Produced with a focus on sustainable farming practices and low-intervention fermentation, natural wines are increasingly finding their way onto local wine lists and retail shelves.
Author: Brian Crews
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The growing debate over raw milk
Enthusiasts say milk that hasn’t been pasteurized contains more nutrients; opponents say it may contain dangerous germs. Although it’s currently illegal in North Carolina to purchase raw milk for human consumption, the Small Dairy Sustainability Act would establish statewide standards for its production.
Hemp farmers and CBD businesses adjust to a shifting legal landscape
When Melissa Clark, owner of Hemp Magik, opened the doors to her Woodfin storefront on the morning of Feb. 14, she was hit with quite a shock: A search warrant from the Woodfin Police Department was sitting on her counter. Listed in it were four felony charges. “I was shaking,” says Clark. “I’ve never been […]
Food fight: Where WNC schools stand in the battle against food waste
Statistics show that American schools throw away more than $1 billion worth of food every year. Asheville-area schools and organizations are taking some steps toward alleviating the problem.
Tuareg guitar hero Mdou Moctar returns to Asheville
As a young musician, Moctar was heavily influenced by Tuareg folk music, called “takamba,” but he also fell in love with the wild guitar mastery of Eddie Van Halen.
Carl Sandburg legacy is honored in a storytelling slam
UPDATE: According to the Carl Sandburg Home website, “Due to the government shutdown, Perspectives: The Sandburg Story Slam has been cancelled and will not be held on January 13. There is no date to reschedule at this time.”
Roy Harris finds the universal in personal tales
The Thursday, Dec. 15 performance, featuring Roy Harris and Kathy Gordon, will center on holiday-themed tales.
Georgia group brings the ring-shout tradition to UNCA
The McIntosh County Shouters, who will perform at UNC Asheville on Thursday, Nov. 15, are the sole purveyors of this profound tradition.
The soul of Southside: How some Asheville chefs are restoring a culinary heritage
Through restaurant ventures and a nonprofit culinary training program, Asheville is finding fresh ways to celebrate its soul food legacy.