Western North Carolina, which, despite a paucity of ethnic and racial diversity demographically, boasts a wide range of global culinary representation.
Author: Kay West
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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.
Asheville’s locally sourced restaurant menus shift with the seasons
Although Asheville’s locally focused restaurants have bid adieu for now to the tomatoes, eggplant and zucchini of summer, chefs find something in every season’s harvest to get excited about.
Stuffing versus dressing: Can’t we all just get along?
What people know and prefer when it comes to turkey’s signature side dish depends largely on what side of the Mason-Dixon line they grew up on.
Local agencies present update on battle against opioid addiction and overdose
Over 100 members of the community attended Let’s Talk Opioids, described as a “community update and conversation on opioid crisis response in Buncombe County.” The standing room-only crowd listened as in-the-trenches experts presented information, including the Mountain Area Health Education Center, Vaya Health, Asheville Fire Department, Buncombe County Health and Human Services and the N.C. Department of Justice.
Asheville-area cooking classes cover every skill level and culinary interest
With the holiday entertaining season approaching, there’s still time to learn how to create delicious entrées, bake a beautiful pie or create an impressive spread of hors d’oeuvres.
Bulbs lay the groundwork for spring and summer color
Bulbs are generally fun and simple, and the time to get them in the ground is now.
Apples and pumpkins are ripe for picking at Hendersonville farms
Stepp’s Hillcrest Orchard and other area U-pick farms celebrate harvest season.
Inaugural Chow Chow culinary festival sets the table for growth
Organizers reflect on the highs and lows as they consider planning for future events.
Unusual therapies offer wellness with a difference
The Asheville area abounds with alternatives for adventurous healing journeys and opportunities to indulge your curiosity.
Pastry chefs step into the culinary spotlight
“For many years, the stereotype was if you were a woman in the kitchen, you would do pastry, and that was seen as a lesser thing. That perception still lingers, but I think it is changing,” says James Beard Foundation Award-winning pastry chef and Asheville native Camille Cogswell.
Panaderias feed WNC’s appetite for traditional Mexican baked goods
From conchas to cemitas, Western North Carolina’s Latino bakeries craft a huge variety of pastries, breads and more.
Local meal subscription services deliver zero-prep dinner options
As national subscription meal services like Freshly and Sakara gain popularity, similar homegrown businesses are finding success in WNC with locally produced ingredients.
Finding a home in Asheville’s distinctive neighborhoods
“Many people come in and have an idea of what kind of house they want: an older home like a Victorian or Arts and Crafts, a bungalow, a ranch, midcentury modern, a fixer-upper, a new green build,” says Stephanie Cochran, a broker with Mosaic Realty. “In many towns that pinpoints the area where you will look. But in Asheville, so many neighborhoods have a mix of many if not all of those.”
Outdoor kitchens set the stage for al fresco gatherings
Western North Carolina’s mountain views beckon home cooks to head outside.