Jones previously worked as the emergency services director in Anderson County, S.C., for almost 12 years and replaces outgoing Emergency Services Director Jerry VeHaun, who announced his retirement in December after serving in that role since 1972.
New Stories
Residents, businesses brace for Haywood Street construction
Most downtown visitors and business folk see the need to fix crumbling sidewalks and improve other infrastructure on and around Haywood Street. But as the project to renovate the area kicks off, the impacts of the construction on retail stores and other downtown denizens remain to be seen.
Jewish Farmer Network cultivates ancient agricultural wisdom
Despite WNC’s history of agricultural knowledge and abundance, the legacy of Jewish farming — and its deep wisdom surrounding food security, land ownership and community building — has remained shrouded in relative obscurity. The Fairview-based Yesod Farm + Kitchen is working to change that narrative.
Album review: ‘Vvitchgang Coven’
Vvitchgang Coven has a local show scheduled for Friday, Feb. 7, at The Odditorium. The all-hip-hop bill also features sets by Flatline Squad, Allii Wayy, Sinker, DirtyBoys, Lil Connie, and Young Fly Mafia.
Beer Scout: Leah Rainis taps diverse skills as new Asheville Brewers Alliance executive director
The new ABA executive director discusses her path to the position and her goals for the organization.
Buncombe employees blast administration over insurance changes
New rules proposed by high-level county staff, which some employees argue have not been appropriately reviewed by the Board of Commissioners, will require all workers and their spouses to submit to intravenous blood draws and other medical testing or pay double their current premiums.
New Asheville hotels tap local talent to raise the bar for on-site dining
Luxury hotels in many metropolitan tourist destinations are known for restaurant concepts that bank on high-profile celebrity chefs. But Asheville hotels, while pushing the parameters of standard hotel dining, are taking a different approach.
Beer today, gone tomorrow: Asheville beer happenings Jan. 21-27
**UPDATED JAN. 24** Hi-Wire teams with Ninkasi, Cigar City and New Belgium on its annual mix-pack, Highland celebrates the Chinese New Year with a Lucky Envelope collaboration and more local beer news.
Smart Bets: The Devil Makes Three
The Americana/bluegrass group swings by The Orange Peel on Jan. 26.
BMCM+AC opens an exhibition spotlighting women artists
The show is set to open on Friday, Jan. 24. A wide array of accompanying programs, from music and spoken word to workshops and film screenings, run through April 25.
Smart Bets: CRAFT: Authors in Conversation
Denise Kiernan discusses the craft of writing with fellow author Ada Calhoun on Jan. 26 at Little Jumbo.
Small bites: Asheville Restaurant Week returns
Asheville Restaurant Week returns with over 30 participating eateries offering special deals. Also: Bold Rock Hard Cider partners with À La Mode Macaron for a food and drink pairing; tickets are now available for the Asheville Food Fan Awards; District Wine Bar has settled on a new name; and plenty more in this week’s Small bites.
Letter: Asheville, racist and unequal as it ever was
“In the area of diversity in hiring, Asheville is just as segregated, racist and unequal as it ever was, and while whites promote Asheville as a tourist and artistic mecca, African Americans are still cleaning rooms in expensive hotels instead of front desk or management positions and not being hired in banks, restaurants and trendy bars in downtown, Biltmore and West Asheville.”
Cynn Chadwick’s new book explores the secret choices of women
“[There are] so many things that women couldn’t or can’t do on the up-and-up, so things have to be done below the surface,” the author explains. “I wanted to tell a story where women win.”
Smart Bets: Jonathan Scales Fourchestra
The acclaimed steel pannist plays Asheville Music Hall on Jan. 25 — his first local show since moving to New York City.
Letter: 12 Baskets Cafe also fills hunger gap
“This program feeds scores of area residents from all walks of life, five days a week, offering a wide range of rescued and repurposed food from some of the finest restaurants of the city, grocery stores, retirement communities, hospitals, caterers and others in the food-service industry.”