Twice a month from July through October, Foothills Farm & Butchery cranks out a four-course meal for no more than 10 guests at a time, calling the dinner the Butcher’s Table.
The James Beard Foundation has tapped Chef William Dissen of Asheville’s The Market Place Restaurant to helm a dinner event on March 22 at the James Beard House in New York City’s Greenwich Village. Photo courtesy of William Dissen
a href=”“Calling the Jan. 25 Mountain Xpress a “Wellness” issue is quite a stretch. There were only a few articles dealing with wellness — one detailed how Asheville became an alternative medicine mecca and discussed Project Access, which provides free medical care to uninsured residents. But this so-called Wellness issue also included a piece that […]
Shawn Jadrnicek shows how his runoff ponds connect to the greenhouse with a pond, which is connected to the chicken coop, while the bees buzz around the whole recycling aquaculture system.
It was just a matter of time before WNC farmers and the folks at Amy’s East Coast production facility in Greenville, S.C., would start discussing supply and demand. The facility will need a lot of produce to supply when it goes online next summer.
Greenlife Grocery appreciates the feedback about the change in our opening hours. We are sorry for any inconvenience. We know that, for many people, the morning routine is an important part of the day. The decision to open the store later resulted by unanimous vote of the Greenlife leadership team (not a corporate edict) because […]
Every year, there’s something interesting at the Southern Appalachian Man and the Biosphere Conference, held Nov. 15-17 this year in Asheville. This time around, a local entrepreneur’s passion for harvesting maple syrup caught my attention.
Step right up, ladies and gentlemen, step right up!
It’s time once again to vote for the Best of Western North Carolina.
Thank you for being a customer of Greenlife Grocery, and thank you for your comments. The first thing I want to assure you is that Greenlife's quality standards in prepared foods remain steadfast: All products in our stores are made without the use of preservatives, chemicals, hydrogenated fats or artificial flavorings, colors or sweeteners. With […]
The Blackbird Restaurant in Black Mountain features a six-course dinner of Foothills Family Farms pastured pork paired with Pisgah Brewing’s beers — for only $40.
It has always come down to one thing for chef Mark Rosenstein — flavor.
ASAP’s 2009 Local Food Guide is now available, featuring farms, restaurants, tailgate markets, u-pick farms and more.
The realization that food from distant places can lose nutritional value while requiring additional fossil fuels for transport — to say nothing of leaving local farmers out of the loop — is helping make “local” the new “organic” for many conscientious eaters.