot that makes for a bright and quiet lunch or dinner. While Lile says serving is hard work, she loves the people that she works with at Midtown Grille— especially the owners, who, she says, are like parents to the rest of the staff. 4421 Six Forks Rd. #115; themidtowngrille.com

Kate Duval Hayes Barton Cafe

After working at Hayes Barton Cafe for 17 years, Duval knows that, while the dishes may not be on the menu, regulars know to order the Chicken Picatta or Shrimp Scampi when they come in for dinner. But what Duval loves most about the restaurant is the diverse people she’s had the privilege of working with. She says her coworkers include musicians, artists, dancers and writers, a talented, intelligent and thoughtful group of people. She also enjoys the customer base at Hayes Barton, especially the ones who like to joke around and have fun and appreciate the work that goes into the food business. 2000 Fairview Rd.; facebook.com/HayesBartonCafe

Lewis Williams Whiskey Kitchen

The cauliflower at Whiskey Kitchen can be described as life changing, at least for Williams, who’s served there since it opened in 2016. Williams says he never liked cauliflower before, but after tasting the fried version at the restaurant, his perspective changed. He says that being at Whiskey Kitchen has taught him a lot about food in general, as the owners are big on educating the servers about the menu so that they can then share their knowledge with the guests. Williams also appreciates the mentality of the Whiskey Kitchen head staffers, who, he says, really strive to take care of all of the employees. 201 W Martin St.; whiskey.kitchen

Michael Boose 42nd Street Oyster Bar

Server Boose owes his five-year work stint to the family feel at the restaurant, with staff members who care for one another other both on and off the clock. Additionally, Boose has accumulated a bunch of wonderful experiences engaging with regular customers and getting to witness memorable engagements, anniversaries, birthdays and other celebrations. When dining at 42nd Street, Boose recommends sitting at any of the island tables at the oyster bar, which offers steamed oysters and a laid back, coastal feel. Though Boose says the oysters are outstanding, one of his favorite items on the menu is the Blackened Bacon Wrapped Scallops dish.  508 W Jones St.; 42ndstoysterbar.com

Jeff Stender Mulino

If you’re looking for an education on Italian food and culture, visit Mulino and see Stender, a server who’s been working there for over a year. He says he loves sharing his knowledge on real Italian food with his customers and being able to engage with new people every day. Stender also enjoys working in Mulino’s large, versatile space, which often hosts events and is reorganized almost every night. He says the best spot in the house is outside, at the tables located under an awning with fans, providing an ideal atmosphere that doesn’t get too hot and can be enjoyed even when it’s raining. 309 N Dawson St.; mulinoraleigh.com

Vanessa Smith Iris

At Iris, server Smith is comforted at work by the beautiful art that surrounds her within the NC Museum of Art. Smith says Iris is more than just a place to eat—it’s a destination. During her eight years serving at the restaurant, Smith has interacted with many guests, including singer Clay Aiken and a couple that got engaged there on Friday the 13th, and has come in every Friday the 13th since. The job has taught her patience, Smith says, but she enjoys the opportunities it provides to meet new people. When it comes to the food, she says the Scallops are her favorite dish by far. They’re prepared with lemongrass, riesling, curry and black rice. 2110 Blue Ridge Rd.; ncartmuseum.org/visit/dining

Joshua Fridge Second Empire

Server Fridge was able to meet one of his literary heroes, John Grisham, when Grisham came in to Second Empire for his daughter’s birthday. Fridge says that Grisham was “every sense the gentlemen.” But what’s kept Fridge at Second Empire for three years is its environment, full of structure and a constant aspiration for greatness that he says trickles down from the executive chef to every other employee there. That, in addition to the phenomenal Duck Breast, Lamb Rack and daily-featured Filet Mignon and Foie Gras, which, he boasts, showcases artistic presentation and flavor at its finest. Fridge appreciates when guests are willing to try new things and expand their palates at the restaurant. 330 Hillsborough St.; second-empire.com

Everett Diuguid Buku

Though Diuguid has only been serving at Buku for two months, he’s super impressed with the food that comes out of the kitchen, a “museum” with the tools to make almost anything, as he describes it. Some of Diuguid’s favorite dishes are the Spring Rolls, Tuna Tataki served with Wasabi Aioli and the Bibimbap, a bowl of chile-marinated vegetables and shaved steak that’s easy to share. Diuguid also enjoys the level of respect that is maintained throughout the restaurant. After working at toxic restaurants in the past, he can say that, at Buku, the staff is made up of good people that he likes going in to work with every day. 110 E Davie St.; bukuraleigh.com

Gabi Zarate Player’s Retreat

There are lots of great places to sit at Player’s Retreat, but, according to server Zarate, who has been at PR for 10 years, the best seat in the house is Table 71 on the patio. Its location right outside the front door offers great views of the streetscape and of two of the restaurant’s biggest TVs. Zarate’s favorite menu item is the Hawaiian Burger, a combination of sweet and spicy flavors that she says is totally delicious. Zarate says one of her favorite things about PR is her boss, who has become a loyal friend and has made the restaurant feel like home. Serving has been one of her fondest experiences, she says, as she takes pleasure in putting a smile on people’s faces. 105 Oberlin Rd.; playersretreat.net 

Kathy Plunkett Mandolin

With her passion for Chef Sean’s food at Mandolin, Plunkett says her job is really easy. She loves the fact that the restaurant uses seasonal and sustainable ingredients, which has allowed her to taste many different dishes in her seven years as a server there, including some of her favorites, the Carbonara and Bass with Crab Cakes and Tomato Cilantro Puree. She’s enjoyed watching the restaurant blossom into a place that people love, with a staff that always gets along. Plunkett recommends dining at Table 33, located in the middle of the dining room underneath a pickle jar, for a private spot with a clear view of the kitchen. 2519 Fairview Rd.; mandolinraleigh.com

Scott Phillippi Garland

According to server Phillippi, longtime Garland visitors know that they still can order the Magdalena, a cherished cocktail that’s no longer on the menu, made with tequila, absinthe, tamarind, lime and a cumin salt rim. To go with it, Phillippi recommends the Bossam, a pork belly lettuce wrap plate that he boasts is fresh, delicious and filling, without being too heavy. Phillippi is proud to have represented the restaurant for six-and-a-half years, a job he says teaches him something new about food, wine and drinks everyday. He tries to get his customers to branch out and try new things from Garland’s diverse menu and to get them out of their comfort zones. 14 W Martin St.; garlandraleigh.com

Paul Hesselblad Capital Club 16

The best times at Capital Club 16 are had at its annual Oktoberfest celebration, according to Hesselblad, a server there of eight years. Hesselblad takes great pride in working at Capital Club, an experience he says has borne proof of the American Dream and provided him a lifelong list of great times, lessons learned and other achievements. Additionally, he loves the opportunity to give his guests a great experience when they come in to dine at the restaurant—to him, it’s like being a part of something that’s bigger than himself. When it’s not Oktoberfest, Hesselblad suggests taking a seat at the backbar, handmade with reclaimed wood from Luchow’s restaurant, one of Manhattan’s long lost landmarks. 16 W Martin St.; capitalclub16.com

Corey Baker Oro

Baker has been serving at Oro for six years, which, he says, is due to its great customer base, location and owners who have taught him about the business side of the restaurant. He also boasts that Chefs Chris and Brad are both “beasts in the kitchen,” capable of blowing customers’ minds with some of Baker’s favorite dishes, including the Sesame Cauliflower, Truffle Mac and Cheese and Teriyaki Glazed Salmon. Another item Baker enjoys is off the menu, an Escargot by Chef Chris Hylton, with a Beef Demi Glace and Blue Cheese Souffle. Baker takes pleasure in being a part of his guests’ dining experiences, working hard to make sure every one of his customers has a special time. 18 E Martin St.; ororaleigh.com

Fall Fashion Preview

Fall Fashion Preview

Patterns Galore

There’s no one color this season, but rather an emphasis on bold patterns like plaid, floral and polka dots for tops
and bottoms in tailored forms that are both professional and fun.

Lush peoria plaid midi dress, $59; Madison

Equipment essential floral top, $288; Uniquities

Alice + Olivia rapunzel fit flare dress, $358; Uniquities

Do + Be Cosette Tie Waist Blouse, $59; Madison

Lovestitch Catalina tie front blouse, $59; Madison

Buddy Love Loni snakeskin blouse, $76; Madison

Lisette L Montreal Irish plaid ankle, $134; C.T. Weekends

Sam Edelman grey leopard Loraine, $140; Main & Taylor

Brunate Bronzo Biba pump, $298; Main & Taylor

Donald Pliner Darla navy snake bootie, $248; Main & Taylor

80’s Glam

Sequins, sparkles and glitter, oh my! Shine in chic embellished sweaters, studded blouses and glitzy dresses for an 80s glam look that channels complete class.

Parisa Wang Addicted Bracket silver bag, $245; Main & Taylor

BaoBao red/pink bag, $525; C.T. Weekends

Lunatisme gold jacket, $228; C.T. Weekends

Alice + Olivia Smith embellished sweatshirt, $398; Uniquities

Alice + Olivia Smith Clyde shift dress, $698; Uniquities

Pleats Please pink short top, $540; C.T. Weekends

Denim Dreams

This season, high-waisted jeans are accented with cool tuxedo stripes and frayed bottoms that make for a stylish base to any paired top.

Re/done kick flair crop, $240; Uniquities

Paige hoxton ankle with silver tux stripe, $225; Copper Penny

DL1961 Mara ankle midrise, $208; lori+lulu

Raleigh in 2038

Raleigh in 2038

Raleigh’s come a long way. In the past 20 years, this erstwhile sleepy Southern capital has become a vibrant, bustling city, an emerging tech hub and a destination for transplants of all ages. It’s grown by nearly double and it’s topping lists for affordability, job opportunities, good schools and overall quality of life. That growth isn’t expected to slow any time soon. But where will the city be—and what will it look like—20 years in the future?

We went to the experts in the fields of demographics, housing, education, transportation and technology to give us a sense of what Raleigh will be like in 2038. Much will be different—think smart buildings, tiny homes, self-driving cars and first responder drones. On the other hand, much will remain the same; we’ll still ride buses and fly on airplanes, our children will still learn in traditional classrooms in Wake County’s public schools.

We’ll look quite a bit different and there will be a whole lot more of us; shifts in Raleigh’s demographics will mirror wider U.S. population trends, with more diversity in terms of race and ethnicity, family composition and age.

For all the changes, though, what makes Raleigh Raleigh—its talented and highly educated residents, its innovative spirit and its commitment to green, open spaces—will remain. The city’s future, as you’ll find in these pages, is economical and heterogenous, multi-modal and efficient, technological and bright. We hope to see you there.

Population predictions

In 20 years, Raleigh’s population will exceed 661,000 people living within the city limits. It’s an increase of more than 40 percent over our current population of 464,758, according to the most recent U.S. Census estimate. In keeping with national trends, this growing population will be older and more ethnically, racially and culturally diverse. Residents will be more educated than the national average and unemployment rates will be lower.

More Diversity

As America grows ever more diverse, so will Raleigh. From 2010 to 2014, the city’s Hispanic population increased from 7 to 12 percent; from 2010 to 2016, Wake County’s Asian population grew by 44 percent. This trend toward diversity will continue. In 2038, the nation will be just a few years shy of the projected majority-minority crossover, when the non-Hispanic white population will comprise less than 50 percent of the United States’ total population.

Movement to cities is also increasing, meaning Raleigh’s population will likely cross over sooner. In 2017, migration, largely from New York, New Jersey and Pennsylvania as well as internationally from India, China and Mexico, accounted for 68 percent of Wake County’s population growth. This push toward urban centers might mean better public transportation and increased development; strip malls and other low-functioning properties might be redesigned in favor of mixed-use developments, such as North Hills.

No Brain Drain

Forbes recently called Raleigh the second most educated city in the country, with persons over 25 holding high school diplomas at a rate of 90.9 percent and bachelors and advanced degrees at a rate of 49.2 percent. Graduates from the area’s top universities and technical schools tend to stay here, creating a talent pipeline for businesses. Raleigh’s proximity to the Research Triangle Park means the city will continue to attract leading companies and offer more opportunities for high-paying tech-related and pharmaceutical jobs.

Better Income Outlook

The percentage of Raleigh residents unemployed or living below the poverty line has fallen, a trend that shows no sign of stopping as major employers eye the Raleigh area for expansion. Encouraging statistics show that, from 2000 to 2014, unemployment in the city decreased from 7.8 percent to 4.6 percent as poverty dropped from 18.4 percent to 16.6 percent.

Older and Wiser

By 2038, more than one in five North Carolina residents will be aged 65 or older. Baby Boomers are a growing segment of Raleigh’s population, and a trend toward multi-generational living means housing built with that in mind.

— Cameron Walker


The Future of Housing

By Tracy Jones

There’s no doubt Raleigh’s housing market has changed over the last 20 years. Gentrification, mixed use developments, a continual rise in population and other factors have shaped our city into what it is today. But what about tomorrow?

With rising land costs forcing developers to “go downstream” to smaller cities nearby, the future of housing in Raleigh can seem a bit hazy. Dr. Robin Fran Abrams, professor of architecture at North Carolina State University, predicts a continuation of cookie cutter development projects with minimum investor risk, except at the highest end of the market.

Other changes in the market could prioritize economy over all else.

“We might see someone experiment with a ‘we work’ type of development given the number of university graduates and early-20s workers in the area, with shared kitchens kind of like dorms for Millennials post-graduation,” Abrams says. “There is interest in this form of housing among retirees, particularly those on limited incomes.”

Housing units will likely get smaller to remain affordable, and, because the average family size is shrinking, the demand for huge houses won’t be as great. There’s also the proliferation of the tiny house movement and the trend toward “less is more” downsizing to consider.

Mary Ann Meagher, an agent at Fonville Morisey Realty, has seen an uptick in requests for smaller, easier to maintain homes.

“I see it with both younger buyers and retirees,” Meagher says. “They’re more interested in quality rather than quantity. Along with buying smaller houses, many buyers are looking for the convenience of walkability, so we see buyers wanting to be closer to major amenities. This is challenging in our area as land is more and more scarce, forcing developers to move further out for large subdivisions or utilize infill land for smaller pop-up neighborhoods. Over time, the only way to increase living space in these popular areas it to build ‘up,’ with multi-story, multi-family buildings.”

If the city legalizes accessory dwelling units, also known as granny flats or backyard cottages, Raleigh will most likely see a growth in those—small, fully functional houses built in homeowners’ backyards—as well.

“This is an easy way to allow for multi-generational families to have their own space, yet be close for health care needs,” Meager says. “The ability to have an investment right in your backyard could gain momentum too, whether with VRBO or Airbnb type rentals, or longer-term tenants to help property owners pay their mortgages, fund vacations, or increase their savings.”

Generating onsite income might become a necessity for many residents if mortgage rates increase. If rates climb back into double digits, purchasing power will decrease dramatically. And if housing prices outpace income, we’ll see more people opting to rent instead of buy, as well as adult children living with their parents longer, according to Meagher.

In individual homes, common spaces will most likely grow; just look at the transformation of kitchens over the years, where a once secluded room is now open to the rest of the house, allowing families to interact from all angles. More space may be devoted to exercise, meditation or relaxation. And, as more people work from home, in-home offices may also become more popular.

Cross-purpose living space may become the norm as houses shrink. We could see laundry rooms move into kitchens and other rooms transform as needed, with tables that fold out of the way and Murphy Beds tucked into common areas, for example.

Ultimately, technology will undoubtedly play a role in our future homes. Smart houses and driverless cars will dictate how willing people will be to leave their homes for long and short periods.

“The ability to ‘manage’ your home from afar will become more and more important,” says Meagher. “People will want the efficiency and security of a controllable house. And I do think homeowners would be willing to live further away from conveniences and pay less for housing when driverless cars are more prolific.”


Future Times at Raleigh High

What will Raleigh schools look like in 20 years?

By Mandy Howard

In May of 2017, the Wake County Board of Education approved a 7-year building funding plan. The plan includes $2.191 billion for 18 projected new schools (11 elementary, 3 middle and 4 high schools) and major renovations to 16 existing schools (10 elementary, 4 middle and 2 high schools). Of course, if we’re trying to predict what the school landscape in Raleigh and Wake will be like in 20 years, we have to remember that local government plans build upon one another year after year and that their scope and timing are constantly subject to change.

Each year, the Wake County Public School System has to be prepared to update plans according to changes in population, budget, leadership and technology. These factors are just a few examples of the many variables school officials must consider in predicting the Raleigh school landscape for the next generation.

Christine Kushner, a member of the Wake County Board of Education, says this is why the school board and community must make plans but must also be willing to make adjustments.

“In 2014, a community task force adopted a visionary strategic plan for WCPSS, Vision 2020,” Kushner explains. “I would like us to update that plan in three- to five-year increments, continuously working for improvement.”

And though the board relies heavily upon population trend and household migration forecasts for budgeting and planning decisions, Dr. Terry Stoops, the director of education studies for the John Locke Foundation, a conservative think tank based in Raleigh, says it’s more complex than just predicting the numbers.

“Even the best data can’t capture the diversity of ideas, opinions and experiences that people bring with them,” Stoops says. “As the share of native-born North Carolinians continues to shrink, the educational landscape will be informed by out-of-towners who have different, and in some cases competing, ideas about schooling.”

Acknowledging that there is more that’s unknown than known, Stoops and Kushner agree that schools 20 years from now will most likely continue to integrate technology and online instruction as tools and educational resources. Outside of that, and despite current students predictions (see sidebar),
the experts agree that the overall model of the classroom will still be recognizable.

“I hope one consistent thing 20 years from now is that our classrooms will have skilled teachers engaging all students, and students who enjoy being at school and learning in up-to-date, welcoming school buildings,” Kushner continues. “Nothing can replace the need students have for relationships with gifted teachers.”

“The traditional model of public schooling has not changed for more than a century,” Stoops notes. “On the other hand, if, in 1988, I had speculated that cell phones would be a classroom management issue for teachers in 2018, I would have been told to go back to listening to Cheap Trick.”

Check out Wake County Schools strategic plan, Vision 2020, at wcpss.net/strategic-plan


The Future of Dix

By Sean Malone

What will Dorothea Dix Park look like in 2038? That’s what readers like you are deciding right now. The vision that the City of Raleigh, the master planning team and citizens throughout the Triangle and beyond are forming together is exciting and inspirational. For over a year now, huge numbers of diverse individuals have been participating in online and in-person planning activities to create Dorothea Dix Park as a place for everyone— a transformative public space for community, health and celebration that will enrich the quality of life in our city and state.

Adrian Benepe, the longtime New York City Parks commissioner and director of the Urban Parks for the Trust for Public Land, a national nonprofit, said recently “Dorothea Dix Park is the most important and exciting park project in America today.”

With that quote in mind, and as we all work together to shape what the park itself will look like, it’s pretty exciting to think about what our community can look like in 2038 because of Dorothea Dix Park.

• We, as a community, will have far better physical health than we do today—including fewer heart attacks, less obesity, longer lifespans and far fewer health inequalities across demographic and economic indicators.

• We will have far better mental health as a community—including lower stress levels, fewer mental health disorders and higher self-reported life satisfaction.

• We will have far better environmental health than we do today—including lower air temperatures, better air quality, a lower carbon footprint and better storm water management.

• We will have record levels of tourism dollars coming into and serving our community. Our region will have dramatically increased business retention and attraction. Companies will have dramatically increased talent retention and attraction. And the enormous economic impact generated by all this will benefit everyone.

• We will have far stronger community health—greater feelings of cohesiveness and empathy, greater safety, increased civic pride and much more. We will have effectively and intentionally managed the significant (inevitable) population growth of this 20-year period, ensuring a livable and sustainable region for everyone, for generations to come.

• Dorothea Dix Park will be touted as the ideal model of a new, world-class, community-focused urban park— a transformative public space that made its community and region healthier, wealthier, happier and more connected. A wing in the Raleigh Municipal Building will have a sampling of the many national and international awards that the project received. Other cities across the country will visit to learn how we did it.

All of this is what our community could look like in 20 years specifically because of Dorothea Dix Park.

If… If we have bold vision. If we choose to do something truly great. If we, as a community, rise to this unparalleled moment of opportunity.

Personally, I think we will. And I can’t wait.

Sean Malone is the President/CEO of the nonprofit Dorthea Dix Park Conservancy.


Raleigh in 20: Transportation

By Cameron Walker

As the first suburbs sprung up around Raleigh around the turn of the century, the local power company built a trolley system to carry workers to their jobs in town. The car ran straight up Glenwood Avenue, turned around at The Circle and trundled back downtown, with a stop at what was once the city’s very own amusement park. You can still ride a piece of this history, but it won’t get you anywhere—the park’s ancient carousel is now the star attraction at Pullen Park.

Raleigh is growing again, and our transit needs are ever evolving. With a 10-year, $2.3 billion transit plan in place, Wake County and its municipal governments are planning for a prosperous future in which we travel more broadly, share more communal commuting space and relinquish some control to artificial intelligence.

RDU

Raleigh-Durham International Airport (RDU) serves about 30,000 passengers every day on 400 daily flights to more than 55 destinations. Delta Air Lines counts the Triangle as one of three “focus cities”— mini-hubs for the airline—and plans to add more flights and destinations and renew some of its fleet here, replacing smaller jets with newer, larger aircraft.

RDU has drawn up a plan for the next 20 years, including expanding economy parking, rehabilitating taxiways and creating a ground transportation center for shuttles and other transportation providers to reduce congestion. Its most ambitious proposal is to replace and relocate the most heavily-used runway and use the extra space to add new gates and amenities to Terminal 2.

Over the past year, the airport has seen a 25 percent increase in international flights; just last year, 230,000 passengers traveled between RDU and Asia. As the area continues to add tech jobs, the airport may add direct flights to cities in China and India.

Wake County

The county predicts a surge in demand for transit in the next two decades. With funding and plans for light rail in limbo, local government is thinking of other ways to address traffic as we continue to add 60 people a day to our population. The transit plan proposes improving and expanding existing bus service, implementing commuter rail transit on 37 miles of extant railroad tracks, and putting into place bus rapid transit (BRT).

BRT works much like light rail, but instead of dedicated tracks, buses travel in exclusive bus lanes. GoTriangle, GoRaleigh and GoCary are planning a system with accessible stops and stations with roofs, platforms and kiosks along four lines fanning out from downtown Raleigh. Similar systems have been successfully implemented in growing cities around the world. 

Future Transport

Raleigh’s transportation scheme is designed for a future based on current technology. But with the swift acceleration of transportation tech, the city might experience some growing pains as it tries to fold self-driving cars, personal rapid transit systems and more into its plan. The lightning-quick adoption of Uber and Lyft, LimeBike and Bird electric scooters show there is much potential for growth in the transportation space.

“Consider where we were with cell phones 20 years ago,” says Dr. Seth Hollar, an engineering professor at NC State and the co-founder of EcoPRT, which proposes an economical, autonomous rapid transit system that operates on a dedicated electric railway—similar to trams, but lighter, faster and more efficient. “I don’t think a whole lot of people pictured what we see today in terms of how much our phones can do for us.” Hollar predicts that, as the urban population grows, fewer people will own cars— perhaps even altering the cityscape as obsolete parking lots are replaced with residences or parks.

Hollar also envisions widespread use of autonomous vehicles, including delivery bots and self-driving buses and taxis. Recently, an Italian company built a full-scale working model of a new transportation concept a sort of Uber/bus hybrid. Via an app, you summon an autonomous electric pod to you, which then couples up with other modules in motion to get you to your destination.

As cell phones changed the way we communicate, emerging transportation technology has the potential to drastically change the way we get around in the future. We may not have self-piloting planes in 2038, but it’s a good bet that our transit will be cleaner, greener and leaner, making room for a growing population while eliminating most waste and human error.


Tech Talk

By Laura Drake, Ph.D.

Technologists and city planners in Raleigh have a vision for the future. They are leveraging the latest wave of information technology to make Raleigh into not only a smart city, but a model for other smart cities, too.  A new category of technologies known as the Internet of Things (IoT) is leading the way.

IoT technology is a “system of systems” technology that works by embedding sensors and wireless connections into everyday objects and infrastructure, enabling them to exchange data with their physical surroundings. People will also share data with this infrastructure through some future successor to the smartphone.

With technology evolving so fast, and dominating so many other industries, the changes coming to Raleigh are likely to be “massive,” in the words of Tom Snyder, the executive director of RIoT (Raleigh IoT) Labs. “IoT will affect every market sector,” he says, and “Raleigh is in the front” of smart city development nationwide.

That’s because IoT development requires many different industries and disciplines to work together. “We’re not dominated by any industry,” Snyder continues. “We have a good balance of disciplines. Raleigh has uniqueness in that there’s a good balance in skill sets to deploy these solutions.”

By 2038, IoT will likely become the new normal. People won’t even call it that any more. It’ll just be the background of Raleigh’s urban life.

One of its biggest effects will be to get people back to living in a more “person to person” mode. Instead of “always having to look at a screen or an app to do anything,” Snyder says, “they can just enjoy their lives.”

In a smart city, everything around us will become a networked device. Cars, buildings, traffic signals, streetlights and delivery and first responder drones will all be able monitor one another’s real-time status over the network and automatically adjust their own activities based on incoming data.

For example, if an IoT roadway or building detects a car accident during rush hour, it will “notify” the network, which will dispatch an ambulance and automatically guide GPS-enabled connected cars carrying commuters through alternate routes to avoid the site.

Derrick Minor, the innovation and entrepreneurship manager at the City of Raleigh’s Office of Economic Development and Innovation predicts an increase in “smart buildings” around Raleigh. They will “help building owners cut costs by automating systems, such as when to turn off lights and AC,” and they will “troubleshoot systems before anyone has to think about troubleshooting,” he says. But he thinks transportation will likely be the first sector to see the new technology.

In addition to automating transportation, IoT offers a solution to the “first mile last mile” commuter problem, or how to move people easily and affordably between their homes and offices to transit stations and back again.

To this end, researchers at NC State are working on the design and deployment of a commuter pod called EcoPRT, which will debut as a way to shuttle students around campus. Tomorrow, it could be used all over Raleigh. This two-passenger, 500-pound smart pod is prominently featured in the city’s official SmartRaleigh traffic plan as a means of carrying large numbers of people across short distances easily and affordably, either on the ground or on elevated track.

The pods, as networked devices, will also be “roving data collectors,” connected to the city’s future IoT infrastructure, according to developer Seth Hollar, the associate director of the Engineering Entrepreneurs Program at NC State. Hollar says the pods will be equipped with sensors capable of sending data back and forth to the city.

“How we move around in the downtown area, it’s a great fit,” Hollar says.

A Foodie Haven

A Foodie Haven

Rejoice, Raleighites!

You’ve been waiting with bated breath but, finally, the day is here: Morgan Street Food Hall in downtown’s Warehouse District will open its doors to the public this month, with a grand opening celebration slated for July 23.

The 22,000 square-foot converted warehouse will feature 20+ food vendors and feature goods from 17 retailers, running the gamut from Asian to Indian to South American cuisine, to flowers, tea, and handmade candles and soaps.

As well as virtually limitless options for dining and shopping, the Food Hall features two bars—The Arbor, straddling an indoor/outdoor patio space, and Auntie Betty’s, a small outpost for gin and cocktails.

Morgan Street Food Hall will be open Sunday through Wednesday from 7 a.m. to 10 p.m., and Thursday through Saturday from 7 a.m. to 2 a.m. Individual vendors’s hours may vary.

Dining

Hook & Cleaver: Boutique butcher market offering high quality meats, including brisket, prime rib, crab cakes, sausages and more.

Sassool: Healthy, traditional Mediterranean and Lebanese dishes made daily, including deli platters, salads, shawarma wraps and pizzettes baked on fresh pita dough.

Morgan Street Java & Crêperie: Coffee and espresso drinks featuring local roasters alongside pastries and seasonal crêpe offerings.

Iyla’s Southern Kitchen: Comforting classics, including buffalo wings made with original Cackalacky spice sauce, fried chicken and waffle sandwich, homemade hushpuppies and a BBQ “sundae” loaded with smoked cheddar mac & cheese, pulled pork, collard green and a drizzle of barbecue sauce.

Raleigh Raw Cold: Pressed juices, smoothies, teas, signature iced coffee drinks, make-your-own poke bowls and a variety of grab and go snacks.

Cocoa Forte: Chocolate dipped cheesecake with crushed toppings, chocolate dipped strawberries and custom fruit bouquets from the local food truck’s first brick and mortar location.

Boba Brew: Bubble teas with tapioca pearls and naturally sweetened, non GMO smoothies

Carroll’s Kitchen: Sandwiches, salads and soups from the nonprofit restaurant dedicated to ending homelessness for women in Raleigh.

Cousins Maine Lobster: Lobster rolls, lobster tail, lobster quesadilla and tots, New England clam chowder and shrimp tacos from another local food truck.

Oak City Fish & Chips: Hand breaded fish, calamari and shrimp in blended seasoning.

Makus Empanadas: 10 different empanadas, empadog (hot dog wrapped in dough), rice, beans and salads.

The Bowls: East Asian bowls created with fresh ingredients representing different types of Asian cuisine.

Mama Bird’s Cookies & Cream: Cookies and ice cream made from all-natural ingredients, plus other baked goods.

The Broth: Japanese-style comfort food, including ramen, street food inspired sliders and Korean Fried Chicken.

Curry in a Hurry: Authentic Indian food cooked using fresh ingredients in a variety of curry dishes, kati rolls and naanwiches in the local food truck’s brick and mortar location.

Bella’s Wood Fired Pizza & Tapas: High quality pizzas cooked in a wood-fired oven, plus a creative small plate tapas menu rotating seasonally.

MKG Kitchen: Vermicelli bowls, rice platters, appetizers and other homemade Vietnamese recipes.

Raleigh Rolls: Thai ice cream rolls with tasty toppings.

Cow Bar: Unique burger creations including a truffle burger and a curry-infused vegetarian burger.

Wicked Taco: Tacos available in street or “Wicked” plus sides of chips, queso, frijoles and more.

Retailers

Yo Mommas Style | Western Dragon Teas and Tisanes | Two Brothers Jerky | The Soaperie | That’s Good Chocolate! LLC | Root Sources Pure Ceylon Cinnamon | Quintessential Candles | Mike D’s BBQ | Huntington Provision Co. | Hail Mary Mix | Dogwood Food | Fleurs De Mouffete | Five Points Baking Company | Fancy Berries | Durham Toffee | Carolina Fancy Foods | Avenue des Chocolats