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.
From handmade mustard to green mango and honey amba, the once-humble condiment is grabbing more of the spotlight these days.
Creative local chefs are going vegan this month with plant-based takes on everything from kung pao chicken to a kheema sandwich.
Metro Wines teams up with Rezaz and local cookbook authors for a vegan-based wine pairing dinner. Also, Living Web Farms and the French Broad Food Co-op host Fermentation Show and Tell, the Hop Ice Cream Café joins the Thomas Wolfe Memorial to celebrate Wolfe’s 117th birthday and White Duck Taco announces Sunday brunch and plans for a new space in the River Arts District.
“Wouldn’t that be just the perfect new moniker of Asheville? Asheville, the kind, vegan home of preserving our Earth and humanity.”
Local nutritionists and a longtime vegan talk about the pros and cons of a diet free of animal products.
“The bigger picture that is starting to emerge, however, reflects where we are as humans in regard to how we treat others, how we treat ourselves and how we treat the planet.”
“The only way to mitigate the horrific suffering our species now inflicts on the others is to abolish animal agriculture as such, once and for all.”
“However, I have gotten some funny looks when I order the mighty meaty pizza with vegan cheese.”
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.
“My heart breaks for the sheep who will be made vulnerable, assaulted and robbed of her life needlessly.”
Vegan cheese is becoming more widely available as an option at WNC pizza joints.
In Vegan Curious, local writer and blogger Aisha Adams offers practical suggestions for those interested in transitioning to a vegan diet.
A monthlong initiative of Asheville Vegan Outreach and No Evil Foods highlights the meat-free cuisine of more than a dozen local restaurants.
This year’s VeganFest will offer two days of education, fun and plant-based food in support of the Brother Wolf Animal Sanctuary.
“We believe that we display compassion by taking home a rescue animal. But who’s going to rescue all of those animals that will be put to death to feed the animals we have rescued?”
As a vegan organization, Brother Wolf Animal Rescue is unique in its field.
A tasting event hosted by Dynamite Roasting Co., will bring together two Honduran coffee purveyors with the locals who drink their harvests; Chelsea Wakstein leads a workshop on fermented condiments at Villagers; Firestorm Books and Coffee hosts a vegan pressure cooking demonstration; and ASAP is awarded a $45,000 grants to assist farmers and markets.
Downtown’s new vegan, social justice bar has planned a soft opening this week with open house events and a vegan soul food Thanksgiving soireé.