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.
C.A. Carlson grew up on a diet of red meat and Ore-Ida products in the flatlands of rural Iowa. She now embraces the varied terrain and cuisine of Western North Carolina. She earned an M.F.A. in creative writing from Cornell University, and she is a regular contributor to Our State magazine. The only thing she will not eat is a Cheeto, on the grounds that Cheetos are not food. If you’re going to the bar, get her a whiskey, neat.
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.