Whittington Chiropractic Annual Food Drive
For chiropractor Tom Whittington, 2015 marks more than two decades in Asheville — for both himself and his practice. This month also celebrates the 19th year that the East Asheville resident and businessman has sponsored a food drive every January to gather much-needed resources for the community.
Whittington started the effort in 1996 when his practice was still located on South French Broad Avenue (it’s now on Fairview Road in East Asheville), with that year’s donations going to the Food Not Bombs movement. Today, the donated food goes to MANNA FoodBank for distribution.
And the drive is, by no means, small potatoes. Whittington says that in years past, MANNA has told him that at times his efforts have netted more than drives sponsored by entire schools. “One year we had a couple walk to Bi Lo in our parking lot and fill up and entire grocery basket and wheel it over,” Whittington recalls. “We would love to make this another record-breaking year.”
With Whittington’s drive, hungry WNC residents aren’t the only ones who benefit. Every person who donates a bag of nonperishable groceries to the cause will receive something in return: New patients will receive a free initial chiropractic examination and first adjustment during the week of the drive. Returning patients will receive a free adjustment on Patient Appreciation Day, Thursday, Jan. 29.
“We consider this a win, win, win situation,” says Whittington. “We get busy for the winter months, hungry people get food and the community gets chiropractic care.We only ask that people be as generous as possible with their donation.”
Donations of nonperishable food items can be brought to Whittington Chiropractic, 801 Fairview Road in Oakley Plaza, Monday-Friday, Jan. 26-30. The most-desired food donations include: dried and canned beans, boxed foods, cereals and grains, peanut butter, hearty soups, canned fruits and instant nonfat milk. For details, visit whittingtonchiropractic.com/annual-patient-appreciation-day-helping-others-helping/.
A-B Tech culinary team advances to nationals
With a menu featuring the products of Asheville-area farms, an all-female team from the A-B Tech Culinary Program took top honors at the American Culinary Federation’s Student Team Southeast Regional Competition held Saturday and Sunday, Jan. 10-11, at le Cordon Bleu College of Culinary Arts in Atlanta. The win advances the group to compete in the national championships at the Cook. Craft. Create. Convention and Show in Orlando, Fla., Thursday, July 30, through Monday, Aug. 3. The team’s winning menu, titled “Common Ground: Conversations about Food and Farming,” featured products from Sunburst Trout Farms, Looking Glass Creamery, Rise Up Rooted Farm, Joyce Farms and Wild Mountain Apiaries Honey. Team members include Nina Esquire (captain), Natalie Britton, Carolina Huerta, Sarah Keeney and Madelyn Stroud. Anne Gibson serves as the alternate. According to a statement from A-B Tech, this will be the first all-female culinary team to represent the Southeast Region in the national competition.
2015 Asheville Wing War
Planning is underway for the fourth annual installment of Asheville Food Fights’ Asheville Wing War. This year’s tasty show-down will be held on Sunday, March 1, at New Mountain Asheville. Wings in two categories — specialty and traditional Buffalo-style — will be evaluated by a panel of celebrity judges in a blind taste test. Attendees will be able to vote for the People’s Choice Award. So far, competitors include: Mojo Lounge, Luella’s Bar-B-Que, Haywood Lounge, The Social, Foggy Mountain Brewpub, Scully’s Bar and Grill, King James Public House, Moe’s Original Bar B Que and The Barleycorn. Space is still available for additional contenders. Tickets are $20 in advance or $25 at the door for adults, $12 for ages 17 and younger. Admission includes unlimited wings and beer samples from Pisgah Brewing and Sierra Nevada Brewing. The Mike Rhodes Fellowship will provide the music. A portion of the event’s proceeds will benefit MANNA FoodBank.
Asheville Wing War, 4 p.m. Sunday, March 1, New Mountain Asheville, 38 N. French Broad Ave. To nominate a restaurant for the competition, email Lush Life Productions email@example.com. Tickets and details are available at ashevillewingwar.com.
Vegan macrobiotic cooking class
The wellness team at Jubilee has cooked up a seasonally appropriate class on preparing vegan, macrobiotic winter soups and stews for Tuesday, Jan. 27. The class costs $20, and participants will learn how to make a revitalizing, high-protein bean soup; an immune-boosting traditional miso soup and a soothing carrot-sweet potato soup with coconut milk. Nutritionists Lino and Jane Stanchich and chef Marcia Reisman will lead the workshop. In addition to printed recipes to take home, attendees will get hearty samples of each of the dishes along with wholegrain, non-gluten bread.
7-9 p.m. Tuesday, Jan. 27, Jubilee, 46 Wall St. Space is limited. RSVP: 299-8657