The 280,000-square-foot structure will produce over 2 million pounds of leafy salad greens a year to be shipped daily to local retailers.
Asheville Parks and Recreation surveys residents for a new wellness-focused food hub, April is Food Waste Reduction Month, Ivory Road Café & Kitchen hosts Macarons & Mimosas, and more local food news.
After a mad scramble to reinvent themselves last spring, WNC’s neighborhood tailgate markets look ahead to the 2021 growing seaso
The initiative has identified six strategies: healthy food distribution, community gardens, agriculture networks, food waste, cooking and nutrition education, and the development of a regional food council.
We Give a Share plans to increase its capacity, Cúrate Spanish Wine Club hosts a series of virtual wine tastings and cooking demos and chef Susi Gott Séguret relaunches her popular Madison County foraging and dining expeditions, plus more local food news.
Though it looked a bit different from the YMCA of Western North Carolina’s typical summer camp offerings, the Y’s Amy Deter says Camp 2020 was still a success. “The kids got outside and away from screens, it gave parents a break, and we had no positive cases,” she reports. Other area camps also weigh in about the steps they have taken to adapt and reimagine their programming during the pandemic.
In this week’s local food news, chefs Eric Morris and Daniel Rider bring farm-fresh breakfast to the ASAP Farmers Market, Asheville Beauty Academy hosts Queen Mum High Tea, Summit Coffee opens a new location in the Grove Arcade and more.
Local chefs and cooking instructors offer tips for helping kids learn kitchen fundamentals.
Closing a restaurant is complicated, costly and emotional say three restaurateurs who made that difficult decision in 2020 and are still navigating the after effects and determining what’s next.
With spring just around the corner, restaurants are shaking off the dust from their winter breaks.
Blue Ridge Food Ventures is the largest facility in the region offering rented kitchen, production and storage space. But several others have launched in recent years to help meet the needs and realize the dreams of Western North Carolina’s food and beverage visionaries.
Handmade skirts highlighting locally grown foods, a new homegrown delivery service from Nani’s Rotisserie Chicken, a class on country winemaking, local nonprofit news and more.
The increased attention and plaudits paid to high-profile Black chefs in America in recent years simultaneously sheds ambient light on their overall scarcity.
From prix fixe dinners with a view to bonbons to heart-shaped dog biscuits, local businesses are offering tasty ways to say “I love you” for Valentine’s Day.
Meditation is hot, and the connection among the mental, emotional and physical challenges brought on by the COVID-19 pandemic and a surge of interest in the practice is clear. Still, the benefits of meditation are not news to local therapists, practitioners and teachers.
A new concept takes over Foothills Butcher Bar West, plus empanadas, a new pizzeria and nonprofit news.
As alcohol consumption and stress eating increase for many locals, so do unwanted pounds.
In a beleaguered industry, workers and business owners deal with a host of challenges from unstable finances to rude and unreasonable customers.
With an emphasis on takeout specials, the ninth annual event runs Jan. 19-25.
Making tough choices and trying out a variety of business models allowed Mountain Food Products to keep its trucks rolling through the pandemic.
The new year brings new restaurants and fresh collaborations while other businesses take a temporary break and a North Asheville favorite closes permanently.