“These and many other reasons speak against plain going vegan and feeling great about it; it speaks for education, and mostly it speaks for going local.”
A number of Asheville restaurants take pains to make sure their menus offer above-average transparency so customers know what they’re getting and can make informed choices when ordering.
At the farm-to-table Feast hosted on Monday, Sept. 29, a hundred guests gathered at The Hub in West Asheville. Feast, inspired and organized by Rebecca Friedman, owner of Farmer’s Daughter Catering, was an invite-only occasion designed to propel the local, organic-food movement forward.
It was just a matter of time before WNC farmers and the folks at Amy’s East Coast production facility in Greenville, S.C., would start discussing supply and demand. The facility will need a lot of produce to supply when it goes online next summer.
Environmental, green building and even organic initiatives are likely to get a boost in Buncombe, given the proclivities of Florida-based couple Mike and Lizzie Thrasher who purchased Gerber Village on Hendersonville Road last week.
Local and organic farmers got a boost today at the Buncombe County commissioners’ annual retreat, as commissioners took in a presentation underlining how a “buy local” initiative could help the economy.
A North Carolina-branded organic bread flour is the latest undertaking of the Carolina Farm Stewardship Association.
The realization that food from distant places can lose nutritional value while requiring additional fossil fuels for transport — to say nothing of leaving local farmers out of the loop — is helping make “local” the new “organic” for many conscientious eaters.
Reports from around the country, most recently in the January/February issue of E Magazine and in a press release from The Cornucopia Institute, suggest that Wal-Mart has been playing fast and loose with its organic labeling. A quick cruise through the Super Wal-Mart on Riverside Drive in Asheville appeared to offer confirmation.