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.
The Döner offers kebabs and other Turkish foods at the Asheville Mall. Also: Buncombe Food Policy Council hosts a potluck, WNC Young Farmers Coalition holds a fundraiser at New Belgium, a holiday dinner at Rhubarb benefits The POP Project and City Bakery has launched its new production site.
AVL Beer Week beer dinners and food pairings bring unusual ingredients, interesting venues, Asheville chefs and local brews together for tasty and out-of-the-ordinary events.
MANNA FoodBank prepares for its largest fundraising party of the year, the Blue Jean Ball; David Meesters leads a class on healthy digestion at Villagers; Arancini makes another transformation into an Italian Sub spot; and Gaining Ground Farm and Yesterday Spaces host a dinner experience to benefit the GO Kitchen Ready program.
With prepackaged food and grocery store convenience, it seems miraculous if a child brought up today can recognize a tomato on the vine or an ear of corn fresh from the husk. Fortunately, there’s one pretty great supper club that roams the world seeking to make this connection a little more rooted, and it made a brief stop-over in the Asheville area last Thursday.
The average age of Western North Carolina farmers is 57 and creeping higher every year. Where’s the next generation of agriculture entrepreneurs? Fortunately, a new breed of growers in their 20s and 30s are bridging the gap and applying innovative approaches to 21st century farming.