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.
From a soon-to-open spot on Hendersonville Road to established businesses like West End Bakery, the Asheville area boasts several independent bakeries that are big on bagels.
MG Road kicks off the holiday season with a Christmas cocktail pop-up. Plus, a new food entrepreneurship center is planned for the WNC Farmers Market, Villagers announces its impending closure and more local food news.
District Wine Bar hosts a paella and Spanish wine fundraiser for Asheville Music School. Also in this week’s Asheville food news, GO Kitchen Ready students present their Showcase Dinner, the Acornucopia Project offers a nut foraging class, Hickory Nut Gap Farms hosts Sausage Fest, Marshall gets ready for its second Fermentation Festival and much more.
From soups to sweets, healing mushrooms’ medicinal properties can be accessed by incorporating them in recipes.
Chef Clarence Robinson and artist Ann Miller Woodford headline Folkmoot’s upcoming Souther Supper Series soul food dinner. Also in this week’s Asheville food news, West End Baker and Café makes artisan pizza for FEAST, PennyCup Coffee Co. and Biscuit Head open new locations, chef A.J. Gregson moves his popular Wednesday pop-up dinner series to his new Fairview Road barbecue restaurant and more.
Most restaurants open with a bang — banners, grand-opening parties, VIP tastings and the like. But as Asheville’s market gets more and more saturated with eateries, a new trend is emerging: the quiet entrance. This summer, two established bar venues silently launched kitchens led by up-and-coming chefs, bypassing opening frivolities in favor of a more […]
Amazing Pizza Co. goes from food truck to brick-and-mortar restaurant. Also, the Asheville Food Truck & Craft Beer Festival rolls back into town, a few tickets are still available for the Highlands Food & Wine Festival and more local food news.
In 2014, the owner of Charley King’s Jamaican sauce business received hip and femur replacements and rehabilitative therapy with support from the N.C. Department of Health and Human Services Division of Vocational Rehabilitation Services. He has spent the last two years rebuilding Charley King’s from that medically imposed hiatus, and on Sept. 10, he was recognized with the DVRS Small Business Award.
As its name implies, dent corn has a small dent in each kernel and is mostly used in its dried form as a grain.
A renewed focus on farming aims to provide STEM education opportunities for students while ultimately making the organization self-sustaining.
An ever-increasing interest in hemp’s medicinal and culinary applications is giving rise to new partnerships.
The prolific, native berries, can easily be found along the edges of forests or in grassy or disturbed areas in Western North Carolina August through December.