EAT THAT: "My love of food comes through eating it," says author Simran Sethi. "I have gardens, I know how to cook, but what I really love is to eat. And I don't think I'm alone." Sethi's latest book, which includes interviews with several Ashevilleans, encourages everyday consumers to partake in food-supply chains that preserve biodiversity and terroir.

Simran Sethi revisits Asheville’s ‘grain-to-loaf’ wheat movement during book release events

Sethi’s book warns readers that a slow erosion of food biodiversity could affect beloved staples like coffee, chocolate, wine and bread. The author returns to Asheville, where she interviewed several members of local food-supply chains, for two tasting events during her book release tour.

GIRL WITH A GRIST: Owner Jennifer Lapidus and head miller Stuart Wedhoft at Carolina Ground Mill. Photo by John Dickson

All Souls gets grounded

Pig roast event supports Carolina Ground Flour Mill’s wheat-seed expansion project

Jennifer Lapidus, owner of Carolina Ground Flour Mill, was on a mission to find locally grown, soft white wheat seed to stone-grind at her mill. When she called Paul Murphy, professor of crop science at N.C. State University in Raleigh, she found what she was looking for. Murphy had in fact developed a soft white wheat seed, but he advised Lapidus that there was no market for it. “I told him we are the market,” says Lapidus.