Mars Hill College students consider campus garden
College may very well be intellectually enthralling and socially beguiling, but all that excitement calls for small sacrifices. As any frosh will readily confirm, being a full-time student means wearing flip-flops in the shower, sharing the...
It's probably not American wine drinkers' fondness for lots of alcohol and oak that most thoroughly confounds Old World wine lovers: It's their tendency to let fictional characters tell them what...
The tourists strolling through downtown Asheville on a weekend night might appear to be window-shopping or people-watching, but that's not all those wide-eyed visitors are doing: More often than not,...
Like most homegrown cuisines, Appalachian cookery is rife with makeshift techniques and food-stretching ingenuity. But for pure resourcefulness, no mountain dish can match buried cabbage, an underground delicacy...
Deceptively pretty mass-produced desserts have done a great job raising diners' expectations — but they've also corroded their sugar-coated instincts.
In the late 1980s, a certain ubiquitous...
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To achieve the goal of eating closer to home, last month some food activists took a trip to a very faraway place.
Asheville's Appalachian Sustainable Agriculture Project this fall hosted its first-ever...
I always thought the expression "slow as molasses" referred to the viscous liquid's stubbornly glacieresque pace: You could probably upend a bottle of the stuff while your pancakes were still...
Cowzilla may be the only local hops lover who didn't make an appearance at the inaugural Hops Farm Tour.
The huge feral cow, christened Cowzilla by Julie Jensen, co-owner of Echo View at Landfair Farm in...
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On the "-est" lists of Asheville restaurants, there are plenty of venues that surpass The Market Place, which isn't the oldest, ritziest, boldest, biggest or hippest place in town. Indeed, the...
The gleaming 80-gallon stainless steel kettle nudged into the far corner of Blue Ridge Food Ventures' wet kitchen is where Viable Culture's Brian Moe cooks his soybeans for tempeh, Fisher Farms'...
Flavor: Classic WNC field-to-table
Ambiance: Subdued stylish
Price: $12-$17
Where: 61 Locust, Spruce Pine
Contact: (828) 765-1511
Hours: Tue-Fri, 11:30 a.m.-3 p.m., 5:30-9 p.m.; Sat, 10:30 a.m.-9:30 p.m.; Sun,...
Rabbit is one of the easiest animals to catch in the woods, but urban diners have had considerably less luck hunting the critter.
Rabbit remains frustratingly elusive on Asheville restaurant menus, despite...
