With its third Asheville location, PennyCup joins a growing wave of homegrown restaurants expanding to the east side of town.
Summer vacation can create more free time than some college students know what to do with. But last summer, Alex Perry and Mary Scarborough, 19-year-old sophomores at Berry College in Georgia, turned their downtime into an opportunity. The pair decided to visit and rank 30 coffee shops in the Asheville area and created a website with their results — ashevillecoffeecrawl.com. “I […]
Owner Jessie Dean is partnering with Western North Carolina farmers and regional tea growers to create her hand-blended teas.
Andrew Scotchie is a steady force in the local music scene. Frontman of Andrew Scotchie & The River Rats, Scotchie is one of the most active touring musicians in town and the founder and coordinator of Asheville Barnaroo Music Festival, a three-day event held at Franny’s Farm in Leicester. “First and foremost, it’s a big […]
In an upcoming series of workshops, Dobra owner Andrew Snavely will offer local tea lovers a chance to dive into the flavors, history and origins of their favorite varieties.
The free, family-friendly event in the River Arts District will celebrate Asheville’s coffee shops, baristas and roasters.
In this week’s food news, Trade and Lore launches evening events, Urban Orchard Cider Co. hosts a fundraising event focused on Lyme disease, The Imperial Life plans a bartending class, The Montford Pull Up opens on Montford Avenue and California vintner Guy Davis presents a wine dinner at Canyon Kitchen.
In this week’s food news, a creative new mobile coffee business gets ready to hit the streets, Salt & Smoke rolls out a permanent presence at Burial Beer Co., Hickory Nut Gap Farm hosts a probiotic drinks workshop and Foothills Meats Food Truck adds lunch hours.
A coffee and cycling event on Saturday, June 25, is designed to highlight Asheville’s coffee and bicycle scenes while helping international nonprofit The Chain Collaborative build a school in Uganda.
The founders of Alchemy aim to make classical Chinese medicine part of daily life; The Community Table plans an Empty Bowl fundraiser to sustain its operations; Chef Rhabb Seymour of Udderly Not Cheese creates vegan cheese dishes for a wine pairing event; and Mojo Kitchen & Lounge plans an intricate beer dinner.
For the third year, Dobra Tea’s Black Mountain location will partner with local artisans and musicians to raise money for the Dr. John Wilson Community Garden.
A tasting event hosted by Dynamite Roasting Co., will bring together two Honduran coffee purveyors with the locals who drink their harvests; Chelsea Wakstein leads a workshop on fermented condiments at Villagers; Firestorm Books and Coffee hosts a vegan pressure cooking demonstration; and ASAP is awarded a $45,000 grants to assist farmers and markets.
Celtic Sea Salt is seeking recipes that showcase the company’s various product lines for a highly seasoned cookbook; MG Road hosts chef Nohe Weir-Villatoro for a Morrissey-themed vegetarian dinner; Dobra Tea West serves organic vegetarian fare; and The Bull and Beggar launches Sunday brunch.
A new downtown coffee shop aims to create a hub for community building and social justice in the wake of Waking Life.
A black tea made from the yaupon holly, the only known caffeinated plant indigenous to North America, is creeping onto Asheville store shelves and coffee shop menus.
To help its neighbors in Madison County manage these costs, local nonprofit organization Madison Has HEArT is hosting its third annual Fanciful Flea event on February 13 from 10 a.m. until 4 p.m. at the Marshall Island Studios in downtown Marshall.
From sipping chocolates to cayenne-infused coffees, Asheville businesses are whipping up warming drinks to chase away the winter blues.
Great Harvest Bread Co., brings handmade loaves, made-to-order sandwiches and sweet baked offerings to South Asheville beginning Friday, Jan. 22, when the company celebrates its grand opening.
Just months after opening its first storefront on Depot Street, the local coffee roaster has launched a new café and retail space downtown.
On Saturday, Dec. 19, Medea’s Espresso & Juice Bar will celebrate the holidays and kick off the cafe’s new nonprofit venture — and the community is invited.
This month, Vortex Doughnuts and 1000 Faces Coffee are raising awareness and encouraging conversation about coffee farming and sustainability through a partnership with nonprofit organization The Chain Collaborative. A special pour-over bar at Vortex’s South Slope shop is part of the plan.