Despite the unique set of challenges it presents, WNC women are increasingly looking to agriculture as a business option.
Tag: Appalachian Sustainable Agriculture Project
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Area nonprofits discuss approaches to overhead funding
Nonprofits are often judged by their overhead ratio, the percentage of their total expenses made up by administrative and fundraising costs. But as Jeanette Butterworth with WNC Nonprofit Pathways, is quick to point out, organizations need funding to spend their funds well.
Breaking down barriers: Nonprofits help WNC families clear hurdles to food access
Asheville-area initiatives are seeking to connect food-insecure communities with fresh, locally grown food while also supporting WNC farmers.
School lunch goes local: WNC districts, farmers connect to freshen up cafeteria offerings
Despite tight budgets and bureaucratic hurdles, school nutrition directors are accessing more locally grown foods for area students.
Weaving the web: Diverse connections strengthen WNC’s local food network
The growing network of relationships that comprises WNC’s local food system is far more complex than just farmer and buyer.
Organic Growers School diversifies in 25th year
For its 25th anniversary Spring Conference, Organic Growers School looks to bring in the wisdom of people of color to talk about race-related issues in farming and the food system.
Wintering over: Cold-season markets yield year-round benefits for WNC consumers, farmers
Growing vegetables in limited daylight and freezing temperatures is no picnic. But Asheville-area winter markets feature a surprising selection of fresh, locally grown produce, thanks to savvy farmers.
Growing the next generation of farmers
The application period for the Farm Beginnings program of the Organic Growers School is open through Sept. 1. New farmers participating in the program receive more than 200 hours of training time. For the first time this year, the training will include at least 15 hours of one-on-one mentorship from an experienced farmer.
Bradley Johnston brings boutique dairy farming to Mills River
Mills River native Bradley Johnston has worked with cows all his life, but his newest venture — Mills River Creamery — is a departure from the high-volume wholesale dairy trade he used to practice. Johnston’s small herd of Jersey cows eat non-GMO feed and produce a type of milk that many find easier to digest than the usual supermarket fare.
Get down on the farm with ASAP’s annual tour
Pack up your car with friends and family this Saturday and Sunday, June 24 and 25, and head out on Appalachian Sustainable Agriculture Project’s annual Farm Tour, an opportunity to get up close and personal with more than 20 WNC farms and the farmers growing your food and fiber.
Springtime tailgate markets popping up: Where to shop this season
(Go to the bottom of this article for a listing of local tailgate markets) When the springtime flowers start popping up in the mountains, the tailgate markets are never far behind. Though the full harvest is still around the corner, many markets have already begun selling fresh, local foods in outdoor locations around the region […]
Cost-share program helps farmers go organic
A program of the USDA shares the cost of organic certification with farmers, reducing the burden of obtaining organic certification and accessing a broader market for their produce. A recent change places the administration of the program with the Farm Service Agency, which operates out of 72 local offices across North Carolina.
Harvesting Apple-achia: Preserving and cooking with WNC apples this season
Whether bought at a U-pick orchard or a tailgate market, Western North Carolina apples are great for fall snacking, baking, cooking and brewing. Local orchard owners and chefs talk about the fruit’s historic local provenance and many culinary uses.
Early birds: Now is the time to preorder Thanksgiving foods from WNC farms
Roasted turkey and pumpkin pie still seem a long way down the road, but preorders are already going fast for locally raised holiday food items.
Jam session: Seasonal preserves support the local food movement
Whether savory or sweet, jams and other preserves have become a favorite way for local food businesses to highlight Western North Carolina’s harvests.
Making local tourism sustainable
What does a catchphrase like “sustainable tourism” mean here in Western North Carolina? How do you make it work at the ground level? Local businesses, organizations and public officials weigh in on what such a model might look like in the region.
Fresh food connections at your local tailgate market
(Go to the bottom of this article for a listing of local tailgate markets) With springtime and warmer weather finally underway here in the mountains comes the opportunity to head outdoors to our local tailgate markets. While some of them won’t set up their tents until mid-May, most tailgate markets have already begun their season. […]
Small bites: Dynamite Roasting Co. hosts Honduran coffee suppliers in Asheville
A tasting event hosted by Dynamite Roasting Co., will bring together two Honduran coffee purveyors with the locals who drink their harvests; Chelsea Wakstein leads a workshop on fermented condiments at Villagers; Firestorm Books and Coffee hosts a vegan pressure cooking demonstration; and ASAP is awarded a $45,000 grants to assist farmers and markets.
Small bites: Mama’s Fast Food closes after 25 years
Haywood Road institution Mama’s Fast Food has closed; Sour Fest returns to Thirsty Monk; ASAP holds its annual CSA fair; and the Riceville Volunteer Fire Department invites community members to a chili cook-off meet-and-greet.
Smoke and mirrors: the death of tobacco in WNC
Few crops have been as central to North Carolina’s economy and culture — or as controversial — as tobacco. Historically, its high market value and the relative ease of growing it made tobacco a staple for many Western North Carolina farmers. As late as 2002, 1,995 mountain farms grew tobacco. The crop’s prevalence, however, was […]
On the side: Asheville chefs further food causes beyond the kitchen
Whether advocating for change or dishing about microgreens, Asheville is filled with chefs who hold community close to heart.