As alcohol consumption and stress eating increase for many locals, so do unwanted pounds.
Author: Kay West
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Mask rage, other challenges create stress for hospitality workers
In a beleaguered industry, workers and business owners deal with a host of challenges from unstable finances to rude and unreasonable customers.
Asheville Restaurant Week returns
With an emphasis on takeout specials, the ninth annual event runs Jan. 19-25.
Local produce distributor steers its business over rough roads
Making tough choices and trying out a variety of business models allowed Mountain Food Products to keep its trucks rolling through the pandemic.
What’s new in food: A mix of good news and uncertainty kicks off 2021
The new year brings new restaurants and fresh collaborations while other businesses take a temporary break and a North Asheville favorite closes permanently.
New year brings new restrictions on indoor dining capacity
Local restaurant owners face increasing challenges and difficult decisions as Buncombe County lowers dining room capacity to 30%.
Remarkable tenacity: Kay West shares her top stories of 2020
Food writer Kay West reflects on her 2020 reporting.
Asheville restaurateurs reflect on 2020, look ahead to 2021
Five Asheville restaurateurs answer four questions on the state of their industry.
Market report: Regional tailgate markets’ winter plans
Local farmers markets get set for a seasonal break or shift to winter hours.
The Times at S&W bar launches a craft coffee concept
The downtown cocktail lounge has reinvented itself as a coffee shop.
Asheville chefs and bartenders share DIY gift ideas
From homemade marshmallows to batch cocktails, Asheville-area chefs and beverage experts share inspiration for gifts from the home kitchen.
Collard Week shines a spotlight on the humble Southern green
A four-day series of virtual discussions, including a cooking demo with Ashleigh Shanti, highlights the results of the Heirloom Collard Project’s 2020 crop trials.
Local CBD shops offer seed-to-shelf remedies
Confused by the variety and number of CBD products available at local specialty shops? “Start low and go slow. You can always do a little more,” advises Franny Tacy, founder and owner of Franny’s Farmacy. Tacy and other local purveyors explain how to choose and where to shop.
Food is the universal language at Asheville specialty markets
Asheville chefs discuss local specialty markets that bring globally sourced products close to home.
Food roundup: Cúrate at Earth Fare, a new lunch option and leadership change at Benne on Eagle
Asheville’s December food news includes Spanish specialties, fried fish and a kitchen leadership changeover .
Chef J. Chong toasts camaraderie
“Launching my own business during a global pandemic was one of the best things I have done. It has taught me a great deal about who I am and ignited my admiration and passion for Cantonese food all over again. I am most grateful for the camaraderie and meaningful relationships among our Asheville restaurant industry […]
Gene Ettison feels blessed to unite
“Grind is grateful for the opportunity to hold space in such a historic spot [on Depot Street, which runs through the historically Black Southside community]. For years, our people have struggled and shed tears because of disenfranchisement. Our community was hurt from redevelopment. Gentrification is real. But we have been blessed to open a business […]
Food news roundup: Buddha bowls, KC barbecue and more
Chef Randy Dunn opens Zen Hen in Hendersonville, Bear’s Smokehouse BBQ offers Kansas City ‘cue, HomeGrown and Proving Ground Coffee join forces, and more local food news.
Ben’s Friends supports restaurant workers with sobriety through the holidays
The Ben’s Friends Asheville chapter has resumed in-person meetings, and new late-night virtual gatherings provide support just when many service workers in recovery need it most.
Chef Jamie Wade celebrates the sunny side
“Gratitude is something that takes cultivating in times like these when business owners like me are navigating huge changes. It is good to have people around you to help you see the sunny side of things and the realistic side of things, and for those people, those conversations, my staff and the community support for […]
Small is the new big for Thanksgiving in the age of COVID
From work pod parties to outdoor dining with friends, Asheville chefs and restaurant owners are finding new ways to celebrate Thanksgiving in 2020.