In search of a virtual volunteer opportunity, Karen and Steve Wilson rallied inns across the U.S. to join their new effort, Inn Support of Our Troops.
Distillers are offering all-inclusive, make-your-own-cocktail kits.
As restaurants and event spaces in Asheville have begun to reopen for on-site service, “dining out” has taken on new meaning. With many people still cautious about sitting inside a confined space, restaurants that have wide-open outdoor spaces are finding ways to use those areas wisely as they welcome back staff and customers safely. “We […]
The Westgate store is the first of eight Earth Fare supermarkets to reopen.
Launched in mid-May, the program is a $50 million commitment to help local independent restaurants open and get back to work.
In many Western North Carolina schools, cafeteria kitchens have never been busier as districts stepped up to continue providing meals to students through the end of the calendar year, then transitioned to summer feeding programs tweaked to meet current needs.
When restaurant dining rooms closed, some local chefs found a new way and personal way to share their love of cooking.
The digital cookbook raises money to support hospitality workers while keeping people connected to their favorite restaurants through recipes that allow them to recreate menu items in their home kitchens.
When N.C. Gov. Roy Cooper closed restaurant dining rooms in mid-March, the Kickback AVL website became “a madhouse,” says owner Jennie Townsend.
Dazed and confused might best describe the reaction from local restaurateurs to Phase 2 of the state’s COVID-19 reopening plan, with side orders of determination and ingenuity.
“Most breast cancers require a combination of different treatments, and the order and combination of those things is a whole lot more complicated today than ever before,” says Dr. Blair Harkness, a gynecological oncologist at Hope Women’s Cancer Centers, an arm of Mission Health. Xpress explores the state of modern breast cancer treatment in the region — including how it’s been affected by COVID-19.
Farewell coffee shop was open only two months before it was forced to close by COVID-19. But the owners saw the store’s roll-up window as an opportunity to stay in business.
Bread maker Eli Je Bailey debuted his business, Hominy Farm, at the River Arts District Farmers Market in February.
Jargon and Biscuit Head are navigating the restaurant shut-down by trying new concepts.
“A lot of my work right now is in helping people organize themselves and understand how they might create collaborative means of accessing meat,” says author, butcher, chef and instructor Meredith Leigh.
The impacts of COVID-19 on demand, supply and distribution for local hunger relief organizations were immediate and profound, thrusting MANNA FoodBank and its smaller partner agencies into a triage response.
As retailers face potential shortages of large-scale commodity meats, Asheville consumers look to local farms and butchers.
“It was an extremely tough decision,” says Chow Chow board of directors president Katie Button. “We’re determined to be back better than ever next year.”
The okra selected for the 2020 project, Aunt Hettie’s Red, boasts both regional roots and modern acclaim. Last September, the variety was crowned the best of 54 in “The Single Biggest Chef-Centered Okra Tasting Day Ever” contest staged by the Utopian Seed Project.
“I think it’s hard for people who are used to doing it for a living, where you have to be fast,” says Sand Hill Kitchen owner and chef Jamie Wade. “I’ve really had to work on my patience, but we have a lot of time on our hands.
The more collaborations, the better for everyone,” says The Hop co-owner Greg Garrison.