Downtown’s new vegan, social justice bar has planned a soft opening this week with open house events and a vegan soul food Thanksgiving soireé.
Sanctuary Brewing Co. and Full Circle Farm turn the tables on the conventional Thanksgiving dinner by offering an opportunity to meet — not eat — a turkey at this week’s ThanksLiving event.
At least one financial services firm in Asheville — Raymond James Financial Services, Inc. — is working to make vegan-friendly investing options accessible to those whose animal-conscious ethos extend beyond the dinner table.
Owned by married couple Stephanie and Jeff Barcelona, the eatery is scheduled to open Thursday, May 14, on West Asheville’s busy Patton Avenue stretch, and the culinary twosome promise to bring something unique (and slow-cooked) to the table.
“This Mother’s Day, let’s reflect on the largest population of mothers in our country: the many billions of female cows, chickens, pigs and other animals on our farms. How do they rank as moms?”
From the Get It! Guide: John, a self-described “poster child for carnivores,” may seem like an odd match for Ann, a devoted vegan. But Ann’s beliefs inspired a change in John’s lifestyle — one that John says saved his life.
Elements Real Food not only gives Roaming in the Raw its very own stationary kitchen, but will provide its owners with a home base from which to grow their health-focused business.
The Asheville Vegan Society and Katuah Market on Hendersonville Road will host a benefit on Sunday, March 29, 4-6 p.m. The event is intended to raise funds for food, fencing and housing of chickens at the sanctuary and will feature free (vegan) hors d’oevres and nonalcoholic beverages.
“I think we have consistently proven that our products don’t fit into either of those categories of being vegetable meat or being the substance that wants to taste like meat,” says Sadrah Schadel, co-owner of No Evil Foods. “We are plant meat. We are meat. We provide that same satisfaction.”
By now, Jim Klingel is accustomed to the misconceptions that the name Oyster House Brewing Co. yields. On a regular basis, the restaurant’s chef hears that his brother Billy’s brewpub is owned by The Lobster Trap (it’s not, though its roots began there), that all of the beers are made with oysters (only the stouts […]
“We’re indebted to all the classic cocktails,” explains Plant chef and owner Jason Sellers, pointing out the theme of the vegan restaurant’s new cocktail menu. He says the drinks are pre-prohibition, pre-martini cocktails, most of which contain at least one substituted ingredient.
“Raw food is going to be the next big thing in Asheville,” says Tim Boissy, the executive chef of The Nectar Lounge. The new raw foods café, which will also feature vegan and gluten-free options, is slated to open in North Asheville near the end of August. “Raw food is an essential part of a […]
National organic convenience food brand Amy’s Kitchen recently introduced a new line of vegan-certified frozen desserts based on Plant chef Jason Sellers’ locally popular recipes. Photo by Nathan Metcalf
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 […]
Albert Schweitzer said, "think occasionally of the suffering of which you spare yourself the sight," and those words were never far from mind while reading "Feral Pigs, Beaver and Watermelon" in the Aug. 10 Xpress. Over half a dozen species unwillingly and unnecessarily lost their lives so that local "foodies" could “pay homage to the […]
Sunday, Aug. 8, marked the debut of VegFest, Asheville’s first all-vegetarian festival. Vendors started setting up their booths as early as 10 a.m., and by 10:30 a.m., folks were already wandering toward Battery Park for the festivities. The event began officially at noon and lasted until 7 p.m. that night. Festival organizers estimate that more than 1,500 people attended.
In “Go Fish,” Mackensy Lunsford shows that it can take a good deal of effort to identify so-called environmentally friendly seafood choices [July 20 Xpress]. Yet it’s much more difficult than she noted. Scientists using DNA technology recently revealed that 20 to 25 percent of seafood products are fraudulently labeled, with the rates of fraud […]
In her recent “Edgy Mama” column, Anne Fitten Glenn says of her daughter, “I respect her desire to be a vegetarian — but when she refuses to eat enough soy, vegetable and dairy proteins, I’m going to push a little bit of meat at her.” ["Feeding Kids Meat Does Not Equal Child Abuse," May 25 […]
In response to the Living Green feature [“Nov. 17, Xpress”], it’s important to point out its glaring omission regarding one of the most effective and easily doable steps we can take to reduce our carbon footprint and protect the planet: changing our diet. Research conducted by University of Chicago scientists showed that eating a plant-based […]
Mackensy Lunsford’s review of Firestorm Cafe [”The Anarchist's Cookbook," Nov. 17, Xpress] was great. I was especially pleased to see her raving about the vegan cupcakes. One taste of the culinary creations of Asheville’s vegan chefs and bakers is often all that is needed to dispel the common misconception that vegan foods don't measure up […]
A night of fashion, food and music on Sunday, May 9.