Entering its fourth year, ASAP’s Local Food Experience returns to New Belgium Brewing Co. on Thursday, Aug. 15 from 6-8:30 p.m. Also: Hole Doughnuts hosts book signing; Soverign Remedies teams up with OWL Bakery; and more.
There’s high demand in Asheville’s restaurant scene for local, pasture-raised eggs, but for small farms, scaling an egg operation to wholesale presents many challenges.
While each tailgate market serves its own area and demographic, they all adhere to roughly the same model, policies and procedures, the logistics of which begin well before opening day and continue through the season.
In April, Cane Creek Valley Farm in Fletcher will open two of its organic fields to the community through a new garden-share program that’s aimed at bolstering the small, family-owned operation against the damaging effects of weather events.
Folkmoot celebrates German traditions and Irish luck. Also: Acornucopia Project hosts tasting event; Asheville Wing War returns; Sushi gets served at Isis Restaurant & Music Hall; and more.
Many area growers rely on holiday sales of their food products and handicrafts to help carry their businesses through the winter season.
Despite the unique set of challenges it presents, WNC women are increasingly looking to agriculture as a business option.
On Thursday, Sept. 13, ASAP will bring farmers and restaurants together in its third annual Local Food Experience. Also: Asheville Pizza & Brewing Co. rolls out a collaborative pizza series; Oak and Grist Distilling Co. celebrates its first bottle release; Asheville Community Garden Network hosts its annual dinner; and more.
Nationally known speakers, cooking classes with Asheville chefs and visits to local farms and markets are all part of this new learning event for medical professionals and nutritionists.
Asheville-area initiatives are seeking to connect food-insecure communities with fresh, locally grown food while also supporting WNC farmers.
Despite tight budgets and bureaucratic hurdles, school nutrition directors are accessing more locally grown foods for area students.
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.
Milk & Honey Café brings a chef-driven food menu plus cold-pressed juices and smoothies to Arden. Also, Dobra Tea benefits Rise as One, The Hop hosts a fundraiser for ASAP and Nightbell teams with No Taste Like Home.
The Pretzel Fest highlights the unique flavors offered by Asheville Pretzel Co. Also: Posana supports ASAP’s Growing Minds Program, Postero dinner benefits St. Gerard House and The Market Place hosts the James Beard Foundation’s Celebrity Chef Tour Dinner.
(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 […]
Beginning April 1, the Asheville City Market will be open 8 a.m.-noon Saturdays on North Market Street between Woodfin and East Walnut streets.
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.
Asheville restaurants, breweries and bars offer plenty of food- and drink-focused ways to experience the flavor of Great Britain without straying from home.
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.