With an upcoming forum for Asheville City Council candidates, the Asheville Buncombe Food Policy Council hopes to make food insecurity one of the front-and-center campaign issues.
Author: Jonathan Ammons
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Urban, soul and African cuisines collide at Goombay Festival
With its second appearance at Pack Square Park, the 35th annual Goombay Festival celebrated African and Caribbean culture with music, activities — and lots of food.
In photos: Bartenders, chefs compete in Tanked
Octopus, bread-in-a-can, crazy fish hats and impromptu, a cappella beach songs shared the stage with local chefs at last night’s FRS Tanked competition. Click through for a slideshow of the event by Cindy Kunst and a report by Jonathan Ammons.
Food Policy Council urges Asheville to stop fluoridating water
The addition of fluoride to municipal drinking water supplies has been a controversial topic for many years, with opponents asserting that fluoridation carries health risks that outweigh any benefits. The Asheville Buncombe Food Policy Council has taken a stand on the issue.
All fired up: Smoky Park Supper Club announces opening date, menu
After a very long wait, the Smoky Park Supper Club — the nation’s largest shipping-container restaurant — has set an opening date. And executive chef Michelle Bailey gives a peek at what she’ll be creating in the restaurant’s wood-fired kitchen.
Members only: A lingering law requires Asheville’s bars to function as private clubs
Under state law, businesses that do not serve a certain amount of food are required to be members-only clubs. Local bar owners and bartenders say the law causes more problems than it’s worth.
Farm to Fender, Rankin Vault take top prizes at second WNC Battle of the Burger
Burgers are big in WNC. Event organizers estimate that more than 1,000 people turned out for Sunday’s WNC Battle of the Burger in the River Arts District.
Hollie West wins Asheville Wine & Food Festival Chefs Challenge
A standing-room-only crowd was on hand Saturday to watch four top local chefs battle to impress judges at the 2015 Asheville Wine & Food Festival’s Chefs Challenge. A photo gallery by Cindy Kunst shares scenes from the competition and the festival.
In photos: Asheville Wine & Food Festival’s Elixir
Asheville’s bartenders battled it out Thursday evening for top honor in this year’s Asheville Wine & Food Festival’s Elixir craft cocktail competition. Story by Jonathan Ammons and photo gallery by Cindy Kunst
Hail seitan: A meat lover explores Asheville VeganFest
A dedicated meat-loving omnivore faces his deepest fears and takes on Asheville VeganFest. Featuring artwork by Katrin Dohse and a photo gallery from the event by Sarah Whelan.
Woodstock for chefs: Asheville leave its mark at Lambstock
When the fourth annual Lambstock festival happened last weekend in Virginia, a team of Asheville chefs were on hand to cook up a feast for the foodie revelers.
Searching for Asheville’s perfect dive bar
Although gentrification may be watering down the legacy of longstanding watering holes, several beloved dive bars stand strong in Asheville.
Buxton Hall is coming
Buxton Hall Barbecue — a dream project for chef Elliott Moss — has been in the works for more than a year. Now, after months of popup teasers with a variety of partners, Moss’ long-awaited South Slope restaurant is finally poised to start serving its classic, wood-fired ‘cue and Southern fare to the public.
Asheville-Buncombe Food Policy Council takes aim at local food security with metrics project
A new initiative of the Asheville-Buncombe Food Policy Council enlists the help of UNC Asheville students to track regional data and lay the groundwork for developing appropriate food policy for Asheville and surrounding communities.
New coordinator takes the helm at Asheville-Buncombe Food Policy Council
The Asheville-Buncombe Food Policy Council, a volunteer-driven organization since it began in 2011, recently hired Mary Ellen Lough as its first paid employee. In her new position as coordinator of the council’s various clusters, Lough hopes to increase the organization’s effectiveness at easing Buncombe County’s food-security issues.
Spanish food, local wines: Silver Fork Winery hosts paella nights
From the patio of the Silver Fork Winery’s tasting room, visitors can survey all five acres of vineyards. The night of my visit, a hot sun hung over the summer-green mountain peaks, but the wine in our glasses was nice and cold. About 20 strangers mingled, introducing themselves and clinking glasses. It was Silver Fork’s […]
Glenmorangie Scotch dinner at Strada
The recent Glenmorangie Scotch dinner at Strada Italiano offered samplings of several Glenmorangie whiskeys paired with dishes by Strada chef Anthony Cerrato.
WNC’s wine and cheese industries come of age
The artisan wine and cheese industries in Western North Carolina are experiencing a major growth spurt as increasing numbers of entrepreneurs seek out careers in these fields.
Blind Pig hosts July 18 benefit for B’s Cracklin BBQ and Manna FoodBank
On Saturday, July 18, Asheville-area chefs will come together for a Blind Pig Supper Club fundraiser dubbed “The American Dream.” The event’s aimed at both helping rebuild B’s Cracklin’ BBQ and collecting food for the nonprofit Manna FoodBank.
Drop by drop: Changes in state alcohol law create new opportunities
North Carolina’s alcohol laws are slowly changing to allow greater freedom for the state’s growing number of brewers, distillers and bar owners. However, despite the progress, local industry advocates say many key concerns remain untouched by recent reforms.
City lights and global cuisine: Nightbell’s playful and evolving menu
During its first two years in operation, Nightbell, the second restaurant of husband-and-wife team Katie Button and Felix Meana, has morphed from a glitzy, upscale nightclub to a full-scale sit-down eatery and cocktail bar offering Button’s own brand of whimsical experimental cuisine.