In this week’s food news, a Food Connection dance challenge, new bakery developments and a hot-chicken discount for healthcare workers.
The 280,000-square-foot structure will produce over 2 million pounds of leafy salad greens a year to be shipped daily to local retailers.
Asheville Parks and Recreation surveys residents for a new wellness-focused food hub, April is Food Waste Reduction Month, Ivory Road Café & Kitchen hosts Macarons & Mimosas, and more local food news.
Last spring’s supply problems have persisted this growing season — and have extended to commercial farming operations — as seed companies grapple with coronavirus-induced labor issues and consistently high demand.
At its March 25 regular meeting, the Buncombe County Tourism Development Authority board unanimously approved a projection that occupancy tax revenue would exceed $27 million for fiscal year 2021-22 — 15% more than projected for the current fiscal year, which ends in June, and 9% more than the year before the pandemic.
“[The funding is] intended to be a pandemic response; it’s not actually intended to end homelessness. It just is, happily, an opportunity for us to end homelessness, because that is also a response to the coronavirus,” says Emily Ball, homeless services lead for the city of Asheville.
After a mad scramble to reinvent themselves last spring, WNC’s neighborhood tailgate markets look ahead to the 2021 growing seaso
The initiative has identified six strategies: healthy food distribution, community gardens, agriculture networks, food waste, cooking and nutrition education, and the development of a regional food council.
Eastern Tennessee-based author Frances Figart is helping children understand the realities of wildlife-vehicle collisions through her new book, A Search for Safe Passage.
We Give a Share plans to increase its capacity, Cúrate Spanish Wine Club hosts a series of virtual wine tastings and cooking demos and chef Susi Gott Séguret relaunches her popular Madison County foraging and dining expeditions, plus more local food news.
“The path we’re on right now is a collision that puts us backwards and actually takes classrooms offline,” said Buncombe County Commissioner Jasmine Beach-Ferrara, regarding the Asheville City Schools plan to relocate preschool classrooms from Asheville Primary School to other elementary schools and Asheville Housing Authority developments.
Though it looked a bit different from the YMCA of Western North Carolina’s typical summer camp offerings, the Y’s Amy Deter says Camp 2020 was still a success. “The kids got outside and away from screens, it gave parents a break, and we had no positive cases,” she reports. Other area camps also weigh in about the steps they have taken to adapt and reimagine their programming during the pandemic.
The funds, equal to roughly a quarter of budgeted property tax revenue for the current fiscal year and more than its budgeted spending on general government administration, represent by far the largest pot of federal support yet provided to the county during the pandemic.
“Families of color have unfairly limited elementary school options for their children because the district is mandated to maintain antiquated racial quotas that were put into place 30 years ago,” writes Asheville City Schools Superintendent Gene Freeman.
In this week’s local food news, chefs Eric Morris and Daniel Rider bring farm-fresh breakfast to the ASAP Farmers Market, Asheville Beauty Academy hosts Queen Mum High Tea, Summit Coffee opens a new location in the Grove Arcade and more.
Buncombe County would become the first local government in Western North Carolina to pass a nondiscrimination ordinance. Orange County and several municipalities have approved similar language after a statewide ban on such ordinances expired Dec. 1.
The charging station program, funded by the N.C. Department of Environmental Quality from part of the state’s allocation in the Volkswagen emissions-cheating scandal, partially defrays the cost of installing Level 2 infrastructure, which can recharge electric vehicles up to seven times as quickly as a standard 120-volt outlet.
Local chefs and cooking instructors offer tips for helping kids learn kitchen fundamentals.
Last year was the second-wettest on record for North Carolina, and communities across the state are looking for better ways to deal with intense rainfall and costly flooding.
The new outdoor classroom and garden area, the result of a three-year, $2 million project, features three distinct ponds, a boardwalk, a 20-person teaching shelter and interpretive signage, complete with a frog kiosk that plays different amphibian vocalizations.
Closing a restaurant is complicated, costly and emotional say three restaurateurs who made that difficult decision in 2020 and are still navigating the after effects and determining what’s next.