A new agreement with UNC Asheville has moved the market back to its original tree-covered lot for the summer. Also in this week’s food news, canning workshops and wine classes, the closure of a North Asheville neighborhood restaurant, summer menus and ice cream flavors and much more.
In the third installation of Xpress’ new monthly food column, chef J Chong discusses Chinese turnips, fried plantains and her passion for sharing her Cantonese heritage.
Couple prepares to conquer the Pacific Crest Trail to raise money for MANNA FoodBank. Plus, farmers markets open for the season; Pop Bubble Tea highlights Asian culture; and more.
Holiday markets return throughout Buncombe County. Also: The Chop Shop expands; local chefs and bakers prepare for Thanksgiving; and plenty more.
The founders of three local beverage companies — Buchi, Shanti Elixirs and Sarilla — discuss the challenges and opportunities that women-led organizations face, as well as the insights parenting can offer those running a business.
Cochon555’s national Heritage Fire tour lands in Asheville on Sunday, July 17.
Pan Island opens at Asheville Mall’s food court. Plus: Vegan Peruvian food pop-up; Easter chocolates; and more!
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!
After a mad scramble to reinvent themselves last spring, WNC’s neighborhood tailgate markets look ahead to the 2021 growing seaso
The program, explains communications coordinator Sarah Hart, allows the market to make a 100 percent match on dollars spent through SNAP. “People swipe their SNAP card for $5 and get $10 in tokens to shop the market,” she says.
Although The Block is closed for business, owner Cam MacQueen intends to keep the CommUNITY Meals initiative going.
Bread maker Eli Je Bailey debuted his business, Hominy Farm, at the River Arts District Farmers Market in February.
Market organizers have gotten creative, quickly setting up new systems and online platforms.
Deep bonds forged between local farmers and chefs at area markets feed Asheville’s culinary creativity.
While each tailgate market serves its own area and demographic, they all adhere to roughly the same model, policies and procedures, the logistics of which begin well before opening day and continue through the season.
Local and regional doughnut shops will vie for the top prize at the 2019 Do-but Thro-down and Bake Sale. Also: A look at Easter-related food events; Taste of Black Asheville; and more.
Author and PBS television host Laura Theodore discusses her latest cookbook and new restaurant. Also: Fermenti offers free tastings; Folkmoot celebrates Appalachian culture and cuisine; outdoor tailgate markets return; Rise Above Deli expands; and Early Girl Eatery finds new owners.
Chefs, restauranteurs and authors will come together for Barnes & Noble’s WNC Regional Cookbook & Food Writing Festival. In addition: Fifth Season Gardening Co. offers weekend workshops, Farm Heritage Trail’s holds a holiday event and tailgates markets announce winter and holidays dates.
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.
They sell everything from beets to beans to bowls at the North Asheville Tailgate Market every Saturday; just one of many local markets in the area each week. And its all fresh.
