Making tough choices and trying out a variety of business models allowed Mountain Food Products to keep its trucks rolling through the pandemic.
The region’s small farms have been rocked by the coronavirus, but community support and innovative thinking have enabled many local growers to pivot and persist as they work to find a way forward.
There’s high demand in Asheville’s restaurant scene for local, pasture-raised eggs, but for small farms, scaling an egg operation to wholesale presents many challenges.
Despite tight budgets and bureaucratic hurdles, school nutrition directors are accessing more locally grown foods for area students.
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.
Milk & Honey Café brings a chef-driven food menu plus cold-pressed juices and smoothies to Arden. Also, Dobra Tea benefits Rise as One, The Hop hosts a fundraiser for ASAP and Nightbell teams with No Taste Like Home.
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.
Owned by married couple Stephanie and Jeff Barcelona, the eatery is scheduled to open Thursday, May 14, on West Asheville’s busy Patton Avenue stretch, and the culinary twosome promise to bring something unique (and slow-cooked) to the table.