Came across this in my reading and thought not of the change in Durham, SC itself, but in the attitude and the social structure that wrought that change. We are trying something similar here with the various attempts at rejuvenating downtown, but we aren't thinking big enough. To start, we need a municipality to govern the city of Nassau; beyond that, it mightn't hurt to have true local government for the entire island of New Providence as well. It's pretty clear to me that what we do have doesn't work in the slightest right now. But read the excerpt and then read the whole article and think about it.
TEN years ago, Matthew Beason’s duties as a restaurant manager here included driving to the airport to retrieve a weekly shipment of duck confit and pâté from New York.“We couldn’t even buy anything like that around here,” said Mr. Beason, who went on to open Six Plates Wine Bar, now one of many ambitious restaurants around Durham. “Now, virtually every place in town makes its own.”Of the rivalrous cities that make up the so-called Research Triangle — Chapel Hill, Raleigh and Durham — Durham 10 years ago was the unkempt sibling: scruffy and aging.“There was no one on the street at night, just the smell of tobacco drying in the warehouses,” Mr. Beason said.Now, a drive around town might yield the smell of clams from the coastal town of Snead’s Ferry, steaming in white wine, mustard and shallots at Piedmont restaurant; pungent spice and sweet fennel from the “lamby joe” sandwich at Six Plates; and seared mushrooms and fresh asparagus turned in a pan with spring garlic at Watts Grocery.The vast brick buildings still roll through the city center, emblazoned with ads for Lucky Strike and Bull Durham cigarettes. They are being repurposed as art studios, biotechnology laboratories and radio stations.More important for food lovers, hundreds of outlying acres of rich Piedmont soil have “transitioned” from tobacco, and now sprout peas, strawberries, fennel, artichokes and lettuce. Animals also thrive in the gentle climate, giving chefs access to local milk, cheese, eggs, pigs, chickens, quail, lambs and rabbits.