In 1919, a year after the Great War ended, Asheville, along with the rest of the country, prepared to celebrate Thanksgiving Day.
World War I ended on Nov. 11, 1918. That Thanksgiving some local residents celebrated with nontraditional dishes.
In late November of 1917, Asheville, along with the rest of the country, was preparing for its first Thanksgiving since entering World War I.
Members of the Eastern Band of Cherokee Indians talk about Thanksgiving and indigenous food culture.
In WNC’s immigrant communities, the Thanksgiving table often holds a mix of American traditions and international flavors.
A sampling of local restaurant options for those who prefer to have someone else do the holiday cooking.
From cultivating fungus to manipulating gluten, local entrepreneurs take a scientific approach to crafting savory and satisfying vegan proteins.
From stuffing to pumpkin pie, take a look at the history behind some of our favorite holiday foods, and learn some ideas for giving them a flavorful makeover.
This year’s meal fed over 700 people and was served by community volunteers, including Asheville Mayor Esther Manheimer, Vice Mayor Gwen Wisler, District Attorney Todd Williams and Terry Bellamy, director of communications for the Asheville Housing Authority.
From dry-cured turkey to vegan mac and cheese to Caribbean coconut rum drinks, some of Asheville’s most creative chefs talk about favorite Thanksgiving foods that range from the classic to the unconventional.
Local restaurants, breweries and organizations have developed creative ways to celebrate the holiday without the meat.
Local Thanksgiving dining options include everything from five-course, sit-down restaurant dinners to ready-made turkeys, side dishes and desserts to bring home.
A few local organizations and businesses are highlighting gratitude and strengthening community this Thanksgiving through food-focused events that are open to all.
“Thanksgiving is a symbolic holiday, a time when it makes more sense than ever to be mindful of the environmental and moral issues that come along with eating.”
Thanksgiving can be a heartwarming holiday full of good food and family. But kitchen calamities, unruly house guests, uncooperative appliances and other snafus can sometimes conspire to dim Thanksgiving Day’s rosy glow. Some Asheville residents — including a few Xpress staffers — were willing to share their own stories about surviving Thanksgiving.
“Sure, tofu turkey and all the other meat-free equivalents may be a stretch for some, but isn’t that what it means to be human —to continually move and stretch beyond the norm?”
From potlucks to free community dinners to gourmet, multicourse meals, Asheville-area restaurants have a staggering number of options for those who want to stay out of the kitchen on Thanksgiving Day.
Lester and Marietta Crayton of Asheville have been married for 70 years and grew up on farmland that is now the Oakley community in East Asheville. Marietta recalls going barefoot all summer and that when fall came, she gathered chestnuts to sell to the grocery man so she could buy shoes in Mars Hill for school. The Appalachian Food Storybank has been collecting stories like these since 2011. (photo by Tim Robison)