Asheville chefs discuss local specialty markets that bring globally sourced products close to home.
Asheville’s December food news includes Spanish specialties, fried fish and a kitchen leadership changeover .
“Launching my own business during a global pandemic was one of the best things I have done. It has taught me a great deal about who I am and ignited my admiration and passion for Cantonese food all over again. I am most grateful for the camaraderie and meaningful relationships among our Asheville restaurant industry […]
“It’s been a rough and scary year with the normal avenues for selling our produce turned on their ear. But the meaningful relationships we had with some of our chefs before the pandemic have grown unbreakably stronger. To quote chef Kikkoman Shaw at Southside Kitchen, ‘It has brought a lot of us together who might […]
Food Lion and Ingles are increasing their support of WNC food banks as food insecurity grows and the holidays approach.
The directors of MANNA FoodBank, Bounty & Soul and Beacon of Hope say their organizations are persevering to meet the community’s ongoing need in an ever-shifting landscape.
Mother Earth Food and Zadie’s Market have navigated the challenge of coordinating product sourcing, order fulfillment and delivery processes to create online grocery businesses that support local farms and producers.
A partnership with the ASAP Farmers Market and a recently launched online sales platform are making the college’s pasture-raised meats more accessible to consumers.
While the community’s need continues to grow, the nonprofit’s pool of volunteers has declined.
WNC meat and seafood purveyors bid farewell to summer with grilling tips and ideas.
The program, explains communications coordinator Sarah Hart, allows the market to make a 100 percent match on dollars spent through SNAP. “People swipe their SNAP card for $5 and get $10 in tokens to shop the market,” she says.
Roughly 10 small processors are available for all of North Carolina’s local livestock farmers. With higher overall demand due to COVID-19 and commodity beef producers leaning on the local supply chain in their transition to direct-market sales, some farmers can’t get meat processed until the spring of 2021.
“I never thought I’d be selling candy bars,” restaurateur Charlie Hodge admits with a laugh. Yet PayDays and KitKats are among the hundreds of sundries for sale in Hodge’s newest enterprise, Bodega on Broadway.
The Westgate store is the first of eight Earth Fare supermarkets to reopen.
The region’s small farms have been rocked by the coronavirus, but community support and innovative thinking have enabled many local growers to pivot and persist as they work to find a way forward.
Bread maker Eli Je Bailey debuted his business, Hominy Farm, at the River Arts District Farmers Market in February.
Business for the Asheville-based produce and grocery delivery service has tripled with COVID-19 social distancing measures in place, allowing it to support more local growers.
Market organizers have gotten creative, quickly setting up new systems and online platforms.
The Burnsville resident turned back-of-house restaurant experience and a love of bread-making into an artisan baking business.
More new farmers than ever before will share information about their offerings at the 10th annual event on March 12.
Now in its 27th year, the Organic Growers School Spring Conference welcomes growers and sustainability-minded folks of all types for a weekend of region-specific educational offerings, a trade show, seed exchange, guest speakers and opportunities for socializing and networking. This year’s conference takes place Friday-Sunday, March 6-8, at Mars Hill University.