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.
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.
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.
Asheville-area initiatives are seeking to connect food-insecure communities with fresh, locally grown food while also supporting WNC farmers.
Increasingly, U.S. colleges and universities are working to make their institutions as environmentally sustainable as possible. These efforts cover a broad spectrum, from a recycling initiative at Stanford University that diverts 65 percent of the school’s solid waste away from landfills to Cornell’s plan to be carbon-neutral by 2035, as noted in The Princeton Review’s annual ranking […]
Some of Western North Carolina’s freshest spring ingredients are found outside the garden.
Despite tight budgets and bureaucratic hurdles, school nutrition directors are accessing more locally grown foods for area students.
The growing network of relationships that comprises WNC’s local food system is far more complex than just farmer and buyer.
Although originally lauded for its ability to stop erosion, kudzu fell from grace when its vigorous vines started to take over the landscape of the South. But a group of Asheville permaculture enthusiasts choose to view the plant in a more favorable light.
A network of local chefs, bakers and food artisans is working with the regional collective to develop innovative culinary uses for WNC’s native tree nuts.
Thanks to Asheville’s reputation as a food destination, many area hotels have stepped up their restaurant game in recent years with models that bring in the talents of well-known Western North Carolina chefs and highlight locally grown ingredients. And these hot spots aren’t just trying to woo tourists — there’s also a move toward catering to a local customer base. […]
From rustic culinary classes to tea and scones, WNC food businesses are planning some creative ways to celebrate love.
Growing vegetables in limited daylight and freezing temperatures is no picnic. But Asheville-area winter markets feature a surprising selection of fresh, locally grown produce, thanks to savvy farmers.
With its own local flour mill and a wealth of highly skilled and knowledgeable talent, Western North Carolina is becoming a regional hotbed for artisan baking culture.
Lower margins on Asheville’s craft brews could negatively impact local restaurants.
Southern tradition brings winter greens to Asheville’s New Year’s tables, but other cultures also embrace this abundant cold-weather food source.
The sudden closure of the area’s only poultry processing plant in October not only caused a pre-Thanksgiving scramble for local turkey producers, but continues to impact Western North Carolina’s small farms.