About Edible Asheville
A seasonal magazine that tells the story of food and drink in Asheville and Western North Carolina.
Tennille is a former reporter for The Wall Street Journal. Before leaving the paper to start Edible Asheville, she covered food policy in Washington D.C. She tracked high-profile debates over genetically modified foods, nutrition policies and food safety standards. Tennille has been a full-time journalist for more than 15 years. She has an M.S. in journalism from Columbia University and a B.A. in English from U.C. Santa Barbara.
Errin has worked in the financial services industry for over 15 years. She currently works for MUFG Union Bank as the managing director of risk strategy. Prior to that, Errin worked for Bank of America and Countrywide Bank, where she held several management roles in risk management, project management and human resources. While prized in the corporate world for her efficiency and forward-thinking ideas, Errin’s true passion lies in food and wine. She regularly hosts dinner parties for friends and enjoys wine-tasting tours.
Gina Kae Smith
Since she harvested her first radishes and zinnias from a tiny garden plot next to her mother’s shed when she was 5 years old, Gina has been obsessed with food and agriculture. Although she spent the first part of her adult life teaching abroad and working in the nonprofit world, she settled into a writing career in 2005 reporting community and school news for the Charlotte Observer. Gina later served for nearly seven years as the food editor at the Mountain Xpress alt-weekly newspaper in Asheville where she found her niche covering restaurants, food justice and farming in Western North Carolina.
Erin is a freelance photographer, specializing in food and lifestyle. She has worked in the industry for 15 years, contributing to regional and national magazines, creating content for marketing, and collaborating with cookbook authors in Savannah, Los Angeles, and Asheville. Visit erinadamsphotography.com to see more of her work.
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