For seven years, Kamala, a young Nepalese woman, was an indentured servant, “rented” out by her parents for $50 a year. Today, she’s the Himalayan nation’s first female motorcycle mechanic, earning $50 a day. Kamala owes her freedom and improved prospects to Dining for Women, a global, nonprofit “giving circle.” And on Saturday, April 25, […]
With the popularity of locally made artisan cheese steadily growing in the Asheville area, local cheesemakers have planned a new festival to spotlight the craft — the Carolina Mountain Cheese Fest.
“Ideally, MANNA would put itself out of business,” says Brad Searson, committee chair of MANNA FoodBank’s newly announced capital campaign, the Space to Erase Hunger. Since that wishful thinking isn’t reality, however, the MANNA team is revealing its comprehensive plans to achieve an “integrated facility,” through a complete overhaul of current warehouse operations. In its first […]
In reading food rights and raw-milk activist David Gumpert’s [interview] on “The raw milk debate” in the April 8 issue [“The Raw Milk Debate: An Interview with Food Activist David Gumpert,” Xpress], I was struck by his passion for his subject, but at the same time his ignorance and omission of one of the most […]
An upcoming foodie fair hosted by restaurant supplier FRS Inc. of Asheville is part trade show and part showdown. Now in its third year, the Mountain Area Restaurant Show — a free daylong fair with more than 100 commercial kitchen equipment and supply manufacturers on-site — runs from 9 a.m. to 5 p.m. Wednesday, April 22, […]
Asheville is about to get pied — in the hand. Business partners Vincent Gagnon and Matt Bailey, who recently launched a Kickstarter campaign to fund their business opening, have lofty goals of becoming Asheville’s first exclusive pie purveyors.
Far from the lawn nuisance it’s often considered in our culture, the dandelion has actually been celebrated since ancient times as one of the world’s top health-promoting herbs. Chris Smith of Sow True Seed offers several tasty and nutritious ways to prepare this easily identifiable and abundant wild edible.
The shy return of baby greens — kale, dandelion greens, watercress — elates our salad plates. And local chefs perk up as well.
Yes, they’re striking for an increase in wages, but it’s not just about that, and the issue goes beyond conditions at fast-food chains.
By borrowing the flash-chilling process from beer brewers, Waking Life Espresso co-owners Jared Rutledge and Jacob Owens say they’ve perfected the art of iced-coffee. Now the two are making strides to get their product into more and more hands, by selling online, signing a larger scale distribution deal and scoping out a second location in East Asheville.
Most new breweries want to talk about their beer. But for Joe Dinan and Lisa McDonald, the team behind Sanctuary Brewing, it’s all about something else: the animals.
The owners of Blue Kudzu Sake Company, local sake brewery in the River Arts District, announced today that “with heavy hearts” Blue Kudzu Sake “will stop flowing … on April 18.”
The new Wall Street bar is planed to open in time for high tourist season in late May, featuring cocktails, an outdoor patio in the front, and a modern, lounge-inspired atmosphere.
“Sausage Party was born out of a really slow February,” says chef Dan Silo of MG Road’s newest pop-up restaurant. “One night I was sitting at home trying to get re-inspired and figure out something fun to do and realized all of my ideas were in the context of making sausage.”
Hints had been circulating yesterday, but Goff made sure to distance himself from the controversy by making a statement to the press early this morning: “It is increasingly public that I am no longer with King James Public House.”
It is spring in Asheville, and something amazing has happened in my family. Strawberries are back in season, and my daughter, a fairly selective eater, has decided that strawberry-and-kale smoothies are awesome.
After advancing by popular vote and facing a panel of judges, Donnie Pratt of Cucina 24 has been crowned the victor of Bar Wars AVL 2015 — a friendly competition aimed at raising glasses and funds for local charities.
Hosts, servers, bus staff, bartenders, oyster shuckers, line cooks, prep cooks, dish washers, stewards. Asheville restaurateur Michel Baudouin is hiring in full force this week for three of his restaurants.
How do we build a community around another beverage that has innate healing qualities?
During his decadeslong career, journalist, editor and author David E. Gumpert has written about everything from food rights to entrepreneurship to family history. But in recent years, he’s focused on raw milk.
Raw milk comes straight from the cow — it hasn’t been pasteurized (heated to high temperatures for specific lengths of time to kill potentially harmful pathogens). Though both the FDA and the Centers for Disease Control and Prevention warn against unpasteurized dairy products in no uncertain terms, the product remains in high demand.