At a recent workshop in Montana, the chef of Asheville’s Curate and Nightbell joined culinary professionals from across the country in exploring ways to advocate for food waste reduction.
With a new downtown space, chef John Fleer plans to connect local farmers with consumers, offer educational opportunities and promote discussions on food systems and policy.
Asheville author Ashley English practices what she preaches by hosting a community potluck to celebrate the release of the softcover version of her book, Handmade Gatherings.
City Bakery will move all of its bread-making operations from Biltmore Avenue to Fletcher in a matter of weeks; Cucina 24 adds lunch service and a sour beer dinner with Wicked Weed’s sour brews; food writer Sheri Castle stops into Rhubard to celebrate her new release; and Villagers hosts a glass on medicinal ghees.
“The overall mission is to make what can seem like a chore — working in the garden, cooking dinner — into something that is really fun,” says Evergreen Summer Adventures camp coordinator Marin Leroy.
In early February, downtown restaurant The Market Place hosted more than 20 chefs and Appalachian food artisans and experts for the James Beard Foundation’s inaugural Chefs at Work on Policy and Change salon. The private discussion allowed participants to dig deeply into issues of sustainability, food inequality and cultural heritage.
A fundraiser for West Asheville’s Center for Honeybee Research showcases 27 honeys of the world; Asheville Brewers Supply hosts a seminar on insurance for beer entrepreneurs; Oskar Blues Brewery and The Cheese Store of Asheville plan a tasting; the Town of Fletcher hosts its 15th annual Chili Cook-Off; and Valet Gourmet partners with another food delivery service.
Asheville may be way ahead of the curve when it comes to plant-based living, but with fast-food restaurants on every other corner, there is still plenty of room for growth in that area in Western North Carolina. That’s where Plant Based WNC comes into play. The new group (or “pod”) is part of a larger effort to promote […]
The iconic community-owned food market and grocer has announced initial plans to expand its current space on the 60-100 block of Biltmore Avenue and is reaching out to community organizations and the city of Asheville to begin discussions on the possibility of a massive multiuse facility.
“If we are disconnected from our food and where our sustenance comes from, it’s a very dangerous thing for humanity,” says Natalie Bogwalker, founder of Wild Abundance. In November, Bogwalker teaches a two-day workshop that focuses on humane, reverent and conscious slaughtering and butchery practices.
The Market Place chef William Dissen is traveling to Bristol Bay, Alaska, and he’s agreed to take Xpress’ entire readership along for the ride by sharing updates and photographs of “one of the most sustainable fisheries on the planet.”
Barbecue is in the spotlight at Tryon’s Blue Ridge BBQ and Music Festival, Happy Jack’s moves beyond breakfast, Postre Caramels launches in Asheville, Addison Farms Vineyard hosts a wine dinner under the stars and Living Web Farms offers a plant-based summer cooking workshop.
What we often cull, throw away or compost can be the building blocks for new recipes, offering an infusion of flavor to many meals to come. And something deeper happens when we repurpose our scraps: a change of perspective.
The shy return of baby greens — kale, dandelion greens, watercress — elates our salad plates. And local chefs perk up as well.
During the past few weeks, these cooks have gotten used to serving three-course meals to whoever shows up. But there are no point-of-sale systems, uniformed waitresses or fancy, laminated menus here, because this isn’t your average restaurant: It’s the Southside Community Kitchen on Livingston Street, the café for Green Opportunities’ Kitchen Ready program.
Asheville restaurateurs are giving the term “locally sourced produce” a new meaning by picking up a shovel and digging in the dirt themselves. This translates to a farm-to-table journey that, for some, may only be a few yards.
From the Get It! Guide: Green jobs, lush community gardens, community cookouts and water quality testing — these might not be things many in Asheville picture when they think of public housing. But residents says Asheville’s public housing neighborhoods are investing in their communities’ welfare and leading a growing interest in “greening” up the neighborhoods.
The next week offers four opportunities to engage with the nonprofit, which focuses on jobs training.
Jon Snover thought he’d found his dream job at a fuel-cell company in 2001 — and that, as lead chemist for the company, he was going to change the world by developing advanced technology to solve society’s energy crisis