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, Winter 2017

Celebrities In The Henhouse

Ashley English explains why her chickens need greater care in winter.

Archive, Features, Homepage, Winter 2017

Cut and Come Again

“A forkful of collards contains more Southern history than any other bite,” Edward Davis and John T. Morgan write in their recent book Collards: A Southern Tradition from Seed to Table.

Archive, Features, Homepage, Winter 2017

Keeping the Faith

As more Asheville restaurants source their ingredients locally, how do they keep food on the table during a time of year when there’s less of it on the farm?

Archive, Features, Homepage, Mountain Brew, Spring 2017

What’s In A Name

The naming of beer can be a complex matter—as is the process of creating and producing each beer's brand and label.

Hydroponic lettuce at Shelton Family Farm

Archive, Features, Homepage, Winter 2017

The chilly winter nights in Western North Carolina fundamentally change the flavor and texture of greens, making the spinach significantly sweeter. “When you buy spinach in a clamshell in the grocery store from California,” farmer Anna Littman says, “you don’t get those subtle differences.”

Corn from John McEntire's farm in Old Fort, North Carolina

Archive, Features, Holiday 2016, Homepage

Bread and Whiskey

There used to be dozens of crops at Peaceful Valley Farm in Old Fort, alongside a small dairy and sawmill. These days, John McEntire and his family focus most of their attention on two grains, corn and wheat.

A box of baked goods from OWL Bakery in Asheville

Archive, Features, Holiday 2016, Homepage

History in the Oven

OWL (which stands for Old World Levain) has been open to the public only since May, but word has already spread about its commitment to using local ingredients.

Archive, Features, Holiday 2016, Homepage

The Gospel of Grain

There was a time when the mill was the center of a community. Farmers brought grains on horse-drawn wagons to be ground by stones into flour and meal. Neighbors caught up on news while they waited, and everyone went home with enough flour for the week.

Casey McKissick of Foothills Local Meats

Archive, Fall 2016, Features, Homepage

Grass Versus Grain

Once upon a time a trip to the butcher case meant a choice between sirloin or strip streak, chuck roast or round. Today it’s not so simple.

Cows at Hickory Nut Gap Farm in Fairview, North Carolina

Archive, Fall 2016, Features, Homepage

Next Generation

Agriculture is a multigenerational affair at Hickory Nut Gap Farm, which has been in the family for a century. Jamie and Amy Ager have transformed a modest family business into one of the region’s largest suppliers of pasture-raised meat.

THE WEEKLY REVEL

Available weekly from May to October.

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