Deep bonds forged between local farmers and chefs at area markets feed Asheville’s culinary creativity.
Local scientists, farmers, food activists and professors discuss the pros and cons of GMOs.
Chef William Dissen brings together Asheville cookbook author Ronni Lundy and Virginia chef Travis Milton for an Appalachian meal inspired by Lundy’s latest book, Victuals.
Later this year, legislators will vote on the Child Nutrition Reauthorization, which affects funding and guidelines for the National School Lunch Program among other youth food programs.
Not only did Dissen amass tales of glacier hikes, bear sightings and filleting salmon minutes after the catch, but the chef also returned to the Market Place with a renewed dedication to inspire his team on the subject of product sourcing.
Days ago, the chef arrived in Bristol Bay, Alaska and agreed to take Xpress’ entire readership along for a sockeye salmon sourcing adventure by sharing updates and photographs of his trip. Here is his final check-in.
The Market Place chef William Dissen is traveling to Bristol Bay, Alaska, and he’s agreed to take Xpress’ entire readership along for the ride by sharing updates and photographs of “one of the most sustainable fisheries on the planet.”
This week, chef Dissen is traveling to Bristol Bay, Alaska, and he’s agreed to take Xpress’ entire readership along for the ride by sharing updates and photographs of “one of the most sustainable fisheries on the planet.”