Casteel talks about UNC Asheville’s sustainability and food waste prevention efforts.
The recent Regional Food Waste Summit at Warren Wilson College provided a forum for Western North Carolina nonprofits, businesses, educational institutions and individuals to hash out the realities of the local food waste conundrum.
Rooftops offer businesses the opportunity to turn under-utilized space into blooming (and buzzing) food-production spots.
Asheville chef Zika Singogo is partnering with local farmer and food supplier Kendall Huntley to provide sustainability-focused food at the Cradle of Forestry.
The Pretzel Fest highlights the unique flavors offered by Asheville Pretzel Co. Also: Posana supports ASAP’s Growing Minds Program, Postero dinner benefits St. Gerard House and The Market Place hosts the James Beard Foundation’s Celebrity Chef Tour Dinner.
As Asheville’s food sector has grown in recent years, many women business owners have made environmental sustainability a central tenet of their enterprises.
Local wellness, food and art vendors converged on Pack Square Park on Sunday to celebrate all things organic and sustainable.
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.
A new downtown coffee shop aims to create a hub for community building and social justice in the wake of Waking Life.
Six local breweries were awarded the Solar Energy Industries Association Solar Champion Award Monday afternoon for their leadership in bringing solar energy to Western North Carolina and the brewing industry.
After a very long wait, the Smoky Park Supper Club — the nation’s largest shipping-container restaurant — has set an opening date. And executive chef Michelle Bailey gives a peek at what she’ll be creating in the restaurant’s wood-fired kitchen.
Not only did Dissen amass tales of glacier hikes, bear sightings and filleting salmon minutes after the catch, but the chef also returned to the Market Place with a renewed dedication to inspire his team on the subject of product sourcing.
Days ago, the chef arrived in Bristol Bay, Alaska and agreed to take Xpress’ entire readership along for a sockeye salmon sourcing adventure by sharing updates and photographs of his trip. Here is his final check-in.
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.”
This week, chef 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.”
Reminiscent of an Prohibition-era speakeasy with its cream and burgundy walls, vinyl club chairs, old church pews and dark brown circular tables, the bar and event center pays homage to the history of the building and its surrounding neighbors. “This is an event concept bar,” says owner Cam MacQueen. “This bar is about telling the story of this space, of this block, of bringing people together.”
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.