Each week the bags are themed to a different country; so far, passport stamps include Greece, Cuba, France, India, Mexico, Asia and Spain.
Fundraising dinner brings the experience to donors’ homes
The Free Clinics’ annual Sunset Dining event adapts with delivered meals and virtual entertainment.
The Grey Eagle Taqueria teams with BearWaters Brewing
The owners of the Asheville music venue are taking their taco business to Haywood County.
Asheville inn owners ship baked goods to service members
In search of a virtual volunteer opportunity, Karen and Steve Wilson rallied inns across the U.S. to join their new effort, Inn Support of Our Troops.
Local distilleries offer DIY cocktail kits for at-home mixologists
Distillers are offering all-inclusive, make-your-own-cocktail kits.
Restaurants invite guests back to dine and socialize at a safe distance
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 […]
From CPP: Program supports WNC farmers and offers food relief during pandemic
With farmers losing access to customers and many people facing food insecurity during pandemic, the Appalachian Sustainable Agriculture Project offers a solution.
Earth Fare reopens in West Asheville
The Westgate store is the first of eight Earth Fare supermarkets to reopen.
Foragers navigate public land closures, stay-home mandates
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.
Restaurants for the People initiative supports local businesses, feeds people in need
Launched in mid-May, the program is a $50 million commitment to help local independent restaurants open and get back to work.
Wellness in brief: Mission nurses move closer to union vote
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.
Asheville chefs turn their home kitchens into virtual cooking classes
When restaurant dining rooms closed, some local chefs found a new way and personal way to share their love of cooking.
Asheville Strong collects local recipes to support Restaurant Workers Relief Fund
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.
Kickback AVL keeps it local
When N.C. Gov. Roy Cooper closed restaurant dining rooms in mid-March, the Kickback AVL website became “a madhouse,” says owner Jennie Townsend.
Independent restaurants grapple with whether and how to reopen for in-house service
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.
WNC farms grow new markets through community
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.
New coffee shop owners face pandemic shortly after opening
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.
Hominy Farm bread builds a following despite quarantine
Bread maker Eli Je Bailey debuted his business, Hominy Farm, at the River Arts District Farmers Market in February.
West Asheville restaurants reinvent their service models to meet COVID challenge
Jargon and Biscuit Head are navigating the restaurant shut-down by trying new concepts.
Meredith Leigh advises a DIY approach to sourcing meat
“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.
Community aid helps WNC food banks meet challenges
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.