A simple apple crisp can be an easy, creative way to highlight locally grown fruit.
May is the perfect month to begin adding color to the menu with salads made from locally sourced edibles.
Local fermentation expert Meredith Leigh will present a workshop on preserving food with the koji mold at the Mother Earth News Fair.
Although originally lauded for its ability to stop erosion, kudzu fell from grace when its vigorous vines started to take over the landscape of the South. But a group of Asheville permaculture enthusiasts choose to view the plant in a more favorable light.
A network of local chefs, bakers and food artisans is working with the regional collective to develop innovative culinary uses for WNC’s native tree nuts.
It’s easy to make fermented sauerkraut and pickles at home using just a few simple ingredients and inexpensive supplies.
Local authors, chefs and bakers dish up ideas for imaginative open-air feasts.
With everything from blueberries to beets ripening at WNC gardens and farms, it’s time to get busy preserving the bounty for the months to come.
Using Western North Carolina’s spring and early summer harvests of herbs, fruits — and even vegetables — intrepid DIY enthusiasts can easily make wine at home with minimal equipment.
Greenbrier shoots, or Smilax rotundifolia, get an early start on spring, but they’re still out and plentiful, ready to be snapped off and enjoyed raw or cooked.
From the Get It! Guide: Pulling a child out of traditional school or deciding to homeschool from the start can seem daunting . But local experts say there are many ways resources to help parents navigate their options, including homeschool networks right in Asheville.
From the Get It! Guide: Community tailgate markets are a labor of love that offer communities a place to gather while also providing access to fresh, local foods. If you’re thinking about organizing a market in your neighborhood, here’s some steps to consider.
From the Get It! Guide: Donation hunters provide meat for underprivileged families and food relief agencies like MANNA FoodBank.
From the Get It! Guide: Whichever way employers define “sustainable,” incorporating the effort into the workplace requires creative thought and effort.
From the Get It! Guide: The process of becoming an urban farmer offers a quick learning curve full of chances for success or for failure. Start your journey by learning how to navigate the restrictions, requirements and resources of an urban farmer.
From the Get It! Guide: Government is pervasive and omnipresent that it may be easy to think that an individual voice will not be heard. But Timothy Sadler doesn’t think that’s the case — in fact, he says, getting involved in local government is just a matter of learning the ropes.
From the Get It! Guide: Cindy Trisler and Rodney Bowling discuss how to grow your herb garden sustainable.
From the Get It! Guide: Pollinators worldwide are in decline, and like the proverbial canary in the coal mine, they’re giving us a warning we should heed. Fortunately, there are ways we can promote and encourage pollinators in today’s challenging environment.
From the Get It! Guide: People hope to eat and shop consciously by being aware of the origins and production of the goods they buy and use. But many people don’t know that we can do the same thing when we use our computers.
Get It! Guide: WNC Green Building Council offers easy and inexpensive ways to save energy.
From the Get It! Guide: Sustainability is a beautiful thing — and so is sustainably crafted fashion. Here’s where you can score some locally source, sustainable fashion.