Spicy soups, baked apples, buckwheat pancakes and cheesy dips are some of the recipes Asheville chefs and cookbook authors lean into as cold weather approaches.
Tag: Maia Surdam
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Partnership for Appalachian Girls’ Education explores mountain foodways
“I see a potential for these girls not just to get educated and inspired and leave, but to take that inspiration and figure out how to instill it in their communities and create a better future,” says historian and baker Maia Surdam of the 10-year-old program.
Local bakers reflect on the shape-shifting alchemy of sourdough starters
Seven Western North Carolina bakers discuss the role their fermenting, bubbling starters play in their bread operations.
The gospel of okra: Chris Smith’s new book urges us all to embrace the slime
In The Whole Okra: A Seed to Stem Celebration, the author defends a vegetable that’s long been maligned by millions.
Nuts in the kitchen: Acornucopia Project envisions an edible future for WNC
A network of local chefs, bakers and food artisans is working with the regional collective to develop innovative culinary uses for WNC’s native tree nuts.
