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.
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.”
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.
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.
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.
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.
A local search for tiny tubers leads to a discovery of Cherokee fairy folk and an exploration of Chinese medical lore.
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.
Often considered a weed, locally prolific lambsquarter is actually a highly nutritious wild edible that we can harvest for free in our own backyards.
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.
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.
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.
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.
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.
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 […]