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Carters Lake

Like just about every other sizable body of water in Georgia, Carters Lake is not a lake but a reservoir. It was created thirty-six years ago, when the Coosawattee River—which had been diverted to permit construction of the largest earthen dam east of the Mississippi—slammed into the dam’s embankment.

Clarks Hill Lake

Coming from Atlanta, Clarks Hill Lake seems buried deep in the middle of nowhere, but stripers don’t care that the address barely registers on TripAdvisor. Clarks Hill is widely considered one of the best bass fishing spots in Georgia, if not the nation.

Lake Chatuge

It’s easy to get lost on Lake Chatuge, but that’s sort of the point. When the Tennessee Valley Authority dammed the Hiawassee River in 1942, it splattered water everywhere into the nooks and crannies of the Blue Ridge Mountains that straddle the border between Georgia and North Carolina.

Lake Lanier

Lake Lanier isn’t Georgia’s largest lake, but it is the closest major reservoir to Atlanta, the state’s most visited, and perhaps its most notorious.

Lake Sinclair

On Lake Sinclair, there are no resorts or even hotels, no spas or golf courses—but several karaoke joints. Instead of gated subdivisions, you’ll find a $700,000 home next to a singlewide. But it’s fed by the same waters and framed by the same rolling, farm-dappled forest as its tony sister to the north. It’s fair to say Sinclair is Oconee with its shirt untucked.

Beef rib and brisket reach transcendence in Central Texas

At Louie Mueller Barbecue in taylor, texas—about thirty-five miles northeast of downtown Austin—I pick up my butcher paper–lined tray from the counter, walk past neon beer signs and a collage of business cards pinned to a singed-looking wall, and plant myself at a communal table with one other fellow.

Whole pig is boss in Eastern North Carolina

The classic order at the Skylight Inn in Ayden, North Carolina—about ninety miles from Raleigh—is a tray, rather than a sandwich, that includes a small red-and-white-checkered tub mounded with frilly, pink-beige pork; a thin, rectangular slab of unsweetened cornbread glossed with hog fat; and a boat of milky, minced coleslaw.

Get away to Cumberland Island

While I was sifting through the hoards of conch shells, disc clams, and horseshoe crab remnants left on Cumberland Island National Seashore by a generous surf, something in the distance caught my eye: two majestic creatures at water’s edge, standing so close together that they appeared as one hulking beast.

Get away to Canyon Ranch

“I’d highly recommend the shrimp pita,” the waiter says. “It’s under 500 calories.”I see it on the sepia-toned menu, along with the minuscule mahi mahi wrap and the five-ounce portions of beef tenderloin and tuna. Next to each item is a series of numbers that, according to a handy decoder, lists not just the price but also the amount of carbohydrates, protein, fat, fiber, sodium, and gluten in the dish.

Get away to Washington, D.C.

Gazing at the cherry trees in our nation’s capital may be a touristy cliche, but strolling among the blossoms in full blush, usually between late March and early April, tends to silence objections.

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