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, Summer 2017

Ripe For The Picking

U-pick farms are on the upswing in Western North Carolina.

Archive, Features, Homepage, Mountain Brew, Spring 2017

Living The Dream

Some of the region's top brewers explain the path they took to bottle their dreams.

Archive, Day Trips, Features, Homepage, Spring 2017

Footloose In Hot Springs

Hot Springs is a mysterious little town, and part of the mystery is how it remains so undiscovered so close to Asheville.

Archive, Features, Homepage, Mountain Brew, Spring 2017

Brothers In Beer

Purple sweet potatoes shine in beer, thanks to a longtime friendship between farmer and brewer.

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.

THE WEEKLY REVEL

Available weekly from May to October.

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