A Smith-McDowell House exhibit and programming and a Swannanoa Valley Musuem & History Center event bring tea into the conversation about Western North Carolina history.
Part Two of the beer industry sustainability series explores the challenges and successes of new breweries entering an established, competitive market.
**UPDATED APRIL 19** Bhramari collaborates with Franny’s Farmacy, Listermann Brewing and White Labs on a hemp-infused farmhouse IPA, Oskar Blues releases JAHvanilla Ten FIDY and more local beer news.
Local and regional doughnut shops will vie for the top prize at the 2019 Do-but Thro-down and Bake Sale. Also: A look at Easter-related food events; Taste of Black Asheville; and more.
Housed within the same space as Westville Pub, one of Asheville’s newest breweries has quietly been operating for nearly a year.
The liquor distilled from blue agave has a rich history, and aficionados would argue that the best tequilas rival the quality of high-end European brandies.
Enthusiasts say milk that hasn’t been pasteurized contains more nutrients; opponents say it may contain dangerous germs. Although it’s currently illegal in North Carolina to purchase raw milk for human consumption, the Small Dairy Sustainability Act would establish statewide standards for its production.
Opinions vary on whether Asheville has too many breweries or if the local industry can sustain more.
**UPDATED APRIL 12** Thirsty Monk collaborates with Crooked Stave Artisan Beer Project on two new beers, UpCountry’s Brevard taproom has its grand opening and more local beer news.
AVL Cake Lady opens on New Leicester Highway. Also: Sawhorse launches its French Canadian cuisine menu; Early Girl Eatery hosts a weekly pop-up market; and more.
Once a rarity on the Asheville-area scene, lagers have become fixtures in a growing number of local breweries.
“More than anything, automation has made work more manageable, and also it’s made the management of items and data more simple,” says Randy Talley, co-owner of the certified green and sustainability-focused Green Sage Cafe.
Boojum cans its Gem & Juice IPA, Highland releases a new seasonal and more local beer news.
AUX Bar launches its new wooden nickel program to help provide meals to those in need. Also: tailgate markets open for the season, Green Opportunities hosts its latest Kitchen Ready Showcase Dinner, MG Road celebrates a new look, and more Asheville food news.
Chef and author Susi Gott Séguret invites a poet, a painter, an instrument builder and a chef to consider the meaning of appetite and offers guidance on preparing a spring risotto.
Owner Jonathon Flaum has found a sustainable model for a whimsical notion.
Olde London Road brings English booze, food and football to downtown Asheville. Also: Crawfish boil at One World Brewing West; The Grazing Camel comes to Table; Bomba launches its latest menu; and more.
**UPDATED MARCH 27** Twin Leaf and Archetype collaborate on an amber lager with locally-sourced ingredients, UpCountry’s head brewer honors his newborn son with an imperial stout and more local beer news.
One shop is slated to open in West Asheville in April and another downtown this summer with more on the horizon.
Four breweries and a bottle shop add to the Brevard area’s local and tourist appeal.
Moving to Conservers is partnering with local farms, breweries and organizations to connect food waste producers with businesses and individuals who can put scraps to good use.