Sacred sacrifice: Upcoming workshop embraces conscious butchering practices

“If we are disconnected from our food and where our sustenance comes from, it’s a very dangerous thing for humanity,” says Natalie Bogwalker, founder of Wild Abundance. In November, Bogwalker teaches a two-day workshop that focuses on humane, reverent and conscious slaughtering and butchery practices.

Survey findings may help stem the loss of farms in WNC

Making a living as a farmer is tough anywhere, but it’s particularly true in the North Carolina mountains. Western North Carolina lost 18 percent of its farms — more than 2,800 — in the 15 years between 1997 and 2012. And the majority of existing WNC farmers today are nearing retirement age — many of them without heirs who plan to keep the farm going.

One of a kind: Venture Local Fair celebrates Asheville’­s unique character

There’s a crossroads between Buxton and Banks avenues, even though they don’t intersect. These blocklong, parallel, South Slope streets are lined with places to buy things, eat, drink and make merry: a chocolate factory, a doughnut shop, three breweries, two bars, a beer-and-wine store and the newest barbecue joint in town, among other businesses. The […]

Growing pains: Craft brewing comes of age

North Carolina has always had a complicated relationship with alcohol. However, alcohol has consistently been an economic driver in North Carolina, as it still is, with 130 craft breweries as of 2014 – the most of any Southern state. As the craft brewing industry in the region grows into a multimillion-dollar business, the desire to review the statutes and improve communication with state officials has come to the forefront.

Bottled lightning: Appalachia­n moonshinin­g in the 21st century

Western North Carolina is now home to a growing number of craft distillers making legal moonshine. Blending traditional recipes with new technology and methods, these pioneers are bringing Appalachia’s most fabled and misunderstood product into the 21st century, changing cultural perceptions even as they adapt to shifting economic realities.

The Block off biltmore: New vegan bar celebrates diversity, history

Reminiscent of an Prohibition-era speakeasy with its cream and burgundy walls, vinyl club chairs, old church pews and dark brown circular tables, the bar and event center pays homage to the history of the building and its surrounding neighbors. “This is an event concept bar,” says owner Cam MacQueen. “This bar is about telling the story of this space, of this block, of bringing people together.”

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