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ALL ARTICLES
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Viva Variety
In the era of crop monoculture, health experts suggest we try to eat at least 30 different plant types a week.
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Tour Directory
Experience the best of Asheville with award-winning tours that offer informative and entertaining looks at our beautiful mountain town.
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On The Menu at Yum Poke Spot
With origins stemming back to the Hawaiian Islands, the Moloka’i Bowl at Yum Poke Spot showcases everything that's wonderful about poke bowls.
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Eggplant Parmesan
Eggplant parmesan is a great dish for all seasons, presenting a delightful brunch option in summer when served with fresh bread and butter.
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Perspective: A Q&A With Jennifer Pharr Davis
A Q&A with Jennifer Pharr Davis, the world speed record holder for female hikers on the AT, about life on the trail and her favorite foods.
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Cheesemaking
Many cheeses are easy to make on your own—and we outline the process for all you curious cheese fiends to make a delicious cream cheese.
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Summer Sips
The Spice & Tea Exchange creates custom tea blends for the summer that offer dynamic flavors for the most refreshing iced teas.
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Global Appalachia: Indian Street Food
An appetite for Indian street food has hit Asheville hard. Affordable and easy to eat, it's a cultural phenomena unto itself.
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Composed Salad with Vinaigrette
This salad is relatively simple to make. Use whatever greens or summer vegetables you like, but keep it fresh and crunchy with lots of color.
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Expect the Unexpected
Adventurous chefs bank on surprise, on their own creativity and on diners’ curiosity and willingness to try something new.
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A Craft Experience All Around
Now in its second decade, Wicked Weed is a cornerstone of Asheville’s beer scene with a reputation for edgy and finely crafted beers.
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Showing Up for the Showdowns
A-B Tech's competitive cooking team won 1st place in a regional round in April—a feat the school has accomplished a record-breaking 14 times.
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36 Hours for Outdoor Enthusiasts and Nature Lovers
Check out these suggestions by elite athlete Pete Ripmaster for places to hike, play, explore, and eat in Western North Carolina.
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Mexican Skillet Tilapia
This recipe has a zesty and aromatic base for the sauce, while the addition of beer adds depth and orange juice lends a hint of sweetness.
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On the Land: Sochan
Sochan is treated like any leafy edible and can be cooked together with other foraged greens like nettles and lambsquarters.
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Perspective: A Q&A With David Joy
When he's not writing beautiful works centered on characters living in WNC, David Joy savors cooking, hunting and foraging in Jackson County.
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AB Tech Profile: Knowledge for the Next Generation
As the head of A-B Tech's award-winning culinary program, Cathy Horton sees how knowledge is passed down from teachers to students.
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