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.
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.
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.
From beans to squash, local experts talk about growing protein powerhouses in the home garden.
Employee Crystal Capettini bought the bar with the intention of preserving its historic dive bar character.
Whether its from coworkers, customers or management, sexual harassment is an issue in Asheville’s restaurants and bars.
June is high season in Asheville for local berries, including some that can be harvested in the city’s public spaces.
Celebrate AVL Beer Week with release parties, fundraisers, dinners, competitions and more at breweries and other locations throughout the Asheville area.
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.
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.
Liquor-free drinks receive the same artisan treatment as their spirited counterparts at many Asheville restaurants and bars.
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.
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.
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 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.
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.
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.
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.
Burial hosts its fifth Sharpen the Blades, Bhramari releases two new cans for CBC and more local beer news.
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.
Asheville-area initiatives are seeking to connect food-insecure communities with fresh, locally grown food while also supporting WNC farmers.