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 […]
With farmers losing access to customers and many people facing food insecurity during pandemic, the Appalachian Sustainable Agriculture Project offers a solution.
The Westgate store is the first of eight Earth Fare supermarkets to reopen.
Although gleaning dinner from nature inherently offers some freedom from the social framework, COVID-19’s disruptions still reached many locals who normally take to the outdoors in spring to gather ramps, morels and other seasonal morsels.
Launched in mid-May, the program is a $50 million commitment to help local independent restaurants open and get back to work.
As confirmed by Mission spokesperson Nancy Lindell on June 11, the health system’s legal representatives have chosen not to file an objection regarding how a pre-election hearing was conducted. The National Labor Relations Board will now consider testimony to determine what nurses would be represented by the union, when the vote will take place and how employees will be allowed to cast ballots.
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.
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.
The region’s small farms have been rocked by the coronavirus, but community support and innovative thinking have enabled many local growers to pivot and persist as they work to find a way forward.
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.
“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.
The okra selected for the 2020 project, Aunt Hettie’s Red, boasts both regional roots and modern acclaim. Last September, the variety was crowned the best of 54 in “The Single Biggest Chef-Centered Okra Tasting Day Ever” contest staged by the Utopian Seed Project.
“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.
According to a complaint filed with the U.S. District Court for the Western District of North Carolina in May 2018, the Asheville-based company allegedly sought and received payment for fecal, blood and urine tests that have not been scientifically proven to diagnose any medical condition.
The more collaborations, the better for everyone,” says The Hop co-owner Greg Garrison.