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.
Part Two of the beer industry sustainability series explores the challenges and successes of new breweries entering an established, competitive market.
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.
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.”
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.
Owner Jonathon Flaum has found a sustainable model for a whimsical notion.
Olde London Road brings English booze, food and football to downtown Asheville. Also: Crawfish boil at One World Brewing West; The Grazing Camel comes to Table; Bomba launches its latest menu; and more.
Asheville Drag Brunch is new monthly series raising funds for local nonprofits. Also: The Block Off Biltmore hosts a vegan dessert fundraiser, Ginger’s Revenge hosts an oyster dinner, Manicomio Pizza opens Aunt Mary’s and more local food news.
Like their neighbors to the northeast, the Irish distill spirits from barley and water. But they’ve created a product that’s sweeter, less earthy and eminently more drinkable than scotch.
The Story of BBQ in N.C., a free exhibit, runs at the Western Office through Saturday, March 23. Also: St. Patrick’s Day events; macaroni and cheese challenges; and more.
Local businesses are offering a huge variety of CBD-infused and hemp-based food and drink products. But a recent move by the N.C. Department of Agriculture and Consumer Services may make this market more complicated.
On Sunday, Feb. 24, Agya Boakye-Boaten, director of Africana Studies at UNC Asheville, will host his inaugural West African-themed dinner, Mukase, at West End Bakery and Café. Also: Cajun Cook-off returns, tickets for Asheville Bread Festival workshops go on sale and plenty more in this week’s Small Bites.
Love is in the air and on the menu at many local restaurants, bars and breweries in and around Asheville.
Sanctuary Brewing Co. hosts its fourth annual Puppy Bowl. Also: Super Bowl chili cook-off at Craft Centric Taproom & Bottle Shop; First Friday Fish Fry; and plenty more.
Within the world of brandy, there is a wide array of choices; the finest have a subtlety that rivals the best from any spirit category.
Although the number of craft distilleries in Western North Carolina has increased significantly in recent years, business owners say state legislation is still hampering the growth of burgeoning industry.
Entering its seventh year, Asheville Restaurant Week begins Monday, Jan. 21. Also: Science Pub series returns; Chestnut hosts six-course wine dinner; Dobra Tea West Asheville leads a course on the history of tea; and plenty more.
Sixteen Asheville-area startups will receive intensive personalized support from Venture Asheville as part of the entrepreneurship initiative’s Elevate program. Local business owners will be paired with successful company founders, executives and functional experts to help work through the challenges and opportunities of business growth.