“The face shields are a necessity for people putting their lives on the line,” says Refined Designs Chocolate owner Timothy Maguire. “The chocolates are a morale booster, and we’re happy to do what we can.”
Author: Kay West
Showing 211-231 of 280 results
Asheville independent restaurants struggle to stay in business
Initially seen as a lifesaver, the Paycheck Protection Program has instead become a lead weight around the necks of many independent restaurants.
Dining Out for Life fundraiser tweaks model in response to restaurant closures
For 18 years, the Western North Carolina Aids Project has counted on the generosity of local, independent restaurants to fuel its annual fundraiser. With those restaurants struggling to stay afloat, WNCAP is hoping to return their kindness with a COVID-19 twist on Dining Out for Life. “Typically, the event model is based on participating restaurants […]
Asheville’s independent restaurants weigh their options
The owners of WNC’s independent restaurants have faced the complex question of whether to shutter entirely or devise a transition to takeout.
New initiative connects local farmers with residents facing food insecurity
The We Give a Share Program helps both small farms and local families struggling to put food on the table.
Heath Moody builds A-B Tech sustainability program
“Sustainability is a vast field where you can get into agriculture, transportation, manufacturing and energy,” says Heath Moody, head of the Sustainability Technologies program at A-B Tech. “These skills are vital for society going forward.”
Ivory Road Café & Kitchen prepares free meals for health care workers
When local restaurants were forced to close their dining rooms to prevent the spread of COVID-19, chef Jill Wasilewski found a new way to feed people.
Grassroots Aid Partnership mobilizes to provide free meals
GAP co-founder and Asheville business owner David Anderson brings the national disaster relief organization home, setting up a mobile kitchen in West Asheville.
Asheville Housing Authority turns to local chefs to reopen Southside Community Kitchen
A partnership between the Housing Authority of the City of Asheville and Green Opportunities is bringing together local chefs to cook meals for home-bound residents.
Natalie Bogwalker develops natural skills at Wild Abundance
Classes take place on a hilly, wooded eco-homestead campus featuring Bogwalker’s self-constructed cabin, gardens and fruit trees, and students can choose to camp on the property for a full immersion into a more sustainable way of life. “We are permaculture in action, a living example of the beauty and abundance of the land,” she says.
Mother Earth Food expands to meet new demand
Business for the Asheville-based produce and grocery delivery service has tripled with COVID-19 social distancing measures in place, allowing it to support more local growers.
Asheville ABC alters policy to assist struggling bars and restaurants
A change implemented by the Asheville Alcoholic Beverage Control Board is aimed at helping businesses that placed large liquor orders in advance of the St. Patrick’s Day holiday.
Asheville hospitality industry rallies support for struggling businesses, workers
Groups are seeking support for workers and businesses through online initiatives, relief funds and lobbying efforts.
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.