The Thursday, June 6, dance will be an Open Band night, led by Laura Light and Roger Gold with Tim Klein calling.
Author: Carla Seidl
Showing 1-19 of 19 results
Asheville’s growing zouk dance community
Many local zouk dancers are drawn from other scenes, including contra, blues/fusion and salsa.
Mexican dancer Tatiana Zugazagoitia in residency at ACDT
Zugazagoitia’s performance, along with ACDT co-choreography, is part of the local dance company’s celebration of its 40th year, and will be followed by a lasagna cook-off fundraiser.
Social dance highlights
The Asheville area is blessed with opportunities to groove and shimmy, nearly every day of the week.
Asheville consumers, recyclers and grocers talk about food packaging
From reusing glass jars, to bulk shopping to bringing your own container for restaurant takeout and leftovers, locals are finding strategies for cutting down on food packaging.
Wild Asheville Community Chorus fosters togetherness through song
The camaraderie extends beyond the chorus: “I do think there’s a real positive kind of connection with the audience during the performances,” says WACC singer Cathy Holt. “They’re laughing, they’re engaged, they’re up on their feet in some cases.”
Dance offerings at LEAF Festival and beyond
At LEAF Festival, there are plenty of opportunities for even non-dancers to connect with the art form. Fire dancers from Asheville’s Unifire Theater, acrobats from Imagine Circus of Raleigh and The Faerie Kin, a roaming performance troupe, routinely wow festivalgoers.
Earth Flavors project celebrates local foods and foodways
Asheville writer, audio documentarian and singer-songwriter Carla Seidl wraps up her two-year local foods project, Earth Flavors, with a reflection on what she learned from her many interviews with local growers and foragers.
Eat on the street: Asheville’s evolving food truck culture
Food trucks are a popular part of Asheville’s culinary culture. But considerations including local regulations, increasing competition, a fluctuating customer base and even the weather conspire to cause growing pains for the developing industry.
Chestnuts: A traditional Cherokee food source puts down new roots in WNC
The American chestnut tree’s flavorful nuts were once a vital part of the diets of humans and wildlife alike in Western North Carolina. Its importance is remembered in the traditional foods of the Cherokee, and the nearly extinct tree is slowly making a comeback with the help of some dedicated locals.
Fairy food: WNC’s wild air potatoes satisfy appetites, feed imaginations
A local search for tiny tubers leads to a discovery of Cherokee fairy folk and an exploration of Chinese medical lore.
Hardnecks and softnecks: Talking garlic with Root Bottom Farm
Thai fire, Sicilian silver, German red: The world of garlic is far more exotic than one might expect from perusing the plain, white varieties found in most supermarket aisles. Root Bottom Farm owners Morgan and Sarah Decker are working to spread the word about the diverse types of the pungent, flavorful bulb that can be grown in Western North Carolina.
Wild sustenance: Lambsquarters provide backyard source of nutrition, flavor
Often considered a weed, locally prolific lambsquarter is actually a highly nutritious wild edible that we can harvest for free in our own backyards.
You are what you eat: The many faces of Foodtopia
From paleo to vegan to good ol’ Southern comfort food, Asheville’s colorful and diverse salad of food philosophies helps shape our city’s identity.
Living lettuce: L.O.T.U.S. Urban Farm and Garden Supply
L.O.T.U.S. Urban Farm and Garden Supply does everything from greenhouse equipment sales to beehive removal. But the jewel of the business is its aquaponics system.
Spring spears: Fairview’s Cane Creek Asparagus & Co.
It started with a dare in the blizzard of ’93. Robert Ploeger’s father was having a hard time growing asparagus, and Robert said, “I’ll bet you I can grow it.” That winter, he and wife, Glenda Ploeger, co-owners of Cane Creek Asparagus & Co., started what would become their first three rows of asparagus in the greenhouse attached to their Fairview home.
Dandelions for dinner: Foraging and preparing a prolific spring edible
Far from the lawn nuisance it’s often considered in our culture, the dandelion has actually been celebrated since ancient times as one of the world’s top health-promoting herbs. Chris Smith of Sow True Seed offers several tasty and nutritious ways to prepare this easily identifiable and abundant wild edible.
Cool beans: Sow True Seed founder Carol Koury on the Appalachian greasy bean
Greasy beans are a southern Appalachian specialty, little or unknown outside this area. According to Sow True Seed founder and owner Carol Koury, greasy beans have been grown in these mountains probably for as long as there have been whites in Appalachia.
Flour power: A look at the work of Carolina Ground
In the mill room, a cavernous, chilly space in a multiuse facility in West Asheville that used to be an electrical equipment plant, Kim Thompson takes out a marker and kneels down by a sack of freshly milled flour. She writes the type of flour, the date, and often, something extra. One day, it might […]
