Celtic Sea Salt is seeking recipes that showcase the company’s various product lines for a highly seasoned cookbook; MG Road hosts chef Nohe Weir-Villatoro for a Morrissey-themed vegetarian dinner; Dobra Tea West serves organic vegetarian fare; and The Bull and Beggar launches Sunday brunch.
This article is part of Xpress’ 19th annual women in business series, which honors Asheville’s female business leaders. Selina Naturally’s mission: “To provide a whole, high-mineral sea salt with the best quality possible and to make Asheville a ‘salt city.’”
Women-owned businesses are on the rise, both nationally and in North Carolina. Locally, women owned 29.3 percent of Asheville’s 12,773 businesses, putting the city above both national and state averages (28.8 percent and 28.2 percent, respectively). Xpress profiles four local women who’ve brought the mother-child dynamic into their self-run enterprises.
Ethnobotanist and educator Marc Williams recently joined Xpress in the test kitchen at Selina Naturally, home of Celtic Sea Salt, to discuss wild edible plants and demonstrate how to make a healthy, delicious wild-plant pesto out of things many of us are used to thinking of as annoying weeds.
Asheville-based fermentation educator and blogger Janelle Lucido-Conate is a firm believer that anyone with an interested mind and a jar can make fermented foods at home. Lucido-Conate recently joined Xpress in the test kitchen at Selina Naturally to share her method for making a very simple vegetable ferment: spicy pickled carrots.