The growing network of relationships that comprises WNC’s local food system is far more complex than just farmer and buyer.
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.
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.
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.
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.
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.
(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 […]
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.
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.
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.
Whether savory or sweet, jams and other preserves have become a favorite way for local food businesses to highlight Western North Carolina’s harvests.
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.
(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. […]
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.
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.
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 […]
Whether advocating for change or dishing about microgreens, Asheville is filled with chefs who hold community close to heart.
WNCW and Appalachian Sustainable Agriculture Project have teamed up to launch a new radio series called Growing Local; Villagers hosts a class on fermenting garden products into alcoholic beverages; Living Web Farms offers a knife skills workshop; plus Asheville Restaurant Week and Asheville Wing War approach.
Smiling Hara Tempeh is bolstering its partnership with Whole Foods with the release of a new heat-and-eat product line in addition to opening a new factory; winter farmers markets are kicking off in Western North Carolina; MANNA FoodBank warehouse is sporting a new roof, thanks to several local businesses; and PennyCup Coffee Co. has a new downtown store.
A silent auction at Appalachian Vintner raises money for local charities; a grant allows the Appalachian Sustainable Agriculture Project to coordinate a conference on farm-to-school programs; the Biltmore Estate adds a new restaurant; and Season’s at Highland Lake offers a Christmas Eve buffet.
North Carolina is just one signature away from taking advantage of a 2014 Farm Bill provision that allows states to enact their own hemp-growing pilot programs.