“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.
Fall is here, which means Asheville Oktoberfest is right around the corner. This year’s celebration is moving to a new location but will still feature its annual merry combination of local brews and lederhosen.
With her new book, Asheville farmer, butcher, chef and teacher Meredith Leigh explores what a more humane and ethical food system might look like and examines the crucial role consumers play in efforts to change our foodways.
Fiesta Latina spices up Pack Square Park; Villagers offers a fall vinegar workshop; Hops & Vines does a yeast and fermentation class; and Asheville’s French Quarter makes some big changes.
AleSmith enters the Asheville market, Wedge’s popular Abbey ale returns and Wicked Weed implements a new sale system for its Dark Arts bottles.
The Mills River amphitheater can accommodate at least 700 people and, while tickets for the Thursday, Oct. 8 show sold out soon after it was first announced, it will still hopefully be a night for all visitors to remember.
Each week, Xpress highlights notable WNC crowdsourcing initiatives that may inspire readers to become new faces in the crowd. This week features two café business plans born from the Waking Life controversy.
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.
Burial’s flagship beer returns in can form, Asheville Brewing releases a dry-hopped sour blonde and Thirsty Monk’s taps cede control to pumpkin ales.
When you carry your kitchen on your back, food and cooking equipment needs to be small and lightweight. A few local experts share ideas for creating backcountry meals that are both nutritious and satisfying.
Foodie festivals continue in WNC with Taste of Sylva’s downtown restaurant crawl. Meanwhile, Organic Growers School is poised to train a new crop of farmers; Ambrozia will host a wine dinner with Metro Wines’ Andy Hale; and Taste of Asheville tickets are now on sale.
About 60,000 beer lovers and brewers attended this year’s Great American Beer Festival Sept. 24-26 in Denver. Among them were representatives from several WNC breweries, a couple of whom brought home coveted medals in the event’s beer competitions. Click through for the story and a gallery of photos from the GABF.
Despite the gray skies and blustery mountain winds that cloaked the day on Saturday, Sept. 26, the city’s first Venture Local Fair put the vibrant colors of Asheville’s local business community on display.
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 […]
Each week, Xpress highlights notable WNC crowdsourcing initiatives that may inspire readers to become new faces in the crowd. This week features one woman’s quest to revive her elders’ traditions and a West Asheville server’s full-fledged street festival.
Wicked Weed, Fonta Flora and more North Carolina breweries score big at the Great American Beer Festival.
With an upcoming forum for Asheville City Council candidates, the Asheville Buncombe Food Policy Council hopes to make food insecurity one of the front-and-center campaign issues.
Beer Scout can’t cover every event in print, so here’s a handy guide to some upcoming beer- and cider-related happenings.
Change is the only constant at Black Mountain’s ever-growing Lookout Brewing Co. The inventive nanobrewery is set to expand both its footprint and its brewing capacity in the coming months.
An upcoming foodie event in Tryon highlights culinary delights from the Carolina foothills. Asheville eaters, on the other hand, can check out WNC Garlic Fest, Posana’s benefit dinner for ASAP’s Growing Minds Program, Ashley English’s canning class or Wild Wing Café’s stein-holding competition. Plus, food writer Jonathan Ammons talks about one of his favorite Asheville restaurant appetizers.
On Saturday, Mother Earth Produce owners Andrea and Graham DuVall pitted their business model against those of five other small companies from across the U.S. in Miller Lite’s annual entrepreneurship competition.