In this week’s food news, a Food Connection dance challenge, new bakery developments and a hot-chicken discount for healthcare workers.
Asheville Parks and Recreation surveys residents for a new wellness-focused food hub, April is Food Waste Reduction Month, Ivory Road Café & Kitchen hosts Macarons & Mimosas, and more local food news.
After a mad scramble to reinvent themselves last spring, WNC’s neighborhood tailgate markets look ahead to the 2021 growing seaso
The initiative has identified six strategies: healthy food distribution, community gardens, agriculture networks, food waste, cooking and nutrition education, and the development of a regional food council.
“Grind is grateful for the opportunity to hold space in such a historic spot [on Depot Street, which runs through the historically Black Southside community]. For years, our people have struggled and shed tears because of disenfranchisement. Our community was hurt from redevelopment. Gentrification is real. But we have been blessed to open a business […]
The Ben’s Friends Asheville chapter has resumed in-person meetings, and new late-night virtual gatherings provide support just when many service workers in recovery need it most.
Food Lion and Ingles are increasing their support of WNC food banks as food insecurity grows and the holidays approach.
The directors of MANNA FoodBank, Bounty & Soul and Beacon of Hope say their organizations are persevering to meet the community’s ongoing need in an ever-shifting landscape.
An online cooking series from AARP North Carolina and Asheville Buncombe Institute of Parity Achievement brings together three generations of women to promote safe voting options and share family recipes.
How did the unselfish impulses of a Florida meditation teacher and a Hollywood actress lead Asheville residents to help one another out during the COVID-19 crisis? Through the internet, of course, and via the local generosity tapped by the nonprofit Pandemic of Love.
Tasty Greens, GRIND, Morsel Cookie Co. and Leo’s House of Thirst are among the many new food and beverage businesses opening this fall in Asheville.
Sales of the catered Break Your Fast meals will support Jewish Family Services’ holiday meal program, which delivers kosher meals to isolated seniors.
While the community’s need continues to grow, the nonprofit’s pool of volunteers has declined.
The program, explains communications coordinator Sarah Hart, allows the market to make a 100 percent match on dollars spent through SNAP. “People swipe their SNAP card for $5 and get $10 in tokens to shop the market,” she says.
“This initiative will help us gather information to better understand food waste reduction efforts and how we can best communicate those with both business and residential users,” says Asheville sustainability officer Amber Weaver.
“We are especially looking to help fund microbusinesses with sole proprietors who have really fallen through gaps in other funding,” says fund co-founder Catherine Campbell.
Although The Block is closed for business, owner Cam MacQueen intends to keep the CommUNITY Meals initiative going.
The Free Clinics’ annual Sunset Dining event adapts with delivered meals and virtual entertainment.
In search of a virtual volunteer opportunity, Karen and Steve Wilson rallied inns across the U.S. to join their new effort, Inn Support of Our Troops.
In many Western North Carolina schools, cafeteria kitchens have never been busier as districts stepped up to continue providing meals to students through the end of the calendar year, then transitioned to summer feeding programs tweaked to meet current needs.
The digital cookbook raises money to support hospitality workers while keeping people connected to their favorite restaurants through recipes that allow them to recreate menu items in their home kitchens.