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.
From root to leaf, this Western North Carolina root crop has culinary uses far beyond the traditional brown sugar and marshmallow holiday treatment.
Members of the Eastern Band of Cherokee Indians talk about Thanksgiving and indigenous food culture.
From cultivating fungus to manipulating gluten, local entrepreneurs take a scientific approach to crafting savory and satisfying vegan proteins.
The Asheville Outlets hosts its inaugural Asheville Food Truck & Craft Beer Festival. Also: Postero hosts Hendersonville Rescue Mission fundraiser dinner; Art & Pie II returns to Buxton Hall Barbecue; Taste of Asheville comes back for more and Taste Carolina Gourmet Food Tours arrives to Asheville
WNC cideries prefer to source their ingredients locally whenever possible. Yet April through August, it can be especially difficult to secure enough local apples to meet production demands.
Brettanomyces, commonly known as “brett” in the brewing community, was traditionally regarded as a wild beer contaminant. But this wild card is beloved by Asheville-area brewers looking to spice up their offerings with unique flavors.
Asheville has bacon to please every palate — even vegetarians
The two new programs offer in-depth training for home gardeners seeking to sustainably produce their own food and established growers looking to branch out.
Community and business representatives from across the rail industry gathered in Asheville on Sept. 22 for the Railroads & Regional Economic Development Conference. Organized by the WNC Rail Committee, the conference revealed some hints of how railroads may adapt to changing times.
Many cultures around the world cultivate native, shade-loving plants beneath the forest canopy. Recently, more farmers in the United States have been getting excited about the potential of forest farming to diversify their crops while preserving natural environments. A forest farming workshop on Saturday, Sept. 30 and Sunday, Oct. 1, is geared to farmers of all levels who are interested in growing in the shade.
This year’s festival expands onto Depot Street, adding tea vendors, yoga, cupping sessions and more.
The Church of the Advocate celebrates 20 years of service in Asheville. Also in this week’s food news: a beer and pie pairing with Twin Leaf Brewery and Whisk AVL, Real Food Revolution Dinner 2, wine dinner at Chestnut with Mountain Brook Vineyards and PRIDE Family Picnic.
The streets of downtown Asheville were free of cars on Sept. 17 — but that doesn’t mean they were quiet. Open Streets Asheville returned for its second year, filling the roadways with people and activities, including art, dance, sports and music.
Root Bottom Farm will host its second Pedal to Plate event on Sunday, Sept. 17. Also this week: Coffee for Champions campaign returns, North Asheville Food Truck Festival comes to town, Ole Shakey’s Getaway hosts Pig Out Luau and more.
The dreary Wednesday morning weather couldn’t put a damper on a 1 p.m. reception celebrating the new office location of the recently-rebranded Explore Asheville Convention & Visitors Bureau.
A new crop of eateries and drinking spots is changing the face of the West Asheville business corridor.