The Mills River cidery is offering new drinks and events for spring.
Using Western North Carolina’s spring and early summer harvests of herbs, fruits — and even vegetables — intrepid DIY enthusiasts can easily make wine at home with minimal equipment.
Thirsty Monk’s Open Brewing becomes a coffee pub while the chain’s efforts to purchase French Broad Brewing Co. continue.
The event will feature a blend of North Carolina-made cider, live music, exhibits and demonstrations.
A new program spearheaded by the Asheville-Buncombe Food Policy Council gives SNAP users more spending power when purchasing fresh fruits and vegetables grown in Western North Carolina.
Catawba Brewing Co. and Buxton Hall Barbecue welcome spring with a tiki-themed outdoor bash. Also, Table hosts Nowruz, a community focused Persian, Sephardic and Parsi dinner; Star Diner in Marshall rolls out brunch; Gan Shan Station has new offerings and plenty more.
Long overlooked as a source of nutrition, acorns are nutritious, plentiful and free for the taking.
Although the definition is nebulous, healthy foods are easy to find at Asheville supermarkets.
Posana debuts its menu for dogs. Also, Foothills Meats expands its CSA program, the Asheville City Market opens the season on North Market Street and more in this week’s Small Bites.
Well Played opens Saturday, March 25. Also, LaZoom Tours has a new pop-up bar, Strange Carolinas aims to find the best burger in the state, kids can eat breakfast with Curious George and the Asheville School of Wine hosts the Mediterranean Diet Appalachian-Style dinner.
With its third Asheville location, PennyCup joins a growing wave of homegrown restaurants expanding to the east side of town.
Rezaz founder Reza Setayesh and current Rezaz owners Brian and Laura Smith are collaborating to open a grab-and-go Middle Eastern eatery downtown.
UpCountry Brewing owner John Cochran talks about his journey from Terrapin Beer Co. founder to Asheville craft brewer.
With its ever-changing menu, The Remingtin Room will allow the chefs at Buxton Hall Barbecue to cut loose on Friday and Saturday nights. Also this week, Gan Shan Station announces plans for a new West Asheville location, Hickory Nut Gap Farm schedules spring events and more.
In Western North Carolina and across the country, labor unions seem to be a dying breed these days, and many local residents don’t seem overly concerned about it. Yet WNC’s complex history of unionization stretches back to the late 19th century. From high-profile labor disputes and the emergence of “right to work” laws to the […]
The upcoming concert at The Grey Eagle supports the work of Food Connection, which helps divert unused food from Asheville restaurants to organizations that feed the hungry. Also this week: Asheville Wing War, Dine To Be Kind and more local food news.
Cake, cocktails and music will be in play at Short Street Cakes’ eight-year anniversary event. Also this week: tequila tastings, a Winter Beer Dinner, New Orleans cuisine and more.
**UPDATED FEB. 26** Thirsty Monk features Hi-Wire’s recent collaborative brews, Appalachian Vintner hosts an Epic Brewing release with local significance and more.
From the Ani Katuah to white settlers and tobacco farmers, barns and buildings have played a central role in defining the culture of the Southern Appalachians. Shelter on the Mountain: Barns and Building Traditions of the Southern Highlands traces the evolution of local building practices.
A panel of local judges evaluated 30 honeys from around the globe to determine the 2017 Black Jar champion.
Beer writers Tony Kiss and Scott Douglas interview Western North Carolina beer personalities on our new podcast, Xpress on Tap.