In search of a virtual volunteer opportunity, Karen and Steve Wilson rallied inns across the U.S. to join their new effort, Inn Support of Our Troops.
Distillers are offering all-inclusive, make-your-own-cocktail kits.
As restaurants and event spaces in Asheville have begun to reopen for on-site service, “dining out” has taken on new meaning. With many people still cautious about sitting inside a confined space, restaurants that have wide-open outdoor spaces are finding ways to use those areas wisely as they welcome back staff and customers safely. “We […]
Several Asheville breweries allow exclusively outdoor seating or remain closed.
The Highland Brewing founder is only the 34th person in the world to receive the Brewers Association Recognition Award for outstanding contributions to the industry.
Updates on brewery construction and expansions in Asheville, Brevard and Old Fort.
The Westgate store is the first of eight Earth Fare supermarkets to reopen.
Launched in mid-May, the program is a $50 million commitment to help local independent restaurants open and get back to work.
In many Western North Carolina schools, cafeteria kitchens have never been busier as districts stepped up to continue providing meals to students through the end of the calendar year, then transitioned to summer feeding programs tweaked to meet current needs.
When restaurant dining rooms closed, some local chefs found a new way and personal way to share their love of cooking.
The digital cookbook raises money to support hospitality workers while keeping people connected to their favorite restaurants through recipes that allow them to recreate menu items in their home kitchens.
When N.C. Gov. Roy Cooper closed restaurant dining rooms in mid-March, the Kickback AVL website became “a madhouse,” says owner Jennie Townsend.
The county, North Carolina’s seventh-most populous, was fifth on the state’s list of counties by number of pandemic-related first-time unemployment insurance claimants in April. Of those claims, 21.7% were from workers in the leisure and hospitality industries, while 15.6% were from the trade, transportation and utilities sector.
Dazed and confused might best describe the reaction from local restaurateurs to Phase 2 of the state’s COVID-19 reopening plan, with side orders of determination and ingenuity.
Asheville-area breweries have taken numerous precautions to ensure responsible reopening.
Farewell coffee shop was open only two months before it was forced to close by COVID-19. But the owners saw the store’s roll-up window as an opportunity to stay in business.
Bread maker Eli Je Bailey debuted his business, Hominy Farm, at the River Arts District Farmers Market in February.
Jargon and Biscuit Head are navigating the restaurant shut-down by trying new concepts.
Local brewpub owners discuss the safety precautions they’re taking prior to reopening.
“A lot of my work right now is in helping people organize themselves and understand how they might create collaborative means of accessing meat,” says author, butcher, chef and instructor Meredith Leigh.
The impacts of COVID-19 on demand, supply and distribution for local hunger relief organizations were immediate and profound, thrusting MANNA FoodBank and its smaller partner agencies into a triage response.