Groups are seeking support for workers and businesses through online initiatives, relief funds and lobbying efforts.
Author: Kay West
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As the service industry suffers, Ben’s Friends offers sobriety support to workers
“Losing a job disconnects you from your people,” says chef Paul Cressend, Jr. “Maintaining connections is key to being healthy.”
Local tailgate markets scramble to meet the challenges of COVID-19
Market organizers have gotten creative, quickly setting up new systems and online platforms.
J Bread owner Jay Seibert has a passion for sourdough rye
The Burnsville resident turned back-of-house restaurant experience and a love of bread-making into an artisan baking business.
Esther Joseph closes Calypso restaurant to focus on feeding body and soul
“I want to create a truly sacred space where I can provide people with what they need to nourish themselves in body and soul, find transformation and shift their lives into something worth living. That is my intention now,” says Joseph.
How to navigate eatery closures and support restaurant industry workers
Suddenly, hundreds of restaurants and thousands of employees, from chefs to dishwashers, are out of work. The ripple effect is profound, affecting farmers and suppliers who rely on the restaurant trade.
Dan Silo brings Adirondack cuisine to Appalachia
The Sawhorse owner prides himself on preparing a beloved Canadian dish the old-school way.
Sunflower Diner serves breakfast and cheer all day long
When West Village Market owner Rosanne Kiely proposed Bouras turn a corner of the space into a diner, Bouras says, “I gave into it. I kept trying other things, but I’ve always gravitated back to the kitchen.”
Asheville nabs five James Beard Award nods across four categories
Asheville chefs are semifinalists in the Best Chef: Southeast, Rising Star Chef, Outstanding Chef and Best New Restaurant categories.
Since leaving Buxton Hall Barbecue, chef Ashley Capps has been playing around
The celebrated pastry chef is busy collaborating with friends as she prepares for her next big step.
WNC farms showcase their products at ASAP’s annual CSA Fair
More new farmers than ever before will share information about their offerings at the 10th annual event on March 12.
Small bites: Sweet spots for Pi Day
Local bakeries are fit to be pied for Pi Day. Also: Area St. Patrick’s Day food and fun, a sake tasting at WakuWaku, a PubCorps volunteer event at The Collaboratory and more.
Hola Cultural Center offers as a welcoming space
The Hola Cultural Center is intended to provide a central, physical location where people from all cultures can connect through the arts.
Asheville’s immigrant chefs feed the local community
Western North Carolina, which, despite a paucity of ethnic and racial diversity demographically, boasts a wide range of global culinary representation.
Women create their own opportunities in Asheville’s restaurant industry
Resourcefulness, hard work and tenacity have proven to be indispensable ingredients for success among many of Asheville’s leading women restaurateurs.
The dating game: Looking for love in midlife and beyond
“If you’re in a relationship, and one of you has an apartment downtown and one has a house in West Asheville, that sounds pretty perfect to me,” says Henry, who’s been divorced for over 20 years. Many others agree they’re seeking companionship over commitment from dating in midlife and beyond.
Super Bowl 2020 pits barbecue against sourdough
A foodcentric look at this year’s Super Bowl contenders and Asheville options for authentic (or nearly authentic) game-day grub.
New Asheville hotels tap local talent to raise the bar for on-site dining
Luxury hotels in many metropolitan tourist destinations are known for restaurant concepts that bank on high-profile celebrity chefs. But Asheville hotels, while pushing the parameters of standard hotel dining, are taking a different approach.
Ashevilleans seek religion without a deity
Some spiritual seekers find meaning and truth in forms of religion that don’t require belief in a divine being. They say a nondogmatic, nontheistic approach meets their needs for community, core values and deep connection.
Locally owned bookstores flourish in the region’s fertile literary landscape
In WNC, say bookstore owners, size doesn’t matter so much as a deep well of literary history and residents and visitors who simply love to read.
Asheville chefs suggest creative makeovers for Thanksgiving leftovers
From turkey to cranberries, local chefs have some fresh ideas for using up those holiday leftovers.