Despite the destruction of its East Asheville facility, Western North Carolina’s main hunger-relief hub is finding ways to serve the community. Also: updates from Equal Plates Project, WNC Food Systems Coalition, Food Connection and Asheville Independent Restaurants.
Tag: Food Connection
Showing 1-21 of 27 results
What’s new in food: Fair celebrates Burton Street history and the fall harvest
On Saturday, Sept. 7, the Burton Street Community Association will honor the legacy of E.W. Pearson with free food, activities, music and more at the Buncombe County District Agricultural Fair. Also in this week’s food news: A new late-night hot dog eatery, Asheville Charcuterie Co.’s first brick-and-mortar space and more.
What’s new in food: New Woodfin shop makes fresh tortillas daily
Tortillas La Regia specializes in both flour and corn varieties. Also in this week’s food news, Cooperative Coffee Roasters adds a café, Fairview gets a new wine bar with garden vibes, Annie’s Culinary Garden offers takeout in Black Mountain, vegan seafood pops up in West Asheville and more.
What’s new in food: Chef’s Experience Dinner with Cleophus Hethington
Chef Cleophus Hethington returns to Asheville for a dinner highlighting the cuisine of the African diaspora. Also in this week’s food news, WNCAP’s Dining Out for Life; a star chef Fish Pickin’ event; Hendersonville’s Cider, Wine & Dine Weekend and more.
What’s new in food: Chefs take action for Food Connection
Chefs In Action create gourmet dishes from rescued food; Chow Chow returns for four-day celebration of local cuisine; The Democratic Socialists Of America host a Carolina Abortion Fund fundraiser; and more!
What’s new in food: Unique ways to celebrate (or lament) Valentine’s Day
The way to someone’s heart is through their stomach — or so the saying goes. Whether you are looking to celebrate with your pals, by cursing your luck in love or (gasp!) by going on a romantic date, you will find several options below to whet your appetite.
What’s new in food: Tahini Jar rolls in with vegan Middle Eastern cuisine
Ron Jimenez had a literal eye-opening epiphany. “I woke up one morning a couple years ago with an out-of-the-blue conviction to become a vegetarian,” he recalls. “From that day forward, I stopped eating meat and cut back on all animal products.” Raised in Asheville, Jimenez later relocated to Florida to pursue his culinary education before returning to […]
What’s new in food: Food Connection introduces Fran the mobile meals truck
Flori Pate, Food Connection’s founder and current leader of community engagement, wants the communities it serves to be on a first-name basis with the nonprofit’s newest venture, a mobile meals truck. “An anonymous donor gave us $55,000 to help commission the truck, and his only request was we name it Fran,” Pate explains with a […]
What’s new in food: MANNA FoodBank hosts latest Outpace Hunger campaign
“MANNA is serving an average of 100,000 people per month through our network of 200-plus partner agencies,” says Kelly Schwartz, MANNA FoodBank’s special events manager. “With the rising cost of groceries, the need is still critical, especially for working families, seniors and veterans on a fixed budget.” With that in mind, MANNA is preparing for its […]
What’s new in food: Asheville City Market returns to downtown
After two years away, Asheville City Market returns downtown. Also: Jettie Rae’s Oyster House welcomes The Pearl; Holeman and Finch Public House debuts brunch menu; and plenty more!
What’s new in food: Holeman and Finch Public House opens on Biltmore
When chef Linton Hopkins opened H&F Burger on Biltmore Avenue in December 2019, it was in part a reference to the cheeseburger made famous as a late-night-only special at Holeman and Finch Public House, which he and his wife, Gina Hopkins, opened in Atlanta in 2008. While the burger may have been the calling card to […]
What’s new in food: Zero-waste market and café expands in Mars Hill
, BBQ fest on the river and Contrada is back in business on Wall Street
Nonprofit news in brief: Race raises $6,860 for Riley Howell Foundation Fund
The inaugural Mighty Four Miler race in Waynesville raised $6,860 for the Riley Howell Foundation Fund, which makes grants to organizations that support victims of gun violence. Plus, grant opportunities, leadership changes and news of note among area nonprofits.
What’s new in food: Chefs bring on the funk in dance off fundraiser
In this week’s food news, a Food Connection dance challenge, new bakery developments and a hot-chicken discount for healthcare workers.
Restaurants for the People initiative supports local businesses, feeds people in need
Launched in mid-May, the program is a $50 million commitment to help local independent restaurants open and get back to work.
Letter: Slim down food waste at landfill
“A common misconception people have is that food waste composts in the landfill, but due to its anaerobic environment, food almost mummifies, taking years, sometimes decades, to break down.”
Small Bites: The Mediterranean changes hands
A landmark downtown diner gets new owners, the HardLox Jewish Food & Heritage Festival returns for its 15th year, All American Food Fights rolls out the inaugural Asheville Taco Takeover and more local food news.
Making the grade: WNC’s college dining programs get high scores for sustainability
Increasingly, U.S. colleges and universities are working to make their institutions as environmentally sustainable as possible. These efforts cover a broad spectrum, from a recycling initiative at Stanford University that diverts 65 percent of the school’s solid waste away from landfills to Cornell’s plan to be carbon-neutral by 2035, as noted in The Princeton Review’s annual ranking […]
Small bites: Karen Washington uses food to connect the dots
The 2014 James Beard Leadership Award-winner Karen Washington will lead a workshop in anticipation of the Organic Growers School spring conference. Also, Food Connection hosts Chefs in Action; Curragh Chase pop-up dinner at Summit Coffee; White Labs Kitchen & Tap debuts fermentation series; Hickory Nut Gap Farm hosts whole hog butchery class; and James Beard Award semifinalists are announced.
Quick Dish: Q+A with Brooks Casteel of UNC Asheville Dining Services
Casteel talks about UNC Asheville’s sustainability and food waste prevention efforts.
Small bites: Polanco opens on North Market Street
Polanco brings a fresh take on Mexican fare to the former Vincenzo’s space. Also, Warren Wilson College hosts the Regional Food Waste Summit, White Labs Kitchen & Tap opens on South Charlotte Street, chocolate comes to The Collider and Abby Artemisia hosts a workshop on foraging.