Jodie Williams, a teacher at Bell’s School for People Under Six in Fletcher, recently received a Henderson County award for supporting student health and wellness through gardening. But with many students learning online due to COVID-19, Williams and other local educators are digging deep to keep their school gardens viable.
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.
June is high season in Asheville for local berries, including some that can be harvested in the city’s public spaces.
When the weather outside is frosty, simmering food on wood stoves or in slow cookers is a comforting option.
A new cookbook explores recipes inspired by the four seasons. Also: Asheville City Market takes shelter from the cold; Hendersonville PFLAG hosts a barbecue fundraiser; Twelfth Night comes to Rhubarb; and Farm Burger South Asheville raises funds for Veterans Healing Farm.
Admission to an upcoming barbecue benefiting FEAST includes unlimited servings of pulled pork (raised on the same pasture hosting the event), collard greens, salad greens, barbecue tofu, baked beans, corn bread, and sweet and unsweet tea. The event takes place at the Warren Wilson College Farm on Wednesday, March 29.
A panel of local judges evaluated 30 honeys from around the globe to determine the 2017 Black Jar champion.
“Our main goal is to carry on the legacy [of the business],” says one of the West End Bakery’s new owners, Cary Hitchcock. “This place has been around forever, and it is an icon in the community.”
Cathy Cleary has always had a knack for bringing people together. In 2001, she opened West End Bakery when most of West Asheville was appliance stores. Now, Cleary is celebrating and reinforcing the community she’s created with the publication of The West End Bakery Cookbook.