Eliada Farms Weeks kicks off Saturday, Aug. 18 at Soverign Remembers. Also: Ben’s Tune Up hosts Slushie Fest; West Asheville Tailgate Market throws a block party; Haywood Street Congregation introduces WelcomeFEST 2018 and more in this week’s Small Bites
Through a partnership with Patchwork Urban Farms, chef Gene Ettison is leveraging a new entrepreneurial venture to bring healthy meals and grocery options to Asheville’s food deserts.
The 14th annual event offers educational opportunities along with taste-testing, free tomato sandwiches and more.
For a second consecutive year, Sunny Point Café will host a benefit dinner for FEAST. Also: Green Opportunities seeks public input; Pisgah Coffee Roasters hosts its inaugural roastery tour; Famous Toastery opens in Asheville and more.
Local farmers find another revenue stream in cultivating plants for seed.
From environmentally friendly takeout packaging to local sourcing to surviving on razor-thin profit margins, Asheville-area food businesses look at sustainability from multiple perspectives.
Hayrides, fishing, wine tastings, cooking demos and berry-picking are just a sampling of the events lined up for this year’s tour, which showcases more than 20 small-scale, local farms.
Local historians Nan Chase and Terry Taylor offer a talk on the history of Asheville’s grocery stores. Also: White Labs hosts The Summer of Fermentation; the latest art exhibit opens inside Posana Restaurant, Bouchon rolls out La Fête and plenty more Asheville food news.
From beans to squash, local experts talk about growing protein powerhouses in the home garden.
June is high season in Asheville for local berries, including some that can be harvested in the city’s public spaces.
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.