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Features

Know your food…and the people who bring it to you.  Stay up to date on seasonal dining trends and keep tabs on award-winning restaurants and beer makers.

Archive, Features, Homepage, Spring 2021

FOODWAYS TO HEALING

Wellness expert Dr. Amy Lanou explains the many ways that food - its nutrients, cultivation and ability to create bonds with other people - leads to health.
April 15, 2021
https://www.edibleasheville.com/wp-content/uploads/2021/04/Perspective-Amy-Lanou-3.jpg 2250 1500 tennille https://www.edibleasheville.com/wp-content/uploads/2016/07/Edible-Asheville-Logo-2.png tennille2021-04-15 12:55:372021-04-15 15:16:05FOODWAYS TO HEALING
Archive, Features, Spring 2021

THE YUM FACTOR

Healthy fats do their culinary duties of fleshing out flavor and determining texture, but they don't exist just to make us swoon: they are one of the three macronutrients our bodies need to thrive.
April 12, 2021
https://www.edibleasheville.com/wp-content/uploads/2021/04/Yum-Factor-5.jpg 2250 1500 tennille https://www.edibleasheville.com/wp-content/uploads/2016/07/Edible-Asheville-Logo-2.png tennille2021-04-12 15:02:512021-04-12 15:02:51THE YUM FACTOR
Archive, Features, Homepage, Spring 2021

Baskets of Bounty

Presented by Mother Earth Food. A Q&A with Co-Founder Andrea Duvall and CEO Janelle Tatum reveals of the bounty of WNC meats, cheeses and produce.
April 6, 2021
https://www.edibleasheville.com/wp-content/uploads/2021/04/Mother-Earth-Food-2.jpg 2198 1500 tennille https://www.edibleasheville.com/wp-content/uploads/2016/07/Edible-Asheville-Logo-2.png tennille2021-04-06 10:17:522021-04-06 10:17:52Baskets of Bounty
Features, Homepage, Spring 2021

A Dedication to Flavors

Presented by A-B Tech Community College. After attending A-B Tech's culinary school, Kether Smith went on to work in a series of prestigious kitchens and launch a successful wine business, Botanist & Barrel.
April 6, 2021
https://www.edibleasheville.com/wp-content/uploads/2021/04/AB-Tech-2.jpg 2250 1500 tennille https://www.edibleasheville.com/wp-content/uploads/2016/07/Edible-Asheville-Logo-2.png tennille2021-04-06 09:33:002021-04-06 09:38:31A Dedication to Flavors
Archive, Dining Navigator, Features, Homepage, Winter 2021

Dining Navigator: Worthy Splurges

Discover the best restaurants in the Asheville area to celebrate a special occasion, including birthdays, anniversaries, and date nights.
January 25, 2021
https://www.edibleasheville.com/wp-content/uploads/2021/01/Rhubarb_Worthy-Splurges.jpg 1000 1500 tennille https://www.edibleasheville.com/wp-content/uploads/2016/07/Edible-Asheville-Logo-2.png tennille2021-01-25 16:36:372021-01-25 16:36:37Dining Navigator: Worthy Splurges
Archive, Features, Homepage, Recipes, Winter 2021

CURRY HEMPEH

A vegan curry hempeh delivers a mix of spicy and sweet, with Dijon mustard and brown sugar, curry powder and orange marmalade.
January 21, 2021
https://www.edibleasheville.com/wp-content/uploads/2021/01/Ingles-Recipe-2.jpg 2250 1500 tennille https://www.edibleasheville.com/wp-content/uploads/2016/07/Edible-Asheville-Logo-2.png tennille2021-01-21 21:29:562021-01-22 10:35:58CURRY HEMPEH
Archive, Features, Winter 2021

THE FLAVORS OF 50 MILES IN WINTER

Discover opportunities to eat local in Western North Carolina during the winter.
January 13, 2021
https://www.edibleasheville.com/wp-content/uploads/2021/01/D4A4385.jpg 1000 1500 tennille https://www.edibleasheville.com/wp-content/uploads/2016/07/Edible-Asheville-Logo-2.png tennille2021-01-13 16:23:392021-01-15 06:52:55THE FLAVORS OF 50 MILES IN WINTER
Archive, Features, Winter 2021

PERFECTION IN IMPERFECTION

I think any good potter is careful in how to present food on the plate. Space is probably one of the most important things for any art. Food—how to arrange it on your plate—shows artistry.
January 11, 2021
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Archive, Features, Winter 2021

SOMETHING TO SAY

Whatever it is, and whatever it looks like, a statement piece can add a touch of refinement or even edgy vibes to your home.
January 11, 2021
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Archive, Features, Winter 2021

HEALING HEAT

David Rosenthal, owner of Pure Fire Foods shares his love for what he does; “Everything we do is about energy frequency and vibration, It was never about scooping it from a barrel, putting it in a bottle, and putting it on the shelf. It’s really coming from a good place.”
January 10, 2021
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