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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.

Carolina Ground flour
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.
November 15, 2016
https://www.edibleasheville.com/wp-content/uploads/2016/11/carolina-ground-1.jpg 1000 1500 sarah https://www.edibleasheville.com/wp-content/uploads/2016/07/Edible-Asheville-Logo-2.png sarah2016-11-15 13:54:082016-11-29 14:28:02The Gospel of Grain
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.
November 8, 2016
https://www.edibleasheville.com/wp-content/uploads/2016/11/mckissick-2.jpg 1864 1500 sarah https://www.edibleasheville.com/wp-content/uploads/2016/07/Edible-Asheville-Logo-2.png sarah2016-11-08 09:40:002016-11-21 21:44:26Grass Versus Grain
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.
October 18, 2016
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travels in Appalachia
Archive, Fall 2016, Features, Homepage

Magic in the Making

“I have a primal love of these mountains,” Ronni Lundy tells me. In her new book she has written a love letter—perhaps a tough-love letter—to the region and its food. 

October 4, 2016
https://www.edibleasheville.com/wp-content/uploads/2016/10/appalachia.jpg 875 1500 sarah https://www.edibleasheville.com/wp-content/uploads/2016/07/Edible-Asheville-Logo-2.png sarah2016-10-04 17:10:552017-04-28 13:46:47Magic in the Making
Katie Button of Nightbell
Archive, Fall 2016, Features, Homepage

Shoulder-to-Waist Eating

By butchering beef at Nightbell, Katie Button saves money, helps farmers, and gets exactly the cuts she wants.
September 8, 2016
https://www.edibleasheville.com/wp-content/uploads/2016/10/katie-button-2.jpg 864 576 tennille https://www.edibleasheville.com/wp-content/uploads/2016/07/Edible-Asheville-Logo-2.png tennille2016-09-08 14:45:312016-10-20 13:19:43Shoulder-to-Waist Eating
Leather Britches feature
Archive, Features, Homepage, Summer 2016

Leather Britches

Making the bounty of a summer garden last through winter usually involves Mason jars and a water bath. In Appalachia, however, preserving food has often meant not just canning but also drying—and this is especially true of beans.
July 20, 2016
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Story of the String Bean
Archive, Features, Homepage, Summer 2016

How the String Bean Lost its String

Would a string bean be a string bean if it had no string? Such philosophical questions never bothered C.N. Keeney, a New York plant breeder in the late 19th century.
June 18, 2016
https://www.edibleasheville.com/wp-content/uploads/2016/07/String-Edible-Asheville-24.jpg 622 1500 dev_edible https://www.edibleasheville.com/wp-content/uploads/2016/07/Edible-Asheville-Logo-2.png dev_edible2016-06-18 10:13:372016-11-01 16:51:29How the String Bean Lost its String
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