Science

Explore the chemistry and biology behind food and cooking,
from the farm to your table.

2026 Spring, Features, Homepage, Science

Q&A With Hal Herzog

The variety of ways we connect with animals is fascinating and forms the basis of local author Hal Herzog’s work and research.

2024 Visitors Companion, Features, Homepage, Science

Beer Explained

Here are some standard beer styles you’re likely to encounter in and around Asheville’s many breweries.

2023 Fall, Features, Homepage, Science

From Forest to Pharmacy

The Wild’s Craft offers a range of handmade, all-natural products, including tinctures, skincare balms, and mushroom “Elixir Mixers.”

2023 Fall, Features, Homepage, How To, Science

The Perfect Cup

A coffee tasting can help you distinguish between what you like and don’t like, and thereby help you become a smarter consumer of coffee.

2023 Fall, Features, Homepage, Mountain Brew, Science

Sweet on Sour

Jen Currier, head of Wicked Weed Brewing’s mixed culture program, parlayed a desire to save a few bucks on beer into a thriving career.

Features, Homepage, Science, Summer 2023

In Appreciation of Colorful Roots

If we thought of the soil as an underground forest, we’d be less inclined to treat it so poorly with over-tilling, herbicides and pesticides.

Archive, Fall 2019, Features, Homepage, Mountain Brew, Science

Mountain Brew: Magical Yeast

The process of fermentation can be confusing, as it requires a living microorganism, yeast, to transform grapes into wine, barley into beer, and corn into bourbon.

THE WEEKLY REVEL

Available weekly from May to October.

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Science

Explore the chemistry and biology behind food and cooking, from the farm to your table.

THE WEEKLY REVEL

Explore the chemistry and biology behind food and cooking,
from the farm to your table.