USING EVERYTHING: "If you're going to eat meat, I think it's really important to take responsibility for the suffering that goes into it [while] embracing the fact that we're omnivores and understanding the depth of that," says Natalie Bogwalker.

Sacred sacrifice: Upcoming workshop embraces conscious butchering practices

“If we are disconnected from our food and where our sustenance comes from, it’s a very dangerous thing for humanity,” says Natalie Bogwalker, founder of Wild Abundance. In November, Bogwalker teaches a two-day workshop that focuses on humane, reverent and conscious slaughtering and butchery practices.

THE SPICE OF LIFE: The two basic categories of garlic are hardneck and softneck, and there are numerous varieties running the flavor gamut from mild to spicy-hot.

Hardnecks and softnecks: Talking garlic with Root Bottom Farm

Thai fire, Sicilian silver, German red: The world of garlic is far more exotic than one might expect from perusing the plain, white varieties found in most supermarket aisles. Root Bottom Farm owners Morgan and Sarah Decker are working to spread the word about the diverse types of the pungent, flavorful bulb that can be grown in Western North Carolina.

SIT A SPELL: In spite of the rain, 45 Tryon-area food and drink businesses came out for the second Taste of Our Carolina Foothills food and wine event Sunday at Overmountain Vineyards.

In photos: Taste of Our Carolina Foothills food and wine event

Foodies and wine lovers braved the drizzle Sunday, Sept. 27, for the second Taste of Our Carolina Foothills, a food and wine event held at Overmountain Vineyards in Tryon. About 45 food and beverage artisans were present from the foothills and surrounding areas 60 miles east of Asheville. Restaurants, bakeries, wineries, distilleries, craft breweries, cheese makers and specialty […]