Jargon and Biscuit Head are navigating the restaurant shut-down by trying new concepts.
“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.
As retailers face potential shortages of large-scale commodity meats, Asheville consumers look to local farms and butchers.
“It was an extremely tough decision,” says Chow Chow board of directors president Katie Button. “We’re determined to be back better than ever next year.”
“I think it’s hard for people who are used to doing it for a living, where you have to be fast,” says Sand Hill Kitchen owner and chef Jamie Wade. “I’ve really had to work on my patience, but we have a lot of time on our hands.
The more collaborations, the better for everyone,” says The Hop co-owner Greg Garrison.
“The face shields are a necessity for people putting their lives on the line,” says Refined Designs Chocolate owner Timothy Maguire. “The chocolates are a morale booster, and we’re happy to do what we can.”
Initially seen as a lifesaver, the Paycheck Protection Program has instead become a lead weight around the necks of many independent restaurants.
For 18 years, the Western North Carolina Aids Project has counted on the generosity of local, independent restaurants to fuel its annual fundraiser. With those restaurants struggling to stay afloat, WNCAP is hoping to return their kindness with a COVID-19 twist on Dining Out for Life. “Typically, the event model is based on participating restaurants […]
The owners of WNC’s independent restaurants have faced the complex question of whether to shutter entirely or devise a transition to takeout.
The We Give a Share Program helps both small farms and local families struggling to put food on the table.
When local restaurants were forced to close their dining rooms to prevent the spread of COVID-19, chef Jill Wasilewski found a new way to feed people.
GAP co-founder and Asheville business owner David Anderson brings the national disaster relief organization home, setting up a mobile kitchen in West Asheville.
A partnership between the Housing Authority of the City of Asheville and Green Opportunities is bringing together local chefs to cook meals for home-bound residents.
Business for the Asheville-based produce and grocery delivery service has tripled with COVID-19 social distancing measures in place, allowing it to support more local growers.
Groups are seeking support for workers and businesses through online initiatives, relief funds and lobbying efforts.
“Losing a job disconnects you from your people,” says chef Paul Cressend, Jr. “Maintaining connections is key to being healthy.”
Market organizers have gotten creative, quickly setting up new systems and online platforms.
The Burnsville resident turned back-of-house restaurant experience and a love of bread-making into an artisan baking business.
“I want to create a truly sacred space where I can provide people with what they need to nourish themselves in body and soul, find transformation and shift their lives into something worth living. That is my intention now,” says Joseph.