TOGETHER AT THE TABLE
“If tourists or foodies in Asheville don’t experience proximity to food injustice, then it’s easy to forget that it exists.”
—Janice Brewer
Author Archive for: tennille
Entries by tennille
FACE TO FACE WITH YOUR FARMER
Sourcing food locally creates a visceral sense of connection to the farmers who produced it.
CREAMY CASHEW PESTO PASTA
This vegan recipe provides the flavors of pesto and cream with pasta, but uses pureed cashews as a replacement for real dairy cream.
OOH BABY BABY, IT’S A WILD WORLD
Working with mushrooms, or honestly any wild-foraged food, always leaves me
feeling deeply empowered. I know how to nourish myself with my landscape.
A DAY IN THE LIFE OF A BREWER
Erin Jordan is a woman in an industry still largely dominated by men. Her job is representative of the demands of a craft brewer, and following a day in Jordan’s life reveals all the hard work that goes into making beer.
THE FLAVORS OF 50 MILES
We have developed a dependence on imported and processed foods in part because we’ve forgotten how to grow food ourselves or source it locally.
Touching Soil
Kate Stamps imports wines that allow Asheville eaters to enjoy the narrow and special terroir of other places to go with the flavors of their own place.
MASTERING PLANT-BASED MEALS
A sold-out crowd fought its way through pouring rain earlier this year to learn about the benefits of a plant based dietary approach.
SOMETHING FOR EVERYONE
Local restaurateurs are often conscious of Asheville’s diverse dietary demographics and willing to cater to those needs.
PLEASURE PRINCIPLE
Jason Sellers has been serving up vegan cuisine that’s all about pleasure, not deprivation.
