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.
The okra selected for the 2020 project, Aunt Hettie’s Red, boasts both regional roots and modern acclaim. Last September, the variety was crowned the best of 54 in “The Single Biggest Chef-Centered Okra Tasting Day Ever” contest staged by the Utopian Seed Project.
“The face shields are a necessity for people putting their lives on the line,” says Refined Designs Chocolate owner Timothy Maguire. “The chocolates are a morale booster, and we’re happy to do what we can.”
For 18 years, the Western North Carolina Aids Project has counted on the generosity of local, independent restaurants to fuel its annual fundraiser. With those restaurants struggling to stay afloat, WNCAP is hoping to return their kindness with a COVID-19 twist on Dining Out for Life. “Typically, the event model is based on participating restaurants […]
“I’m trying to convene people who care in a way that will help the folks who are being left out, because there’s a high percentage of our friends and neighbors who won’t make it.” says Hunter about her work in response to the economic fallout of the coronavirus pandemic.
The We Give a Share Program helps both small farms and local families struggling to put food on the table.
GAP co-founder and Asheville business owner David Anderson brings the national disaster relief organization home, setting up a mobile kitchen in West Asheville.