Xpress reached out to four local racial justice organizers — all under 25 — to learn about their experiences and what has motivated them to act.
Originally celebrated almost solely within the African American community, interest in the observance of the end of the institution of slavery in the United States is on the rise, with two events planned in Asheville for June 19.
Despite WNC’s history of agricultural knowledge and abundance, the legacy of Jewish farming — and its deep wisdom surrounding food security, land ownership and community building — has remained shrouded in relative obscurity. The Fairview-based Yesod Farm + Kitchen is working to change that narrative.
Faith-based organizations in WNC have historically worked to alleviate the daunting problem of hunger, pooling resources, collecting food and volunteering at nonprofits.
The Roman Catholic Diocese of Charlotte, which represents 46 counties in Western North Carolina and six parishes in the Asheville area, announced in August that it will release a list of clergy who have been the subject of credible accusations of sexual abuse by the end of this year.
The way one sets a table has the potential to be a secret weapon in diffusing discomfort and cultivating a sense of warmth and intimacy.
With Asheville retail rental spaces at a premium, two recently displaced coffee shops are looking at business alternatives.
Down from 460 homes in November 2014, only 63 houses listed at less than $200,000 were available for sale in Buncombe County as of July 2019. Median rental costs in the area have also increased at a 5.4% annual rate over the same period.
In its inaugural year, the conference on WNC’s outdoors industry sold out, with over 250 attendees. This year, it’s expected to more than double in attendance, largely thanks to the efforts of the Growing Outdoors Partnership. The event takes place on Thursday, Oct. 10, at the Crowne Plaza Resort in Asheville.
Some local restaurants push culinary boundaries, with palate-challenging dishes like cricket tacos, mustard ice cream, liver pudding and more.
“Often we can reach folks better through technology than we can face to face,” says Shane Lunsford of the Center for Psychiatry and Mental Wellness. As telehealth service offerings and technological capabilities expand, providers around the region are excited about the possibilities of new models of seeing patients and providing care.
“Many artists, creatives, musicians and performers are leaving due to the rapidly increasing cost of living, putting Asheville’s culture at risk,” says Stephanie Moore of the Center for Craft, Creativity and Design. Despite a flurry of concern and initiative, local leaders and developers are finding that providing affordable living and working space for the area’s working artists remains a difficult challenge as property values and rents continue to climb in the city.
Both local and corporate retailers are committing to reduce or eliminate use of the popular but harmful insecticide.
Recognizing the importance of crop diversity in a changing climate, local farmers are working to develop new crops for Western North Carolina.
The local culinary competition scene has seen significant changes over the years as organizers embrace new approaches and strive to increase inclusivity.
July marks peak season for gathering wild edible mushroom in Western North Carolina, and many tasty varieties are already popping up on local restaurant menus.
The musical shares the story of misfit refugees and performers who band together for survival in a war-torn world.
In late May, the N.C. State Bureau of Investigation proposed banning all smokable hemp flower, in addition to more stringent regulation of hemp processing and a host of other precautions. Those changes are now under consideration in the General Assembly, where they could be enacted as part of the N.C. Farm Act of 2019.
It’s common for food truck owners to aspire to one day transition to a brick-and-mortar restaurant, but sometimes that dynamic is reversed.
Pizza in a multitude of forms has been part of Asheville’s dining scene since the 1950s.
Seven Western North Carolina bakers discuss the role their fermenting, bubbling starters play in their bread operations.