From environmentally friendly takeout packaging to local sourcing to surviving on razor-thin profit margins, Asheville-area food businesses look at sustainability from multiple perspectives.
ASAP’s Farm Tour celebrates its 10th anniversary
Hayrides, fishing, wine tastings, cooking demos and berry-picking are just a sampling of the events lined up for this year’s tour, which showcases more than 20 small-scale, local farms.
Small bites: Looking back on Asheville’s grocery scene
Local historians Nan Chase and Terry Taylor offer a talk on the history of Asheville’s grocery stores. Also: White Labs hosts The Summer of Fermentation; the latest art exhibit opens inside Posana Restaurant, Bouchon rolls out La Fête and plenty more Asheville food news.
Growing protein-rich foods in the WNC garden
From beans to squash, local experts talk about growing protein powerhouses in the home garden.
The Burger Bar gets a new owner
Employee Crystal Capettini bought the bar with the intention of preserving its historic dive bar character.
Sexual harassment is rampant in local restaurants
Whether its from coworkers, customers or management, sexual harassment is an issue in Asheville’s restaurants and bars.
Edible gems: WNC’s landscape is bursting with late-spring berries
June is high season in Asheville for local berries, including some that can be harvested in the city’s public spaces.
AVL Beer Week 2018: Events listings
Celebrate AVL Beer Week with release parties, fundraisers, dinners, competitions and more at breweries and other locations throughout the Asheville area.
Small bites: Blue Dream Curry House celebrates three years
Blue Dream Curry House will host an anniversary party with special plates and collaborative brews. Also: Bold Rock Hard Cider hosts a Memorial Day barbecue; Green Sage announces a new location; Buxton Hall Barbecue hosts a two-night pop-up; and plenty more in this week’s Small Bites.
Blue Ridge Biofuels brings its closed-loop cooking oil initiative closer to home
Although some question its overall sustainability, Blue Ridge Biofuels’ Field to Fryer to Fuel program is transitioning to a new facility and on the verge of expansion.
Virgin territory: Mocktails claim their own space in Asheville’s craft drinks scene
Liquor-free drinks receive the same artisan treatment as their spirited counterparts at many Asheville restaurants and bars.
Small bites: Kitchen Ready Showcase Dinner spotlights New Orleans fare
Kitchen Ready graduates are set to showcase their culinary skills in the program’s capstone project. Also: A Taste of the Vineyard raises funds for Big Brother Big Sister of Henderson County; Dobra Tea hosts tasting class; Villagers offers workshops in canning and fermented alcoholic beverages; The Asheville Club opens and White Duck Taco relocates in the RAD.
Beer today, gone tomorrow: Asheville beer happenings: May 15-21
The Blue Ridge Parkway Foundation’s Find Your Pint beer series kicks off at Bhramari, Villagers offers a Fermented Alcoholic Beverages class and more local beer news.
Small bites: Sweethearts Supper benefits Youth Transformed for Life
Youth Transformed for Life’s third annual Sweethearts Supper takes place Saturday, May 12, at the Arthur R. Edington Education & Career Center. Also: a sampling of area Mother’s Day events.
Mission Health sale, policing top conversation at CIBO breakfast meeting
Mission Health President and CEO Dr. Ron Paulus sees system expansion through mergers as a nearly inevitable survival tactic in the current healthcare environment. “There are many leaders — not me, but Mayo Clinic and others — that believe within 25 years, there will be maybe four or five health systems in the U.S.,” he said.
Small bites: Asheville Bread Festival celebrates rye
The 14th annual Asheville Bread Festival returns at a new location. Also: The James Beard Foundation’s Celebrity Chef Tour dinner, A Field Guide to Mushrooms of the Carolinas; Table hosts its second Women’s Dinner: Why We Cook, FED Talks: The Magic of Fermentation and WakuWaku Eatery opens on Merrimon Avenue.
Carolina Beer Guy: Green Man’s John Stuart stays the course
For 11 years, Stuart has been quietly making beer for the South Slope brewery — a length of tenure that puts him among the ranks of the city’s longest-serving brewers.
Generations of flavor: Rhubarb spreads its roots from past to present
The perennial’s tart edible stalks lend themselves to everything from pies to pickles, and its robust root systems make it an ideal plant for sharing with friends.
Beer today, gone tomorrow: Asheville beer happenings April 24-30
Burial hosts its fifth Sharpen the Blades, Bhramari releases two new cans for CBC and more local beer news.
Small bites: Asheville Cocktail Week mixes things up
The third annual Asheville Cocktail Week returns, with a kickoff dinner at Cucina 24. Also: Rhubarb celebrates Ashley English’s latest cookbook, AUX Bar & Kitchen hosts its new series, Capella on 9 adds Sunday brunch, Congregation Beth Ha Tephila hosts a pre-Asheville Bread Festival event and Pete’s Pies closes.
Breaking down barriers: Nonprofits help WNC families clear hurdles to food access
Asheville-area initiatives are seeking to connect food-insecure communities with fresh, locally grown food while also supporting WNC farmers.