“We are continually amazed by the philanthropic nature of our culinary and hospitality community here and how generous they are to the local community,” says Mary Nesbitt, chief development officer of Asheville-based hunger relief nonprofit MANNA FoodBank.
May is the perfect month to begin adding color to the menu with salads made from locally sourced edibles.
While each tailgate market serves its own area and demographic, they all adhere to roughly the same model, policies and procedures, the logistics of which begin well before opening day and continue through the season.
Some places in Buncombe County still offer outdoors solitude without a lengthy drive to Great Smoky Mountains National Park or an obscure corner of Pisgah National Forest. Mark Barrett offers the following guide to nearby destinations where you typically won’t meet someone at every turn.
Peonies are unfussy perennials with beautiful, colorful blooms. And many varieties will be on full display this month at Wildcat Ridge Farm in Clyde.
“Rain barrels don’t catch much, but you can do an open-ground dry stream with stone and a creek bed,” explains Steve Ambrose about the craft introduced to him by friend and business partner Rafael Moreno-Baron. “It will last forever, and you can build it with stuff you found onsite.”
Curry says his new line of shoes — made using natural hemp fiber — is both practical and environmentally conscious. “It was chosen because it deals well with water. It doesn’t rot; it doesn’t degrade with UV [ultraviolet radiation] compared to cotton or jute or other things. It’s really a strong, amazing material,” Curry says.
Local fermentation expert Meredith Leigh will present a workshop on preserving food with the koji mold at the Mother Earth News Fair.
Last summer, Smith took his love for okra to new heights through his work with the Utopian Seed Project, a organization that aims to create diverse and integrated food systems. He catalogued more than 75 varieties of the vegetable, which he hopes will promote resilience against pests, disease and climate change while providing greater food security.
“With charged biochar, you’re building a better biome for the plant, permanently changing soil’s ability to hold nutrients, water and beneficial biology,” Nilsson says. “You can buy a carbon-sequestering tomato that was organically grown and also contributed to building the biome — it’s a path out of climate change.”
Over the next few days, said Water Resources Director David Melton, customers may need to flush their water lines and hot water heaters to clear residual sediment. He said that city staff would work to make billing adjustments for customers who used additional water for this purpose.
Owner Jonathon Flaum has found a sustainable model for a whimsical notion.
Sixteen Asheville-area startups will receive intensive personalized support from Venture Asheville as part of the entrepreneurship initiative’s Elevate program. Local business owners will be paired with successful company founders, executives and functional experts to help work through the challenges and opportunities of business growth.
Four young chefs who got their start in Asheville culinary programs have achieved early success on both the local and national level.
Bryan Robinson, a licensed psychotherapist and professor emeritus at UNC Charlotte, wrote #Chill to leverage his expertise on work addiction for a broader audience. “[The book is] not just for workaholics by any means; it’s [about] how all of us can chill, take the time to take care of ourselves and pay attention to the knee-jerk reactions that we make,” he says.
Local media operations mostly held their own in 2018. While the Citizen Times staff are now tenants in their historic building in downtown Asheville, the paper bagged first place for general excellence in a statewide competition (from which Xpress also brought home a plentiful array of awards). Learn what media expert Jon Elliston found notable on the local media scene in 2018.
From reusing glass jars, to bulk shopping to bringing your own container for restaurant takeout and leftovers, locals are finding strategies for cutting down on food packaging.
Grigg Sheffield, owner of L.O.T.U.S Urban Farm and Garden Supply, opened his shop 6 years ago and says that the biggest trend he sees is that the consumer base is more educated, curious and knowledgeable. “There’s a big move towards understanding what’s in your food and how it’s grown,” he says.
Three local specialty food shop owners agree that Asheville offers a friendly environment for starting and growing unique, food-focused businesses.
This week, The Hop Ice Cream gets set to open a new store in Black Mountain, Chow Chow: An Asheville Culinary Festival is on the calendar for September 2019, Bold Rock Hard Cider celebrates facial hair with Winter BeardFest, the Monte Vista Hotel hosts an ugly Christmas sweater murder mystery dinner theater and more Asheville food news.
Curious about holiday markets? Check out these pop-ups planned around Asheville.