“More than anything, automation has made work more manageable, and also it’s made the management of items and data more simple,” says Randy Talley, co-owner of the certified green and sustainability-focused Green Sage Cafe.
From prickly pear cactus to jackfruit, Asheville restaurants are offering broader selections of meat-free tacos.
From handmade mustard to green mango and honey amba, the once-humble condiment is grabbing more of the spotlight these days.
The Church of the Advocate celebrates 20 years of service in Asheville. Also in this week’s food news: a beer and pie pairing with Twin Leaf Brewery and Whisk AVL, Real Food Revolution Dinner 2, wine dinner at Chestnut with Mountain Brook Vineyards and PRIDE Family Picnic.
If you live in Asheville, you may have received a mailer recently offering a $25 gift card at Green Sage Café if you signed up with Arcadia Power. Like a number of other local businesses, the eatery proudly proclaims its use of green energy. But apart from the solar panels glinting on some rooftops, there’s […]
A black tea made from the yaupon holly, the only known caffeinated plant indigenous to North America, is creeping onto Asheville store shelves and coffee shop menus.
Anne Livengood, Avena Joyce and Katie Jennings-Campbell have designed an eight-week boot camp that sets a goal of three to four classes a week for participants and engages local chefs to help them learn to eat well.
Local bakers and makers share details on the handmade, seasonal goodies coming out of their kitchens.
Feasting for FEAST fundraiser will help organizers educate more local youths on the wonders of fresh, homegrown veggies. Meanwhile, Hops & Vines is offering a cider making class, and Thirsty Monk, Table and Wicked Weed have planned specialty food and beer events.
The self-guided, art-themed block party takes visitors on a 15-location stroll and features the paintings, sketches, ceramics, wood crafts, tiles, sculptures, clothing, jewelry and other works of two dozen makers.