Flori Pate, Food Connection’s founder and current leader of community engagement, wants the communities it serves to be on a first-name basis with the nonprofit’s newest venture, a mobile meals truck. “An anonymous donor gave us $55,000 to help commission the truck, and his only request was we name it Fran,” Pate explains with a […]
Tag: The Whole Okra: A Seed to Stem Celebration
Showing 1-6 of 6 results
What’s new in food: Picklepalooza debuts on National Pickle Day
DJ’s Pickles celebrates National Pickle Day. Plus: Iron and Oak Brisket Co. continues to craft its menu; local shops offer Thanksgiving takeout; and plenty more.
Collard Week shines a spotlight on the humble Southern green
A four-day series of virtual discussions, including a cooking demo with Ashleigh Shanti, highlights the results of the Heirloom Collard Project’s 2020 crop trials.
Okra 2020 mounts successful campaign to bring pods to the people
Though Slow Food Asheville’s original plans for Aunt Hettie’s Red went awry due to the pandemic, local farmers and chefs have still managed to experiment with the heritage okra variety.
Slow Food Asheville celebrates okra with Heritage Food Project
The okra selected for the 2020 project, Aunt Hettie’s Red, boasts both regional roots and modern acclaim. Last September, the variety was crowned the best of 54 in “The Single Biggest Chef-Centered Okra Tasting Day Ever” contest staged by the Utopian Seed Project.
Small bites: Father’s Day food events
Local restaurants plan for Father’s Day. Also: Asheville Bee Charmer celebrates its fifth anniversary, Chris Smith leads an okra workshop and more.