Some places in Buncombe County still offer outdoors solitude without a lengthy drive to Great Smoky Mountains National Park or an obscure corner of Pisgah National Forest. Mark Barrett offers the following guide to nearby destinations where you typically won’t meet someone at every turn.
Peonies are unfussy perennials with beautiful, colorful blooms. And many varieties will be on full display this month at Wildcat Ridge Farm in Clyde.
Local restaurant owners discuss the strategies and motivations behind their expansions.
“Rain barrels don’t catch much, but you can do an open-ground dry stream with stone and a creek bed,” explains Steve Ambrose about the craft introduced to him by friend and business partner Rafael Moreno-Baron. “It will last forever, and you can build it with stuff you found onsite.”
Jacob Sessoms joins forces with Wicked Weed Brewing. Also: Cinco de Mayo events, Curragh Chase pop-ups, Early Girl Eatery heads to North Asheville and more local food news.
Curry says his new line of shoes — made using natural hemp fiber — is both practical and environmentally conscious. “It was chosen because it deals well with water. It doesn’t rot; it doesn’t degrade with UV [ultraviolet radiation] compared to cotton or jute or other things. It’s really a strong, amazing material,” Curry says.
The surge of interest in spirits and cocktails means that there is more than one local event in April exploring the world of alcoholic beverages. While Asheville Cocktail Week (see separate story) is an eight-day happening dividing its focus between those within the food and beverage industry and the general public, the inaugural Find Your […]
Local fermentation expert Meredith Leigh will present a workshop on preserving food with the koji mold at the Mother Earth News Fair.
Chef Dan Silo opens Sawhorse on New Leicester Highway. Also: Cider, Wine and Dine weekend returns to Henderson County; Azalea Bistro launches in Saluda; Community Table hosts its latest Empty Bowl fundraiser for MANNA FoodBank and more local food news.
Last summer, Smith took his love for okra to new heights through his work with the Utopian Seed Project, a organization that aims to create diverse and integrated food systems. He catalogued more than 75 varieties of the vegetable, which he hopes will promote resilience against pests, disease and climate change while providing greater food security.
A Smith-McDowell House exhibit and programming and a Swannanoa Valley Musuem & History Center event bring tea into the conversation about Western North Carolina history.
“In designing food systems, the foods that need to be freshest when we eat them, the quick-turnaround crops, should be placed close to where we live,” Patel says. “I didn’t really think the farm would be as broad and idealistic as it turned out to be, but I’m pretty idealistic, so it has naturally turned into that.”
Local and regional doughnut shops will vie for the top prize at the 2019 Do-but Thro-down and Bake Sale. Also: A look at Easter-related food events; Taste of Black Asheville; and more.
Since 2010, when Hewitt made the first loan to a friend who needed help expanding her small Greek restaurant, Slow Money NC has catalyzed over 300 loans totaling about $4 million to 125 small farmers and local food businesses.
Housed within the same space as Westville Pub, one of Asheville’s newest breweries has quietly been operating for nearly a year.
“With charged biochar, you’re building a better biome for the plant, permanently changing soil’s ability to hold nutrients, water and beneficial biology,” Nilsson says. “You can buy a carbon-sequestering tomato that was organically grown and also contributed to building the biome — it’s a path out of climate change.”
AVL Cake Lady opens on New Leicester Highway. Also: Sawhorse launches its French Canadian cuisine menu; Early Girl Eatery hosts a weekly pop-up market; and more.
“More than anything, automation has made work more manageable, and also it’s made the management of items and data more simple,” says Randy Talley, co-owner of the certified green and sustainability-focused Green Sage Cafe.
Over the next few days, said Water Resources Director David Melton, customers may need to flush their water lines and hot water heaters to clear residual sediment. He said that city staff would work to make billing adjustments for customers who used additional water for this purpose.
AUX Bar launches its new wooden nickel program to help provide meals to those in need. Also: tailgate markets open for the season, Green Opportunities hosts its latest Kitchen Ready Showcase Dinner, MG Road celebrates a new look, and more Asheville food news.
Chef and author Susi Gott Séguret invites a poet, a painter, an instrument builder and a chef to consider the meaning of appetite and offers guidance on preparing a spring risotto.