Scuppernong Pie. Scuppernongs are a bronze-green color. The “mother” of all scuppernong vines is more than 400 years old, still produces fruit, and is located on Roanoke Island in North Carolina. It is the juice of scuppernongs and muscadines, not the fruit, that is used the most in recipes. See Edible Piedmont http://www.ediblecommunities.com/piedmont/recipes/harvest-2012/scuppernong-pie.htm for recipe #Grapes
Allen & Son (Chapel Hill, NC). "If proprietor/pit master Keith Allen seems a bit cranky, keep in mind that his workday began at 3 a.m. While you're sleeping, he's splitting hickory logs, firing the pit, roasting 20-pound pork shoulders until they're tender enough to pull apart with your fingers, chopping them to bits with murderous-looking cleavers, and seasoning them with a unique sauce that contains neither ketchup nor molasses, but simply vinegar, salt, and hot pepper flakes."
The Nahunta Pork Centre in North Carolina, via House Of Brinson